Sour Curry with Snakehead Fish and Tamarind-Pickled Vegetables
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Pickled Mustard Greens Northern Style (Mustard Greens Pickled in Fish Sauce and Lime)
Curry with Fish Liver Substitute, Pickled Vegetables, and Smoked Tofu
Rice Mixed with Shrimp Paste Somchai Style
Tainan-style Kimchi (Sweet and Sour Cabbage)
Tainan-Style Pineapple Tofu Cheese Shaved Ice
Tainan-Style Pickled Baby Cucumbers (Night Market Flavor)
Steamed Fish with Preserved Olive
Preserved Vegetables and Pork Bone Soup
Hakka Preserved Mustard Greens Stir-fried with Cabbage
Hakka Preserved Vegetables Fried Rice Noodles
Steamed Tofu with Preserved Cordia
Young Radish Leaf Water Kimchi
Sikhye (Grandmother's Traditional Fermented Sikhye)
Grandmother's Style Aged Kimchi Braised Tofu
Braised Cutlassfish
Yeolmu Water Kimchi
Aged Kimchi Bibim Noodles
Kimchi and Potato Soup with Aged Kimchi
Aged Kimchi Diced Radish Appetizer
Smoked Herring Marinated in Riesling and Juniper Berries
Plums in Spiced Syrup with Alsatian Brandy
Alsatian Baeckeoffe with Pickled Pig's Trotters
Choucroute Garnie with Riesling
Risotto with Yellow Wine and Aged Comté, Mushrooms with Parsley
Red Cabbage Braised with Sherry Vinegar and Caramelized Walnuts
Red Beets Lacto-Fermented with Cider and Norman Tarragon
Amazake Panna Cotta with Yuzu Jelly
White Miso and Pickled Vegetable Braise
Cucumber and Kombu Quick Pickles — Shio koji Style
Shio Miso and Root Vegetable Sake Lees Soup
Mackerel Nuka-Pickled, Thinly Sliced with Scallion and Yuzu
Chilled Somen with Bran-Pickled Vegetables and Kombu Broth
Eggplant Caponata in Sweet and Sour with Salted Capers
Pork Loin in Agrodolce with Capers and Wine Vinegar
Grandmother's Pickled Vegetables
Pici with Wild Boar Ragù, Olives and Salted Capers
Neapolitan Pickled Chili Peppers
Grandmother's Preserved Sour Cherries
Eggplant in Oil, Puglia Style
Spaghetti alla Gricia with Aged Pecorino and Salt-Preserved Lemon
Grandmother's Sour Cherries in Alcohol
Beans in a Flask with Sweet and Sour Black Kale
Tainan Danzai Noodles
Cucumber and Myoga Quick Pickle—White Dashi Flavored—
Risotto with Shio-koji Butter and Kombu Dashi
