Milk Street Flavor Jolt
Spending hours to roast a chicken just for it to turn out bland? One-note steamed veggies? Expensive steak that's only good, not great?
There is a simple solution, one that many home cooks around the world already use every day: umami. That deep, savory flavor that leaves you coming back for more, umami is typically the JOLT you need to transform a dish from mediocre into magnificent.
On our travels, we have found that many cultures use a simple flavor-enhancer (MSG, Maggi Seasoning, kombu, shio koji, etc.) everyday to bring out the full flavor of other ingredients. Over the past year, Milk Street has tested and refined those options to come up with Milk Street Flavor Jolt , a combination of umami-rich spices, flavorings and concentrated seasonings—sourced from Europe to India and Japan—combined into a convenient one-stop flavor enhancer that will coax the best out of every meal.
The secret formula turned out to be more complex than we thought: Dried vegetables (tomato and carrots), umami-packed mushroom powder and alliums like garlic and onion make up the base of this mix, contributing a delicate sweetness that underpins the blend. Red miso powder brings a bit of assertive saltiness while earthy turmeric, mustard and paprika warm up the mix. Not to be forgotten, our secret weapons for extra depth: shio koji powder and asafetida. Both known for imparting rich, pleasant funkiness, the two flavorings round out the mixture. We tweaked flavors and salt ratios until we finally developed a seasoning blend that elevates and amplifies the distinct flavor of anything you put it on. Beef is richer, carrots sweeter and brighter.
Dust it over finished dishes for a flavor boost or blend with salt to season vegetables and rub steaks, chops, roasts and whole birds. It's terrific when used on its own and adds extra dimension to curry blends and chili powders.
King Foods Onion Dressing
Onion is the star ingredient in this well-balanced dressing. Prepared by accomplished chef to the Japanese royal family and head of King Foods, Takashi Hidie, it combines the popular allium with oil, vinegar, honey and garlic for a slightly sweet, onion-forward result with just the right hit of acid. We don’t just reserve this pleasantly thick dressing for salad, though—use it to marinade meat or as a dipping sauce, add it to rice, noodles, steaks, burgers and sandwiches.
King Foods Kabosu Dressing
A popular Japanese citrus closely related to yuzu, kabosu is the star ingredient in this tangy dressing. Prepared by accomplished chef to the Japanese royal family and head of King Foods, Takashi Hidie, it combines satisfyingly acidic kabosu juice with sugar, vinegar, EVOO, dashi and bonito powder for a tart and smoky result with the right amount of sweetness. We don’t just reserve this light dressing for salad, though—use it to marinade meat or as a dipping sauce, add it to rice and noodles or drizzle on steaks, burgers and sandwiches.
Nihonichi Shoyusco Jalepeño Hot Sauce
Nihonichi’s Jalapeño Shoyusco Hot Sauce was wildly different from any other hot sauce our testers had ever tried before. It’s produced in Japan by a revered shoyu manufacturer that traces its roots back to the 1700s. To make their soy sauce, they ferment soy for up to two years in 100-year-old cedar wood vats, unlike the stainless steel tubs other producers use. Once brewed, the soy sauce is combined with balsamic vinegar, which serves as a unique base, lending depth to the light, bright addition of jalapeño heat. There’s a welcome thread of garlic rounded out with white pepper for an addictive, truffle-like quality. Its’ spicy, bright and packed with umami—what’s not to love? It disappears so quickly in Matthew Card’s, Creative Director of Recipes and Products, house, that he buys three bottles at a time.
Nihonichi Premium Tamari
Tamari, the liquid byproduct that results from pressing miso, is so much more than gluten-free soy sauce (a common misconception among American cooks). This premium tamari from Nihonichi is darker, richer and less salty in flavor than the soy sauce in your cabinet, adding layers of umami and a sweet finish—reminiscent of miso—with just a splash. It’s produced in Japan by a revered shoyu manufacturer that traces its roots back to the 1700s. And unlike grocery store brands that may muddy and darken the flavors of your dish, this tamari, naturally brewed in wooden vats, is deeply flavorful and pourable, perfect to add to just about any dish.
Enokida Jozo Yuzu Miso
Saucy and full of punchy yuzu flavor, Enokida Jouzo's Yuzu Miso is a lovely twist on a typical umami-packed miso. With a texture perfect for spreading or glazing, this slightly sweet miso is made from rice malt and yuzu, a tart citrus fruit grown in Japan. Add this citrusy flavor bomb on top of rice, mixed into noodles, on vegetables, fish, chicken, meat and more. Based in the Gunma Prefecture at the foot of Mt. Akagi in Maebashi City, a place known for its fermented foods, the company has been in business for over 100 years.
Natsukashiya Japanese Gummies — Set of 3
Since 1901, Natsukashiya has been producing handcrafted confections in Japan with the same traditional preserving techniques. On a recent trip to Japan, our Milk Street team discovered the unassuming confectionery and some of their naturally sweet bites. Made with real fruit juice from produce grown all over Japan, each of Natsykashiya’s bite-sized jellies are tender and chewy with a crystalline crunch from the fine sugar coating. This set of three is complete with yuzu, white peach and grape flavors that are sweet—but not cloying, so the full brightness of the fresh fruit shines through. Unlike other gummies that are artificial, overly sweet and stick to your teeth, even those who don’t crave candy will reach for a second or third helping of this special treat.
Enokida Jozo Chili Miso
Saucy and full of subtle—not overwhelming—chili flavor, Enokida Jouzo's Chili Miso is a peppery twist on a typical umami-packed miso. With a texture perfect for spreading or glazing, this slightly sweet miso is made from rice malt and Japanese green chili peppers. Add this zippy flavor bomb on top of rice, mixed into noodles, on vegetables, fish, chicken, meat and more. Based in the Gunma Prefecture at the foot of Mt. Akagi in Maebashi City, a city known for its fermented foods, the company has been in business for over 100 years.
Belazu Sour Cherry Molasses
Mouthwateringly tart, balanced by sweet, silky wine-like notes, Belazu’s Sour Cherry Molasses is not to be conflated with pomegranate molasses. Made with a blend of dark red Kutahya and Katirli sour cherries sourced from Türkiye, this complex and rich rendition tastes distinctly like cherries. Winner of a Great Taste Award in 2023, it’s full of body—thick and deep red with a pourable viscosity thicker than your average balsamic. While we love it drizzled over sweet applications like cheesecake, pudding and ice cream, it also is a dynamic addition to pork, duck, vegetables like eggplant, yogurt, oatmeal, cocktails, marinades and so much more.
Trunas Seafood Stock Tablets
These clever tablets manage to contain an incredible amount of flavor in a dime-sized package. The primary flavors are a rich roasted fish and a hint of seaweed, though it’s not as briny as homemade dashi. The tablets yield a meaty broth that really does give you the character of traditional stocks, with plenty of alliums, celery and sweet-earthy carrots. Compared to other fish stock products, this one is much more robust, with a roasted fish flavor that stands out from the pack. The other ingredients give it incredible depth, and it never tips into that dreaded “fishy” realm like some concentrated fish products. Because they are so compacted, these tablets need heat to properly dissolve—just throw them directly into your cooking pot.
Kuze Fuku & Sons Garlic Miso
Combining the umami depth of miso and the sweet bite of garlic, Kuze Fuku & Sons’ Garlic Miso Topping has become a staple ingredient in the Milk Street fridge. A coarse yet spreadable paste, it begins with garlic-forward, savory flavor, followed by sweet and subtly funky notes of miso. Perfectly balanced for more than just Japanese dishes, a first intense hit of flavor mellows out and leaves you craving another bite. Add it to noodles, pizza, pasta dishes, dressings, dips, sandwiches, broths and sauces. Use it as a marinade for meats, fish and vegetables, or mix into butter for an elevated compound butter. Or just slather it on bread. It’s that good.
Fundodai Liquid Miso Dashi
Restaurant-quality miso soup at home just got easier—no need to spend days making your own dashi or using an instant version with little flavor. Enter Fundodai’s Liquid Miso Dashi, made from a duo of powerhouse Japanese ingredients. It’s crafted in Japan from a miso made of rice and barley paste, incorporated with a rich dashi containing bonito, scallops, sardines and kombu. The dashi’s unique blend of seafood gives it far more flavor and complexity than a typical dashi, while the combination of rice and barley makes for an equally flavorful miso. With a well-balanced salt level, the toasty, nutty miso pairs well with the umami notes from the dashi, dissolving easily into broths, sauces, marinades and more. Use it to add slow-cooked depth to soups and stews in minutes, as a marinade on its own, mixed into sauces, tossed into noodles, as the base for a stir-fry and so much more.
Fundodai Irizake- Ancient Japanese Seasoning
Translating to “roast sake,” Fundodai’s Irizake is the special Japanese seasoning that you’ve probably never heard of. And we truly believe it will change the way you cook. An ancient Japanese seasoning that predates soy sauce, it’s made by combining bonito flakes and plum vinegar with sake for a less salty condiment that can be used in a wide variety of dishes. Fundodai’s Irizake has a savory-sweet depth from the concentrated sake, along with smoky, fishy sweet notes from the katsubushi, plus a tart, savory, fruity plum flavor that cuts through and lingers on your palate. It can serve the role of soy sauce but sets itself apart thanks to the complexity of the blended flavors. Mix it into sauces, vinaigrettes and marinades; use as a seasoning for rice; as a dipping sauce for shabu shabu or sashimi; as a brine for salmon and so much more. It pairs especially well with roasted vegetables, like summer squash or charred cabbage.
Fundodai "Clear" Soy Sauce
Salty, rich soy flavor that’s completely clear in color? From the masters at Fundodai, this clear shoyu made in Japan was inspired by clear colas and non-alcoholic beers, quickly gaining international attention for its unique attributes. Just as full of complex flavor as a typical dark soy sauce, this shoyu is ideal for incorporating into dishes without altering the color like traditional soy would. Transparent or “invisible,” the clear salinity is matched with sweet boozy notes, a bit of tang and tons of umami. Use it anywhere you would soy sauce, especially in dishes in which you’d prefer to avoid a color change. We especially like it to season a lightly colored soup, raw or cooked fish or a fresh pot of rice.
Dave's Cold Brewed Coffee Syrup
Dave’s Coffee Syrup is for so much more than coffee milk, Rhode Island’s sweet, creamy official state beverage. Dave’s syrup starts with Brazilian coffee beans—roasted specifically for use in the syrup—before the nutty, smoky ground beans are cold-brewed for 18 hours. This coffee is boiled with pure cane sugar and agave nectar for a complex, dimensional sweetness, until coffee syrup is born. Our testers noticed that this syrup tastes the way coffee smells—sweet and toasty—with none of the bitter or tannic notes of a brewed cup. While coffee milk is a classic and refreshing way to enjoy the taste of this syrup, we also love it in cocktails, batters, as a binder for granola, as a glaze for meat or roasted vegetables, brushed on to pastries and dessert and so much more. The full-bodied, chocolatey notes of coffee shine through in every application.
Like Family California Lime Oil
Most citrus-infused olive oils taste fake, because they are—manufacturers pack olive oil with aromatic chemicals and call it a day. Not so with Like Family’s California Lime Olive Oil. The family-owned company starts with young, fruit-forward arbequina olives harvested in California and presses them with whole limes, a rare and powerful combination. This “co-milling” creates a beautiful finish: The zesty, tart notes of California lime are even more concentrated and complex against the backdrop of earthy, fruity arbequina olives. And the finished product has the telltale velvety mouthful of a great Californian extra virgin olive oil.
Our current stock is from the limited December 2023 harvest. We drizzle this zippy, electric green oil into herb sauces, on soup, grilled fish and crudo, salads, grains, roasted veggies, avocado toast, corn on the cob, shrimp, Thai curry and more.
Like Family California Meyer Lemon Oil
Most citrus-infused olive oils taste fake, because they are—manufacturers pack olive oil with aromatic chemicals and call it a day. Not so with Like Family’s California Meyer Lemon Olive Oil. The family-owned company starts with young, fruit-forward arbequina olives harvested in California and presses them with whole Meyer lemons from their own orchard. This “co-milling” creates a beautifully lemony finish: The bright, sweet notes of Meyer lemon, so much more floral than the standard lemon, play perfectly off of earthy, fruity arbequina olives. And the finished product has the telltale velvety mouthful of a great Californian extra virgin olive oil.
Our current stock is from the limited December 2023 harvest. We drizzle this on roasted veggies and grilled fish, as well as Parmesan-rich or seafood-based pastas. Emulsify it into vinaigrettes, add to hummus or marinades for feta and other cheeses, finish salads or even add it to your baking.