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$ 34.50
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.
$ 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
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.
$ 19.50
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)
Product Attributes:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 24.50
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.
$ 22.00
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.
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.
$ 26.75
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.
$ 24.00
This konbu (dried kelp) has been sourced by Konbu Doi from Kakkumi-hama in Hokkaido for the past twenty plus years. It is sustainably farmed and 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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Recipes:
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.
$ 17.00
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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Recipes:
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.
$ 219.00 – Sold Out
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
Product Attributes:
Recipes:
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.
$ 29.00
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.
$ 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
Product Attributes:
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.
$ 15.25
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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Recipes:
Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879.
$ 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
Product Attributes:
Recipes:
Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879.
$ 20.50
Nomura-san's miso is some of the best we have ever tried. His commitment to his koji for each miso is a testament to his fine condiments, plus in Japan miso is everywhere and everyone uses it for this or that. Nomura-san’s aka (red) miso has a strong flavor, mixing sweet, salty and savory elements. This robustness in flavor is attained over a 3 year fermentation. This miso can be a great marinade for meats or used in miso soups that include vegetables like potatoes or pumpkin. Keep refrigerated.
Ingredients: soybean, barley (wheat), 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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Recipes:
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.
$ 17.00
Okinawan brown sugar is prized in Japanese cooking for its deep & intense flavor. Only eight islands in the archipelago produce what can be called Okinawan brown sugar, and each sugar is different. The difference lies primarily in the terroir of each island. Coral islands impart a different flavor from other types of islands. We tasted different islands' sugars before choosing this sugar from Hateruma Island. It is the most highly prized of the Okinawan sugars and we can see why. On the tongue it tastes of brown sugar with earthy mineral tones and savoriness. The fragrance is deep with hints of tobacco. Not only can you use this amazing sugar in your favorite desserts, but it is a great addition to many savory dishes such as braises, broths, etc.
Note: due to this sugar being much less processed than regular white sugar, it is full of texture and is not fully granulated.
Ingredients: sugar
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Recipes:
Started in 1954, Murakami Syouten is a third generation company based in Osaka. They originally started trading sugar and eventually moved to processing. The sugar that we import is from Hateruma Island, which is part of the Okinawan archipelago.
$ 14.00
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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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.
$ 69.00 $ 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
Product Attributes:
Recipes:
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.
$ 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.
$ 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.
$ 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)
Product Attributes:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
$ 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)
Product Attributes:
Recipes:
Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods.
