Brand
- A Priori Distribution
- Akadi
- Angkor Food
- Artisanal Pantry
- B.C.N. Trading
- Bachan's
- Blank Slate Kitchen
- Blis Gourmet
- Brooklyn Delhi
- Chelsea Market Basket
- China Live
- City Saucery
- Clipperton Inc.
- Colonel Pabst
- Crazy Korean Cooking
- Crunch Dynasty
- Culinary Culture Connections
- Dennis' Horseradish
- El Sabor de Oaxaca
- Elvio's
- Essie Spice
- Europa Market
- Fly by Jing
- Food Ireland
- Haram-Christensen Corporation
- Hot Pot Queen
- Japan Gold
- Japanese Pantry
- K-Mama
- Kansas City Canning Co.
- KariKari
- Kim'C Market
- Kitchens of Africa
- Kix NY
- Kuza Fuku & Sons
- Mad Rose
- Manicaretti
- Maruso Soy
- Megachef
- Millissime
- Milu Pantry
- Mutti
- Norður & Co
- Old World Spices
- Palmetto Sauce Company
- Pisqueya
- Pure Indian Foods
- Red Boat
- Rodney's
- Rogers Collection
- Saikai
- Secret Aardvark
- Tân Tân
- Terranean Herbs & Spices
- The Flavor Society
- The French Farm
- The Sarap Shop
- The Wooden Boat
- thisHAITI
- Tia Lupita
- Umami Insider
- Viola Imports
- Wa Imports
- Woon Kitchen
- Xilli
- Yun Hai Taiwanese Pantry
- Zab's Sauce
Yusaido “Sei-agri Egg” Japanese Mayonnaise
If mayo is your go-to condiment, you have to try this Japanese version. Japanese mayo is famous for being extra rich, ultra decadent and flavorful, since it uses just egg yolks and not the entire egg unlike the majority of American mayonnaises. Even the eggs themselves in this particular brand of Japanese mayo are special: They’re sei-agri eggs, which come from chickens hand-fed a special vegetarian diet to yield better flavor. A little apple cider vinegar brings brightness, while mustard brings balance. And a vacuum-sealed pot is used during the mayo’s emulsification process to further preserve the complex flavor. Plus, it contains no additives like other brands—just bold taste and creamy texture.
If mayo is your go-to condiment, you have to try this Japanese version. Japanese mayo is famous for being extra rich, ultra decadent and flavorful, since it uses just egg yolks and not the entire egg unlike the majority of American mayonnaises. Even the eggs themselves in this particular brand of Japanese mayo are special: They’re sei-agri eggs, which come from chickens hand-fed a special vegetarian diet to yield better flavor. A little apple cider vinegar brings brightness, while mustard brings balance. And a vacuum-sealed pot is used during the mayo’s emulsification process to further preserve the complex flavor. Plus, it contains no additives like other brands—just bold taste and creamy texture.
Ingredients: Cotton seed oil, apple vinegar, egg yolk, sugar, salt, mustard; Allergens: eggs
Net Weight: 8.81 ounces
Place of Origin: Japan
Ito Shoten Tamari
Tamari, the liquid byproduct that results from pressing miso, is so much more than gluten-free soy sauce (a common misconception among American cooks). The distinct tamari from Ito Shoten—based in the Aichi Prefecture, a region of Japan known for deeply rich, uncommonly dark miso—is so complex it’s no wonder it has been likened to a wine. Aged in cedar barrels that are over 100 years old, Ito Shoten’s tamari develops a dark, almost inky color, as well as a wine-like depth and body. Its heady, malty aroma promises plenty of meaty savoriness, as well as caramel notes, deep umami and a lively salinity. This tamari is one to treasure: use it raw in small quantities to finish dishes where its flavor will shine, almost like a soy extract rather than a condiment. Its complexities get lost when it’s cooked into a sauce or dish.
Tamari, the liquid byproduct that results from pressing miso, is so much more than gluten-free soy sauce (a common misconception among American cooks). The distinct tamari from Ito Shoten—based in the Aichi Prefecture, a region of Japan known for deeply rich, uncommonly dark miso—is so complex it’s no wonder it has been likened to a wine. Aged in cedar barrels that are over 100 years old, Ito Shoten’s tamari develops a dark, almost inky color, as well as a wine-like depth and body. Its heady, malty aroma promises plenty of meaty savoriness, as well as caramel notes, deep umami and a lively salinity. This tamari is one to treasure: use it raw in small quantities to finish dishes where its flavor will shine, almost like a soy extract rather than a condiment. Its complexities get lost when it’s cooked into a sauce or dish.
Ingredients: Water, Soybeans, Salt
Net Weight: 6.8 ounces
Place of Origin: Aichi, Japan