Recipes & inspiration

Cook the collection.

Recipes from every house — written the way we cook them: honestly, with real timings and no chef-only ingredients. Every dish begins with something from the marketplace.

Japanese · 10 min · serves 2

Ezumi

Hiyayakko — Chilled Silken Tofu

The simplest dish in the Japanese summer repertoire — cold silken tofu that asks only for good soy and a steady hand.

Read the recipe →

Japanese · 25 min · serves 3–4

Ezumi

Weeknight Mapo Tofu

Numbing, glossy, and deeply savoury — a Japanese-style mapo built on firm tofu that keeps its shape to the last spoonful.

Read the recipe →

Italian · 35 min · serves 3–4

Oro Lusso

Risotto alla Parmigiana

The mother risotto — nothing but good stock, butter, parmesan, and a rice worth the stirring. Every other risotto is this one, dressed up.

Read the recipe →

Thai · 40 min · serves 4

Siamora

Green Curry over Jasmine Rice

The classic pairing — a fragrant, coconut-rich green curry resting on jasmine rice that perfumes the whole table.

Read the recipe →

Thai · 45 min + soak · serves 4

Siamora

Mango Sticky Rice

Thailand's most loved dessert, timed to Indian mango season — warm coconut sticky rice against cold, perfect fruit.

Read the recipe →

Japanese · 50 min · serves 4

Koukyu

Proper Sushi Rice at Home

Before the fish, the rice. The foundation technique every sushi counter guards — scaled honestly for a home kitchen.

Read the recipe →

Japanese · 30 min · serves 3

Koukyu

Yaki Onigiri — Grilled Rice

Toasted triangles of short-grain rice, brushed with soy until lacquered — the Japanese answer to the question of leftovers.

Read the recipe →