Fried eggplant mixed with the ground all-natural chicken in a “piri kara” chili sauce with ginger, red bell pepper, and bean thread noodles. tossed with cilantro and green onions.
Crunchy green beans and organic shredded carrots in a traditional creamy sesame dressing.
A mildly spicy mix of braised burdock, lotus roots, and konnyaku (mountain yam) tossed with julienned carrots, thinly sliced white onion, celery, and organic spring mix.
Hijiki seaweed, dried soybeans, konnyaku (mountain yam), and fried tofu skin cooked with soy sauce then tossed with daikon, organic spring mix, and garnished with kuko (goji berry), green onion, and edamame, rich in iron, and protein.