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.
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.
Yakami Orchard Yuzu Marmalade
Juicy, flavorful and wonderfully textured Yakami Orchards Yuzu Marmalade is made with fresh, local yuzu from a collective of family farms in Japan’s Miyazaki prefecture. Balanced out with honey and sugar, this yuzu marmalade is bright, tart and warmly sweet with every bite. Just by opening a jar of Yakami Orchards’ product, you’ll be able to smell the bright and subtly floral aroma of yuzu. We love the plentiful chunks of yuzu rind, which are thinly sliced and add texture without making the marmalade clumpy. The yuzu pieces contribute a pop of piney bitterness that is a pleasant counterbalance for the overall sweet spread.
Takuko White Soy Sauce
There is no such thing as just “soy sauce” in Asian cuisine — there are different brews for different purposes. A good example is Japanese white (shiro) soy sauce, which is light amber in color and clearer and thinner than dark soy sauce. Made from coarsely milled roasted wheat that is mixed with steamed soybeans and inoculated with a special type of rice mold called koji, this soy sauce has a subtle flavor that can be used in salad dressings and marinades.
Namikura Kyoto-Style White Miso
Savory, sweet and flavor-dense, white miso is an absolutely essential pantry item. Winey-sweet, buttery and deeply rich, this organic version from Japanese family producer Namikura Miso Co. is more complex and less salty than other brands, which means it can be used more freely with soy sauce without dishes tasting overly seasoned.
Haku Matsutake Shoyu from Japan is made by infusing matsutake mushroom stems into shiro shoyu—a light, subtly sweet variety of soy sauce with a higher wheat content and mellow golden color—so the mushroom flavor really stands out. The resulting shoyu is earthy, balanced and lightly woody, with a strong mushroom flavor.
Namikura Yuzu Miso
This small-batch Yuzu Miso is aged with yuzu zest for three months, so the semi-tart, floral notes of the Japanese citrus permeate and meld with the salty tang of miso. The final product is mellow and smooth in both taste and texture, with an initial bright burst of yuzu and a salty-sweet finish of earthy fermented soybean.
Haku Smoked Shoyu
Haku Smoked Shoyu is a limited-production Japanese soy sauce made with wheat, so it has a sweet, round flavor and can be used in versatile ways. This shoyu is smoked with Mizunara oak, a rare type of Japanese oak also prized for Japanese whiskey. Use it either on its own for dipping or as an ingredient for layering salty, sweet and umami flavor in your dishes.
Haku Iwashi Whiskey Barrel Aged Fish Sauce
Iwashi Whiskey Barrel-Aged Fish Sauce is aged for two years before it spends an additional year in a Japanese oak whisky barrel. The fish sauce is made from just three ingredients: sardines from the Sea of Japan, salt and sugar. It is intensely briny but not fishy, and so much better than what you can find in your local supermarket. Our tasters loved the salty, balanced flavor.
Hotaru Foods Yuzu Mayonnaise
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.
Santaka Spice Karashi Yoogarashi Mild Mustard Powder
This Japanese mustard powder has a peppery kick and straightforward flavor compared to Western mustard, as well as a pungent aroma. Made only with rare Japanese white and yellow mustard seeds, it is perfect for adding to recipes that call for whole mustard seeds or in place of mustard for extra spice. Or mix it with water for a condiment that has sharp, clean flavor.
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.