Our Kitchen

We fell deeply in love with shokupan because it’s everything good bread should be: soft, pillowy, slightly sweet, and made with intention. It’s a type of Japanese milk bread that’s known for its cloud-like texture — delicate on the inside, with a tender crust that’s perfect for toast or sandwiches.

Our version is made in small batches with simple ingredients, and we take our time with it. The process matters — because you can taste the difference in the crumb and the softness of the final loaf. We want every slice to feel like comfort…but also like a treat.

For us, this bread is a beautiful example of how culinary cultures meet. It’s a Japanese tradition, made here in Ithaca, with local ingredients whenever we can get them. It’s a bridge between the global flavors we love exploring and the local products we want to support.

Ramen is one of those foods we both fell in love with long before we ever made it ourselves. There’s a depth and patience to it — it’s not as fast food, it’s slow food disguised as fast. Bone broth simmers for days, aromatics unfold layer by layer, and every component has a purpose. That is exactly the kind of cooking that lights us up.

We make our ramen with the same philosophy as our homestead cooking: respect for the ingredient + curiosity for flavor. We look for local bones and vegetables first. Our broths are built with bones from Cudlin’s Meats in Newfield, New York — we absolutely love the guys who own and operate it. Supporting them is supporting our neighbors, our community, and the kind of local food system we want to help grow.

We build our broths the old way — slowly — because that’s where the richness and body come from. And then we bring in flavor inspiration from everywhere we’ve studied and tasted — Japan, Korea, Taiwan — and then twist ideas from the ingredients right here in upstate New York. It’s our way of honoring tradition while creating something uniquely ours…and hopefully something that becomes your comfort bowl too.