Marukin Koikuchi 40% Reduced Salt Soy Sauce
Most low-sodium soy sauces lack flavor or complexity, but this premium product from Marukin packs a ton of rich umami flavor with half the salt. Established in 1907, Marukin is one of only 1% of Japanese soy sauce producers that maintain traditional production methods from the past century. Their low-sodium sauce is made from the same ingredients as regular soy sauce and is fermented in cedar barrels over a hundred years old; the natural bacteria and yeast that live on the barrels and in the air slowly ferment the soybeans into this naturally sweet, malty and complex sauce. It's the perfect substitute for regular soy sauce for anyone who is looking to reduce their sodium intake without sacrificing flavor. Add this reduced sodium soy sauce to any number of dishes, marinades and sauces.
Morita Mirin-Type Condiment
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.
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.
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.
Enokida Jozo Chili Miso
Saucy and full of subtle—not overwhelming—chili flavor, Enokida Jouzo's Chili Miso is a peppery 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 Japanese green chili peppers. Add this zippy 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 city known for its fermented foods, the company has been in business for over 100 years.
Nihonichi Shoyusco Jalepeño Hot Sauce
Nihonichi’s Jalapeño Shoyusco Hot Sauce was wildly different from any other hot sauce our testers had ever tried before. It’s produced in Japan by a revered shoyu manufacturer that traces its roots back to the 1700s. To make their soy sauce, they ferment soy for up to two years in 100-year-old cedar wood vats, unlike the stainless steel tubs other producers use. Once brewed, the soy sauce is combined with balsamic vinegar, which serves as a unique base, lending depth to the light, bright addition of jalapeño heat. There’s a welcome thread of garlic rounded out with white pepper for an addictive, truffle-like quality. Its’ spicy, bright and packed with umami—what’s not to love? It disappears so quickly in Matthew Card’s, Creative Director of Recipes and Products, house, that he buys three bottles at a time.
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.
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.
Fundodai Irizake- Ancient Japanese Seasoning
Translating to “roast sake,” Fundodai’s Irizake is the special Japanese seasoning that you’ve probably never heard of. And we truly believe it will change the way you cook. An ancient Japanese seasoning that predates soy sauce, it’s made by combining bonito flakes and plum vinegar with sake for a less salty condiment that can be used in a wide variety of dishes. Fundodai’s Irizake has a savory-sweet depth from the concentrated sake, along with smoky, fishy sweet notes from the katsubushi, plus a tart, savory, fruity plum flavor that cuts through and lingers on your palate. It can serve the role of soy sauce but sets itself apart thanks to the complexity of the blended flavors. Mix it into sauces, vinaigrettes and marinades; use as a seasoning for rice; as a dipping sauce for shabu shabu or sashimi; as a brine for salmon and so much more. It pairs especially well with roasted vegetables, like summer squash or charred cabbage.
Fundodai "Clear" Soy Sauce
Salty, rich soy flavor that’s completely clear in color? From the masters at Fundodai, this clear shoyu made in Japan was inspired by clear colas and non-alcoholic beers, quickly gaining international attention for its unique attributes. Just as full of complex flavor as a typical dark soy sauce, this shoyu is ideal for incorporating into dishes without altering the color like traditional soy would. Transparent or “invisible,” the clear salinity is matched with sweet boozy notes, a bit of tang and tons of umami. Use it anywhere you would soy sauce, especially in dishes in which you’d prefer to avoid a color change. We especially like it to season a lightly colored soup, raw or cooked fish or a fresh pot of rice.
Wasabi Toasted Sesame Seeds - (Set of 2)
Adding a punch of flavor and texture, these toasted Japanese sesame seeds are the definition of “good things come in small packages.” Available in a set of two, this Wasabi-flavored crunchy topping far surpasses your standard sesame seed. The hint of salt and mustard-heat to nudge your sinuses pairs well with the warm, gentle nuttiness of sesame. Add them just about anywhere, from sauces and oils to stir-fries, noodles, veggies and meat. You may even find yourself popping a handful on their own—we certainly have.
Kimchi Toasted Sesame Seeds - (Set of 2)
Adding a punch of flavor and texture, these toasted Japanese sesame seeds are the definition of “good things come in small packages.” Available in a set of two, this Kimchi-flavored crunchy topping far surpasses your standard sesame seed. Tangy, garlicky and sweet, it pairs well with the warm, gentle nuttiness of sesame. Add them just about anywhere, from sauces and oils to stir-fries, salads, noodles, veggies and meat. You may even find yourself popping a handful on their own—we certainly have.
Flavored Toasted Sesame Seeds (Kimchi & Wasabi)
Adding a punch of flavor and texture, these toasted Japanese sesame seeds are the definition of “good things come in small packages.” Available in Kimchi and Wasabi flavors, this crunchy topping far surpasses your standard toasted sesame seed. Tangy, garlicky and sweet, the Kimchi flavor pairs well with the warm, gentle nuttiness of sesame, while the Wasabi packs a hint of salt and mustard-heat to tickle your palate. Add either flavor just about anywhere, from sauces and stir-fries to noodles, veggies and meat. You may even find yourself popping a handful into your mouth on their own—we certainly have.
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