Sennari Vinegar Brewery Organic Rice Vinegar
Made from only two ingredients—organic rice and water from the mountains of Northern Hiroshima—this organic rice vinegar is a cut above standard supermarket varieties. Slightly sweeter, with a rounder flavor and more umami notes than most rice vinegars, its subtle acidity offers a much more balanced outcome, so no bitterness or harshness comes through. Sennari, a brewery established in Japan in 1927, uses a traditional static fermentation process to produce their vinegars. Koji, a natural fermentation culture, is combined with steamed organic rice and nearby mountain water featuring a soft PH of 7. The combination ferments and develops naturally over the course of six months, resulting in a rice vinegar with a more mild acidity and elevated taste. Conventional mass produced vinegar is usually made in just one week using an automatic fermentation method, the result of which we found lacking in taste.
Flavored Toasted Sesame Seeds (Kimchi & Wasabi)
Adding a punch of flavor and texture, these toasted Japanese sesame seeds are the definition of “good things come in small packages.” Available in Kimchi and Wasabi flavors, this crunchy topping far surpasses your standard toasted sesame seed. Tangy, garlicky and sweet, the Kimchi flavor pairs well with the warm, gentle nuttiness of sesame, while the Wasabi packs a hint of salt and mustard-heat to tickle your palate. Add either flavor just about anywhere, from sauces and stir-fries to noodles, veggies and meat. You may even find yourself popping a handful into your mouth on their own—we certainly have.
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.
Marukin Koikuchi 40% Reduced Salt Soy Sauce
Most low-sodium soy sauces lack flavor or complexity, but this premium product from Marukin packs a ton of rich umami flavor with half the salt. Established in 1907, Marukin is one of only 1% of Japanese soy sauce producers that maintain traditional production methods from the past century. Their low-sodium sauce is made from the same ingredients as regular soy sauce and is fermented in cedar barrels over a hundred years old; the natural bacteria and yeast that live on the barrels and in the air slowly ferment the soybeans into this naturally sweet, malty and complex sauce. It's the perfect substitute for regular soy sauce for anyone who is looking to reduce their sodium intake without sacrificing flavor. Add this reduced sodium soy sauce to any number of dishes, marinades and sauces.
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.
Namikura Kyoto-Style White Miso
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.