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I grew up between cultures — Japanese and American — in Utah, and my partner’s family brings Vietnamese roots and Southern influences into our kitchen. Our extended family spans even more traditions from all over the world. Food in our family has never belonged to just one place.
That mix shaped how I cook.
At Unfamiliar Crunch, I explore the techniques and ingredients that make great food work — especially those rooted in Asian cooking — and show how they can translate into a home kitchen. Sometimes that means honoring traditional methods. Sometimes it means blending techniques from different culinary worlds.
But the goal is always the same: real ingredients, thoughtful technique, and flavors that are worth the effort.
Because serious flavor shouldn’t be reserved for restaurant kitchens.