While most mayonnaise is made with vinegar, Hotaru Foods uses 100% yuzu juice as its acid of choice, which adds a bright, citrusy kick and subtle sweetness reminiscent of Kewpie mayonnaise, a Japanese favorite. We especially like to pair it with seafood, which doesn't need its usual squeeze of lemon thanks to the tart yuzu flavor.

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.

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.

Pungent wasabi is a perfect counterpoint for creamy mayonnaise, cutting through richness and adding fresh flavor and heat. Like for the company's mustard, the Wasabi Company includes a touch of horseradish to boost the wasabi's flavor without overwhelming its unique and delicate aromas. This Wasabi Mayonnaise has an incredibly balanced flavor that we like to savor in simple applications: Toss it with pasta or rice instead of butter or oil, or mix into mashed potatoes instead of butter, sour cream or crème fraîche. And of course, spread it onto just about any sandwich.

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

Often, when a wasabi product contains horseradish or mustard, it's to make up for the lack of real wasabi flavor. Not so with this bold, balanced Wasabi Mustard, which enhances wasabi's fresh, herbal nuances with earthy mustard and pungent horseradish. Tangy vinegar rounds out this vibrant condiment, which has minimal seasoning to allow the spicy elements to shine. Use it instead of Dijon mustard in vinaigrettes, potato salads or in the filling for deviled eggs. It's also delicious in appetizers as a base for dips or smeared on griddled bread for a twist on the classic pairing of charcuterie and 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

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.

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.

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.