PacRim Japanese Tartar Sauce
The tangy tartar sauce you love, but better. This Japanese-style tartar sauce gets an upgrade with daikon radish, pickled ginger, kombu and shiso folded into a creamy, tangy mayo base. The flavor is unlike any other tartar sauce we’ve tried: A touch of umami from the kombu. Briny, tangy notes from the pickled veggies (which also lend a satisfying crunch). A hint of pepper from the shiso, but no spice—just smooth, layered flavor.
Hanamaruki Foods Liquid Shio Koji
A traditional condiment made from fermented malted rice, shio koji is known in Japan for packing a punch of umami into everything from marinated meats to savory soups. All shio kojis aren’t created equal, though, for Hanamaruki Foods distills the powerful flavor properties of this essential Japanese ingredient into an easy-to-use liquid form—the only Liquid Shio Koji available on the market—to create the ultimate pantry secret weapon. We love the condiment’s clean, yet bold flavor: salty rounded out with a pronounced sweetness and burst of umami. It’s made by pressing shio koji in its original paste form and filtering until it yields the clear, golden-hued liquid. The product isn’t heat-treated, so its enzymes remain active and effective in rendering meat remarkably moist and juicy, balancing bitterness in veggies like eggplant and adding amino acids for a full-flavored finish to any dish to truly change the way you cook. Use as a marinade for meats and fish, drizzle into salad dressings and sauces to balance savory flavors, or incorporate into baked goods to add a layer of tantalizing complexity.
Yugeta Organic Yuuki Shoyu Soy Sauce
This Japanese soy sauce has a light-tasting without being too thin or watery, with a rounded, mouth-filling umami flavor and clear, bright salinity that quickly yields to a light, wheaty nuttiness. Its clarity of flavor and clean finish are perfect for delicate foods like chicken and fish, as the shoyu won't overwhelm but rather enhance other flavors in a dish.
Yakami Orchard Yuzu Kosho - Green
This spicy, briny Japanese condiment combines chili heat with yuzu, the best-tasting citrus fruit you’ve never heard of that is used broadly in Japanese cooking as an accent note. Yuzu Kosho Green is a Japanese condiment prepared from fermented yuzu, chilies, kombu and salt.
Yakami Orchard Yuzu Kosho - Red
Yuzu Kosho is a Japanese condiment prepared from fermented yuzu, chilies, kombu and salt. This spicy, briny paste combines chili heat with yuzu, the best-tasting citrus fruit you’ve never heard of that is used broadly in Japanese cooking as an accent note. We like this kosho's fruity, bright red bell pepper aroma and subtle sweetness.
Fukami Organic Umeboshi
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.
The Wasabi Company Wasabi Mayonnaise
True wasabi, a plant related to horseradish and mustard, only grows naturally in Japan's mountainous regions next to streams or river beds, and even in its native habitat, the plant is notoriously difficult to cultivate. Based in England, the Wasabi Company is one of the very few producers that have managed to successfully grow wasabi outside of Japan.
- Net Weight: 175 grams
- Ingredients: Rapeseed oil, pasteurized free-range egg yolk, fresh wasabi, white wine vinegar, fresh horseradish, oriental mustard powder, salt, sugar
- Place of Origin: England
The Wasabi Company Wasabi Mustard
True wasabi, a plant related to horseradish and mustard, only grows naturally in Japan's mountainous regions next to streams or river beds, and even in its native habitat, the plant is notoriously difficult to cultivate. Based in England, the Wasabi Company is one of the very few producers that have managed to successfully grow wasabi outside of Japan.
- Net Weight: 175 grams
- Ingredients: White wine vinegar, water, mustard (mustard powder, mustard bran), sugar, fresh wasabi, fresh horseradish, salt, turmeric
- Place of Origin: England
Fukami Organic Umezu
An extract that develops during the process of making umeboshi (salt-cured ume plums), golden-hued umezu boasts a bold, complex melange of flavors in even the smallest drop of the liquid. The condiment is tangy and fruity, with a hit of salt and intense umami base—all of which can add depth to all manner of savory dishes. You can incorporate umezu anywhere anywhere you would a fruity vinegar; plus, there’s no need to add extra salt since the liquid already has a kick of salinity.
Takasago Soy Sauce Organic Smoked Marudaizu Soy Sauce
Marudaizu soy sauce is made with whole soy beans that don’t undergo a degreasing process first, which results in a unique, mild flavor. This one uses organic beans from Hokkaido and barley harvested in Japan and is brewed and aged outdoors in the Izumo region. It’s also smoked using real cherry wood (unlike many smoked soy sauces that use artificial flavorings), which imparts an incredible aroma and a smoky taste that comes through immediately—a bonfire-like scent hits your nose as soon as you uncap the bottle. Overall the taste is smoky, earthy and filled with umami-laden soy flavor.
Yakami Orchard Ginger Ponzu
This is not your everyday ponzu. When one thinks of the Japanese condiment, a dark, heavily soy-based sauce likely comes to mind. But true ponzu is all about the vinegar. This one is made in the Kyoto tradition and uses the sweetness of ginger to ground its vinegar acidity. The blush-colored liquid hits the palate first with the brightness of the rice vinegar, then gives way to the layered, sweet earthiness of tomato and the sour, grapefruit-like flavor of the citrus fruit known as sudachi. A mellow brine of bonito and kombu lies at the base, as well as a hint of malty soy from white shoyu (a variety of soy sauce that uses wheat as its primary ingredient).
