Made from freeze-dried soy sauce from Japan’s Naogen Brewery, this unique Crystallized Shoyu contains one-sixth the amount of sodium of table salt, while still adding a kick of salinity to anything. The flaky crystals melt on the tongue, leaving behind a lovely tasting shoyu: rich, not too salty and a little sweet and earthy, like chocolate. The shoyu is brewed from buttery Enrei soy beans, sea salt and Hakusan Mountain spring water; once freeze-dried into airy flakes, the aromatic crystals add a pleasant kick of saltiness to sushi, grilled meat, soups and stews, toast, tempura, eggs, pasta and vegetables. And because the flakes have a mild sweetness behind their savory flavor, they pair beautifully with dessert: Use a pinch to finish blondies, cookies and ice cream, or anywhere you would use a hit of flaky sea salt. The crystallized shoyu adds extra dimension beyond the salinity of plain salt.

While many vermicelli noodles—a long, slender variety of rice noodle—may seem like forgettable fare, these Rice Vermicelli Noodles from Kenmin stand out from the pack. Made by steaming and mashing rice to form ultra-thin, chewy, springy noodles, these vermicelli cook up glassy in appearance and almost elastic in texture, with a mild rice flavor. They particularly shine in herby soups or punchy broths or dressings featuring bold flavors, like lime and fish sauce, as the noodles absorb the flavors of the surrounding dish.

Making these noodles takes a high amount of skill: They’re made from 100% pure, carefully selected, high-quality rice grown in rich soil, without any salt, additives or binders (which makes their impeccable texture and mild aromatic flavor all the more impressive). In fact, these vermicelli noodles from Kenmin earn a certification mark from the Rice Vermicelli Association—an honor reserved for vermicelli made from over 50% rice. Exclusive to Milk Street in the United States.

For those put off by the typical pungency of fish sauce, Haeeorim’s Jeju Korean Fish Sauce—a milder, less funky take on the classic staple—may be just the thing. Caught in the waters off of Korea’s Jeju Island by local fisherman, a combination of young and horse mackerel marinate in salt crystals from Jeju before being expertly sealed in traditional Onggi (Korean earthenware pots) for more than a year. After the initial fermentation, a mixture of locally-grown daikon radish, sea kelp from Wando and local mandarin orange are added to the Onggi to add interesting notes of flavor, complexity and a bit of sweetness. After another period of aging and ripening, the resulting sauce is clean without the funk of typical fish sauce— thanks to milder mackerel, a less pungent option than the anchovies typically used for fish sauce, and longer fermenting—yet still full of meaty fish flavor. With a little more sweetness and a lighter touch of salt than most other brands, this fish sauce lends itself beautifully to a variety of dishes, from noodles and vegetables to sauces and marinades.

We already know and love Pic’s for their full-flavored peanut butter, so it was no shock that we were wowed with their Double Crunch Almond Butter too. Made in New Zealand with South Australian almonds and a sprinkle of sea salt, this crunchy almond butter gets its distinct flavor from a longer roasting time, yielding a deeper, toastier result. With just the right balance of sweet to salt, if the flavor doesn’t sell you, the texture will. While most crunchy nut butters are quite dry and lack the actual crunch they boast, Pic’s manages to stay smooth and its longer roasting time helps maintain a very satisfying crunch—chock-full of almond pieces. Use it anywhere you would almond butter, from sandwiches and toast to oatmeal and desserts to savory sauces. Or straight from the spoon.

The Armato family has been producing fine Italian products, from olive oil and condiments to preserved vegetables and pastas, at their mill in Liguria, Italy, for five generations. And their Semi Sun-Dried Cherry Tomatoes are a revelation in sweet-tart flavor and satisfying texture. Harvested in Italy at the peak of summer, these cherry tomatoes are semi sun-dried. The process requires removing them from all heat before fully drying out, so each tomato can stay plump, supple and juicy—unlike the tougher, shriveled varieties in the grocery store. They are packed in the Armato family’s fruity, high-quality olive oil. Chop or leave whole to use as a topping for focaccia, mixed into pasta, added to sandwiches, blended in pesto, turned into aioli, stirred into ricotta or incorporated into eggs and omelets. And don’t forget to use the oil they are packed in—infused with the sweet, mildly acidic and salty flavor of the cherry tomatoes, it’s perfect for a vinaigrette or for dipping bread.

To make their traditional apple butter, Blake Hill—maker of some of the best jams we’ve tried—simmer juicy, crisp heirloom apples in Vermont maple syrup until they break down into the creamiest butter. While many apple butters are all spice, this one leads with full, clean apple flavor: Maple syrup, brown sugar and cinnamon provide warm, toasty notes, but nothing overpowers the sweet-tart fruit. Simple ingredients, cooked slowly until we’re left with an elegant, not-too-sweet apple butter—that’s it. It’s excellent paired with sharp cheddar cheese, slathered on scones and toast or served with roasted pork or chicken.