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$ 20.00
Nomura-san's miso is some of the best we have ever tried. His commitment to his koji for each miso is a testament to his fine condiments, plus in Japan miso is everywhere and everyone uses it for this or that. Nomura-san’s aka (red) miso has a strong flavor, mixing sweet, salty and savory elements. This robustness in flavor is attained over a 3 year fermentation. This miso can be a great marinade for meats or used in miso soups that include vegetables like potatoes or pumpkin. Keep refrigerated.
Ingredients: soybean, barley (wheat), salt
Shipping Notes: all orders that include miso will be shipped via Priority Mail or faster. The miso is shipped with a cold pack to keep it cool during shipping. It is fine if the cold pack melts in transit, just place the miso in the refrigerator upon arrival.
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Horikawaya Nomura is a 300 plus year old soy sauce & miso brewery located in Gobo City, Wakayama Prefecture. Over the centuries they have perfected their use of traditional techniques to produce some of the best soy sauce and miso that we have tasted.
$ 33.50
When you make things from scratch like Iio Jozo does by making sake first, then fermenting that into vinegar, naturally you will have some by-products. In sake making the by-product is called sake kasu (sake lees). Iio Jozo decided to take their sake kasu and basically ferment it into vinegar. Sounds simple enough, right? But Iio Jozo ages it for 10 years before they call it Akasu (red vinegar). This special brew is very different, almost like a tame sherry vinegar crossed with rice vinegar. Top sushi chefs use it in their rice, but we find it amazing in many other way - think pickles, vinaigrettes, etc.
Ingredients: water, rice, aged sake lees
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Iio Jozo is a 123 year old vinegar company located on the Sea of Japan near the town of Miyazu. By controlling the process from start to finish and sticking to traditional production methods, Iio-san produces what is arguably the highest quality rice vinegar in Japan.
$ 23.00
Originally Iio Jozo had told us we couldn't sell this vinegar, but over time they have come to trust us to truly honor the beauty of their labor-intensive vinegars. Their apple vinegar is no different. The farmer, Akinori Kimura, is known for growing “miracle apples”.
This vinegar is one of the most delicate vinegars Iio Jozo makes in our opinion. Initial taste leads your taste buds thinking they are drinking one of the most refined ciders in the world, but then a blanket of subtle acid comes over your palate. Truly a one of kind vinegar...
Ingredients: apple
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Iio Jozo is a 123 year old vinegar company located on the Sea of Japan near the town of Miyazu. By controlling the process from start to finish and sticking to traditional production methods, Iio-san produces what is arguably the highest quality rice vinegar in Japan.
$ 20.00
Nomura-san's miso is some of the best we have ever tried. His commitment to his koji for each miso is a testament to his fine condiments. This wonderful awase miso is what they called a mixed miso, which is something of a cross between white and red miso. Nomura-san ages this miso for one and a half years. The flavor is similar to red, but more mellow and less salty, which works perfectly with subtle flavors. One of our favorite ways to use this product is in a miso soup with eggplant or clams (or any other briny seafood). Keep refrigerated.
Ingredients: rice, barley (wheat), soybean, salt
Shipping Notes: all orders that include miso will be shipped via Priority Mail or faster. The miso is shipped with a cold pack to keep it cool during shipping. It is fine if the cold pack melts in transit, just place the miso in the refrigerator upon arrival.
Product Attributes:
Recipes:
Horikawaya Nomura is a 300 plus year old soy sauce & miso brewery located in Gobo City, Wakayama Prefecture. Over the centuries they have perfected their use of traditional techniques to produce some of the best soy sauce and miso that we have tasted.
$ 117.00 – Sold Out
This kit has artisanal Japanese ingredients to help make a delicious Beef Shabu Shabu at home. Plus you get 10% off for buying as a bundle. It includes:
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To learn more about the producers behind these products:
Aimono Konbu
$ 45.00
The same size used by chefs!
This oil has a light golden color. It has the thick aroma of freshly ground almonds, cacao and sesame all packed into one. Store in a cool, dark place. Do not refrigerate.
Ingredients: black sesame seeds
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Wadaman Co., Ltd. is located in Osaka, Japan and has been a sesame manufacturer for more than 130 years. The fourth generation owner, Etsuji Wada, has been personally roasting the seeds for over 40 years. Known as the best roaster in Japan, his skills produce sesame seeds with a delicate & nuanced flavor like none other.
$ 31.00
This oil has a light golden color. It has the thick aroma of freshly ground almonds, cacao and sesame all packed into one. Store in a cool, dark place. Do not refrigerate.
Ingredients: organic black sesame seeds
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Recipes:
Wadaman Co., Ltd. is located in Osaka, Japan and has been a sesame manufacturer for more than 130 years. The fourth generation owner, Etsuji Wada, has been personally roasting the seeds for over 40 years. Known as the best roaster in Japan, his skills produce sesame seeds with a delicate & nuanced flavor like none other.
$ 42.00 $ 56.00
New size - the same size used by chefs!
This deep, rich, nutty black sesame paste can lend itself to many applications, both sweet and savory. Store in a cool, dark place. Do not refrigerate. Like many high quality nut butters, the oil and solids may separate over time. If this happens, use your hands to massage the pouch to reincorporate.
Ingredients: black sesame seeds
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Recipes:
Wadaman Co., Ltd. is located in Osaka, Japan and has been a sesame manufacturer for more than 130 years. The fourth generation owner, Etsuji Wada, has been personally roasting the seeds for over 40 years. Known as the best roaster in Japan, his skills produce sesame seeds with a delicate & nuanced flavor like none other.
$ 28.00
This deep, rich, nutty black sesame paste can lend itself to many applications, both sweet and savory. Store in a cool, dark place. Do not refrigerate. Stir before using.
Ingredients: organic black sesame seeds
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Wadaman Co., Ltd. is located in Osaka, Japan and has been a sesame manufacturer for more than 130 years. The fourth generation owner, Etsuji Wada, has been personally roasting the seeds for over 40 years. Known as the best roaster in Japan, his skills produce sesame seeds with a delicate & nuanced flavor like none other.
$ 44.00
Iio Jozo's brown rice vinegar is made just like their Pure and Premium rice vinegar, expect it is made with brown rice. This wonderful brew has a rich, malty taste. It is great for adding to broths, ponzu, pickles or making vinaigrette.
Ingredients: water, rice
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Recipes:
Iio Jozo is a 123 year old vinegar company located on the Sea of Japan near the town of Miyazu. By controlling the process from start to finish and sticking to traditional production methods, Iio-san produces what is arguably the highest quality rice vinegar in Japan.
$ 61.20 $ 68.00
New size - the same size used by chefs!
Iio Jozo's brown rice vinegar is made just like their Pure and Premium rice vinegar, expect it is made with brown rice. This wonderful brew has a rich, malty taste. It is great for adding to broths, ponzu, pickles or making vinaigrette.
Ingredients: water, rice
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Recipes:
Iio Jozo is a 123 year old vinegar company located on the Sea of Japan near the town of Miyazu. By controlling the process from start to finish and sticking to traditional production methods, Iio-san produces what is arguably the highest quality rice vinegar in Japan.
$ 71.40 $ 102.00
Yes, these are both sesame oils...but they are very different from each other. The flavors are different, the nuances are different and they should be employed in different ways. This bundle includes one 500ml bottle of Wadaman Dark Roasted Golden Sesame Oil and one 500ml bottle of Wadaman White Sesame Oil.
The Dark Roasted Golden Sesame Oil nicely balances the golden sesame flavor with the right amount of dark roast.
The White Sesame Oil is more delicate. The flavor of the white sesame really shines through with just a subtle hint of roasted flavor.
Note: the best by date for the Dark Roasted Golden Sesame Oil is 06/09/21 and the best by date for the White Sesame Oil is 06/24/21.
Store in cool, dark place, do not refrigerate.
Ingredients: sesame seeds
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Recipes:
Dark Roasted Golden Sesame Oil
White Sesame Oil
Wadaman Co., Ltd. is located in Osaka, Japan and has been a sesame manufacturer for more than 130 years. The fourth generation owner, Etsuji Wada, has been personally roasting the seeds for over 40 years. Known as the best roaster in Japan, his skills produce sesame seeds with a delicate & nuanced flavor like none other.
$ 37.00
We have been on a quest to find a dark roasted sesame oil that still tasted like sesame (unlike so many dark roasted sesame oils that just hit you over the head with roasted flavor). Wadaman came to the rescue with this oil which nicely balances the golden sesame flavor with the right amount of dark roast. Store in cool, dark place, do not refrigerate.
Ingredients: golden sesame seeds
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Wadaman Co., Ltd. is located in Osaka, Japan and has been a sesame manufacturer for more than 130 years. The fourth generation owner, Etsuji Wada, has been personally roasting the seeds for over 40 years. Known as the best roaster in Japan, his skills produce sesame seeds with a delicate & nuanced flavor like none other.
$ 42.75 $ 57.00
New size - the same size used by chefs!
We have been on a quest to find a dark roasted sesame oil that still tasted like sesame (unlike so many dark roasted sesame oils that just hit you over the head with roasted flavor). Wadaman came to the rescue with this oil which nicely balances the golden sesame flavor with the right amount of dark roast. Store in cool, dark place, do not refrigerate.
Note: the best by date is 06/09/21.
Ingredients: golden sesame seeds
Product Attributes:
Recipes:
Wadaman Co., Ltd. is located in Osaka, Japan and has been a sesame manufacturer for more than 130 years. The fourth generation owner, Etsuji Wada, has been personally roasting the seeds for over 40 years. Known as the best roaster in Japan, his skills produce sesame seeds with a delicate & nuanced flavor like none other.
$ 22.50 $ 25.00
New size - the same size used by chefs!
A truly unique tasting experience is Yugeta's double-brewed soy sauce (saishikomi). To make double-brewed soy sauce first Yugeta-san makes a 'regular' batch using soy beans, wheat, salt, water & koji. He then brews another batch of soy sauce, except he omits the salt and water and instead uses the first batch of soy sauce. This produces a soy sauce with a richer flavor and more viscous texture than regular soy sauce. It is also surprisingly less salty than regular soy sauce. Great for dipping, double brewed soy sauce can be used to make an amazing ice cream - yes, ice cream (think salty caramel...here's the recipe). Produced from only Japanese-grown soybeans, wheat and natural sea salt. Please refrigerate after opening.
Ingredients: water, soy bean, wheat, salt
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Yugeta Shoyu has been making soy sauce since 1923 just outside Tokyo in a village called Tawame, Saitama Prefecture. Today the company is run by fourth generation Mr. Yohichi Yugeta, who is keeping alive traditional shoyu (soy sauce) making. Yugeta Shoyu’s soy sauce is brewed naturally and uses only Japan-grown wheat and soybeans.
$ 10.00
A truly unique tasting experience is Yugeta's double-brewed soy sauce (saishikomi). To make double-brewed soy sauce first Yugeta-san makes a 'regular' batch using soy beans, wheat, salt, water & koji. He then brews another batch of soy sauce, except he omits the salt and water and instead uses the first batch of soy sauce. This produces a soy sauce with a richer flavor and more viscous texture than regular soy sauce. It is also surprisingly less salty than regular soy sauce. Great for dipping, double brewed soy sauce can be used to make an amazing ice cream - yes, ice cream (think salty caramel...here's the recipe). Produced from only Japanese-grown soybeans, wheat and natural sea salt. Please refrigerate after opening.
Ingredients: water, soy bean, wheat, salt
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Recipes:
Yugeta Shoyu has been making soy sauce since 1923 just outside Tokyo in a village called Tawame, Saitama Prefecture. Today the company is run by fourth generation Mr. Yohichi Yugeta, who is keeping alive traditional shoyu (soy sauce) making. Yugeta Shoyu’s soy sauce is brewed naturally and uses only Japan-grown wheat and soybeans.
$ 21.00
Dried shiitake mushrooms are such an important player in Japanese cuisine because they add so much umami. Takehisa’s Donko Dried Shiitake are some of the best because they are grown slowly over the winter, which amplifies their earthy umami, flavor and aroma.
These make delicious dashi, boiled dishes and bases for soup. They’re also really great for Chinese recipes because of their thick texture. Secret tip: they’re perfect to eat after they have been rehydrated - so don’t throw them away!
Store in a cool, dry, dark place.
Ingredients: dried shiitake mushroom
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For over 85 years Takehisa has been a family-owned shiitake company located in Chikugo in Kyushu.
$ 17.50
To start, Joël Robuchon says that this vinegar is one of the best ingredients from Japan. Do we need to say more? Of course, this vinegar is truly unique. The nose smells of fresh fig and the taste is that of fig leaf with wonderfully complex acid notes.
Ingredients: fig
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Iio Jozo is a 123 year old vinegar company located on the Sea of Japan near the town of Miyazu. By controlling the process from start to finish and sticking to traditional production methods, Iio-san produces what is arguably the highest quality rice vinegar in Japan.
$ 25.00
Shopping for someone else but not sure what to give them? Give them the gift...
$ 62.00
New size - the same size used by chefs!
The oil is deep in golden color and flavor. The rich floral aroma has a fresh roasted nutty sesame quality. Store in cool, dark place, do not refrigerate.
Ingredients: golden sesame seeds
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Recipes:
Wadaman Co., Ltd. is located in Osaka, Japan and has been a sesame manufacturer for more than 130 years. The fourth generation owner, Etsuji Wada, has been personally roasting the seeds for over 40 years. Known as the best roaster in Japan, his skills produce sesame seeds with a delicate & nuanced flavor like none other.
$ 44.00
The oil is deep in golden color and flavor. The rich floral aroma has a fresh roasted nutty sesame quality. Store in cool, dark place, do not refrigerate.
Ingredients: organic golden sesame seeds
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Recipes:
Wadaman Co., Ltd. is located in Osaka, Japan and has been a sesame manufacturer for more than 130 years. The fourth generation owner, Etsuji Wada, has been personally roasting the seeds for over 40 years. Known as the best roaster in Japan, his skills produce sesame seeds with a delicate & nuanced flavor like none other.
$ 51.75 $ 69.00
There is a reason golden sesame seeds are the most highly praised in the sesame world. Their amazing aroma and rich nutty flavor can often make this paste a meal in its own. Naturally it lends itself well to traditional Japanese dishes like Goma Ae. Yet this golden paste is also perfect on an SB&J sandwich (Sesame Butter & Jelly). Store in a cool, dark place. Do not refrigerate. Like many high quality nut butters, the oil and solids may separate over time. If this happens, use your hands to massage the pouch to reincorporate.
Ingredients: golden sesame seeds
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Recipes:
Wadaman Co., Ltd. is located in Osaka, Japan and has been a sesame manufacturer for more than 130 years. The fourth generation owner, Etsuji Wada, has been personally roasting the seeds for over 40 years. Known as the best roaster in Japan, his skills produce sesame seeds with a delicate & nuanced flavor like none other.
$ 30.00
There is a reason golden sesame seeds are the most highly praised in the sesame world. Their amazing aroma and rich nutty flavor can often make this paste a meal in its own. Naturally it lends itself well to traditional Japanese dishes like Goma Ae. Yet this golden paste is also perfect on an SB&J sandwich (Sesame Butter & Jelly). Store in a cool, dark place. Do not refrigerate. Stir before using.
Ingredients: organic golden sesame seeds
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Recipes:
Wadaman Co., Ltd. is located in Osaka, Japan and has been a sesame manufacturer for more than 130 years. The fourth generation owner, Etsuji Wada, has been personally roasting the seeds for over 40 years. Known as the best roaster in Japan, his skills produce sesame seeds with a delicate & nuanced flavor like none other.
$ 20.00
Iio Jozo has added honey to their amazing Purple Sweet Potato vinegar to sweeten it up a bit. Now we have an earthy, tart and sweet vinegar that could become the perfect shrub, vinaigrette or whatever you feel would be the best application. Enjoy this wonderful provision.
Ingredients: water, purple sweet potato, rice, honey
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Iio Jozo is a 123 year old vinegar company located on the Sea of Japan near the town of Miyazu. By controlling the process from start to finish and sticking to traditional production methods, Iio-san produces what is arguably the highest quality rice vinegar in Japan.
$ 56.00 $ 70.00
New size - the same size used by chefs!
Iio Jozo has added honey to their amazing Purple Sweet Potato vinegar to sweeten it up a bit. Now we have an earthy, tart and sweet vinegar that could become the perfect shrub, vinaigrette or whatever you feel would be the best application. Enjoy this wonderful provision.
Ingredients: water, purple sweet potato, rice, honey
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Recipes:
Iio Jozo is a 123 year old vinegar company located on the Sea of Japan near the town of Miyazu. By controlling the process from start to finish and sticking to traditional production methods, Iio-san produces what is arguably the highest quality rice vinegar in Japan.
$ 57.00
Omiyage, beautifully packaged souvenirs brought back from one's travels, are an important part of the gift giving culture in Japan. We are excited to offer our first Omiyage with this wonderful box that contains two bottles of Iio Jozo's artisanal vinegar.
This box contains a 500ml bottle of Iio Jozo Pure Rice Vinegar and a 500ml bottle of Iio Jozo Pure Premium Rice Vinegar.
For both of these vinegars Iio-san uses pesticide-free rice and spring water to first make sake, which he then ferments into vinegar. The Pure Rice Vinegar is made using 200 grams of rice per liter - which is five times the minimum amount required by law. The Pure Premium Rice Vinegar goes even further, using 320 grams of rice to make a liter. Both are exceptional products that deserve a place in your pantry.
Ingredients: water, rice
This Omiyage Gift Box Contains:
Recipes:
Pure Rice Vinegar
Pure Premium Rice Vinegar
Iio Jozo is a 123 year old vinegar company located on the Sea of Japan near the town of Miyazu. By controlling the process from start to finish and sticking to traditional production methods, Iio-san produces what is arguably the highest quality rice vinegar in Japan.
$ 58.50 $ 65.00
Buy All 3 & Receive 10% Off
This bundle of all three varieties of konbu that we carry is great for building your 'konbu palate'. Just make small batches of Konbu Dashi from each one and then taste side-by-side. You'll soon understand the distinct characteristics of each one. Then you'll start to get a good feel for which konbu might be best for a dish you're going to make.
Read our Konbu Journey blog post to see our tasting notes.
This bundle includes:
Recipes:
Learn more about:
Aimono Konbu
Konbu Doi
Uneno
$ 31.00
Kudzu starch (called kuzu in Japan) is made from the kudzu root and is traditionally used in Japan for its thickening properties and in the making of wagashi (traditional Japanese sweets). When used as a thickener it acts like other starches such are cornstarch or arrowroot, but it has superior flavor and texture. It does not leave a starchy taste or appear overly cloudy. Use it to replace those other starches when making pie fillings, etc. We often use it for a glaze on top of chawan mushi. In the hotter months, the Japanese make chilled noodles using only kudzu starch and water, which they dip into a brown sugar syrup - refreshing!
Ingredients: kudzu starch
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Morino Yoshino, based in Nara Prefecture, has been making kudzu starch for over 450 years. Made using only wild kudzu root and spring water, Morino Yoshino’s kudzu starch is of the highest quality. It is used to thicken sauces & soups and in various traditional Japanese confections.
$ 10.00 – Sold Out
Hanamaruki's Liquid Shio Koji is a unique and convenient preparation of traditional shio koji. Hanamaruki makes shio koji, places it in a sake bag and then presses it to get only the enzyme-rich liquid which they have a patent for. You can use this to marinate meats, season broths or even add to meatballs or gyoza filling...basically, if you want to add umami to anything, use Liquid Shio Koji. That's why we call it liquid gold.
To marinate a protein, add 8 to 10% of the weight of the protein in liquid shio koji. In other words, to marinate 100 grams of meat, add 8 to 10 grams of liquid shio koji.
To learn more about koji, please read this great article by Sari Kamin on Tasting Table.
Ingredients: rice, water, salt, ethyl alcohol
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Hanamaruki Foods is a large miso manufacturer founded almost 100 year ago. Their unique preparation of shio koji is wonderful for adding umami to many dishes.
$ 23.00
This konbu (dried kelp) has been sourced by Konbu Doi from Kakkumi-hama in Hokkaido for the past twenty plus years. It is sustainably farmed and harvested, hand-selected and aged. Because it is full of umami and refined sweetness, Ma Konbu is the best for cooking with, whether it is used in a dashi or for wrapping fish (konbu-jimi). Doi-san's Ma Konbu is stiff yet pliable. When used to create konbu dashi (see link below) it creates a broth that has a touch of green color, a clean, briny scent and loads of umami flavor. This konbu satisfies the soul...
Ingredients: kelp
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For over 110 years Konbu Doi has been dedicated to supplying the highest quality konbu (dried kelp). Out of their current shop on a traditional shopping street in the Tanimachi section of Osaka, Konbu Doi sells only Ma Konbu sourced from the clean, cold waters off Kakkumi-hama in Hokkaido.
$ 31.00
Horikawaya has been making this soy sauce for over 300 hundred years without ever upgrading their production methods. Which speaks volumes to the flavor of sweet soy with the slightest hint of smoke and such a balanced umami. The flavor has fragrant soy nose with the lightest hint of smoke and such a balanced umami. The level of flavors are amazing, one playing off each other. Simply put, this is a truly remarkable brew. Produced from only Japanese-grown soybeans, wheat and natural sea salt. Please refrigerate after opening.
Ingredients: water, soybeans, wheat, salt
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Currently run by 18th generation Nomura-san, Horikawaya Nomura is a 300 year old soy sauce company located in Gobo City, Wakayama Prefecture. Having perfected their methods over centuries, Horikawaya Nomura still uses wood fires to make their soy sauce. The end product is what we believe is one of the world’s best soy sauces.
$ 52.50 $ 70.00
New size - the same size used by chefs!
Horikawaya has been making this soy sauce for over 300 hundred years without ever upgrading their production methods. Which speaks volumes to the flavor of sweet soy with the slightest hint of smoke and such a balanced umami. The flavor has fragrant soy nose with the lightest hint of smoke and such a balanced umami. The level of flavors are amazing, one playing off each other. Simply put, this is a truly remarkable brew. Produced from only Japanese-grown soybeans, wheat and natural sea salt. Please refrigerate after opening.
Ingredients: water, soybeans, wheat, salt
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Recipes:
Currently run by 18th generation Nomura-san, Horikawaya Nomura is a 300 year old soy sauce company located in Gobo City, Wakayama Prefecture. Having perfected their methods over centuries, Horikawaya Nomura still uses wood fires to make their soy sauce. The end product is what we believe is one of the world’s best soy sauces.
$ 15.00
Okinawan brown sugar is prized in Japanese cooking for its deep & intense flavor. Only eight islands in the archipelago produce what can be called Okinawan brown sugar, and each sugar is different. The difference lies primarily in the terroir of each island. Coral islands impart a different flavor from other types of islands. We tasted different islands' sugars before choosing this sugar from Hateruma Island. It is the most highly prized of the Okinawan sugars and we can see why. On the tongue it tastes of brown sugar with earthy mineral tones and savoriness. The fragrance is deep with hints of tobacco. Not only can you use this amazing sugar in your favorite desserts, but it is a great addition to many savory dishes such as braises, broths, etc.
Note: due to this sugar being much less processed than regular white sugar, it is full of texture and is not fully granulated.
Ingredients: sugar
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Started in 1954, Murakami Syouten is a third generation company based in Osaka. They originally started trading sugar and eventually moved to processing. The sugar that we import is from Hateruma Island, which is part of the Okinawan archipelago.
$ 89.00 – Sold Out
Kakuida’s organic black vinegar is a very special product. This rice vinegar has been aged for five years in black earthenware jars in the sun, wind and rain on the shores of Kagoshima Bay under the watch of the active volcano, Sakurajima. The magic of this process creates a vinegar that combines a mellow acidity with a full, round taste and a beautiful caramel color.
Ingredients: organic brown rice, organic yeast, water
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On the shores of Kagoshima Bay in the town of Kirishima, Kakuida produces black vinegar using traditional methods. The fields around their factory are covered with thousands of earthenware jars within which brown rice, water and koji are left to ferment and make black vinegar. Kakuida ages their vinegar for up to five years, allowing time and nature to contribute to the making of this unique vinegar.
$ 13.00
Yugeta's organic soy sauce is made from Japanese-grown organic soybeans and wheat. Traditionally aged in cedar vats for one year, this organic soy sauce has a yeasty, fermented nose and a light coffee color. It is great for adding flavor to broths or for dipping. Please refrigerate after opening.
Ingredients: water, organic soy bean, organic wheat, salt
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Yugeta Shoyu has been making soy sauce since 1923 just outside Tokyo in a village called Tawame, Saitama Prefecture. Today the company is run by fourth generation Mr. Yohichi Yugeta, who is keeping alive traditional shoyu (soy sauce) making. Yugeta Shoyu’s soy sauce is brewed naturally and uses only Japan-grown wheat and soybeans.
$ 26.00
Yamaki Jozo is located at the foot of a beautiful mountain where they get the pristine spring water for making their shoyu. Produced from only Japanese-grown soybeans, wheat and natural sea salt. This beautiful, light, almost rose-colored shoyu delivers in every way. It is extremely well balanced, has mild saltiness, sweet fruitiness and is deep with umami. Please refrigerate once open.
Ingredients: water, organic soybeans, organic wheat, sea salt, koji
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Founded in 1902 in Saitama Prefecture outside of Tokyo, Yamaki Jozo produces their traditionally brewed soy sauce using Japan-grown whole soy beans, wheat, salt and water from a spring at the top of a local mountain.
$ 19.00
This vinegar is really like no other, which is due to its combination of ingredients: Iio Jozo Pure Rice Vinegar, brown sugar from Tanegashima, Australian sea salt processed in Hyogo prefecture, and a dashi made from organic sun-dried tomatoes from the USA, organic bay leaf from Shizuoka prefecture & organic black peppercorns from Sri Lanka. The vegetable dashi adds such a unique umami component that works beautifully for pickling. Iio-san says to simply add cut veggies, place in Ziplock bag, add some vinegar, put in the fridge overnight and then you have wonderful pickles. I also often use it as base for a vinaigrette.
Ingredients: water, rice, sugar, salt, dried tomato, black pepper, bay leaf
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Iio Jozo is a 123 year old vinegar company located on the Sea of Japan near the town of Miyazu. By controlling the process from start to finish and sticking to traditional production methods, Iio-san produces what is arguably the highest quality rice vinegar in Japan.
$ 11.50
This ponzu that Suehiro makes is top notch! They use a blend of four different Japanese citrus: Yuzu for aroma, Sudachi for acidity, Daidai for sweetness & Yukou for mildness. The floral/citrus fragrance of this ponzu is out of this world. It does not stop there as the beautiful flavor of the citrus is balanced by the soy sauce & mirin. This is further elevated by the umami from the Ma Konbu dashi that Suehiro adds to this product. Use this with raw fish, veggies, mayonnaise (personal favorite), noodles, etc.
Please refrigerate after opening.
Ingredients: dark soy sauce (water, soybean, wheat, salt, alcohol), citrus juice (yuzu, citrus sudachi, bitter orange, yukou citrus), mirin (rice, rice koji, brewing alcohol, starch), konbu dashi (water, kelp), sugar
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Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879.
$ 38.00
Like their Pure Rice Vinegar, this vinegar is made with ingredients grown without pesticides and Iio Jozo’s house-made sake. However, to make a liter of this premium vinegar they use 320 grams of rice. This recipe was developed over a 20 year period by the fifth generation Iio-san to have a rounder, fuller taste and has minimized the acidic nose of regular vinegar.
Ingredients: water, rice
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Iio Jozo is a 123 year old vinegar company located on the Sea of Japan near the town of Miyazu. By controlling the process from start to finish and sticking to traditional production methods, Iio-san produces what is arguably the highest quality rice vinegar in Japan.
