Looking for a fresh, light bite that’s as fun to make as it is to eat?🥢🌱 These crispy, colourful fresh spring rolls are perfect for rolling up some family fun!🤸‍♂️👩‍🍳Serve them with our Kewpie Roasted Sesame Spicy Dressing for a spicy kick that’ll keep everyone coming back for more!🌶️✨

These veggie-loaded tofu pancakes offer a delicious, easy-to-eat snack that’s perfect for both adults and kids!🥕

Craving something light and fresh? Dive into this Sashimi Carpaccio, topped with the tangy zing of Kewpie Yuzu Shoyu! This elegant yet effortless dish brings together delicate slices of sashimi with the citrusy burst of yuzu, making it the perfect recipe for a quick, refreshing bite that feels fancy but is fuss-free!

We’re all familiar with cold dishes, but how about trying cold tofu on bread? It’s a fun and unexpected appetizer that’s sure to wow your guests!

Weekend snacks made easy and fun with your little helpers! Family time just got a whole lot tastier and more delightful!

Try out this tasty and easy way to enjoy tofu! It’s super crispy on the outside and perfectly tender on the inside. Perfect for a quick weeknight meal or a delicious snack!

Got the midnight munchies or craving a quick snack? Dive into this recipe using goodies straight from your freezer!

Indulge in a culinary delight with our Vermicelli Chicken featuring the irresistible flavors of Kewpie Black Vinegar Onion and Kewpie Yuzu Shoyu Dressing. This recipe is not only a time-saving hack but also a guarantee of absolute deliciousness!  

Enjoy a burst of delightful citrus flavour in this moist and flavourful butter cake. Tips: Add a delightful crunch by folding in a handful of chopped nuts, such as almonds or walnuts, into the batter before baking. Recipe created by Chef John See.

A delightful home-cooked treat for the Lunar New Year! Tip: To achieve the perfect dumpling skin texture, once the water has boiled, add the dumplings, bring to a boil, then add 1/3 cup of cold water and boil again. Repeat this water-adding process two times. Recipe created by Chef John See.