Hey, what’s up? I’m Tosha Jihn. Growing up bi-racial, born overseas, and raised between Asia and the U.S. is reflected in the way I cook, eat, see the world and how they’re connected.
I am a Richmond, VA based digital content manager, maker and self-proclaimed vegan epicurean sharing a home with my partner Mikey, our rescues Juneau and Millhouse, and our 116 and counting houseplants.
There’s something extra special about making something from scratch, taking that first bite of the final product and proudly saying to yourself, “I did this”. For me, noodles re one of those things that I find especially fulfilling. After a busy day or long week, getting hands on in the dough is like therapy, andContinue reading “Hand-Pulled Turmeric Noodles w/ Sichuan Chili Crisp Sauce”
Sweet, salty, umami and sometimes smoky are flavor profiles that sit with me the most. Where those taste preferences come from has a lot to do with my upbringing in a one part Asian and one part American household. During our time living in Colorado, we spent a lot of time outdoors including some ofContinue reading “Campfire Miso Butter Crispies”
새해 복 많이 받으세요, Happy Lunar New Year! Year of the rat was a bag of tricks, but we can be thankful year of the ox will be much more optimistic through hard work and being honest with ourselves and others. Although Lunar New Year looks a little different this year, that doesn’t mean you can’t cozy upContinue reading “Vegan Ddeokguk (Rice Cake Soup)”