EPUB + PDF

Why should I buy this eBook?

Because you are the minimal modernist who embraces the spirit of sparking joy. You are the open-source zeitgeist, deciding to wait for the digital book because digital is always cheaper, improved, and better for the environment.

A physical book will just slow you down.

Have you not heard there’s a pandemic going on? Print is unreliable at the moment.
Printing is delayed, deliveries delayed.
Life plans, on hold.

But not you.

You have the hindsight, the patience of a sniper, predicting that eventually, something better and cheaper will come along.

You’re the last winner standing.
Your tarot card is the prophet.

And how right you are, the digital version of Soy Sauce, Sugar, Mirin contains 250+ pages of content, including MORE bonus recipes and essays that did not make the first books.

That’s almost double the original book, for half the price.

No shipping fees, the trees are safe, and you get instant gratification.
NOW.
From screen to brain.

You can even pick your favourite recipes, print them out, and resell them on the black market.

(Kidding, please don’t.)

What people said about the first book:

”Your book is AMAZING. Seriously dude - the writing is phenomenal. You have such a good natural tone of voice. I don't do much cooking, but I really enjoyed reading it and learning some new stuff. Maybe I'll even buy some mirin.” - not my mum, but my ex-creative director.

”Mate, I just made the Japanese restaurant-level curry, it’s SO GOOD THANK YOU SO MUCH. It’s AMAZING” - not mum either, just a good bloke name Eugene.

”Your book arrived today, and I thought it was going to be amazing. It is even more amazing than I imagined. I love it so much. I love your writing style so much. Food connects so many lives, generations and cultures. I find that undercurrent in your writing, without being pretentious or snobby. And I love it so much.” - a wonderful lady by the name of Rosa.

”I collect cookbooks like it’s going out of fashion. But there has been no other cookbooks that spoke to my heart like this one. It was the cookbook I didn’t know I needed but will now love forever.” - @thebearkandkittyshow

”I have to tell you that I have never cried over a cookbook, but I cried over your tomato eggs and your cotton cheesecake. The sentiments you express in those recipes are very relatable. I was born in Romania and immigrated to the US when I was four, and I relate much more to Asian cultures (take your shoes off, respect your elders) than I do to Americans, so I am very appreciative of the subtle Asian communities and their openness and lack of gatekeeping that allows others to participate and feel welcome.” - Anca, a New Yorker.