Entries by Ozuke

Kung Hei Fat Choi! – Radish Cakes with Kimchi

Every year lunar new year is a wonderful opportunity to gather friends, make lots of food and celebrate together.  In true Cantonese spirit we had a rowdy time.  Some glimpses of traditional practices that I remember from my childhood growing up in Hong Kong –  Late night flower markets with strings of naked tungsten lights […]

Where to get the best Ramen and the not so secret Ozuké ingredient

As you know, ramen is all the rage. It has been for a while now. Ask anyone where to get the best ramen and they will likely have a very passionate response. In fact, finding the best ramen has almost become an urban sport, the winner gaining social status, emphatic pride, and maybe even a […]

The Kimchi Crowd

There it sits in your fridge staring straight back at you. And it’s alive! Your head is spinning…how am I supposed to eat Ozuké’s Kale and Collards kimchi? Is this too gourmet for someone like me? Too health-nutty? Will people scoff at me if I ask them what to do, because I should already know? […]

Fermentation Guest Blog by Andrea Rossi

Bright, accomplished nutrition therapists, chefs, and home-cooks fill the room. We are devout foodies in the most literal sense. We make our own almond milk, kefir, yogurts and champion DIY cooking to our clients and anyone else that will listen to our recipes and rambles. Diana Walley of Every Bite Counts Nutrition, and the host […]

Edible Front Range

Local entrepreneurs see fermented veggies as superfoods By Eileen Dolbeare Photo By Rebecca Stumpf Winter 2013 Issue Number 20 READ ARTICLE