The day lets go. Dinner is already home.

Cooked this morning at Mikan on Fairview, chilled for tonight, waiting at your front desk from five. Rice bowls, grain bowls and soups. Different every night, with the season.

Start this week See the menu

This week · 9 to 13 November

Member prices shown first. Pick your nights by Sunday 9 pm; skips are free until then. First-round menu, winter; it changes every week and with the season. Soups travel cold and heat at home in four minutes. No added salt or sugar; grains and beans cooked and chilled for resistant starch.

Pick your nights

Three a week to start. Sunday's menu, chosen by 9 pm.

Your bag is at the desk

Same desk, same hour, every night. Five to eight.

Charged Monday

For the nights you chose. Pause or cancel in one tap.

Across Asia, cooked in Seattle

The food you grew up with, on a Tuesday.

Rice bowls, grain bowls and soups. Donburi and bibimbap. Dal on barley. Kimchi jjigae, congee, beef noodle soup, and chirashi when summer comes. Jay's kitchen moves across Asia week by week, with no added salt or sugar and the grains cooked and chilled the way home kitchens always did. Dongzhi, 21 December: one table in the building, one night.

One Sunday text with the week. Pause or cancel on your first screen. @hoogaprovisions, the bowl of the day at five.

Provisions

The bowl, the bag, the table. In time.

Hooga starts as dinner. The things around it come later: the bowl it is eaten from, the bag it arrives in, the season box. Nothing to buy yet.