Kito Yuzu Extra Virgin Olive Oil
The Kito district of Tokushima Prefecture is known as the birthplace of yuzu trees in Japan, so it’s only fitting that Ogon no Mura Co., Ltd’s Yuzu Extra Virgin Olive Oil is made from fresh yuzu picked in the region. It’s why the brand’s name also translates to “a village shining with the gold of ripened yuzu fruit.” Locally grown without chemicals or pesticides and certified with a Geographical Indication, the bright Asian citrus fruit is pressed for oil within 24 hours after harvesting to capture the freshest flavor. This oil is then paired with mild, smooth Taggiasca Extra Virgin Olive Oil, sourced from Liguria, Italy, for a flavorful and bright final product that expertly balances sour and sweet notes. With an aroma that falls between a mandarin orange and a Meyer lemon, it leaves behind a hint of fruitiness and pleasant richness on anything it’s drizzled over. Use to dip bread or for finishing crudo, ceviche, soups, noodles, salads and more.
Kuki Hojun (Full Bodied) Sesame Oil
Incredibly fragrant and full-bodied, this rich sesame oil is better than any supermarket brand we’ve tried. The warm, nutty oil offers the best of both worlds: The flavor reminds us of a darker toasted sesame oil, but unlike those—which tend to be limited to finishing due to the low smoke point—it can be used for cooking, like that of a lighter sesame oil. Kuki’s oil gets its rich, dark, deep flavor from the highest-quality sesame seeds, which are slow-pressed using traditional methods without the use of any chemicals (often added to mass-produced brands to speed up extraction). The whole process takes roughly 1.5 months, but it’s worth it—this sesame oil is unlike any other we’ve tasted. Try the oil as a finish for stir-fries, soups or noodles; mixed into marinades dressings or as a cooking oil.