Salad Sling
Simple but brilliant, the space-saving Salad Sling is our go-to replacement for a bulky, breakable traditional salad spinner. Made from ultra-absorbent microfiber, the Salad Sling is designed with four long “handles;” simply load your greens into the middle, pull the corners together and swing. A combination of the Salad Sling’s absorbent fibers and centrifugal force pull moisture from lettuce (it’s big enough for a whole head), hearty greens and herbs in a matter of seconds. The triple-layer Salad Sling has a waterproof liner to keep any water droplets from flying around your kitchen. Have multiple ingredients to dry? Just empty and flip the Salad Sling and load up the dry side. When you’re done, simply hang it to dry or toss it in the washing machine, then store it away compactly with your kitchen towels. Available in Original and Mini sizes, and as a set of two.
Kankitsu Labo 100% Yuzu Concentrate
If you haven’t yet come across yuzu, this Asian citrus brings together the fragrance of Meyer lemons, the tartness of lime and the bitter crispness of grapefruit. And yuzu is all that’s in Kankitsu Labo’s 100% Yuzu Concentrate. Once it’s harvested in Kawakami, the native Japanese habitat of yuzu, the fruit is pressed on all sides to maximize extraction, flavor and aroma. Sweet like an orange and tart like a lemon, with floral and herbaceous notes, this concentrate lends itself well to baking, cocktails, dressings and more. Use it in place of lemon juice, like on avocado toast, or add a dash to seafood, like when curing fish for ceviche. Even better? There are absolutely no additives, colors, fragrances or preservatives involved.
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 Good Food 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.
Milk Street 13-Inch 3-Piece Wok — Factory Seconds
Factory seconds are products that are still in complete working order, they’ve simply been set aside because of minor cosmetic imperfections—say, a scuff or scratch or a speckle in the coating. The beauty of factory seconds is that since they’re still completely functional, we can sell them to you at a great rate (usually a fraction of full price), as long as you know they might have a superficial flaw. Our full-sized Hammered Carbon Steel Wok is the first Milk Street product we’re offering as factory seconds; they’re a steal, so they'll go quick.
The typical wok is lousy for home cooking. With a round bottom that doesn’t heat on a flat American burner, poorly conductive steel and low-quality construction, most woks don’t perform well enough to be worth the storage space. That’s why we designed the Milk Street Hammered Wok specifically for American home cooks. After dozens of hours testing 10 woks of varying shapes, sizes and materials, we understand the features that make a great wok. Our redesigned 13-inch wok has high-quality construction, oversized handles for better control, a special dimpled surface for nonstick cooking and a tight-fitting tempered glass lid. It will last a lifetime, and it’s guaranteed to improve your day-to-day cooking.
Cruzilles Pâtes de Fruits Gift Tin
Delightfully fruity, with a crunchy sugar exterior that melts into a tender gummy center, these French Pâtes de Fruits from Cruzilles are full of distinct fresh berry flavor. A traditional French confection, pâtes de fruits have to be made with a high percentage of fruit puree and pulp (Cruzilles uses up to 75%), which gives the jellies a bright fruitiness. They have a higher moisture content than supermarket jellies—so they are not dry, tough or overly chewy—and the light sugar coating prevents stickiness and adds a light crunch. Try all three flavors: Raspberry, Strawberry and Blueberry, made from high-quality berries picked at peak freshness and packaged in an adorable metal pail.
L'Atelier du Vin Wine Aerator Pourer Leaf
Designed not to waste a drop, L’Atelier du Vin’s Wine Aerator Pourer Leaf prevents drips while pouring and helps your wine run seamlessly from bottle to glass. The unique, open leaf-like shape oxygenates wine as it comes out of the bottle and allows for ultimate control to speed up or slow down the flow. Suitable for standard format bottles, simply hand-wash this stainless steel tool after your last sip.
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.
Suncraft Silicone Spatula
Most spatulas are either too soft or too firm—rendering them useless for doing two tasks at the same time, like mixing dough then flexing to scrape the edge of the bowl—or come in two pieces that become home to grime between uses. Thankfully, Suncraft’s Silicone Spatulas solve both of these problems. The Small Silicone Spatula features both a hard stainless steel core and a flexible soft side, so you can use the same tool for as many jobs as needed. Try it for anything from mixing small amounts of ingredients and melting chocolate to scraping out small jam jars.
The Large model has the same strong, stainless steel spine that creates a hard, squared-off tip, plus the silicone exterior that creates a flexible soft edge, so you can use the same tool for as many jobs as needed. It’s perfect for anything from scraping up the remnants of batter from a bowl cleanly and kneading hard butter.
Exclusive to Milk Street, the stainless steel core of these spatulas undergoes the same hardening process as a knife, making it ultra-durable to avoid bending. Equally as durable is the black silicone material itself, which is made extra firm to stand up to the inner core so it won’t rip through. The square silicone handle also offers complete comfort with just the right amount of softness to help maneuver easily. Heat-resistant up to 428 degrees Fahrenheit, use the spatulas while frying or handling hot sugar, then simply stick them in the dishwasher when you’re done.
Wahei Freiz Deep Fry Pot
We love this new Japanese-made tempura pot from Wahei Freiz. To make tempura, veggies or seafood are deep-fried in a thin batter until puffed and crispy with a light texture (often referred to as “bloomed”). But more often than not, cold oil or a crowded pan delivers soggy, dense grease bombs, even if everything else is right.
Wahei Freiz’s pot is built to avoid this. Compact and shallow, like classic tempura pots, the carbon steel pot is about 10 inches in diameter and deep enough to hold over two liters of oil. The brilliance of its construction is in its details: A built-in thermometer with a highlighted frying range shows you exactly how hot your oil is, so you can heat or cool it for your recipe’s needs; we tested it against our gold standard thermometer and found complete accuracy. The removable lid sits open on an angle and with a built-in rack. So the moment a piece of tempura is ready, it can drain and cool on the pot lid while any extra oil drips back into the pot (meaning less oil waste, too). The rounded opening of the pot reduces spatter, or simply lower the lid for any bigger pops or splashes. Try the pot for any small or batchable fry jobs, like fritters; the pot works on induction, electric and gas stovetops.
Lino Chopsticks with Ceramic Rest
Made in Japan, these lovely wooden chopsticks with squared off ends are designed with a flowing spiral shape and painted with transparent color to shimmer in the light. Sleek, elegant and easy to grip, each dishwasher-safe set comes with a convenient ceramic rest, so your chopsticks stay off the table. Available in Blue/White and Pink/Grey.
Milk Street Wok Spatula & Wok Skimmer Set
When using a wok, mise en place isn’t just about your ingredients—it’s about your tools, too. The right tools can make all the difference in how your dinner turns out.
The Milk Street Wok Spatula is the right tool for the job. Designed to function flawlessly with the Milk Street Hammered Wok, this heavy-duty stainless steel spatula features a thin, rounded edge that perfectly mirrors the curved sides of the wok, making scooping, stirring and scraping a smooth and effortless task. The spatula’s non-slip textured handle provides the perfect grip for precise control in all conditions, no matter how wet or greasy things get. And it’s light enough to maneuver, allowing you to stay nimble while eliminating hand fatigue. It works well beyond the wok, too—sautéing, stirring pasta, even on the grill.
Milk Street’s Wok Skimmer is custom-designed to work seamlessly with the Milk Street Hammered Wok. This well-built, stainless steel tool features the right handle length and bowl size for nimble and efficient use, unlike flimsy, poorly made tools that aren’t big or wide enough to be effective in a wok. It scoops, strains and drains effortlessly—and excels when used in tandem with the Milk Street Wok Spatula. The satin-finished steel is dishwasher-safe, rust-proof and nearly impervious to wear. And despite its name, the Milk Street Wok Skimmer is terrific beyond the wok. Its uniquely perforated head makes it an ideal tool for lifting blanched vegetables or deep-fried foods out of hot water and red-hot oil. Or use it to strain delicate stuffed pastas, like tortellini or spaetzle, out of a simmering pot to avoid breaking them. It’s even great for skimming broths and stocks.
Poterie Renault Vintage Brown Extra Small Round Bowl — Set of 2
Though the region is best known for wine production, the Loire Valley of France also once contained a secret gem frozen in time: Poterie Renault. Dating back to 1847, the French pottery workshop was filled to the brim with stoneware pieces, all handcrafted from some of the richest and finest clay France has to offer. And while the factory shuttered its doors in 2016, it left behind a treasure trove of salt-glazed ceramics that have become collectible items. Included in that collection—reminiscent of charming French country kitchens are these vintage bowls (small). With their straight sides and glossy brown finish, use them to serve soup, salad or snacks to company, or simply enjoy for everyday dining. This is a set of 2 small bowls.
Milk Street Butcher Knife Bundle
Meet the knives we reach for when prepping meat, poultry and fish. The Milk Street Cleaver turns a chuck roast into stew meat and splits chicken legs with minimal effort, while the Bunka knife chisel-like tip will easily peel the tough silverskin off a pork tenderloin, then slice it into fine cutlets.
The Milk Street Cleaver is an all-purpose knife designed to work equally well for vegetables and butchering big cuts of meat. At 7 inches long, 3 inches tall and less than half a pound, this tool is an inch shorter than the average cleaver for a lighter, more nimble experience. However, it maintains full height for shielding fingers during chopping and using as a bench scraper to scoop up and transfer prepped foods to the pot. And, at only 2 millimeters thick at the spine, this cleaver is as thin as possible to maintain stiffness, yet slices with little force.
Unlike most cleavers that feature a basic rectangular blade design, the Milk Street Cleaver boasts some distinctive design points. The blade arcs inward at the heel to allow for multiple grips, while keeping your fingers guarded and preserving the length of the blade. To feel and function like a smaller knife, the cutaway heel lets you choke up close and tight on the blade. Or slide your hand back on the handle for more clearance, leverage and power.
The blade’s edge differs as well. Compared to the typical cleaver’s perfectly straight blade edges, the Milk Street Cleaver gently curves tip to heel for a natural slicing and chopping motion. It’ll feel the same in use as your chef’s knife—but safer while requiring less effort!
The Milk Street Bunka Knife is the turbocharged take on what an all-purpose knife can be. Similar in size to the more widely known santoku, the bunka’s nearly constant 6.75-inch blade width functions much like a nakiri, ideal for precise vegetable prep, safety (shields the fingers when slicing) and scooping up foods like a bench scraper into your mixing bowl or hot skillet. But unlike the squared-off tip of the nakiri, the bunka’s blade tapers into a chisel-like kiritsuke tip (translates as “slit open”), which allows for piercing cuts and fine detail work when prepping ingredients like meat. The nearly flat blade profile arcs subtly to the tip, meaning it can be used for rock chopping or mincing. You know those instances where you thought you sliced a pepper into thin strips and it all stuck together, like an accordion? Not a chance of that with the bunka. The mid-sized, premium German steel blade is also the perfect compromise in length. It’s long enough to cleanly slice proteins or span a whole cabbage, but short enough to always be in complete control without feeling unwieldy. And the ergonomic handle provides a comfortable grip regardless of your hand size. No more slipping and twisting when you really just want to hold tight. It’s a knife you can use for everything from peeling garlic and onions to chopping a precise brunoise and peeling the tough silverskin off a pork tenderloin, then slicing it into fine cutlets. If you’re confident with a razor-tipped chef’s knife and precision handling, the bunka is your answer.
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.
Nihonichi Yaki Senka Grill Sauce
Produced in Japan by a revered shoyu manufacturer that traces its roots back to the 1700s, Nihonichi’s “Japan’s Best” Yaki Senka Grill Sauce offers a unique gingery profile that’s salty-sweet and carries a kick. Exclusive in the U.S. to Milk Street, it features a base of Nihonichi’s natural brewed soy sauce made in wooden vats, mixed with miso and garlic, then offset by sweet apple juice and ginger zest. Sweet and fruity, balanced by the salinity of rich soy and savory miso, use this gently spicy sauce to marinate fish, glaze grilled meats and tofu, toss into stir-fries, noodles, vegetables and more. It’s also great as a dipping sauce or thinned out in a dressing.
Kyuemon Awase Dashi-Powdered Soup Stock
Savory, briny and packed with complexity, Kyuemon’s Awase Dashi Powdered Soup Stock is a perfect marriage between sweet and smoky flavor. Naturally made with just four ingredients—a rarity amongst other brands that contain artificial flavoring, preservatives and salt—this blend combines only dried bonito flakes from Kagoshima, dried sardines from Nagasaki, Japanese shiitake mushrooms and kelp from Hokkaido. One small seasoning sachet is all you need to create a clear, traditional Japanese dashi stock or use it to flavor stews, soups, simmered vegetables, pasta and more. We even like the powder on its own as a topping for rice and noodles or mixed into dumpling filling and soy sauce.
Inoue Miso Gozen Nesashi 5-Year Barrel Aged Miso
A staple in the Milk Street pantry, Japanese miso adds intense depth to all types of dishes, even sweet ones. But this one from Inoue in Naruto, Tokushima, is truly the crown jewel. Aged in wooden barrels that have been in existence since the company’s start 147 years ago, the miso is made from domestically produced rice, soybeans and salt, as well as handmade koji (malt).
While most miso typically ages for a few months to a year, Inoue’s gets its deep complexity and robust flavor from aging for a whopping five years. The result? A wonderfully special miso with rich notes of fruit, chocolate, caramel and hints of earth and wood. Use it anywhere that calls for miso—its deep flavor lends itself to applications both savory and sweet. Add to broths, pan sauces, dressings, soups, compound butters and meat marinades, or caramel, brownies, cookies and more. Even non-traditional dishes like bolognese or chili could benefit from the addition of this powerful flavoring agent.
Milk Street Saya Knife Guard — Kitchin-kiji
Japanese kitchen knives are traditionally stored in wooden scabbards called sayas, which protect the blade—and your fingertips—from damage in a crowded drawer. We partnered with our knifemaker for a custom ash wood saya to be the perfect companion for our Kitchin-kiji™ Knife. The sturdy, durable and beautifully grained wood guard perfectly fits the blade (simply sliding on) and attaches securely via a simple wooden pin. The wood also helps wick away any moisture clinging to the blade, which prevents oxidation or rust.