December 2025 - Taste of Asia

Build Your Own Noodle Night

With ramen, soba, citrusy yuzu mayo, and complex Yuzu Kanzuri chili sauce, the December Taste of Asia box is your ticket to noodle-shop vibes at home.

Host a build-your-own bowl night, surprise your favorite ramen lover, or keep everything for yourself and turn cold winter evenings into warm, slurpy celebrations.

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Flavor Fun Fact 🥢

Asian cuisine is incredibly diverse—spanning huge geography, climates, and cultures—so staples, spices, and cooking techniques vary dramatically from region to region. In Japan, many restaurants lean into focus: it’s common to specialize in just one thing (ramen, soba, sushi) and spend a lifetime perfecting it.

This box channels that spirit with a lineup that lets you explore a few classics—and make them your own.

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Mikuni Wild Harvest – Ramen Noodles

These authentic Japanese-style ramen noodles are crafted with the ideal gluten structure to achieve that springy, satisfying bite worthy of a master’s ramen bar. Simple ingredients—wheat flour, egg powder, and salt—meet meticulous technique for a noodle that shines in any broth.

Try them:

• In a rich miso or shoyu broth with soft-boiled eggs and scallions
• Stir-fried with veggies and leftover chicken or tofu
• In a quick “clean-out-the-fridge” soup topped with chili oil
• As a cozy midnight bowl with butter, soy sauce, and a squeeze of citrus

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Mikuni Wild Harvest – Buckwheat Soba Noodles

Buckwheat is the second most-harvested crop in Japan (after rice), and buckwheat soba is a foundational noodle in Japanese cooking. If ramen is the Ramones of the noodle world, soba is the Beatles—the thinking person’s noodle, built on simplicity and contemplation.

Crafted using multi-century traditions, these noodles are all about nodogoshi—the perfect “throat feel.” A blend of wheat flour, buckwheat flour, and salt creates just the right chew and texture.

Serve them:

• Chilled with a soy–mirin dipping sauce (zaru soba style)
• In a warm dashi broth with mushrooms and scallions
• Tossed with sesame oil, ginger, and seasonal veggies
• Alongside grilled salmon, shrimp, or marinated tofu

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Hotaru Yuzu Mayo – Premium Japanese Style Mayo

All-natural and loaded with yuzu, Hotaru Yuzu Mayo is a traditional Japanese-style mayonnaise that’s dense, rich, and ultra-luxurious. High-acidity yuzu fruit takes the place of standard vinegar, and “tons of eggs” give it a velvety texture chefs love.

Flavor notes: tangerine, Meyer lemon, silky egg yolk, and a slightly savory finish that plays well with everything from sushi to fries.

Try it:

• Drizzled over poke bowls, sushi rolls, or seared salmon
• As a spread for chicken katsu sandwiches or burgers
• Swirled into potato or pasta salad for a citrusy upgrade
• As a dip for fries, karaage, or veggie tempura

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Yuzu Kanzuri – Japanese Style Chili Sauce

Yuzu Kanzuri is a Japanese-style chili sauce that highlights the hidden power of shio koji—rice inoculated with koji mold, then fermented with salt and water to create a deep umami base. To that, you add pickled chili pepper mash, black garlic, and fragrant yuzu zest for a condiment that’s spicy, sweet, savory, and floral all at once.

It’s the kind of squeeze bottle that lives on the counter because you keep finding new excuses to use it.

Try a squeeze on:

• Pork bao buns, dumplings, or gyoza
• Fish tacos, grilled shrimp, or roasted veggies
• Bowls of ramen or soba for heat and brightness
• Mayo or yogurt to make an instant dipping sauce