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Product Pairings


Kurobuta Pork Sukiyaki

Kurobuta Pork Sukiyaki



  • 2 tablespoons sake
  • ¼ cup mirin
  • 1 tablespoon brown sugar
  • ¼ cup soy sauce
  • 2 cups dashi stock (mushroom soaking liquid, or chicken stock)


  • 250 grams Kurobuta Pork Sukiyaki Cut
  • ½ block firm tofu (sliced into ½ inch thick slices)
  • 5  shiitake mushrooms
  • 1 package enoki mushrooms, trimmed
  • 1/2 pc napa cabbage (cut into quarters)
  • 2 pcs bokchoy (cut in half)
  • 1 bundle dried mung bean vermicelli noodles
  • 1 pc carrot (Sliced)


  • 2 cups steamed rice
  • 2 eggs(pasteurized, optional
  • 2 scallions (sliced thin)


  1. Mix and heat up the broth ingredients in a large pot. 
  2. Add in the pork and your desired vegetable garnish into the pot. 
  3. Remove the items from the pot once fully cooked.  Add eggs if desired.
  4. Enjoy your sukiyaki with some rice and scallions on top.
Lance Ferrer
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Caviar and Salmon Pasta

Caviar and Salmon Pasta


  • 500 grams cooked fettuccine
  • 1 tablespoon unsalted Maven butter
  • 1 small leek, white and tender green parts, thinly sliced (about 1 cup)
  • ¾ cup heavy cream
  • ¼ cup water (or reserved pasta water)
  • Freshly ground black pepper
  • Kosher salt
  • 1 tablespoon chopped fresh parsley
  • 1 ½ teaspoons chopped chives
  • 8 slices smoked salmon
  • 4 teaspoons Polanco Caviar 
  • ½ teaspoon finely grated lemon zest


  1. In a large deep skillet, melt the butter over medium heat.
  2. Add the leek and cook, stirring occasionally, until tender, 5 to 7 minutes.
  3. Add the cream and bring to a simmer.
  4. Add the pasta and ¼ cup of  water, and cook, stirring until the pasta is coated with a light creamy sauce. Season lightly with salt and pepper and stir in the parsley and chives.
  5. Off the heat, gently fold in the smoked salmon and half of the caviar. Add the lemon zest and some water if necessary to loosen the sauce. 
  6. Serve the pasta in bowls and top with the remaining salmon caviar and chives.

Lance Ferrer
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Martha Stewart's Bottarga Pasta Recipe

Martha Stewart's Bottarga Pasta Recipe

Squeeze pulp from skins of roasted garlic into skillet, and add sliced garlic. Cook 2 minutes. Using tongs, transfer pasta directly from boiling water to skillet.
Regina Tan
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Curated Trips all the way from Australia

Curated Trips all the way from Australia

Catching and Cooking with Friends, a Collette Dinnigan Experience from Australia.
Regina Tan
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