Aux Co. Ltd. Japan Sukueru Knife
This unique serving spoon-knife combo tool is a must-have for serving. Right at the table (or the picnic blanket or the potluck), you can use the serrated edge to cut out your perfect portion of food and then use the dipped bowl of the spoon to easily scoop it into your plate. The concave shape and wider width actually lifts up the food and holds it there—it won’t go tumbling back onto the platter like it would with a classic narrow, triangular server. The blade is sharp enough to cut through pizza crust and it’s ideal for slicing through gooey lasagna without lopping off that top layer of chewy cheese trying to slice and serve. Plus, it’s made from durable, dishwasher safe stainless steel with a satin finish, which is great for camouflaging scratches after frequent use. (And we promise you’ll be using this tool quite a bit.)
Aux Co. Ltd. Gassiri Tongs
Though upon first glance Aux Co. Ltd’s Gassiri Tongs seem just like any other pair, our kitchen team was blown away after testing them. The rounded shape makes it easy to pick up spherical items like meatballs, eggs or potatoes that may run away using a normal pair of tongs. But the sides of these tongs are what really set them apart—one is designed with slits and the other with a scoop that can hold about a tablespoon of liquid. Use the slotted side to strain out unwanted liquid, like when rendering bacon, or use the scoop side to add pasta water to your sauce. Sturdy stainless steel construction—complete with a sufficient handle length—also makes these tongs strong and safe so you can pick up heavy, hot ingredients without any problems. However, they can still be used delicately—they work just as well picking up a strand of spaghetti or a soft boiled egg.
Aux Co. Ltd: Japan Sukueru Knife
This unique serving spoon-knife combo tool is a must-have for serving. Right at the table (or the picnic blanket or the potluck), you can use the serrated edge to cut out your perfect portion of food and then use the dipped bowl of the spoon to easily scoop it into your plate. The concave shape and wider width actually lifts up the food and holds it there—it won’t go tumbling back onto the platter like it would with a classic narrow, triangular server. The blade is sharp enough to cut through pizza crust and it’s ideal for slicing through gooey lasagna without lopping off that top layer of chewy cheese trying to slice and serve. Plus, it’s made from durable, dishwasher safe stainless steel with a satin finish, which is great for camouflaging scratches after frequent use. (And we promise you’ll be using this tool quite a bit.)
Suncraft Silicone Slim Spatula
Please allow 3-5 business days for this item to ship
Our very own Matthew Card (our creative director of recipes and products) loves this stylish and functional mini spatula: “This the best tool I've ever used for getting the last little bits out of a jar. It's really perfectly designed to get into every nook and cranny. With its wood core, it's solid enough to use some force, too; many other brands bend, so they aren't really that useful.” It helps cut down on food waste by squeezing into the corners of jars and packages, and its slender shape is great for swiping the sides of blenders and food processors.
Shibanuma Yakiniku BBQ Sauce
Translating to “grilled meat” in Japanese, yakiniku is a social style of cooking and eating around a communal grill. Popular throughout Japan, family and friends gather around a tabletop grill to cook meat, vegetables and fish together before dipping them into a several kinds of yakiniku sauces. Shibanuma’s Yakiniku BBQ Sauce is inspired by this concept. Crafted by a 330-year-old esteemed Japanese soy sauce maker, it is no surprise that the first ingredient in this sauce is an umami-rich soy sauce, which is brewed and aged in wooden barrels. The soy is then combined with onion, fruity apple and zingy sansho pepper—a fragrant and floral Japanese peppercorn—to cut through the richness and balance out the flavors. The result? A complex grilling sauce that works just as well as a marinade as it does drizzled over rice.
Aux Co. Ltd. Miso Muddler
Made in Japan, this unique tool doubles as a measuring tool and a whisk, giving you the perfect dollop of miso every time for consistent cooking. Simply dip the rounded wire end into your tub of miso, turn it and gently lift it out to get a consistently portioned blob of miso every time. Then, just stir the whisk-like tool in your pot to dissolve the miso. Bonus: No need to clean more than one utensil. Available in both small (1 tablespoon) and large (2 tablespoon) options.
Suncraft Silicone Spatula
Most spatulas are either too soft or too firm—rendering them useless for doing two tasks at the same time, like mixing dough then flexing to scrape the edge of the bowl—or come in two pieces that become home to grime between uses. Thankfully, Suncraft’s Silicone Spatulas solve both of these problems. The Small Silicone Spatula features both a hard stainless steel core and a flexible soft side, so you can use the same tool for as many jobs as needed. Try it for anything from mixing small amounts of ingredients and melting chocolate to scraping out small jam jars.
The Large model has the same strong, stainless steel spine that creates a hard, squared-off tip, plus the silicone exterior that creates a flexible soft edge, so you can use the same tool for as many jobs as needed. It’s perfect for anything from scraping up the remnants of batter from a bowl cleanly and kneading hard butter.
Exclusive to Milk Street, the stainless steel core of these spatulas undergoes the same hardening process as a knife, making it ultra-durable to avoid bending. Equally as durable is the black silicone material itself, which is made extra firm to stand up to the inner core so it won’t rip through. The square silicone handle also offers complete comfort with just the right amount of softness to help maneuver easily. Heat-resistant up to 428 degrees Fahrenheit, use the spatulas while frying or handling hot sugar, then simply stick them in the dishwasher when you’re done.
Suncraft Silicone Cooking Chopsticks
Streamline your cooking with cooking chopsticks—replace your spatula, tongs, whisk and spoon as you turn, flip, mix and stir with one sleek tool. Longer than chopsticks designed for dining, cooking chopsticks keep your hands far from heat and flames, which makes them safer for risky jobs like deep-frying. And they’re more precise than tongs or spatulas: Gripping food with the pointed ends means you can target even pieces or parts of a single ingredient with extra dexterity, for specific control and even cooking. Suncraft’s are simultaneously fine enough to pick up a single noodle to test doneness or an herb sprig while plating, while also being sturdy enough to toss a whole stir-fry with speed and confidence.
What sets these apart from other cooking chopsticks is a small scoop for seasoning at the thicker end, perfectly sized to add a pinch of salt, pepper or spice while cooking, and a textured point on the narrow end, which provides traction and helps grip food better. Made from durable silicone—which won’t scratch up your pans—these chopsticks are heat resistant up to 446°F and dishwasher-safe.
Shupatto Foldable Tote
Cleverly designed in Japan, meet the Shupatto: the “one-pull” foldable bag. A perfect replacement for single-plastic bags, the slim-profiled Shupatto folds down neatly, so it’s easy to take on the go to carry groceries, shopping and baked goods. To open, the folded accordion pleats expand into a roomy bag; to quickly close, pull both ends of the bag until taut pleats form again, then roll back into a coil for storage. The Shupatto is made from lightweight (just 69 grams) durable material, too; when tested by the makers, the pleats still folded perfectly after 100 cycles in a washing machine. And the quick-drying material can handle wet or messy items, too. The Ougi print features a traditional Japanese folding hand fan. The Sakura print features a classic cherry blossom motif.
Yokofuku Japanese Garlic Paste with Shio Koji
Crafted from Japanese-grown garlic, this velvety, creamy paste is a game-changing flavor booster—every jar contains two whole heads of garlic, finished with a hint of fermented funk from shio koji. Its texture resembles garlic butter—the garlic is raw when pureed into paste. The paste is ready to use out of the jar, bringing garlic, salt and umami to dishes without making a sticky, pungent mess of your hands or cutting board.
The first note is a bold hit of sweet garlic, with zero pungency or bite to follow up. The koji provides an earthy, rounded sweetness like other fermented ingredients—like gochujang or miso—and is our secret to perfect marinades. Shio koji’s enzymes break down proteins, for juicy, tender meat and fish. Mix it into marinades or brines (the fast-working shio koji save tenderizing time), toss with stir-fries or pastas, stir into soup or rub as is on to steak or chicken legs. We also like it as a condiment—slather it on toasted bread, serve on a charcuterie board or with antipasti, dish some up alongside grilled vegetables or fried chicken. This premium seasoning is made with zero artificial additives.
Aux Co. Moritsuke Tong
Roughly translating to “the Japanese art of presenting food,” moritsuke is a beloved tradition and delicate art. It’s a fitting name for Aux Co. Ltd’s Moritsuke Tongs, which are precise like kitchen tweezers, but still sturdy, making them the perfect multiuse tool for anything from frying to plating to serving. Sleek, with a long handle and slight offset angle, these tongs are great for twirling pasta, flipping over food in a pan, deep-frying and tossing salads. The cupped head of the tongs is ideal for picking up food without crushing it and is also strong enough to pick up heavier ingredients, like meatballs, and place them on a nest of spaghetti. Plus, the narrow head of the tongs come together to a fine point, allowing for precision and ease while plating, even for smaller ingredients like thinly sliced pieces of meat. And when they’re not in use, they can be flipped upside down to keep any food residue off your table.
Suncraft Wood Cooking Chopsticks
Streamline your cooking with cooking chopsticks—replace your spatula, tongs, whisk and spoon as you turn, flip, mix and stir with one sleek tool. Longer than chopsticks designed for dining, cooking chopsticks keep your hands far from heat and flames, which makes them safer for risky jobs like deep-frying. And they’re more precise than tongs or spatulas: Gripping food with the pointed ends means you can target even pieces or parts of a single ingredient with extra dexterity, for specific control and even cooking. Suncraft’s are simultaneously fine enough to pick up a single noodle to test doneness or an herb sprig while plating, while also being sturdy enough to toss a whole stir-fry with speed and confidence.
What sets these apart from other cooking chopsticks is a small scoop for seasoning at the thicker end, perfectly sized to add a pinch of salt, pepper or spice while cooking, and a textured point on the narrow end, which provides traction and helps grip food better. Made from handsome dark wood, which won’t scratch up your pans, these chopsticks are resistant to high temperatures.
Yokofuku Japanese Black Garlic Paste
Soft and mildly sweet with savory, rich undertones, black garlic is an umami-packed ingredient that sets itself apart from normal garlic, which can be sharper and pungent. Still not found in most grocery stores, black garlic has grown in popularity in recent years as a simple way to add a complex, earthy-sweet boost to dishes. This Japanese Black Garlic Paste from Yokofuku is made from garlic planted in mid-September in Kagoshima Prefecture, an area with active volcanoes that makes for the most fertile soil. It’s harvested in early June, then steamed in a pot to create a constant temperature and humidity, which helps turn its enzymes from white to black—no additives or coloring required. Reminiscent of roasted garlic but a bit sweeter, the flavor is subtle yet deeply rich with tart hints of prunes and molasses. Ready to use right out of the jar without making a sticky, pungent mess of your hands or cutting board, add to sauces, aiolis, eggs, noodles, rice, marinades, meats and more.
EatCo Suqu Spoon
This Japanese-designed serving spoon is compactly sized and made of high-grade stainless steel. The handle features a brilliant detail on the end: a down-turned lip that can hang on to the rims of bowls or containers, keeping the spoon from slipping in.
Yokofuku “More More Garlic” Teriyaki Sauce
An exclusive Milk Street staff favorite and chock-full of Japanese-grown garlic, Yokofuku’s “More More Garlic” Teriyaki Sauce brings bold, sweet, garlicky flavor to just about anything you add it to. Planted in mid-September in Kagoshima Prefecture, an area with active volcanoes that makes for the most fertile soil, the garlic in this sauce is harvested in early June and combined with soy sauce from the Kyushu region, mirin, sesame and oyster sauce for a punchy, thick final product. Right upfront you’ll taste salty soy combined with pungent garlic, then notes of sweet, nutty sesame, plus a little bit of acid and funk from the mirin and oyster sauce. Use this delightfully textured sauce as a marinade or dipping sauce for barbecued meats, roasted veggies and tofu; toss with noodles and rice or add for an instant flavor booster to soups.
Natsukashiya Japanese Gummies — Set of 3
Since 1901, Natsukashiya has been producing handcrafted confections in Japan with the same traditional preserving techniques. On a recent trip to Japan, our Milk Street team discovered the unassuming confectionery and some of their naturally sweet bites. Made with real fruit juice from produce grown all over Japan, each of Natsykashiya’s bite-sized jellies are tender and chewy with a crystalline crunch from the fine sugar coating. This set of three is complete with yuzu, white peach and grape flavors that are sweet—but not cloying, so the full brightness of the fresh fruit shines through. Unlike other gummies that are artificial, overly sweet and stick to your teeth, even those who don’t crave candy will reach for a second or third helping of this special treat.
Enokida Jozo Yuzu Miso
Saucy and full of punchy yuzu flavor, Enokida Jouzo's Yuzu Miso is a lovely twist on a typical umami-packed miso. With a texture perfect for spreading or glazing, this slightly sweet miso is made from rice malt and yuzu, a tart citrus fruit grown in Japan. Add this citrusy flavor bomb on top of rice, mixed into noodles, on vegetables, fish, chicken, meat and more. Based in the Gunma Prefecture at the foot of Mt. Akagi in Maebashi City, a place known for its fermented foods, the company has been in business for over 100 years.
Hakata Salt Moshio Saredoshio (Japanese Seaweed Salt)
Made from seawater and seaweed straight from the Seto Inland Sea, Hakata Salt’s Moshio “Saredoshio,” or Japanese seaweed salt, brings a distinct complexity that enhances the flavor of typical sea salt. It’s made using a traditional method, in which Hondawara variety seaweed is soaked in seawater, naturally thickened in salt fields under the sun, then boiled down into a fine, easily dissolvable salt. The minimal yet time-intensive process helps preserve each complex mineral, adding even more impact to the flavor of what is dried and harvested off of the seaweed. The salt imparts a combination of delicate bitterness and a punch of briny umami that clings to food nicely; use it to finish grilled fish, karaage (Japanese fried chicken), tofu and carpaccio, or add it to soup, pickles and sushi. Mix into dressings and marinades to boost savoriness, or sprinkle it over ice cream, cookies or muffins if you’re feeling extra adventurous.
#changethewayyoucook
