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Good news! We received a container from Japan and many products are back in stock:
$ 14.25
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.
$ 14.25
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.
$ 86.60 $ 96.25
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
$ 28.00
It is that time of year - White Miso is back!
This is one of those seasonal products that we are so excited to get, plus it is made for only a short time, so what we have is what we have for this season.
I have never tasted a shiro (white) miso that was this fresh. Odd to say for a fermented product, but completely true, since it has a nice pleasant tanginess, instead of being just sweet. Since Nomura-san uses different koji for each of his 3 misos and his shoyu, you can really taste that this miso was made with intense koji love. It is one of the most delicate white miso I have ever tried. It is sweet, without being sweet and salty without being salty, but what really stands of is the floral koji flavor. Use where you would typically use white miso in recipes, like miso soup.
Keep refrigerated.
Ingredients: rice, soybean, salt
Shipping Notes: 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.
$ 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.
$ 48.00 $ 49.00
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.
$ 57.00
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.
$ 18.25
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.
$ 22.50
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.
$ 33.00
When we started selling to restaurants way back when, chefs often asked if we carried Shirodashi. Truthfully, I had never really used it before, but when I tried Nitto Jozo’s version I was hooked. It has become a mainstay in my pantry.
Nitto Jozo’s Shirodashi base is their White Tamari, which is made up of only wheat, salt and water. Then Ninagawa-san skillfully incorporates shiitake, katsuobushi (from Matoba Suisan), sea salt, mirin, Ma Konbu and sugar. This condiment is meant for finishing, meaning when you just want to add a burst of flavor at the end of preparing dishes like soups, dressings, etc. The president of Nitto Jozo, Ninagawa-san says this is super delicious over steamed or boiled vegetables. It also works great when making rolled omelets (like our Dashi Maki Tamago recipe).
Refrigerate after opening.
Ingredients: water, white tamari (water, wheat, sea salt, rice wine spirit), dried skipjack tuna, sea salt, mirin, sugar, rice wine spirit, dried shiitake mushroom, kelp (contains wheat & fish: skipjack tuna)
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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.
$ 19.75
Iio Jozo’s wonderful sushi vinegar is made from their Pure Rice Vinegar, brown sugar from Tanegashima, wildflower honey from Argentina, and Australian sea salt processed in Hyogo prefecture. Just looking at those carefully curated ingredients you can see why this condiment is incredible. Use this vinegar when making Temaki, Chirashi or Inari sushi, but don’t stop there, it is great as a vinaigrette, etc. Enjoy!
Ingredients: water, rice, sugar, honey, salt
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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.
$ 15.80 $ 19.75
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.
