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Just a Quick Update on Store Closing

We are speechless...and sleepless.

Thank you for all the supportive messages! It was hard to hold back tears after hearing from so many of you, especially from those of you who shared your personal stories with us today. One especially sweet message was from a customer in New Hampshire who said, "I have your personal notes from my orders taped up inside my spice cabinet door." It is wonderful to know that our spice shop meant so much to so many of you (We wish we could give each one of you a hug for all your touching messages and emails! Even though a hug isn't possible, we promise to respond to each and every one of you as soon as we can).

When we sent out the closing store email last night, we thought we had planned it just right - 12 days left to sell our remaining spices. But last night, we were both in bed staring at the ceiling feeling overwhelmed with all the orders coming in, so Mark drove to the shop after midnight to figure out how many jars and spices we have left exactly. He came back and said, "Now I know what it's like to run a grocery store in Florida before a hurricane."

Our last 12 days of stock was sold out in 12 hours.

We will be living in the shop this weekend packing all the orders, and once the dust has settled, we will see what we have left. We know that many of you will just be reading this today, and we are already seeing emails asking if certain products will be back in stock. By the end of the week, we will send out one more update with details on what products are left for sale.

Thank you for being patient with us. It may be another sleepless night - not from the worry of running out of spices, but from an overwhelming feeling of gratefulness to you all.

Sincerely,
Reese & Mark

Store Closing on June 30th


We wanted to let you all know that we will be closing our walk-in and online spice shop at the end of June.

Thank you for supporting us on this journey! From the bottom of our hearts, thank you. Many of you followed along from the start of our website over five years ago when we were still living in Malaysia. Many of you took time to spread the word about us on social media and with your friends and family. Many of you ordered spices so many times that it could only mean you just wanted to help our small business, and to see us succeed. And that’s what made this such a difficult decision.

We opened the spice shop when we moved back to Minnesota four years ago, with an excitement to create something new, share our passion for Asian culture & foods, encourage healthy eating, and to give everyone fun, flavorful ideas for dishes to cook up at home. The spice shop gave us the means to do that full-time, and to connect with you even if it was just sending you a small package in the mail with a simple thank you note.

There were many surprises along the way, but we never expected so much kindness from people we had never met from all corners of the country and from around the world. All the sweet messages, writing to us about a recipe your family enjoyed, or a spice blend that you loved. We appreciated every kind word, and every thank you. But we are truly the thankful ones for your support of us and our little shop over the last few years.

We want to apologize to those of you who had contacted us with your suggestions and requests, whether it was for bulk or wholesale orders, or just a great product idea. We always appreciated you reaching out to us. We just never had the capacity to grow, working out of our small store and having to blend and package spices in a rented commercial kitchen.

We will close the shop on June 30th, but our recipe website will still be up, along with our social media accounts. We are not certain what the future holds just yet – for our work or for the website. We will most likely keep posting an occasional new recipe on the site, along with any updates. And for work, well, if anyone else has run your own business, and then headed back to normal employment, we would love to hear your thoughts about your experience.

Our spices and jars are getting low right now, so if you would like to place another order, we would recommend doing so as soon as possible. We will most likely run out of the most popular items before June 30th.

Thank you again for everything! We hope you have a wonderful summer!

Sincerely,
Reese & Mark

Yaki Udon (Japanese Stir-Fried Udon Noodles)

Yaki Udon recipe by SeasonWithSpice.com

There is no kidding around with udon. They are chewy, slippery, rope-sized noodles. For an “over-chewer” like me, who needs to chew every bit of food to a granular level before swallowing it, staring down at a large bowl of udon is daunting. It always makes me think back to this tiny udon shop in the mountains outside of Tokyo.

The Japan Fly Fishers group would kindly take me out on fly fishing excursions, which usually included a stop at some amazing, traditional restaurant along the way (okay, I have to admit they did bring me to Denny’s once for brunch, but if you’ve spent time in Japan, you know that isn’t unusual). After fishing all morning, a few of us walked out of the river and right into what looked like a house, but was a beautiful udon shop where they were hand-making udon and cooking them over a wood fire.

Still in our waders, we sat down at the circular table around the fire, and wrapped our cold hands around each bowl of udon. I closed my eyes and inhaled the steam and aroma, but was suddenly shaken out of my “Folger’s-in-your-cup” moment by the sounds of slurping. Before I chewed on my first noodle, everyone else had already slurped down half their bowls, seemingly swallowing the noodles whole. A few more loud slurps, and the bowls were empty. With tapping feet around me raring to get back to the river, I stuffed my face, chewed like crazy, and choked and coughed on udon until it was gone.

My udon eating skills never improved, but you know what, I still love udon. Just at home now, in a no-pressure, no-slurp zone. Hot in a soup broth, chilled with a dipping sauce, smothered in Japanese curry, or quickly stir-fried like in this Yaki Udon

Yaki Udon (Japanese Stir-Fried Udon Noodles) recipe by SeasonWithSpice.com

Vegetarian Poke Bowl - A spin on a classic Hawaiian dish

Vegetarian Poke Bowl with Tofu & Avocado recipe by SeasonWithSpice.com

Like a game of Chinese whispers (aka telephone), the farther the reach of Hawaiian poke into restaurants and home kitchens across the US and the world, the further the dish deviates from its origins.

And that’s okay.  Actually, it’s great!

Poke (‘poh-kay’), like so many other traditional dishes, has its origins in – “Let’s see what we have laying around here and throw it together in a bowl.”

Poke may have started with raw seafood cut into cubes and mixed with seaweed, roasted kukui (candlenut), and Hawaiian sea salt, but it has evolved now into countless variations as its popularity has exploded.  It’s one of those dishes that you can play with in your kitchen to find your favorite (and maybe easiest) way to enjoy it.   It simply makes cooking fun!

Vegetarian Poke Bowl by SeasonWithSpice.com

Bok Choy Muchim (Korean Bok Choy Salad)

Bok Choy Muchim recipe(Korean Bok Choy Salad) by SeasonWithSpice.com

What is Muchim

Muchim means salad in Korean.  They often grace the table as cold-dish appetizers in a spread to start out your meal.  What makes these Korean salads truly stand alone – sometimes even outshining the main dishes – is that they are dressed with lip-smacking, umami-flavored sauces made with a variety of essential Korean seasonings like gochujang (Korean red chili paste) and doenjang (Korean fermented soy bean paste).

Some of the popular muchim include oi-muchim (spicy cucumber salad), kongnamul muchim (soybean sprouts salad), pa muchim (scallion salad), and golbaengi muchim (the ultimate muchim made with squid, sea snail, pollack and an assorted mix of vegetables).

Or my personal favorite, this Korean Bok Choy Salad Seasoned with Soy Bean Paste, also known as Bok Choy Muchim.

Korean bok choy recipe by SeasonWithSpice.com

For this Bok Choy Muchim, the tender green leaves of baby bok choy get a quick blanch in boiling water. Just cooked long enough to dispel the bitter notes from the rawness of the greens, without overcooking them where they lose their tender-crisp.

Kimchi Cauliflower Fried 'Rice'

Kimchi Cauliflower Fried Rice by SeasonWithSpice.com

The day after I learned about the link between pregnancy & Type 2 diabetes, I was in my kitchen processing cauliflower into rice

Oh, how the health of our bodies can turn our kitchens upside down!

I was helping a friend a few years ago, who during her second trimester, was diagnosed with Type 2 diabetes.  She was a very healthy eater already, but the doctor advised her to cut down on carbohydrates like cereal and rice to regulate her blood sugar.  Rice was a staple of her diet, so she asked me for help to find her a substitute.  So a day later, I was busy chopping and transforming cauliflower into rice.

Kimchi Cauliflower Fried Rice recipe by SeasonWithSpice.com

Cauliflower as an alternative to rice?  I was skeptical that it could stand in for fluffy rice.  But to my surprise, cauliflower ‘rice’ turned out to be delightful, and I started to incorporate it into more of my meals like in this recipe for spicy, tangy Kimchi Cauliflower Fried Rice.

Tomato & Shrimp Curry

Tomato & Shrimp Curry recipe by SeasonWithSpice.com

I love it when customers tell me how pleasantly surprised they are to try out a recipe that may look complicated, but turns out to be simple to pull together.  Today’s recipe – Tomato & Shrimp Curry - is one of those that is full of big, bold flavors yet easy enough to master.

Tomato & Shrimp Curry recipe by SeasonWithSpice.com

Juicy, succulent shrimp, cooked gently in a tomato base, spiced with aromatic shallots, ginger, and garlic, along with our handcrafted Sweet & Spicy Curry Powder.  All those wonderful flavors meld in the hot skillet to achieve that sweet, tanginess with a hint of spice.