$ 13.50
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.
$ 70.50 $ 94.00
Back on our website - Now in chef size package!
A sansho & sesame heavy Japanese seven spice is the perfect condiment to pick up any poultry dish, miso soup or whatever you want to spice up. Keep in freezer when not using to preserve freshness.
Ingredients: golden sesame seeds, red chili pepper, Japanese pepper, orange peel, seaweed, black sesame seeds, amaranth
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Wadaman Co., Ltd. is located in Osaka, Japan and has been a sesame manufacturer for more than 130 years. The 4th 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.
$ 16.00
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! 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.
$ 26.00
These somen noodles from Miwa Yamakatsu are some of the most delicate, bright and delicious somen noodles we have tasted. The secret behind these noodles is that they use Yoshino kudzu starch to give them a wonderful silky texture. Using these noodles whether they are cold or hot, you really can not go wrong.
Cooking Instructions: In a medium saucepan, bring water to a boil. For best results, the correct amount of water is 10x the weight of the noodles to be cooked. So to cook 100g of noodles, use 1,000g (1kg = 1 liter) of water. Add noodles to the boiling water, stir with chopsticks and cook for 1½-2 minutes. Drain immediately, run under cold water and then plunge the noodles into ice water for 60 seconds. Drain well before serving.
Ingredients: wheat flour, salt, kudzu starch, sweet potato starch
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On the banks of a river flowing in the shadow of Mount Miwa in Nara Prefecture, sits Miwa Yamakatsu, a sixth generation maker of delicious somen noodles.
Sold Out $ 74.80
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.
$ 51.00 $ 68.00
New size - the same size used by chefs!
Takanotsume translates to "The Claw of the Hawk" and is a very rare pepper in Japan. In fact, Tsujita-san, the president and craftsman of Yamatsu Tsujita Co. Ltd. says, "99 percent of red chili peppers sold in Japan are produced overseas and many of these are species of red chili peppers that cannot be called Takanotsume although they are circulated as such." These peppers have become his mission to preserve and as he puts it, "Takanotsume is my heart and soul." Takanotsume peppers are prized for their distinctively rich aroma, flavor and unrivaled spiciness. Enjoy in anyway you currently use dried peppers.
Ingredients: 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
Takanotsume translates to "The Claw of the Hawk" and is a very rare pepper in Japan. In fact, Tsujita-san, the president and craftsman of Yamatsu Tsujita Co. Ltd. says, "99 percent of red chili peppers sold in Japan are produced overseas and many of these are species of red chili peppers that cannot be called Takanotsume although they are circulated as such." These peppers have become his mission to preserve and as he puts it, "Takanotsume is my heart and soul." Takanotsume peppers are prized for their distinctively rich aroma, flavor and unrivaled spiciness. The peppers in these jars are hand-selected. Enjoy in anyway you currently use dried peppers.
Ingredients: 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.
$ 18.00
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.
$ 42.75 $ 57.00
New size - the same size used by chefs!
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.
$ 18.00 $ 24.00
New size - the same size used by chefs!
Usukuchi (light colored) shoyu is not your typical soy sauce, meaning this is not the one you use for dipping your sushi into. This style of shoyu is a seasoning and is made for cooking. Think of it like you would salt. This wonderful light bodied brew from Suehiro has a complex aroma of fruity umami and the taste is much of the same with a slightly caramel umami. Produced from only Japanese-grown soybeans, wheat and natural sea salt. Use this to season soups, simmered dishes, etc.
Please refrigerate after opening.
Ingredients: water, soybean, wheat, salt, alcohol
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Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879.
$ 15.00
Usukuchi (light colored) shoyu is not your typical soy sauce, meaning this is not the one you use for dipping your sushi into. This style of shoyu is a seasoning and is made for cooking. Think of it like you would salt. This wonderful light bodied brew from Suehiro has a complex aroma of fruity umami and the taste is much of the same with a slightly caramel umami. Produced from only Japanese-grown soybeans, wheat and natural sea salt. Use this to season soups, simmered dishes, etc.
Please refrigerate after opening.
Ingredients: water, soybean, wheat, salt, alcohol
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Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879.
$ 95.00
Kido-san crafts this bowl using volcanic ash from Sakurajima, an active volcano sitting in the middle of Kagoshima Bay. This give the mottled surface a mesmerizing iridescence. It looks stunning on a table...either alone or holding fruits, vegetables or other items.
At his studio One Kiln Ceramics, Kido-san creates handmade pottery that evokes the beauty of his native Kagoshima Prefecture, Japan.
Sold Out
From One Kiln studio in Kagoshima comes this beautiful bowl. Into the clay Kido-san mixes volcanic ash from the local active volcano called Sakurajima. This gives the piece a wonderful dark color with iridescent highlights. The inside is finished with a white glaze and the line between the glaze and the ash used on the outside yields a bluish-green halo. This bowl is large enough for a hearty donburi or lunchtime salad.
At his studio One Kiln Ceramics, Kido-san creates handmade pottery that evokes the beauty of his native Kagoshima Prefecture, Japan.
Sold Out
From One Kiln studio in Kagoshima comes this beautiful bowl. Into the clay Kido-san mixes volcanic ash from the local active volcano called Sakurajima. This gives the piece a wonderful dark color with iridescent highlights. The inside is finished with a white glaze and the line between the glaze and the ash used on the outside yields a bluish-green halo. We love using these bowls for soup, morning yogurt or granola and many other uses.
At his studio One Kiln Ceramics, Kido-san creates handmade pottery that evokes the beauty of his native Kagoshima Prefecture, Japan.
Sold Out
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.
$ 11.00
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.
$ 15.50
In stark contrast to "dark" soy sauce, white tamari is made up of only wheat, salt and water. This product is essentially a white soy sauce, which traditionally is mostly wheat and a little bit of soy bean. When you ferment soy beans they become dark, so the more you have the darker the brew. Ninagawa-san made his brew with 100% wheat, so the Japanese government told him he can not call it "soy sauce". So he playfully calls it "white tamari". 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. It is used to highlight ingredients in a dish, vinaigrettes, sauces, etc. 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.
$ 13.50
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 from the Takanotsume ("Hawk's Claw") peppers. 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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