Preheat the oven to 200°C (390°F).

Slice the baguette lengthwise into two halves, place it on a baking sheet.

Heat the cooking oil over medium heat, add the chopped onion, mushroom, chicken ham. Cook until translucent and season with AJI-SHIO®.

Spread the mushroom filling evenly over the cut side of the baguette. Evenly distribute the shredded cheese on top.

Place the assembled baguette in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and golden brown and the bread is crispy.

Once baked, remove from the oven and drizzle with ketchup dan mayonnaise. Garnish with chopped fresh parsley, and enjoy hot.

In a small bowl, whisk together ingredient (B) until it is fully dissolved.

Combine the cabbage, carrots, cucumber, and dill. Pour the dressing over the salad and gently toss to combine, ensuring that all ingredients are evenly coated. Serve cold.

Prepare the Barszcz: Boil water, beetroot, carrot, onion, celery, apple and bay leaf, cook until veggies are soft and tender.

Season with AJI-NO-MOTO® and salt. Strain the soup, then return it to the pot.

Stir in Pal Sweet® and apple cider vinegar. Adjust sweetness and acidity if needed.

Prepare the Uzkami: Cook chopped onion in oil until golden, then add mushrooms. Season with AJI-SHIO®. Let it cool.

Fill dumpling skins with the mushroom mixture, fold, and seal.

Boil salted water, cook dumplings until they float, then drain. Add dumplings to the hot soup just before serving.