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$ 41.25 $ 50.00
Like all of their other vinegars, first Iio-san makes a sake from the main ingredient and then turns it into vinegar. Same goes for this purple sweet potato vinegar, which the resulting sake looks like a brilliant ruby red beet soup. The finished vinegar itself has beautiful purplish color. On the nose and palate you can taste the earthy potato, but it also has the round fullness of a superb red wine vinegar. This product is really amazing.
Ingredients: water, purple sweet potato, rice
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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.
$ 14.45 $ 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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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.
$ 32.25 – Sold Out
Marusho’s use of Kumano cedar barrels to ferment their rice vinegar provides a very distinct flavor. This vinegar is lightly seasoned with amazake and mirin, so it has light sweetness, but it is also very lean and crisp in flavor.
Ingredients: glutinous brown rice, rice, amazake (rice koji, rice), mirin (starch, rice, brewing alcohol, water, rice koji)
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Since 1879 Marusho has been using traditional methods to brew rice vinegar in the seaside town of Nachi-Katsuura in Wakayama Prefecture. Using locally-grown rice and water from their private well, Marusho brews their vinegar in 12 ancient Japanese cedar barrels - each one named after a Japanese sumo yokozuna (champion).
$ 3.50 $ 5.50
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.
Note: best by date is 10/31/2021
Ingredients: organic 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.
$ 40.80 $ 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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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.
$ 3.50 $ 5.25
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.
Note: best by date is 10/31/2021
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.
$ 15.20 $ 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!
Note: best by date is 11/05/2021
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.
$ 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.
