The bowl you'd order in. Without ordering in.
Restaurant-level bowl. Pantry-level easy.
Keeps for a year. Ready in 5.
Our Story
Long before bone broth was a "wellness category," it was just dinner. Across China, Japan, Vietnam, Korea, and Thailand, a stockpot was simply how you cared for people. For James, like a lot of those far from home, it wasn't a trend. It was comfort.
So he left a career in tech for the Culinary Institute of America, then got to work in his home kitchen in San Francisco. Cooking for friends, refining recipes, batch after batch, with one goal: make real Asian food genuinely easy and good, without losing what made it worth eating in the first place. That's OMU.
What's actually in the bowl?
Each pouch holds 13oz of real liquid bone broth. Beef-forward, built on three proteins, slow-simmered with real vegetables, fruit, kombu, and shiitake. Inside you'll find real pieces of grass-fed American short rib, braised until chopstick-tender, and air-dried Kansui noodles. No flavor packet. No mystery cuts.
Why OMU instead of takeout or instant ramen?
Takeout is $35 with fees, only as clean as whatever's in the kitchen that night. Instant ramen is cheap and easy, but you can feel it afterward. OMU sits where neither can: real broth and real beef and noodles like at the restaurant, shelf-stable and ready in 5 minutes like instant, clean enough that your body and skin thank you later. Same craving, none of the trade-offs.
How do I prepare it?
Why does OMU cost $12.99?
Because real ingredients cost what they cost. Quality grass-fed American short rib, broth simmered for hours, kansui noodles, sealed to last a year with no preservatives. A proper meal, far less than takeout, a lot more than instant ramen, because OMU is neither.
When will my order arrive?
OMU is pre-order only right now, first batch ships around August 1st.
Do you offer wholesale?
Yes. We'd love to get OMU onto your shelves. Reach out at info@omu.food, we'd love to hear from you.