$ 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.
$ 55.00
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 the their distinctively rich aroma, flavor and unrivaled spiciness. Enjoy in anyway your currently use dried peppers.
Ingredients: red chili pepper
Product Attributes:
Recipes:
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.
$ 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
Product Attributes:
Favorite Uses:
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
Product Attributes:
Recipes:
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
Product Attributes:
Recipes:
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.
Subscribe to our newsletter and always be the first to hear about what is happening.
© 2019 The Japanese Pantry. Copyright 2016, The Japanese Pantry
