Yugeta Double-Brewed Shoyu Soy Sauce
This traditional Japanese shoyu is less salty than supermarket brands yet still full of concentrated flavor and balanced with caramelized sweet notes. It's ideal for dipping and adds robust umami depth to recipes.
Black Garlic Molasses
This inky black, syrupy “molasses” is made from concentrated black garlic, which is garlic fermented long enough to render the cloves tender, mellow, earthy-sweet and utterly addictive. It's reminiscent of concentrated balsamic vinegar, without the acidic tang.
Haku Black Garlic Shoyu
Haku Black Garlic Shoyu is a sweet, salty, and umami soy sauce with complex aromas of earthy must. Brewed with wheat, shoyu has a sweeter, rounder flavor than other types of soy sauce, and black garlic imparts hints of fig, raisin, molasses that complement this shoyu’s subtle sweetness. Black garlic shoyu is often used in Japan as a finishing shoyu or as a stand-alone ingredient.
Wadaman Organic Golden Sesame Oil
This organic sesame oil, pressed by one of Japan’s top sesame growers, is without equal—earthy, clear, bold and strong. We consider sesame oil a pantry staple and use it in innumerous dishes like our Hot Oil Chard, easy and rib-sticking Sesame Stir-fried Pork with Shiitakes or sesame sauce for noodles.
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.
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