Buu Chan

The classics always hit 😮‍💨

Wanted to take a second to say thank you for the busiest start we've ever had to market season. You guys are the reason we get to keep doing this and we can begin to explain how grateful we are. We want to keep seeing you every week, so let's keep that energy going! We'll see y'all tomorrow at !

Bok choy is back, baby!

Gorgeous, gorgeous baby bok choy from our friends at .wa kimchi'd and coming at you full force tomorrow at . It'll be a busy, long three day weekend with Ski 2 Sea, so if you want it, come and grab it early! See you soon!

First round of pa (green onion) kimchi coming at you this Saturday at ! Thank you for the gorgeous grunions!

Level up your basic miso soup! We got a taste of spring, but with the return of the grey and cold, we made up a big ol pot of tonjiru also know as butajiru, a pork and veggie packed version of miso soup! Saute pork and your choice of veggies in a bit of sesame oil (or skip the pork for a veg option) and cover with dashi (or veg or chicken broth if that's what you've got) and simmer until meat and veggies are tender. Once that's done, turn off your heat and mix in your miso paste and tofu!

Fun fact: miso is a live probiotic and you actually don't want to boil it, otherwise it'll kill the good-for-your-gut bacteria!

We have some INCREDIBLY exciting news. Mark your calendars because Buu Chan in conjunction with will be hosting our very first pop-up dinner at Sunday, March 29! We will be reviving the recipes from the beloved that M and I used to run back in the day.

We are SO excited to be running back many of the 'Shaw favorites - lemongrass pork bowl with spicy fish sauce, Japanese style beef bowl with wasabi mayo, Thai style coconut curry and the classic pad thai. We will also have chili crisp and kimchi sides available to add on to your meals!

Super duper excited to be slangin' some of our old favorite recipes for y'all. Big thanks to Old World for hosting us! Come through and sell us out!

Looking to shake up your super bowl party spread? This kimchi chili crisp dip is always a crowd favorite of ours made all the better with skyr from our friends at .creamery! We love a mix of both radish and nappa kimchi for that varied crunch and both chili garlic crisp AND umami rayu because duh. It's a great variation on your typical chip and dip/veggie platter situation!

Last January, we very quietly tried out a new project and the results are in - we are so happy to be able to offer a SOY FREE MISO. Our chickpea miso has a 1-year fermentation length with the same core ingredients as our traditional one - organic, US green beans, Japanese koji and sea salt. We are so stoked that this project worked out and are excited to have this offering with us at market going forward. The chickpea miso will make its way onto the website in the coming weeks and we'll have it with us for the February 2/21!

This weekend marked the end of season 5 with for us! This year was filled with as many new faces as familiar ones, countless special batch kimchi's and pickles, a consistent stock of miso (yay), one cooking class, new signage (thank you ) and our first market worked by someone else other than us (BIG thanks to , and ). Thank you all so, SO much for keeping this little dream going. We're looking forward to seeing you all for the winter markets and for SEASON SIX BABY.