Brand
- A Priori Distribution
- Akadi
- Alcantara-Frederic
- Alibaba
- Ameico
- Ancient Cookware
- Angkor Food
- Anything Co. Ltd
- Arte Legno
- Atelier Miyabi
- Au Pied de Cochon
- Aux Co. Ltd.
- B.C.N. Trading
- Baking Steel
- Balmuda
- Banhoek
- Baratti & Milano
- Beast
- Beit Sitti
- Bibol
- Bisbell
- Blank Slate Kitchen
- Blim Plus
- Blithe and Bonny
- Blomus
- Bona Furtuna
- Boska
- Breka
- Brod & Taylor
- Browne
- Burlap & Barrel
- ButterUp
- Caramel Kitchen
- Casa Amarosa
- Casablanca Market
- Casafina
- Cheese Grotto
- CheFico
- ChefSofi
- Chelsea Market Basket
- Chinese Laundry Kitchen
- Chopper King
- Clipperton Inc.
- Counterpoint
- Crazy Korean Cooking
- Creekside Farms
- Crushgrind
- Cuisipro
- Dao Vua
- Desert Provisions
- DKSolutions
- Dreamfarm
- Eat This Yum
- Eatco
- Eleni's Kitchen
- Elevator Coffee
- Elsie Green
- Escali
- Everdure by Heston Blumenthal
- Fat Gold
- Fellow
- Fermín
- Field Company
- Fila Manila
- Folkroll
- Food & Vine
- Foodview USA
- Forza Forni
- From Spain
- Fry Away
- Fuji Cutlery
- Fukui Co.
- GIR
- Global Mamas
- Goyon
- Graza Co.
- Guelaguetza Designs
- Hario
- Harold Imports Co.
- Henckels International
- Hernan
- Himepla Inc.
- Holy Grail Steak Co.
- Hot Pot Queen
- Hudson Wilder
- Huilerie Beaujolaise
- India Tree
- Indigo Traders
- Inox Artisans
- iSi Flex-It
- Itza Wood
- J. Catma
- J.K. Adams
- Jacobsen Salt Co.
- Japan Gold
- Jefferson Street Ceramics
- Jewel Japan
- Just Panela
- Kasane
- Kikuichi
- Kim'C Market
- Kinto
- Kiss That Frog
- Kix NY
- Kleiner Bär
- Knapp Made
- KOBO Enterprises LLC
- Koy Pantry
- Kraut Source
- Kuhn Rikon
- LA BOITE A MARON
- La Cerise sur le Gateau
- La Gondola
- La Rochère
- Lamson
- Le Creuset
- Le Souk Ceramique
- Littledeer
- Lolo Mercadito
- Mackenzie's
- Mad Rose
- Magenta
- Mama O's
- Manicaretti
- Marna
- Maruhon
- Masienda
- Matcha Kari
- Megachef
- Mexico By Hand
- Midnight Kitchen Tools
- Mikuni Wild Harvest
- Milk Street
- Milk Street Cooking School
- Milk Street Store
- Modern Sprout
- Monowhale
- Moosse
- MTC Kitchen
- Mutti
- My Swedish Treasures
- New BCN Trading Inc.
- New England Housewares
- Olé Rico
- Olive Harvest
- Onsuri
- Paguro Upcycle
- PalmPress
- Pearlman Group
- Peter Pots Pottery
- Philosophy Foods
- Phoenix Knife House
- POD Sale NZ
- Port Living Co.
- Porter Road
- Professional Secrets
- Provence Platters
- Pure Indian Foods
- Rancho Gordo
- Ratio
- Rep Solutions
- Rodney's
- Rösle
- RT1Home
- Saikai
- SandStone and Sage
- SAVA Trading Co.
- Serrv International
- Sfoglini
- Soom Foods
- Steelport Knife Co.
- Suncraft
- Tensira
- The Flavor Society
- The Mala Market
- The Organic Company
- Tojiro
- Triangle
- Trudeau
- Umami Insider
- V Smiley Preserves
- Vain Vanilla
- Vegalene
- VejiBag
- Veritable
- Vermicular
- Verve Culture
- Victoria Cast-Iron
- Vietri
- Villa Jerada
- Viola Imports
- Wa Imports
- Wabi Sabi Aesthetic
- Wahei Freiz
- WALLY AND WHIZ
- Westmark
- Widgeteer Inc.
- Wine Punts
- Wire Monkey
- Wismettac
- Work Sharp
- Xilli
- Y-Yacht
- Yun Hai Taiwanese Pantry
- Zwilling J.A. Henckels

Tofudee Tofu Press
For most types of tofu, pressing it to extract excess liquid is key to maintaining its shape when cooked and to helping it get crispy and brown every time. The Tofudee Tofu Press excels at this—and does it in about half the time while making less mess. No more wrapping tofu in paper towels, weighing it down, straining and draining. Instead, with the Tofudee, tofu is placed in a plastic box with an inner plastic liner with holes on the bottom. The top presses down with the turn of a screw handle, squeezing the tofu while water is drawn away from the block. Tofu is ready to use 15 minutes later and good for up to 24 hours stored in the refrigerator. We love the nonslip silicone handle, tension-absorbent legs and easy-latch lid; together they make easy work of pressing and straining your tofu. It’s also great for making fresh cheeses, like labneh or paneer.
For most types of tofu, pressing it to extract excess liquid is key to maintaining its shape when cooked and to helping it get crispy and brown every time. The Tofudee Tofu Press excels at this—and does it in about half the time while making less mess. No more wrapping tofu in paper towels, weighing it down, straining and draining. Instead, with the Tofudee, tofu is placed in a plastic box with an inner plastic liner with holes on the bottom. The top presses down with the turn of a screw handle, squeezing the tofu while water is drawn away from the block. Tofu is ready to use 15 minutes later and good for up to 24 hours stored in the refrigerator. We love the nonslip silicone handle, tension-absorbent legs and easy-latch lid; together they make easy work of pressing and straining your tofu. It’s also great for making fresh cheeses, like labneh or paneer.
Net Weight: 1.7 pounds
Dimensions: 6.69 x 5.91 x 5.31 inches
Materials: BPA Free Plastic
Place of Origin: Korea
Care: Wash by hand

Mama O's Premium Kimchili
While you can buy kimchi in most stores these days, this is the first hot sauce that captures its vibrant flavors in a versatile condiment. This vibrantly red hot sauce showcases the fruity, friendly heat of aromatic gochugaru chile flakes grown in China that are the base of many kimchi pastes, but focuses on fresh flavors over fermented funk. Fresh-pressed ginger juice adds a sweet-spicy brightness, while the acidity and fruitiness of the lime helps the fruity chili flavor to pop. But Neither overpower the actual chili flavor. And a hint of garlic adds the perfect base note to keep everything grounded.
While you can buy kimchi in most stores these days, this is the first hot sauce that captures its vibrant flavors in a versatile condiment. This vibrantly red hot sauce showcases the fruity, friendly heat of aromatic gochugaru chile flakes grown in China that are the base of many kimchi pastes, but focuses on fresh flavors over fermented funk. Fresh-pressed ginger juice adds a sweet-spicy brightness, while the acidity and fruitiness of the lime helps the fruity chili flavor to pop. But Neither overpower the actual chili flavor. And a hint of garlic adds the perfect base note to keep everything grounded.
Ingredients: Vinegar, chile powder, garlic, ginger juice, salt, sugar, lime juice, water
Net Weight: 100 ml
Place of Origin: U.S.A.

Moosse Korean Cast Iron BBQ Grill Pan
This cast-iron Korean-made grill pan’s concave shape comes from a Korean cooking practice of inverting the domed lids of rice pots and using them for cooking: Drippings and liquids would collect in the center well, allowing the meat to sear properly. And once the fat and flavorful juices have pooled into the center, you can use it to lightly fry aromatics, vegetables, kimchi and more. This grill pan is lighter than other similar models, but still retains and distributes heat well—making it perfect for sliced meats and vegetables, tofu and mushrooms. And its hand-poured enamel coating makes it easy to clean and doesn’t require seasoning, so you can get cooking even faster.
This cast-iron Korean-made grill pan’s concave shape comes from a Korean cooking practice of inverting the domed lids of rice pots and using them for cooking: Drippings and liquids would collect in the center well, allowing the meat to sear properly. And once the fat and flavorful juices have pooled into the center, you can use it to lightly fry aromatics, vegetables, kimchi and more. This grill pan is lighter than other similar models, but still retains and distributes heat well—making it perfect for sliced meats and vegetables, tofu and mushrooms. And its hand-poured enamel coating makes it easy to clean and doesn’t require seasoning, so you can get cooking even faster.
Net Weight: 5.1 pounds
Dimensions:
-Diameter 13 inches
-Bottom diameter: 5.1 inches
-Width with handles: 16.3 inches
-Height 2 inches
Materials: Cast Iron
Care: Hand-wash only with nonabrasive soap.

Grand Noodle Five Colored Noodles
Handcrafted by a master noodle maker, these multicolored guksu, or Korean noodles, are infused with clean vegetable flavor. Guksu Master Kim Hyun Kyu started his noodle operation in 1987, wanting to add flavor to basic, bland wheat noodles that only supplemented other recipe components. After years of experimenting with ratios, recipes and aging, Kyu developed vibrant, vegetable-forward twists on the classic noodle. These guksu get their distinctive color-true hues and flavor from garlic chives, sweet pumpkin, beets, and white and black rice. And the ingredients are more than natural food coloring; when cooked, the aromatic noodles impart a subtle but noticeable flavor to dishes and retain a pleasant chew. Try them in pasta dishes, Korean preparations—like bibim-guksu, a spicy noodle stir-fry, or kong-guksu, a cold soy milk soup—or boiled and tossed with oil and sea salt.
Handcrafted by a master noodle maker, these multicolored guksu, or Korean noodles, are infused with clean vegetable flavor. Guksu Master Kim Hyun Kyu started his noodle operation in 1987, wanting to add flavor to basic, bland wheat noodles that only supplemented other recipe components. After years of experimenting with ratios, recipes and aging, Kyu developed vibrant, vegetable-forward twists on the classic noodle. These guksu get their distinctive color-true hues and flavor from garlic chives, sweet pumpkin, beets, and white and black rice. And the ingredients are more than natural food coloring; when cooked, the aromatic noodles impart a subtle but noticeable flavor to dishes and retain a pleasant chew. Try them in pasta dishes, Korean preparations—like bibim-guksu, a spicy noodle stir-fry, or kong-guksu, a cold soy milk soup—or boiled and tossed with oil and sea salt.
Ingredients:
Chive Noodle: Wheat Flour, Chives, Rice, Sea Salt
Sweet Pumpkin Noodle: Wheat Flour, Sweet Pumpkin, Rice, Sea Salt
Beet Noodle: Wheat Flour, Beet, Rice, Sea Salt
White Rice Noodle: Wheat Flour, Rice, Sea Salt
Black Rice Noodle: Wheat Flour, Black Rice, Sea Salt
Allergens: Wheat
Net Weight: 7 ounces (200 grams) per flavor
Place of Origin: South Korea

Haeoorim Jeju Korean Fish Sauce
For those put off by the typical pungency of fish sauce, Haeeorim’s Jeju Korean Fish Sauce—a milder, less funky take on the classic staple—may be just the thing. Caught in the waters off of Korea’s Jeju Island by local fisherman, a combination of young and horse mackerel marinate in salt crystals from Jeju before being expertly sealed in traditional Onggi (Korean earthenware pots) for more than a year. After the initial fermentation, a mixture of locally-grown daikon radish, sea kelp from Wando and local mandarin orange are added to the Onggi to add interesting notes of flavor, complexity and a bit of sweetness. After another period of aging and ripening, the resulting sauce is clean without the funk of typical fish sauce— thanks to milder mackerel, a less pungent option than the anchovies typically used for fish sauce, and longer fermenting—yet still full of meaty fish flavor. With a little more sweetness and a lighter touch of salt than most other brands, this fish sauce lends itself beautifully to a variety of dishes, from noodles and vegetables to sauces and marinades.
For those put off by the typical pungency of fish sauce, Haeeorim’s Jeju Korean Fish Sauce—a milder, less funky take on the classic staple—may be just the thing. Caught in the waters off of Korea’s Jeju Island by local fisherman, a combination of young and horse mackerel marinate in salt crystals from Jeju before being expertly sealed in traditional Onggi (Korean earthenware pots) for more than a year. After the initial fermentation, a mixture of locally-grown daikon radish, sea kelp from Wando and local mandarin orange are added to the Onggi to add interesting notes of flavor, complexity and a bit of sweetness. After another period of aging and ripening, the resulting sauce is clean without the funk of typical fish sauce— thanks to milder mackerel, a less pungent option than the anchovies typically used for fish sauce, and longer fermenting—yet still full of meaty fish flavor. With a little more sweetness and a lighter touch of salt than most other brands, this fish sauce lends itself beautifully to a variety of dishes, from noodles and vegetables to sauces and marinades.
Ingredients: Horse Mackerel (Japanese Jack Mackerel) and Young Mackerel from Jeju Island, 3-year-dried Sea Salt, Refined Water, Sea Tangle, Dried Radishes, Mandarin Oranges
Volume: 250 milliliters
Place of Origin: Korea

Crazy Korean Cooking Chung Jung One Gochujang
Gochujang is a Korean hot pepper paste that has a savoriness similar to Japanese miso and is fermented with glutinous rice, which gives it a slightly sticky texture and subtle sweetness. It’s a real powerhouse ingredient that we’ve come to rely on and consider an essential element of the Milk Street pantry. Chung Jung One's version has an approachable, mild heat level for adding to everything from tofu stew to barbecue meats.
Gochujang is a Korean hot pepper paste that has a savoriness similar to Japanese miso and is fermented with glutinous rice, which gives it a slightly sticky texture and subtle sweetness. It’s a real powerhouse ingredient that we’ve come to rely on and consider an essential element of the Milk Street pantry. Chung Jung One's version has an approachable, mild heat level for adding to everything from tofu stew to barbecue meats.
Rice flour, red pepper powder, rice syrup, water, salt, rice wine, fermented soybean paste (soybean, salt), glutinous rice, seed malt Allergens: Contains soy
Net Weight: 500 grams Place of Origin: Korea
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Crazy Korean Cooking Premium Korean Stone Pot
This traditional earthenware bowl (or ddukbaegi) is incredibly multifunctional, used in Korean cooking for simmering stews or making dolsot bibimbap, a popular sizzling rice dish. Safe for stovetop, microwave and oven use, the cookware is made from fine, porous clay that retains heat well but doesn't absorb soaps, chemicals or any off-flavors—plus, it doesn't require seasoning before first use. Korean stoneware has such excellent heat retention that the bowl is actually meant to double as a serving dish, since it keeps food warm as you're eating. A matching lid and heat-insulating trivet with handles make for easy transport to the table, while the double-fired glaze looks sleek and elegant.
This traditional earthenware bowl (or ddukbaegi) is incredibly multifunctional, used in Korean cooking for simmering stews or making dolsot bibimbap, a popular sizzling rice dish. Safe for stovetop, microwave and oven use, the cookware is made from fine, porous clay that retains heat well but doesn't absorb soaps, chemicals or any off-flavors—plus, it doesn't require seasoning before first use. Korean stoneware has such excellent heat retention that the bowl is actually meant to double as a serving dish, since it keeps food warm as you're eating. A matching lid and heat-insulating trivet with handles make for easy transport to the table, while the double-fired glaze looks sleek and elegant.
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Set Includes: Ceramic bowl, ceramic lid, heatproof plastic trivet Weight: 3.8 pounds Volume: 44 fluid ounces Materials: Ceramic stoneware, plastic Place of Origin: South Korea
Use: Stovetop- and oven-safe Care: Dishwasher-safe; hand-washing recommended. Do not abruptly change temperatures.