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Morita Mirin-Type Condiment

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Morita Brand

Morita Mirin-Type Condiment

$12.95

Pale gold and lightly sweet, this mirin-type condiment is a staple in Japanese pantries for bringing a hint of umami to broths and more. Compared to other mirins you can find in the store, this has much more character and nuance, while supermarket versions can skew heavy, syrupy and astringent. This one has the gentle sweetness and complexity of fermented rice that we want without tipping into syrupy, with a hint of salt that doesn’t overpower the slightly savory and sweet character of the fermented rice base. If you can’t have the real-deal hon mirin, mirin-type condiments are great alternatives, and this is one of the best we’ve tried.

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T’s Japanese Hot Sauce

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Shibanuma

T’s Japanese Hot Sauce

$19.95

Unlike most hot sauces that are vinegar-based, award-winning T’s Japanese Hot Sauce is made with a soy sauce base. Alongside dark, salty soy sauce, this hot condiment combines onion and garlic, fresh ginger and red pepper for a unique, chili crisp-like textured topping. Made in Japan by Shibanuma, a 330-year old soy sauce producer, its distinct allium flavor, punch of ginger and mellow lingering heat work well with just about anything. Add it into sauces, soups and marinades to build flavor or drizzle over eggs, rice, veggies or anything else you want to spice up.

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Daitoku Japanese Sansho Pepper Soy Sauce

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Daitoku Japanese Sansho Pepper Soy Sauce

$19.95

This Japanese soy sauce is infused with whole sansho peppercorns, which add texture and a palate-tingling sensation to this traditional condiment. The soy packs a hit of umami and brings light notes of caramel and bright salinity, which come alive even more when you crunch into a peppercorn. The peppercorns hail from the city of Yabu, in Japan’s Hyōgo Prefecture. Beet sugar from Hokkaido adds a touch of sweetness.

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Fukami Organic Umeboshi

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Fukami

Fukami Organic Umeboshi

$18.95

These potent cured ume plums are hand harvested and barrel-aged for one year with salt and fragrant shiso leaves to develop the stone fruit’s robust flavor. These whole plums have been enjoyed in Japan cuisine for centuries—adding a robust tangy, fruity and salty hit to savory dishes without being too overwhelming. Their slight initial chew leads to a soft texture, while the unique addition of shiso leaves add a rosy-purple color and a second, refreshing layer of fruitiness.

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Takahashi Shoten Yuzusco (Japanese Yuzu Hot Sauce)

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Takahashi Shoten Yuzusco (Japanese Yuzu Hot Sauce)

$9.95

Aromatic yuzu peel meets tangy rice vinegar and green peppers with a hint of heat in this uniquely Japanese hot sauce. It’s crafted with yuzu from the Higashimera region of Japan’s Miyazaki Prefecture (known for yielding exceptionally fragrant fruits) and—for a touch of acidity—a rice vinegar that was carefully selected after tasting hundreds of different options. The green pepper offers a satisfying bite without being overwhelming: Think of it as a citrus-flavored Tabasco that’s a little less hot, so it’s even more versatile.

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Morita Cooking Sake

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Morita Brand

Morita Cooking Sake

$16.95

This premium cooking sake is made entirely from organic rice, resulting in a delicate character, subtle sweet grain and aromas of fruit. Thanks to the addition of salt, it' leans a little more savory than standard sake, yet doesn't have the harsh mineral quality that exists when you actually taste salt. The straw-colored liquid is slightly more viscous than standard sake and its pleasant flavors come through when incorporated into recipes. Many other brands we’ve tried are so salty and astringent that they bear no resemblance to sake at all. So compared to others we’ve tried, this one is downright elegant, with a subtlety of flavor not generally found in any salted cooking wines. Also, this is a small bottle and should last longer once opened, so it's a great option for someone who wants to try recipes that call for sake without committing to the fridge space, or being left with an almost full 750mL bottle after cooking.