Morita Brand Mentsuyu (All-Purpose Noodle Soup Base)
This amber-hued liquid is the epitome of full-flavored versatility. Used widely across Japan as a stand-along sauce, soup base and a quick and bold way to dress cold noodles, we love the umami-packed zing mentsuyu brings to the table, as its main ingredient is soy, but it also yields sweet, earthy, salty and smoky flavors. That unique balance is what makes its taste so distinctive and layered. We love this one, made from premium ingredients and no artificial additives. Savory awase dashi broth, briny kombu (seaweed) and rich katsuo dashi (made from bonito) come together to form a flavorful stock, while a special mixture called “hongaeshi” is added to draw out even more complexity. It entails slowly melting sugar into a mixture of soy and mirin over a low temperature. In our store, we have dashi bases, mushroom broths, soys and all sorts of flavoring agents from Japan, but this one is unique in that it is equal parts ingredient and finisher—it won’t overwhelm your dish while also being complete as is.
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.
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.
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.
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.
Takahashi Shoten Yuzusco (Japanese Yuzu Hot Sauce)
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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