Ham Hock Stock
Smoked ham hocks simmered low and slow with aromatics until the liquid turns amber, porky, and faintly sweet — the…
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Ichiban Dashi
The mother stock of Japanese cuisine. Two extractions — kombu for glutamate, katsuobushi for inosinate — yielding …
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Kimchi Jjigae Broth
A rust-red broth that hits with funky fermented depth before pork fat coats your tongue — built from aged kimchi t…
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Kombu Dashi
Cold-brew kombu dashi — the purest expression of umami, a crystal-clear broth of nothing but dried kelp and cold w…
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Korean Anchovy Broth (Myeolchi Yuksu)
The understated backbone of Korean home cooking — dried anchovies and kelp steeped in cold water and brought to a …
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Laksa Broth
A Peranakan broth that walks the edge between fire and velvet — the spice paste blooms in oil until the kitchen sm…
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Lamb Stock
Lamb neck and knuckle bones roasted until mahogany, then slow-simmered with aromatics, herbs, and red wine for fou…
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Lobster Bisque Base
A rich, rust-orange crustacean stock built from roasted lobster shells — the intensely flavored backbone of a prop…
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Lobster Shell Stock
Roasted lobster shells and heads reduced with aromatic vegetables, cognac, tarragon, and tomato into a deep orange…
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Mushroom Dashi
A vegan dashi of dried shiitake and kombu, cold-steeped overnight to coax out the fullest glutamate-guanylate syne…
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Mushroom Stock
A vegan umami stock built from dried mushrooms, aromatics, and kombu — dark amber and deeply savory, with a clean,…
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Niban Dashi
The second extraction from spent kombu and katsuobushi — less refined than ichiban dashi but richer and more compl…
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