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$ 12.00 $ 19.00
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!
Best By Date of June 24, 2022.
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.
$ 12.00 $ 19.00
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.
Best By Date of June 24, 2022.
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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.
$ 18.00 $ 20.00
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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For over 85 years Takehisa has been a family-owned shiitake company located in Chikugo in Kyushu.
$ 75.00 $ 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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For over 85 years Takehisa has been a family-owned shiitake company located in Chikugo in Kyushu.
$ 85.00 $ 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.
$ 58.50 $ 65.00
Buy All 3 & Receive 10% Off
Adding shiitake is a foolproof way to increase the umami in a dish. This bundle of dried shiitake products from Takehisa gives you all the tools to do just that.
* Their dried Donko shiitake mushrooms are grown slowly over the cold months to maximize their umami. Use them in boiled dishes and soup bases.
* The sliced dried shiitake mushrooms reconstitute quickly and are great for adding to miso soup, risotto or omelets.
* The dried shiitake mushroom powder really amps up the umami when added to ramen broth, braises and even stir frys.
This bundle includes:
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For over 85 years Takehisa has been a family-owned shiitake company located in Chikugo in Kyushu.
$ 20.70 $ 23.00
Takehisa’s Dried Shiitake are some of the best because they are grown slowly over the winter, which amplifies their aroma and earthy umami flavor. While not as intense as the Donko shiitake we carry, these dried mushrooms have mild shiitake flavor while maintaining wonderful umami. And because they’re sliced, they are incredibly easy to use. Just rehydrate in warm water for five minutes and then use in all kinds of applications like miso soup, omelets, pot roast, risotto, nabe recipes, braises, etc.
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.
$ 29.00 $ 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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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.
$ 7.20 $ 9.00
Gomashio is a dry condiment, similar to a simple furikake, made from crushed organic black sesame seeds (goma) and salt (shio). It is wonderful sprinkled over plain rice, sekihan, onigiri or wherever you want to add some sesame flavor and a bit of saltiness.
Ingredients: organic black sesame seeds, salt
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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.
$ 4.80 $ 6.00
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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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.
$ 29.00 $ 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.
$ 8.40 $ 12.00
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 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.
$ 39.00 $ 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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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.
$ 29.00 $ 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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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.
$ 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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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.
$ 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
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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.
$ 79.00 $ 95.00
Kakuida’s organic black vinegar is a very special product. This rice vinegar has been aged for five years in black earthenware jars in the sun, wind and rain on the shores of Kagoshima Bay under the watch of the active volcano, Sakurajima. The magic of this process creates a vinegar that combines a mellow acidity with a full, round taste and a beautiful caramel color.
Ingredients: organic brown rice, organic yeast, water
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On the shores of Kagoshima Bay in the town of Kirishima, Kakuida produces black vinegar using traditional methods. The fields around their factory are covered with thousands of earthenware jars within which brown rice, water and koji are left to ferment and make black vinegar. Kakuida ages their vinegar for up to five years, allowing time and nature to contribute to the making of this unique vinegar.
