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$ 170.00
The same size used by chefs!
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.
$ 73.00
The same size used by chefs!
These shavings from Matoba Suisan are made from katsuobushi known as Arabushi, which is skipjack tuna that has been poached and smoked. The fact that each step is done by hand demonstrates Matoba-san’s dedication to artisanal, traditional production methods.
They have a wonderfully smoky, slightly salty, rich umami flavor that adds depth to dishes. This thinly shaved katsuobushi is probably the most common style used for making dashi, but can also be used as a topping for okonomiyaki.
To learn more about the differences and how to use fermented vs non-fermented katsuobushi, please read our blog post Katsuobushi Journey.
Store at room temperature away from direct sunlight. Keep refrigerated after opening.
Ingredients: dried skipjack tuna (contains fish: skipjack tuna)
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Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 78.00
The same size used by chefs!
These shavings from Matoba Suisan are made from katsuobushi known as Arabushi, which is skipjack tuna that has been poached and smoked. The fact that each step is done by hand demonstrates Matoba-san’s dedication to artisanal, traditional production methods.
They have a wonderfully smoky, slightly salty, rich umami flavor that adds depth to dishes. This thick shaved katsuobushi is used for making a deep, strong, clean flavored dashi, but remember to let it steep for at least 20 minutes. The longer you let it steep, the more intense your dashi will be.
To learn more about the differences and how to use fermented vs non-fermented katsuobushi, please read our blog post Katsuobushi Journey.
Store at room temperature away from direct sunlight. Keep refrigerated after opening.
Ingredients: dried skipjack tuna (contains fish: skipjack tuna)
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Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 87.50
The same size used by chefs!
These flakes from Matoba Suisan are made from katsuobushi known as Arabushi, which is skipjack tuna that has been poached and smoked. The fact that each step is done by hand demonstrates Matoba-san’s dedication to artisanal, traditional production methods.
They are a wonderful addition to any dish as a topping. You can add a smoky, slightly salty, umami rich savoriness by simply sprinkling on top of dishes like Takoyaki, Agedashi tofu, etc.
To learn more about the differences and how to use fermented vs non-fermented katsuobushi, please read our blog post Katsuobushi Journey.
Store at room temperature away from direct sunlight. Keep refrigerated after opening.
Ingredients: dried skipjack tuna (contains fish: skipjack tuna)
Product Attributes:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 102.00
The same size used by chefs!
These shavings from Matoba Suisan are made from katsuobushi known as Karebushi, which is skipjack tuna that has been poached, smoked, and then repeatedly taken through a cycle of fermentation and sun drying. The fermenting process is laborious and takes at least 6 months to produce. Often used by the highest end restaurants in Japan, it really is the pinnacle of katsuobushi.
They impart a wonderfully smoky, slightly salty flavor and bring a deeper, rounder, more nuanced umami. This thinly shaved katsuobushi is probably the most common style used for making dashi but can also be used as a topping for okonomiyaki.
To learn more about the differences and how to use fermented vs non-fermented katsuobushi, please read our blog post Katsuobushi Journey.
Store at room temperature away from direct sunlight. Keep refrigerated after opening.
Ingredients: dried skipjack tuna (contains fish: skipjack tuna)
Product Attributes:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 107.00
The same size used by chefs!
These shavings from Matoba Suisan are made from katsuobushi known as Karebushi, which is skipjack tuna that has been poached, smoked and then repeatedly taken through a cycle of fermentation and sun drying. The fermenting process is laborious and takes at least 6 months to produce. Often used by the highest end restaurants in Japan, it really is the pinnacle of katsuobushi.
They impart a wonderfully smoky, slightly salty flavor and bring a deeper, rounder, more nuanced umami. This thick shaved katsuobushi is used for making an umami forward, deep flavored dashi, but remember to let it steep for at least 20 minutes. The longer you let it steep, the more intense your dashi will be.
To learn more about the differences and how to use fermented vs non-fermented katsuobushi, please read our blog post Katsuobushi Journey.
Store at room temperature away from direct sunlight. Keep refrigerated after opening.
Ingredients: dried skipjack tuna (contains fish: skipjack tuna)
Product Attributes:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 112.00
The same size used by chefs!
These flakes from Matoba Suisan are made from katsuobushi known as Karebushi, which is skipjack tuna that has been poached, smoked and then repeatedly taken through a cycle of fermentation and sun drying. The fermenting process is laborious, takes at least 6 months to produce and creates katsuobushi that yields a deeper, rounder, more nuanced umami. Often used by the highest end restaurants in Japan, it really is the pinnacle of katsuobushi.
They are a wonderful addition to any dish as a topping. You can add a smoky, slightly salty, umami rich savory-meaty flavor by simply sprinkling on top of dishes like Takoyaki, Agedashi tofu, etc.
To learn more about the differences and how to use fermented vs non-fermented katsuobushi, please read our blog post Katsuobushi Journey.
Store at room temperature away from direct sunlight. Keep refrigerated after opening.
Ingredients: dried skipjack tuna (contains fish: skipjack tuna)
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Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 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
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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.
$ 23.00
The same size used by chefs!
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.
$ 24.50
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.
$ 62.50
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.
$ 135.00 $ 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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Recipes:
For over 85 years Takehisa has been a family-owned shiitake company located in Chikugo in Kyushu.
$ 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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Located in Kagawa Prefecture, Yamasei is passionate about producing high quality karashi mustard.
$ 219.00
The same size used by chefs!
Aimono sources their sustainably harvested Rausu konbu off the far northeastern edge of Hokkaido. This variety of konbu is a workhorse, or in other words, a great everyday konbu. Japanese chefs use dashi made with Rausu konbu for hearty dishes like ramen and tonjiru, where it lends a supporting role to the other strong flavors. It can add that depth of umami to your dishes that has been missing. It is also great to use for konbu curing of fish – known in Japanese as konbujime.
Ingredients: kelp
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Founded over 70 years ago, Aimono is a premium konbu supplier located in Kurobe, Toyama Prefecture. Their Rausu konbu, harvested from the clear, cold waters of far northeastern Hokkaido, is known for its strong flavor.
$ 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.
$ 48.00
The same size used by chefs!
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: white 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.
$ 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.
$ 44.78 $ 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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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
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.
$ 58.50
The same size used by chefs!
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. 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: white 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.
$ 72.00
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
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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.
$ 50.75
The same size used by chefs!
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: 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.
$ 32.50
The same size used by chefs!
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: white 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.
$ 57.75
The same size used by chefs!
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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Favorite uses:
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.
$ 34.50
The same size used by chefs!
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: 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.
$ 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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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.
$ 94.50
The same size used by chefs!
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.
$ 198.00 $ 220.00
The same size used by chefs!
One of the oldest spices in human history, often called Japanese pepper or prickly ash. This sansho is the from the highly-prized Budo variety. It has a very distinct citrus/floral nose and numbing effect on the tongue. It pairs really well with grilled meats, BBQ eel, scallops, etc. Keep in freezer when not using to preserve freshness.
Ingredients: Japanese pepper (sansho)
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Favorite Use:
Founded over 135 years ago in Wakayama Prefecture, Yamamoto Katsuonosuke works with local farmers to produce sansho that is amazingly fragrant and wonderfully cooling and numbing on the tongue.
$ 130.00
The same size used by chefs!
Rishiri Konbu invokes the word delicate which is 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 to showcase each ingredient in a dish. This konbu gives an umami pop in a subtle, elegant way. We love this konbu when making beautiful dishes like chawan mushi, clear dashi soups, nimono, etc.
Ingredients: kelp
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Recipes:
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.
$ 68.00
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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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.
