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$ 20.50
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.
$ 48.00
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.
$ 20.50
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.
$ 128.75 $ 143.25
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
$ 49.75
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.
$ 33.50
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.
$ 62.50
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.
$ 31.00
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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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.
$ 49.00
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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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.
$ 76.00 – Sold Out
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.
$ 42.50
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.
$ 71.75
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.
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.
$ 150.00
The same size used by chefs!
Not all mushroom powders are the same. Their contributions to a dish vary greatly. Take porcini powder, which is a beast of flavor and can dominate a dish. Shiitake powder is different, gentler. Think of it this way, adding porcini adds porcini flavor, but adding shiitake adds umami with shiitake flavor. Takehisa’s shiitake powder is wonderful because the mushrooms are grown slowly in the forest during the colder months, which develops intense flavor and umami. We use this wonderful condiment when we want to add an umami depth to a dish. For us the most obvious usage is ramen. Add some to the broth and the umami levels soar. But do not stop there - try it in stir frys, pot roasts, and braises. You can also add some shiitake powder when you pre-salt meats or proteins. The list goes on and on.
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.
$ 20.00
Not all mushroom powders are the same. Their contributions to a dish vary greatly. Take porcini powder, which is a beast of flavor and can dominate a dish. Shiitake powder is different, gentler. Think of it this way, adding porcini adds porcini flavor, but adding shiitake adds umami with shiitake flavor. Takehisa’s shiitake powder is wonderful because the mushrooms are grown slowly in the forest during the colder months, which develops intense flavor and umami. We use this wonderful condiment when we want to add an umami depth to a dish. For us the most obvious usage is ramen. Add some to the broth and the umami levels soar. But do not stop there - try it in stir frys, pot roasts, and braises. You can also add some shiitake powder when you pre-salt meats or proteins. The list goes on and on.
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.
$ 22.00
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.
$ 21.00
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.
$ 10.00
We are so excited that artisanal salt producer Jacobsen Salt Co. has selected Wadaman roasted golden sesame seeds to add to their furikake. A condiment found in almost every Japanese home, furikake consists of various ingredients and is used to sprinkle on steamed rice or almost anything to add flavor and texture.
Jacobsen's version mixes Wadaman's delicious roasted sesame seeds with their own pure kosher salt from Netarts Bay, some dulse (seaweed) sustainably harvested on the Oregon Coast, a bit of sugar and some dried mushrooms. It has crunch & sesame flavor from the seeds, the right amount of saltiness, a hint of sweet and umami from the mushrooms and seaweed.
Ingredients: sesame seeds, sugar, sea salt, dulse flakes, mushroom powder, organic sunflower oil
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Founded in 2011, Jacobsen Salt Co is an artisanal salt producer based in Oregon.
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.
$ 25.00
Shopping for someone else but not sure what to give them? Give them the gift...
$ 67.00
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.
$ 48.00
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
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.
$ 72.00 – Sold Out
The same size used by chefs!
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
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.
$ 35.00
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
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.
$ 22.00
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.
$ 82.00
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
Product Attributes:
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.
$ 40.50
The same size used by chefs!
Tsujita-san’s Ichimi Togarashi is fiery blend of Takanotsume and Santaka chili peppers. They are stone ground and carefully blended to balance flavor and heat. This has such a wonderful aroma of chili peppers and an intense heat. Use this spice to add some zing to any meat dish, noodles, miso soup or whatever you want to spice up.
Keep in freezer when not using to preserve freshness.
Ingredients: dried red chili pepper
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Yamatsu Tsujita Co. Ltd. is located just outside Osaka, Japan. Fourth generation owner Tsujita-san is passionate about his spices and has gone so far as to single-handedly save the cultivation of Japanese Takanotsume (Hawk's Claw) chili. This chili is highlighted in his shichimi togarashi.
$ 10.50
Tsujita-san’s Ichimi Togarashi is fiery blend of Takanotsume and Santaka chili peppers. They are stone ground and carefully blended to balance flavor and heat. This has such a wonderful aroma of chili peppers and an intense heat. Use this spice to add some zing to any meat dish, noodles, miso soup or whatever you want to spice up.
Keep in freezer when not using to preserve freshness.
Ingredients: dried red chili pepper
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Yamatsu Tsujita Co. Ltd. is located just outside Osaka, Japan. Fourth generation owner Tsujita-san is passionate about his spices and has gone so far as to single-handedly save the cultivation of Japanese Takanotsume (Hawk's Claw) chili. This chili is highlighted in his shichimi togarashi.
$ 64.00
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.
$ 63.00 $ 70.00
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
$ 34.00
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.
$ 10.50
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.
$ 24.00
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.
$ 33.50
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 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.
$ 70.50
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 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
Product Attributes:
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.
$ 17.00
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.
$ 95.00
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.
$ 45.00
The same size used by chefs!
Yamasei's mustard powder is made from stone ground organic Barukan (Vulcan in English) mustard seeds. As you might gather from the Oni (Demon) on the packaging, this karashi is very spicy yet still has the most mustardy taste. To retain the mustard flavor, Yamasei takes great care when removing the oil and grinding the seeds to a paste. Spicy karashi mustard is perfect with Pork Belly Kakuni, Japanese Potato Salad and Karashi Cucumbers.
How to use Yamasei's Organic Karashi Mustard Powder
Thoroughly mix 4 parts mustard powder with 5 parts lukewarm water (between 104℉ and 140℉). Allow the mustard paste to rest between 5 and 15 minutes to develop the spicy taste.
- Do NOT use boiling water or cold water.
- If you don't let the mustard rest after mixing, the taste may be bitter.
- After resting, use the mustard paste as soon as possible.
Ingredients: organic mustard
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Recipes:
Located in Kagawa Prefecture, Yamasei is passionate about producing high quality karashi mustard.
$ 6.50 – Sold Out
Yamasei's mustard powder is made from stone ground organic Barukan (Vulcan in English) mustard seeds. As you might gather from the Oni (Demon) on the packaging, this karashi is very spicy yet still has the most mustardy taste. To retain the mustard flavor, Yamasei takes great care when removing the oil and grinding the seeds to a paste. Spicy karashi mustard is perfect with Pork Belly Kakuni, Japanese Potato Salad and Karashi Cucumbers.
How to use Yamasei's Organic Karashi Mustard Powder
Thoroughly mix 4 parts mustard powder with 5 parts lukewarm water (between 104℉ and 140℉). Allow the mustard paste to rest between 5 and 15 minutes to develop the spicy taste.
- Do NOT use boiling water or cold water.
- If you don't let the mustard rest after mixing, the taste may be bitter.
- After resting, use the mustard paste as soon as possible.
Ingredients: organic mustard
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Located in Kagawa Prefecture, Yamasei is passionate about producing high quality karashi mustard.
$ 13.50
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.
$ 28.50
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.
