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Yakami Orchard Tomato 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 ripe tomato 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).
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 ripe tomato 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).
Ingredients: Cedar-aged rice vinegar, tomato, salted mirin (sake, sugar, water, salt, yeast extract, alcohol, water, white shoyu (water, wheat, sea salt, fermented alcohol, soybeans), sudachi juice, sudachi zest, bonito, kombu seaweed; Allergens: Wheat, Soy and Fish
Net Volume: 375 ml
Place of Origin: Japan
Yamashin Jyouzou Co., Ltd. Kawami White Soy Sauce
White soy sauce—a staple in Japanese cooking with a light color and higher sugar content than normal soy sauce—is a great way to season a dish without changing the color. Unlike other overly salty and cloyingly sweet versions on the market, Kawami White Soy Sauce has a complex range of flavors, full of rich umami and subtle sweetness. Its 9:1 ratio of wheat to soy compared to a 1:1 ratio in traditional soy sauce contributes to its distinct color. Made by Yamashin Jyouzou Co., Ltd. located in Hekinan, Aichi Prefecture, this unique soy is heat-treated at a high temperature for a short time and contains a lower salt content than most other white soy sauces. The delicate flavors pair well with mild fish, brothy soups and egg dishes, or when combined in dipping sauces and marinades. Chefs also recommend trying it in Western dishes like pepperoncino and white stew.
White soy sauce—a staple in Japanese cooking with a light color and higher sugar content than normal soy sauce—is a great way to season a dish without changing the color. Unlike other overly salty and cloyingly sweet versions on the market, Kawami White Soy Sauce has a complex range of flavors, full of rich umami and subtle sweetness. Its 9:1 ratio of wheat to soy compared to a 1:1 ratio in traditional soy sauce contributes to its distinct color. Made by Yamashin Jyouzou Co., Ltd. located in Hekinan, Aichi Prefecture, this unique soy is heat-treated at a high temperature for a short time and contains a lower salt content than most other white soy sauces. The delicate flavors pair well with mild fish, brothy soups and egg dishes, or when combined in dipping sauces and marinades. Chefs also recommend trying it in Western dishes like pepperoncino and white stew.
Ingredients: Wheat, wheat protein, defatted soybean, salt, ethyl alcohol, water
Allergens: Soy
Net Weight/Volume: 350mL
Place of Origin: Japan
Shibanuma Yakiniku BBQ Sauce
Translating to “grilled meat” in Japanese, yakiniku is a social style of cooking and eating around a communal grill. Popular throughout Japan, family and friends gather around a tabletop grill to cook meat, vegetables and fish together before dipping them into a several kinds of yakiniku sauces. Shibanuma’s Yakiniku BBQ Sauce is inspired by this concept. Crafted by a 330-year-old esteemed Japanese soy sauce maker, it is no surprise that the first ingredient in this sauce is an umami-rich soy sauce, which is brewed and aged in wooden barrels. The soy is then combined with onion, fruity apple and zingy sansho pepper—a fragrant and floral Japanese peppercorn—to cut through the richness and balance out the flavors. The result? A complex grilling sauce that works just as well as a marinade as it does drizzled over rice.
Translating to “grilled meat” in Japanese, yakiniku is a social style of cooking and eating around a communal grill. Popular throughout Japan, family and friends gather around a tabletop grill to cook meat, vegetables and fish together before dipping them into a several kinds of yakiniku sauces. Shibanuma’s Yakiniku BBQ Sauce is inspired by this concept. Crafted by a 330-year-old esteemed Japanese soy sauce maker, it is no surprise that the first ingredient in this sauce is an umami-rich soy sauce, which is brewed and aged in wooden barrels. The soy is then combined with onion, fruity apple and zingy sansho pepper—a fragrant and floral Japanese peppercorn—to cut through the richness and balance out the flavors. The result? A complex grilling sauce that works just as well as a marinade as it does drizzled over rice.
Ingredients: Soy sauce (water, defatted soybean, wheat, salt), water, mirin (alcohol), sugar, onion, brewed vinegar (brown sugar, Japanese sake lees), apple, garlic, salt, Japanese pepper (zanthoxylum piperitum), white pepper (piper nigrum), black pepper, red chili (piper nigrum)
Allergens: Soy, wheat
Net Weight: 12.17 ounces
Place of Origin: Japan
Kankitsu Labo Dry Candied Citrus Peels 5 Pack Sampler
Harvested and made in the Ehime Prefecture of Japan, Kankitsu Labo’s Dry Candied Citrus Peels are unique and full of complex, fresh citrus flavor. Kankitsu’s—translating to “Japanese citrus,” is a fitting company name—sampler pack of candied citrus rinds ranges far beyond the common flavors of lemon and orange that you’d find in the United States. Perfectly sugared and never sticky, try yuzu for a pleasant, fruity bitterness; gently tart amanatsu; rich, sweet-and-sour iyokan; refreshing and light kawachi bankan or vibrant, tangy blood orange. Snack on them as they are, sprinkle over ice cream and yogurt, use as a garnish on cocktails or add into baked goods like muffins, pies and cakes.
Harvested and made in the Ehime Prefecture of Japan, Kankitsu Labo’s Dry Candied Citrus Peels are unique and full of complex, fresh citrus flavor. Kankitsu’s—translating to “Japanese citrus,” is a fitting company name—sampler pack of candied citrus rinds ranges far beyond the common flavors of lemon and orange that you’d find in the United States. Perfectly sugared and never sticky, try yuzu for a pleasant, fruity bitterness; gently tart amanatsu; rich, sweet-and-sour iyokan; refreshing and light kawachi bankan or vibrant, tangy blood orange. Snack on them as they are, sprinkle over ice cream and yogurt, use as a garnish on cocktails or add into baked goods like muffins, pies and cakes.
Ingredients: Yuzu, Amanatsu, Iyokan, Kawachi Bankan, Blood Orange, Beet Sugar, Millet Jelly, Ascorbic Acid
Net Weight: 1.05 ounces per package
Place of Origin: Ehime Prefecture, Japan
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