Namikura Kyoto-Style White Miso
Savory, sweet and flavor-dense, white miso is an absolutely essential pantry item. Winey-sweet, buttery and deeply rich, this organic version from Japanese family producer Namikura Miso Co. is more complex and less salty than other brands, which means it can be used more freely with soy sauce without dishes tasting overly seasoned.
Namikura Red Miso
Red Miso is stronger, saltier and more assertively flavored than yellow or white miso due to its six-month aging process and has a higher proportion of soybeans for a richer taste. This particularly interesting version has sweet flavors reminiscent of sherry and milk chocolate that are perfect for pairing with red meat and other robust dishes.
Hotaru Foods Yuzu Mayonnaise
While most mayonnaise is made with vinegar, Hotaru Foods uses 100% yuzu juice as its acid of choice, which adds a bright, citrusy kick and subtle sweetness reminiscent of Kewpie mayonnaise, a Japanese favorite. We especially like to pair it with seafood, which doesn't need its usual squeeze of lemon thanks to the tart yuzu flavor.
Kameya Hon Wasabi
Just because your wasabi is aggressively spicy doesn't mean it's real; in fact, most of the wasabi in Western supermarkets is regular horseradish dyed green. Popular Japanese brand Kameya makes its product with true wasabi, or Japanese horseradish, which is incredibly rare because it only grows naturally along stream beds in Japan's mountainous regions. Beneath its sinus-clearing spice, wasabi has delicate earthy and vegetal notes that give the paste a refreshing, aromatic quality. Beyond sushi, add a dab to vinaigrettes or teriyaki glazes for fish, or try a small amount in your ham and brie sandwich or on your cheese platter—there's little its spicy herbal goodness can't improve!
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