Our recipes incorporate fresh ginger root and garlic cloves, which we puree for consistency. Don’t be surprised if you find a fiber of ginger in your dumpling!

We use organic tamari that has been aged and brewed for up to six months, which imparts a rich, savory quality to our fillings.

Regular old sesame oil? No thank you! Ours is made from toasted seeds, so they take on an intense nutty flavor before they’re pressed into oil.

We use red miso because it has a longer fermentation period than the white and yellow varieties. The result: a noticeably heartier miso that packs a savory umami punch.

Gochugaru is a Korean ground chili pepper that strikes a delicate balance between smoky and sweet. We mix it with cayenne, which brings the heat.