WUJU started in a Chinese restaurant kitchen, designing Asian food for American customers, decades before anyone called it Americanese.

The Wu family brought confidence and creativity to the table by serving Asian food that fit how Americans actually wanted to eat. We've been doing this since before it had a name.

That's me on the right.

As first generation immigrants and restaurateurs, my parents built their whole approach around paying attention. They watched what customers ordered, what they left on the plate, what they came back for. Then they adjusted. Forty years of that turns into something real.

My parents always tried out new recipes in their restaurants. That's what made it so special for our fans.

Customers would walk in the door and my dad would run them over to a table, excited about another new idea, "new concept" he'd call it. It was an exciting, engaging experience for them. He treated every meal like a small experiment, and every customer like a collaborator.

That's where WUJU comes from.

When I took over my family's restaurants, I found a burning desire to make that same impact at a national level.

Asian restaurants did a lot of heavy lifting bringing Asian cuisine into American life. WUJU is trying to do the same thing for the American pantry. Get our bottles into the fridge door that already has the ketchup, the mustard and the mayo, because WUJU belongs right alongside the classics