Ube sweet potato and maple oats with sesame brittle and mochi granola. A soft, creamy breakfast with a little crunch that keeps you full.
Japanese Week
November 24, 2025
This week’s menu is inspired by Asian flavors that hit warm, bright, and clean. Chef pulled from the depth of Japanese cooking with things like umami, citrus, and a mix of textures that feel good in your body and keep you sharp. It’s built for performance and for anyone who likes trying something new.
Chicken Katsu Fried Rice
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
51 | 44 | 10 |
42 | 52 | 12 |
Crispy umami chicken with Japanese fried rice, pickled ginger slaw, and tonkatsu sauce. Comfort food with a clean finish.
Yuzu Soba Tsukune Bowl
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
44 | 45 | 11 |
46 | 58 | 15 |
Glazed herbed meatballs with citrus soba salad, orange supremes, microgreens, and a light teriyaki reduction. Bright, fresh, and balanced.
Reheat Instructions
Microwave on high for 2 minutes with the lid slightly open.