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.

Red Miso is stronger, saltier and more assertively flavored than yellow or white miso due to its six-month aging process and has a higher proportion of soybeans for a richer taste. This particularly interesting version has sweet flavors reminiscent of sherry and milk chocolate that are perfect for pairing with red meat and other robust dishes.

Namikura's Sesame Miso is a mellow miso paste that balances the intense saltiness of fermented soybeans with the nutty, bittersweet flavor of sesame. Black and white sesame seeds, both whole and pureed, are blended into the miso and traditionally fermented for three months, resulting in a mild product that tastes like a perfect balance of miso and tahini.

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.

Intense, full-bodied and packed with umami, we can’t get enough of this handcrafted red miso vinegar. It incorporates just the right amount of red miso’s boldness, savoriness and salinity, without stepping into overpowering territory. A soft white vinegar base balances everything out and the hint of koji yields a unique umami quality you can’t get in just a typical vinegar. Mildly acidic with a clean taste, this is one of the more complex finishing vinegars we’ve tasted.

Punchy, yet nuanced, this handcrafted vinegar expertly distills the distinctive taste of ramps into an easy-to-use, always-available form. The springtime allium is known for being hard to get. Its growing season is only a meager few weeks where nutrients, moisture and light create a perfect melange of conditions. The ramp flavor is evident here, but not overpowering. Notes of garlic and allium acidity come through, with a vegetal brassica-like undertone. A mellow base of white wine vinegar does wonders as a vehicle for the ramp, so it can easily be drizzled atop nearly any salad or savory dish for a spark of brightness—gently building flavor with every pour.