$ 23.00
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 15 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.
$ 17.05
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 cigars 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.
$ 34.95
Iio Jozo's brown rice vinegar has a rich, malty taste. It is great for adding to broths 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.
$ 8.75
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). 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.
$ 12.65
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
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$ 15.25
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.
$ 7.99
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. You can use this to marinate meats, season broths or even add to meatballs or gyoza filling.
To marinate a protein, add 10% of the weight of the protein in liquid shio koji. In other words, to marinate 100 grams of meat, add 10 grams of liquid shio koji.
To learn more about koji, please read this great article by Sari Kamin of 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.
$ 39.55
This wild konbu (dried kelp) has been sourced by Konbu Doi from Kakkumi-hama in Hokkaido for the past twenty plus years. It is sustainably 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.
$ 23.75
The flavor has sweet soy nose with the slightest hint of smoke and such a balanced umami - it is a truly remarkable brew. The level of flavors are amazing, one playing off each other. Simply put, this is the best soy sauce we have ever tasted. 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.
$ 23.75
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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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.
$ 21.95
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.
$ 81.50
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. 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.
$ 34.50
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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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.
$ 26.00
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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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.
$ 21.35
This beautiful, light, almost rose-colored 'nama' (unpasteurized) 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.
$ 9.95
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.
$ 23.75
This golden-hued oil has the light fruity aroma of roasted nuts, like hazelnuts and almonds. The flavor shares these attributes while also incorporating a hint of skin-on roasted peanuts. Store in a cool, dark place. Do not refrigerate.
Ingredients: organic white 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.
$ 8.80
It is amazing how sweet and nutty a sesame paste can be, almost making you think you are eating a nut butter. Probably the versitile of all the sesame paste is terms of the shear variety of uses, like in hummus to a sweet sesame cake to savory sesame dressing. Store in a cool, dark place. Do not refrigerate. Stir before using.
Ingredients: organic white 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
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.
$ 15.85
Iio Jozo uses only pesticide-free rice and spring water to first make their own sake which is then fermented into rice vinegar. This artisanal product uses 200 grams of rice to make a liter of vinegar - five times the minimum amount required by law.
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.
$ 42.00
Like all of their other vinegars, first Iio-san makes a sake from the main ingredient and then turns it into vinegar. Same goes for this purple sweet potato vinegar, which the resulting sake looks like a brilliant ruby red beet soup. The finished vinegar itself has beautiful purplish color. On the nose and palate you can taste the earthy potato, but it also has the round fullness of a superb red wine vinegar. This product is really amazing.
Ingredients: water, purple sweet potato, 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.
$ 20.25
Rishiri Konbu invokes all that is Kyoto cuisine. Sustainably harvested off the coast of Rishiri Island in far northern Japan, this konbu is flavorful, yet mild. It works perfectly within the Kyoto food culture that showcases each ingredient. This konbu gives an umami pop in a subtle way.
Ingredients: kelp
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Uneno Co., Ltd. is a fourth generation konbu and katsuobushi company based in Kyoto. Their hand-selected and aged Rishiri konbu is harvested from the pristine waters off far northern side of Hokkaido.
$ 4.10
These plump raindrops of roasted goodness have been roasted by the 4th generation master, Etsuji Wada, for over 40 years! The black sesame seeds have a distinct thick nutty flavor that does well on salads, rice, yogurt and even ice cream.
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.
$ 5.15
These plump raindrops of roasted goodness have been roasted by the fourth generation master, Etsuji Wada, for over 40 years! Golden roasted sesame seeds are in a class of their own with the distinct rich aroma of nutty and rich flavor. They lend themselves to salads, topping for ramen, goma tofu and sesame dipping sauces.
Ingredients: organic 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.
$ 4.10
These plump raindrops of roasted goodness have been roasted by the fourth generation master, Etsuji Wada, for over 40 years! Roasted white sesame seeds are nutty, rich and sweet in flavor and perfect for toppings of baked goods, crushed in salad dressings and even on sushi.
Ingredients: organic white 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.
$ 4.55
If you like salty nut snacks like sun flower seeds, you will love these. Not only are they good for snacks, they are perfect on top of salads, rice, or anything you want for a salty sesame kick.
Ingredients: black sesame seeds, salt
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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.
$ 14.50
Sansho is one of the oldest spices in human history, often called Japanese pepper or prickly ash. This product from Yamatsu Tsujita has all of the hallmarks - a bright, citrus-y aroma, it makes your mouth water and your tongue & lips mildly numb. But what makes it special is the depth of flavor that shines through it all. It pairs really well with grilled meats, BBQ eel, scallops, etc.
Keep in freezer when not using to preserve freshness.
Ingredients: ground dried Japanese pepper (sansho)
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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.
$ 11.50
While this shichimi togarashi packs a punch thanks to the use of Japan's Takanotsume ("Hawk's Claw") peppers, it is also well balanced with sesame, sansho and dried yuzu peel. Use this seven spice mix to add some zing to any meat dish, miso soup or whatever you want to spice up.
Keep in freezer when not using to preserve freshness.
Ingredients: red chili pepper, golden sesame seeds, black sesame seeds, Japanese pepper (sansho), dried yuzu peel, poppy seeds, shiso
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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.
$ 12.50
This interesting soy sauce from Yugeta is smoked using cherry wood. If you taste this soy sauce on its own, you might be overwhelmed by the smoke flavor. Instead, this smoked shoyu is meant to be eaten with food…think a smoky dipping sauce. Perfect for all sorts of vegetables, meats, seafood, fruits (and even cheeses!). Whatever you want a smoky shoyu flavor on, this is your soy sauce! 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.
$ 51.90 $ 57.67
This kit is the perfect way to start building your pantry of artisanal Japanese ingredients. 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:
Iio Jozo
$ 35.00
A suribachi (mortar) and the accompanying surikogi (pestle) are must have items in any Japanese kitchen. They are indispensible when grinding sesame seeds or spices - allowing you to achieve just the right consistency. We fell in love with this version when we first saw it at the Wadaman shop in Osaka. We find the rough shape and simple, hand-painted glaze wonderful. And the pouring spout is so handy when making a dressing.
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.
$ 15.25
Produced from only Japanese-grown soybeans and natural sea salt, slowly aged for three years in cedar casks, the tamari has a thick, caramel-ish, smoky, meaty, deep umami flavor that is well balanced, not very salty. We recommend that you do not cook with this special brew, just use as a dipping sauce and/or brush on meats, fish or whatever you prefer. Please refrigerate after opening.
Ingredients: water, soy beans, salt
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Founded over 200 years ago in Aichi Prefecture, Ito Shoten produces artisanal tamari that has been aged for three years and has amazing depth of flavor.
$ 11.99
In stark contrast to "dark" soy sauce, white tamari is made up of only wheat, salt and water. It is used to highlight ingredients in a dish. Nitto Jozo uses locally grown wheat, Japanese sea salt, mountain spring water and koji to make their shiro tamari. The nose is strong malty, with koji and white miso notes, which perfectly highlights it's sweet, salty and strong umami flavor. Refrigerate after opening.
Ingredients: water, wheat, sea salt, rice wine spirit
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Started in 1938, Nitto Jozo produces artisanal white tamari utilizing Japanese wheat, sea salt and mountain spring water from the mountains of Toyota.
$ 11.50
In this shichimi togarashi, Tsujita-san highlights the aroma and taste of dried yuzu. While not as spicy as the Tsujita-san's regular shichimi togarashi, it still has a nice bit of heat. Use this yuzu shichimi togarashi on dishes where you want a citrus-y brightness, such as a corn miso soup or on top of grilled fish. Also goes great on grilled chicken.
Keep in freezer when not using to preserve freshness.
Ingredients: dried yuzu peel, red chili pepper, golden sesame seeds, seaweed, Japanese pepper (sansho), poppy seeds
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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.
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