CHEF SHOTA NAKAJIMA: FRESH TAKES ON SOY SAUCE<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n
<\/div>\n\n\n\n\n\nA RECENT INDUCTEE TO THE KIKKOMAN KITCHEN CABINET, CHEF SHOTA IS HELPING CHANGE THE WAY AMERICANS SEE JAPANESE CUISINE.<\/h2>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n\n\nBorn in Japan and raised in Seattle, Chef Shota Nakajima moved to Osaka when he was 18 to apprentice under Michelin-starred chef Yasuhiko Sakamoto before returning to the Pacific Northwest to open his acclaimed Seattle restaurant, Taku. A fan favorite on Top Chef Season 18 and a multiple James Beard Award nominee, Chef Shota is on a mission to elevate Japanese cuisine in America with his innovative and comforting dishes.<\/p>\n\n\n\n
In 2024, we welcomed Chef Shota as a member of the Kikkoman Kitchen Cabinet<\/a>, the group of leading-edge chefs who collaborate with us on foodservice recipe development, industry outreach, trend forecasting and more.<\/p>\n\n\n\nWe checked in with Shota to get his POV on some of his favorite (and often surprising) ways to use soy sauce as well as trends and ingredients he\u2019s excited about these days.<\/p>\n\n\n\n
<\/div>\n\n\n\nFIVE INNOVATIVE WAYS TO USE SOY SAUCE<\/h2>\n\n\n\n
<\/div>\n\n\n\nLAYERING<\/h2>\n\n\n\n
I particularly love layering soy sauce when marinating or braising. When you boil soy sauce with other ingredients, it turns very \u201cround.\u201d I like to reserve a bit of the fresh soy sauce and add it in incremental amounts as the dish cooks. This helps layer the umami flavors and provide depth to any dish. While this is nothing new or groundbreaking on my part\u2014it\u2019s how Japanese chefs have approached soy sauce and umami flavor since the 1500s\u2014I predict this will trend in the coming year especially as soy sauce recipes like the viral cucumber salads are already at the forefront of culinary conversation.<\/p>\n\n\n\n
<\/div>\n\n\n\nCHARRING<\/h2>\n\n\n\n
I love charring saut\u00e9ed vegetables on high heat with soy sauce, using that nice, charred aroma to flavor them. Like when you\u2019re cooking caramel, soy sauce gets darker the longer it\u2019s on heat, and the flavor will get deeper as it chars, leaving you with the perfect balance of sweet and savory. When I\u2019m grilling fish over charcoal, I like to pour soy sauce right over the charcoal and then put a lid on the fish, so it captures that nice aroma.<\/p>\n\n\n\n
<\/div>\n\n\n\nSALT REPLACEMENT<\/h2>\n\n\n\n
One of the easiest ways to unleash the power of umami in dishes is to swap out table salt with soy sauce. Since Kikkoman\u00ae Soy Sauce slowly ferments for months, the traditional brewing process develops umami\u2014something salt alone can\u2019t deliver. Substituting half the amount of table salt in a recipe with the same amount of soy sauce can reduce sodium while enhancing the umami and flavor of the overall dish. And that\u2019s not just true for Asian dishes. You can use soy sauce in American cooking, like adding it to chicken noodle soup instead of salt. If you find that your dishes are too salty, Kikkoman has many low-sodium varieties of their classic products including Less Sodium Soy Sauce<\/a> and 50% Less Sodium Gluten-Free Tamari Soy Sauce<\/a>.<\/p>\n\n\n\n
<\/div>\n\n\n\nSOY + SWEET<\/h2>\n\n\n\n
I\u2019m definitely seeing a rise in sweets with soy sauce\u2014think soy sauce caramels or adding a dash to brownies. For sweet recipes, try swapping a pinch of salt with a drizzle of soy sauce for added depth, rich umami deliciousness and a hint of saltiness. I promise it won\u2019t taste like soy sauce! And similar to how folks are putting olive oil and salt on vanilla ice cream to bring out a new depth of flavor to a classic dessert, what I\u2019m really loving these days is making an affogato with a dash of soy sauce. There\u2019s a sweetness and bitterness to the soy sauce, plus umami, and it cuts really nicely through the creaminess of the ice cream. The soy sauce also adds a nice richness to the coffee. I think the combo of all these flavors could really be the next big thing.<\/p>\n\n\n\n
<\/div>\n\n\n\nEGGS<\/h2>\n\n\n\n
Don\u2019t knock it until you try it! Soy sauce and eggs are truly an unbeatable breakfast combo. I love tamago kake gohan (sometimes referred to as TKG) It\u2019s made by stirring a raw egg into a bowl of steaming rice, which lightly cooks the egg, and then seasoning with soy sauce. It\u2019s one of Japanese people\u2019s favorite comfort-food dishes.<\/p>\n\n\n\n
<\/div>\n\n\n\nTRENDS TO WATCH<\/h2>\n\n\n\n
<\/div>\n\n\n\nJAPAN-ADJACENCY<\/h2>\n\n\n\n
I\u2019m excited to see that the \u201cJapan-Adjacency\u201d trend is still going strong in foodservice, with chefs adding Japanese ingredients, ideas and cooking methods to dishes from other cuisines. They\u2019re discovering that the subtle, umami-rich flavors of soy sauce and other Japanese ingredients can really enhance just about anything.<\/p>\n\n\n\n
<\/div>\n\n\n\nTERIYAKI REIMAGINED<\/h2>\n\n\n\n
Teriyaki sauce is great for all kinds of cooking, beyond typical teriyaki dishes. Its main ingredient, soy sauce, is one of the most universal all-purpose ingredients in any kitchen, and if you think of teriyaki as a sweet soy sauce, you start to see how versatile it can be in everything from braises and grilled foods to pizzas and burgers.<\/p>\n\n\n\n
<\/div>\n\n\n\nYUZU & PONZU<\/h2>\n\n\n\n
Yuzu is a citrus flavor that\u2019s gaining traction nationwide. Chefs are discovering it as a more complex, aromatic and floral alternative to lemon. Kikkoman has a delicious Yuzu Ponzu, which is a citrus-seasoned soy sauce, that provides a perfect balance of salt, sweet, tangy and umami flavor. Like teriyaki, ponzu is super versatile and can be used as a dipping sauce or as an ingredient in all kinds of cooking.<\/p>\n\n\n\n
<\/div>\n\n\n\nTHE LAST WORD<\/h2>\n\n\n\n
Whatever cuisine I go into, the dish turns a little Japanese, and I always finish everything off with Kikkoman\u00ae Soy Sauce. It\u2019s my way of cooking.<\/p>\n\n\n\n
<\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n\n \n \n <\/div>\n\n \n \n Sticky Honey Tamari Wings<\/h2>\n
To make his signature Sticky Honey Tamari Wings<\/strong>, Chef Shota starts with a marinade of Kikkoman\u00ae Tamari Soy Sauce and Sesame Oil, cilantro, ginger, garlic and lemon. To order, he wok-fries the wings with butter, olive oil and honey to create a rich, sweet-savory glaze.<\/p>\nView Recipe<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n \n ![\"Bottle\"](\"\")
\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n \n \n <\/div>\n\n \n \n Hoisin Glazed Shrimp<\/h2>\n
Chef Shota\u2019s succulent Hoisin Glazed Shrimp<\/strong> get their complex flavor from a marinade of \u200b\u200bKikkoman\u00ae Gluten-Free Hoisin Sauce, Soy Sauce, Rice Vinegar, Kotteri Mirin\u00ae, and Sesame Oil seasoned with ginger and garlic. In his simple one-step cooking technique, the marinated shrimp are quickly pan-seared in oil until they\u2019re perfectly cooked and lightly glazed.<\/p>\nView Recipe<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n \n \n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n \n \n <\/div>\n\n \n \n Pork Katsu<\/h2>\n
Chef Shota makes this succulent, crispy Pork Katsu<\/strong> by coating pounded slices of pork tenderloin with Kikkoman\u00ae Tempura Batter Mix and Kikkoman\u00ae Panko before frying. He sweetens the batter with a touch of maple syrup, and uses a double-frying technique for the ultimate crunch. Shota serves his signature Katsu Sauce on the side; to save labor and time, you can also use Kikkoman\u00ae Katsu Sauce.<\/p>\nView Recipe<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n
<\/div>\n\n\n\n
A RECENT INDUCTEE TO THE KIKKOMAN KITCHEN CABINET, CHEF SHOTA IS HELPING CHANGE THE WAY AMERICANS SEE JAPANESE CUISINE.<\/h2>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n\n\nBorn in Japan and raised in Seattle, Chef Shota Nakajima moved to Osaka when he was 18 to apprentice under Michelin-starred chef Yasuhiko Sakamoto before returning to the Pacific Northwest to open his acclaimed Seattle restaurant, Taku. A fan favorite on Top Chef Season 18 and a multiple James Beard Award nominee, Chef Shota is on a mission to elevate Japanese cuisine in America with his innovative and comforting dishes.<\/p>\n\n\n\n
In 2024, we welcomed Chef Shota as a member of the Kikkoman Kitchen Cabinet<\/a>, the group of leading-edge chefs who collaborate with us on foodservice recipe development, industry outreach, trend forecasting and more.<\/p>\n\n\n\nWe checked in with Shota to get his POV on some of his favorite (and often surprising) ways to use soy sauce as well as trends and ingredients he\u2019s excited about these days.<\/p>\n\n\n\n
<\/div>\n\n\n\nFIVE INNOVATIVE WAYS TO USE SOY SAUCE<\/h2>\n\n\n\n
<\/div>\n\n\n\nLAYERING<\/h2>\n\n\n\n
I particularly love layering soy sauce when marinating or braising. When you boil soy sauce with other ingredients, it turns very \u201cround.\u201d I like to reserve a bit of the fresh soy sauce and add it in incremental amounts as the dish cooks. This helps layer the umami flavors and provide depth to any dish. While this is nothing new or groundbreaking on my part\u2014it\u2019s how Japanese chefs have approached soy sauce and umami flavor since the 1500s\u2014I predict this will trend in the coming year especially as soy sauce recipes like the viral cucumber salads are already at the forefront of culinary conversation.<\/p>\n\n\n\n
<\/div>\n\n\n\nCHARRING<\/h2>\n\n\n\n
I love charring saut\u00e9ed vegetables on high heat with soy sauce, using that nice, charred aroma to flavor them. Like when you\u2019re cooking caramel, soy sauce gets darker the longer it\u2019s on heat, and the flavor will get deeper as it chars, leaving you with the perfect balance of sweet and savory. When I\u2019m grilling fish over charcoal, I like to pour soy sauce right over the charcoal and then put a lid on the fish, so it captures that nice aroma.<\/p>\n\n\n\n
<\/div>\n\n\n\nSALT REPLACEMENT<\/h2>\n\n\n\n
One of the easiest ways to unleash the power of umami in dishes is to swap out table salt with soy sauce. Since Kikkoman\u00ae Soy Sauce slowly ferments for months, the traditional brewing process develops umami\u2014something salt alone can\u2019t deliver. Substituting half the amount of table salt in a recipe with the same amount of soy sauce can reduce sodium while enhancing the umami and flavor of the overall dish. And that\u2019s not just true for Asian dishes. You can use soy sauce in American cooking, like adding it to chicken noodle soup instead of salt. If you find that your dishes are too salty, Kikkoman has many low-sodium varieties of their classic products including Less Sodium Soy Sauce<\/a> and 50% Less Sodium Gluten-Free Tamari Soy Sauce<\/a>.<\/p>\n\n\n\n
<\/div>\n\n\n\nSOY + SWEET<\/h2>\n\n\n\n
I\u2019m definitely seeing a rise in sweets with soy sauce\u2014think soy sauce caramels or adding a dash to brownies. For sweet recipes, try swapping a pinch of salt with a drizzle of soy sauce for added depth, rich umami deliciousness and a hint of saltiness. I promise it won\u2019t taste like soy sauce! And similar to how folks are putting olive oil and salt on vanilla ice cream to bring out a new depth of flavor to a classic dessert, what I\u2019m really loving these days is making an affogato with a dash of soy sauce. There\u2019s a sweetness and bitterness to the soy sauce, plus umami, and it cuts really nicely through the creaminess of the ice cream. The soy sauce also adds a nice richness to the coffee. I think the combo of all these flavors could really be the next big thing.<\/p>\n\n\n\n
<\/div>\n\n\n\nEGGS<\/h2>\n\n\n\n
Don\u2019t knock it until you try it! Soy sauce and eggs are truly an unbeatable breakfast combo. I love tamago kake gohan (sometimes referred to as TKG) It\u2019s made by stirring a raw egg into a bowl of steaming rice, which lightly cooks the egg, and then seasoning with soy sauce. It\u2019s one of Japanese people\u2019s favorite comfort-food dishes.<\/p>\n\n\n\n
<\/div>\n\n\n\nTRENDS TO WATCH<\/h2>\n\n\n\n
<\/div>\n\n\n\nJAPAN-ADJACENCY<\/h2>\n\n\n\n
I\u2019m excited to see that the \u201cJapan-Adjacency\u201d trend is still going strong in foodservice, with chefs adding Japanese ingredients, ideas and cooking methods to dishes from other cuisines. They\u2019re discovering that the subtle, umami-rich flavors of soy sauce and other Japanese ingredients can really enhance just about anything.<\/p>\n\n\n\n
<\/div>\n\n\n\nTERIYAKI REIMAGINED<\/h2>\n\n\n\n
Teriyaki sauce is great for all kinds of cooking, beyond typical teriyaki dishes. Its main ingredient, soy sauce, is one of the most universal all-purpose ingredients in any kitchen, and if you think of teriyaki as a sweet soy sauce, you start to see how versatile it can be in everything from braises and grilled foods to pizzas and burgers.<\/p>\n\n\n\n
<\/div>\n\n\n\nYUZU & PONZU<\/h2>\n\n\n\n
Yuzu is a citrus flavor that\u2019s gaining traction nationwide. Chefs are discovering it as a more complex, aromatic and floral alternative to lemon. Kikkoman has a delicious Yuzu Ponzu, which is a citrus-seasoned soy sauce, that provides a perfect balance of salt, sweet, tangy and umami flavor. Like teriyaki, ponzu is super versatile and can be used as a dipping sauce or as an ingredient in all kinds of cooking.<\/p>\n\n\n\n
<\/div>\n\n\n\nTHE LAST WORD<\/h2>\n\n\n\n
Whatever cuisine I go into, the dish turns a little Japanese, and I always finish everything off with Kikkoman\u00ae Soy Sauce. It\u2019s my way of cooking.<\/p>\n\n\n\n
<\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n\n \n \n <\/div>\n\n \n \n Sticky Honey Tamari Wings<\/h2>\n
To make his signature Sticky Honey Tamari Wings<\/strong>, Chef Shota starts with a marinade of Kikkoman\u00ae Tamari Soy Sauce and Sesame Oil, cilantro, ginger, garlic and lemon. To order, he wok-fries the wings with butter, olive oil and honey to create a rich, sweet-savory glaze.<\/p>\nView Recipe<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n \n \n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n \n \n <\/div>\n\n \n \n Hoisin Glazed Shrimp<\/h2>\n
Chef Shota\u2019s succulent Hoisin Glazed Shrimp<\/strong> get their complex flavor from a marinade of \u200b\u200bKikkoman\u00ae Gluten-Free Hoisin Sauce, Soy Sauce, Rice Vinegar, Kotteri Mirin\u00ae, and Sesame Oil seasoned with ginger and garlic. In his simple one-step cooking technique, the marinated shrimp are quickly pan-seared in oil until they\u2019re perfectly cooked and lightly glazed.<\/p>\nView Recipe<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n \n \n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n \n \n <\/div>\n\n \n \n Pork Katsu<\/h2>\n
Chef Shota makes this succulent, crispy Pork Katsu<\/strong> by coating pounded slices of pork tenderloin with Kikkoman\u00ae Tempura Batter Mix and Kikkoman\u00ae Panko before frying. He sweetens the batter with a touch of maple syrup, and uses a double-frying technique for the ultimate crunch. Shota serves his signature Katsu Sauce on the side; to save labor and time, you can also use Kikkoman\u00ae Katsu Sauce.<\/p>\nView Recipe<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n
<\/div>\n\n\n\n
Born in Japan and raised in Seattle, Chef Shota Nakajima moved to Osaka when he was 18 to apprentice under Michelin-starred chef Yasuhiko Sakamoto before returning to the Pacific Northwest to open his acclaimed Seattle restaurant, Taku. A fan favorite on Top Chef Season 18 and a multiple James Beard Award nominee, Chef Shota is on a mission to elevate Japanese cuisine in America with his innovative and comforting dishes.<\/p>\n\n\n\n
In 2024, we welcomed Chef Shota as a member of the Kikkoman Kitchen Cabinet<\/a>, the group of leading-edge chefs who collaborate with us on foodservice recipe development, industry outreach, trend forecasting and more.<\/p>\n\n\n\n We checked in with Shota to get his POV on some of his favorite (and often surprising) ways to use soy sauce as well as trends and ingredients he\u2019s excited about these days.<\/p>\n\n\n\n I particularly love layering soy sauce when marinating or braising. When you boil soy sauce with other ingredients, it turns very \u201cround.\u201d I like to reserve a bit of the fresh soy sauce and add it in incremental amounts as the dish cooks. This helps layer the umami flavors and provide depth to any dish. While this is nothing new or groundbreaking on my part\u2014it\u2019s how Japanese chefs have approached soy sauce and umami flavor since the 1500s\u2014I predict this will trend in the coming year especially as soy sauce recipes like the viral cucumber salads are already at the forefront of culinary conversation.<\/p>\n\n\n\n I love charring saut\u00e9ed vegetables on high heat with soy sauce, using that nice, charred aroma to flavor them. Like when you\u2019re cooking caramel, soy sauce gets darker the longer it\u2019s on heat, and the flavor will get deeper as it chars, leaving you with the perfect balance of sweet and savory. When I\u2019m grilling fish over charcoal, I like to pour soy sauce right over the charcoal and then put a lid on the fish, so it captures that nice aroma.<\/p>\n\n\n\n One of the easiest ways to unleash the power of umami in dishes is to swap out table salt with soy sauce. Since Kikkoman\u00ae Soy Sauce slowly ferments for months, the traditional brewing process develops umami\u2014something salt alone can\u2019t deliver. Substituting half the amount of table salt in a recipe with the same amount of soy sauce can reduce sodium while enhancing the umami and flavor of the overall dish. And that\u2019s not just true for Asian dishes. You can use soy sauce in American cooking, like adding it to chicken noodle soup instead of salt. If you find that your dishes are too salty, Kikkoman has many low-sodium varieties of their classic products including Less Sodium Soy Sauce<\/a> and 50% Less Sodium Gluten-Free Tamari Soy Sauce<\/a>.<\/p>\n\n\n\n I\u2019m definitely seeing a rise in sweets with soy sauce\u2014think soy sauce caramels or adding a dash to brownies. For sweet recipes, try swapping a pinch of salt with a drizzle of soy sauce for added depth, rich umami deliciousness and a hint of saltiness. I promise it won\u2019t taste like soy sauce! And similar to how folks are putting olive oil and salt on vanilla ice cream to bring out a new depth of flavor to a classic dessert, what I\u2019m really loving these days is making an affogato with a dash of soy sauce. There\u2019s a sweetness and bitterness to the soy sauce, plus umami, and it cuts really nicely through the creaminess of the ice cream. The soy sauce also adds a nice richness to the coffee. I think the combo of all these flavors could really be the next big thing.<\/p>\n\n\n\n Don\u2019t knock it until you try it! Soy sauce and eggs are truly an unbeatable breakfast combo. I love tamago kake gohan (sometimes referred to as TKG) It\u2019s made by stirring a raw egg into a bowl of steaming rice, which lightly cooks the egg, and then seasoning with soy sauce. It\u2019s one of Japanese people\u2019s favorite comfort-food dishes.<\/p>\n\n\n\n I\u2019m excited to see that the \u201cJapan-Adjacency\u201d trend is still going strong in foodservice, with chefs adding Japanese ingredients, ideas and cooking methods to dishes from other cuisines. They\u2019re discovering that the subtle, umami-rich flavors of soy sauce and other Japanese ingredients can really enhance just about anything.<\/p>\n\n\n\n Teriyaki sauce is great for all kinds of cooking, beyond typical teriyaki dishes. Its main ingredient, soy sauce, is one of the most universal all-purpose ingredients in any kitchen, and if you think of teriyaki as a sweet soy sauce, you start to see how versatile it can be in everything from braises and grilled foods to pizzas and burgers.<\/p>\n\n\n\n Yuzu is a citrus flavor that\u2019s gaining traction nationwide. Chefs are discovering it as a more complex, aromatic and floral alternative to lemon. Kikkoman has a delicious Yuzu Ponzu, which is a citrus-seasoned soy sauce, that provides a perfect balance of salt, sweet, tangy and umami flavor. Like teriyaki, ponzu is super versatile and can be used as a dipping sauce or as an ingredient in all kinds of cooking.<\/p>\n\n\n\n Whatever cuisine I go into, the dish turns a little Japanese, and I always finish everything off with Kikkoman\u00ae Soy Sauce. It\u2019s my way of cooking.<\/p>\n\n\n\n To make his signature Sticky Honey Tamari Wings<\/strong>, Chef Shota starts with a marinade of Kikkoman\u00ae Tamari Soy Sauce and Sesame Oil, cilantro, ginger, garlic and lemon. To order, he wok-fries the wings with butter, olive oil and honey to create a rich, sweet-savory glaze.<\/p>\n Chef Shota\u2019s succulent Hoisin Glazed Shrimp<\/strong> get their complex flavor from a marinade of \u200b\u200bKikkoman\u00ae Gluten-Free Hoisin Sauce, Soy Sauce, Rice Vinegar, Kotteri Mirin\u00ae, and Sesame Oil seasoned with ginger and garlic. In his simple one-step cooking technique, the marinated shrimp are quickly pan-seared in oil until they\u2019re perfectly cooked and lightly glazed.<\/p>\n Chef Shota makes this succulent, crispy Pork Katsu<\/strong> by coating pounded slices of pork tenderloin with Kikkoman\u00ae Tempura Batter Mix and Kikkoman\u00ae Panko before frying. He sweetens the batter with a touch of maple syrup, and uses a double-frying technique for the ultimate crunch. Shota serves his signature Katsu Sauce on the side; to save labor and time, you can also use Kikkoman\u00ae Katsu Sauce.<\/p>\n
<\/div>\n\n\n\nFIVE INNOVATIVE WAYS TO USE SOY SAUCE<\/h2>\n\n\n\n
<\/div>\n\n\n\nLAYERING<\/h2>\n\n\n\n
<\/div>\n\n\n\nCHARRING<\/h2>\n\n\n\n
<\/div>\n\n\n\nSALT REPLACEMENT<\/h2>\n\n\n\n
<\/div>\n\n\n\nSOY + SWEET<\/h2>\n\n\n\n
<\/div>\n\n\n\nEGGS<\/h2>\n\n\n\n
<\/div>\n\n\n\nTRENDS TO WATCH<\/h2>\n\n\n\n
<\/div>\n\n\n\nJAPAN-ADJACENCY<\/h2>\n\n\n\n
<\/div>\n\n\n\nTERIYAKI REIMAGINED<\/h2>\n\n\n\n
<\/div>\n\n\n\nYUZU & PONZU<\/h2>\n\n\n\n
<\/div>\n\n\n\nTHE LAST WORD<\/h2>\n\n\n\n
<\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\nSticky Honey Tamari Wings<\/h2>\n
View Recipe<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n
\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n
Hoisin Glazed Shrimp<\/h2>\n
View Recipe<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n
\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n
Pork Katsu<\/h2>\n
View Recipe<\/a><\/h4>\n\n <\/div>\n <\/div>\n \n