Milk Street is the only vendor in the U.S. that carries this decadent mole crafted in Oaxaca, Mexico. The black paste yields a velvet-smooth sauce when diluted with water or stock that leads with aromatic sweet chili notes from four different chili varietals. The taste then transitions into layers of nutty richness from peanuts, walnuts and almonds. A touch of bitterness and moderate hit of heat rounds out the complex range of flavors. While many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste.

Milk Street is the only vendor in the U.S. that carries this decadent mole crafted in Oaxaca, Mexico. Lusciously smooth with a brick red hue, this mole is thick and rich, yet bright with robust chili flavor. A pleasant hint of garlic lingers at the base, while the almond’s fruity nuttiness plays up the paste’s subtle sweetness and emphasizes the paste’s pleasant heat. While many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste. Simply dilute with water or broth for a smooth sauce.

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Since 1879, Suehiro has used the same traditional methods to make their small-batch soy sauces in Japan’s Tatsuno City, Hyogo Prefecture. We were especially wowed by their Double-Brewed Soy Sauce, or Saishikomi, which is deeply layered in comparison to any run-of-the-mill grocery version. Unlike most on the market, this soy is brewed not once but twice, first delicately with soybeans, wheat, salt, water and koji. Then, the mixture is brewed again, this time without salt or water, yielding an earthy, rich and viscous soy sauce that stands apart. It’s salty, but less so than other brands, with funky, coffee-like notes that round out into a dark, almost burnt caramelly sweetness. Use it anywhere you would soy sauce, but we love it most served simply with dishes that have few ingredients, like hand rolls and sashimi.

Tamari, the liquid byproduct that results from pressing miso, is so much more than gluten-free soy sauce (a common misconception among American cooks). The distinct tamari from Ito Shoten—based in the Aichi Prefecture, a region of Japan known for deeply rich, uncommonly dark miso—is so complex it’s no wonder it has been likened to a wine. Aged in cedar barrels that are over 100 years old, Ito Shoten’s tamari develops a dark, almost inky color, as well as a wine-like depth and body. Its heady, malty aroma promises plenty of meaty savoriness, as well as caramel notes, deep umami and a lively salinity. This tamari is one to treasure: use it raw in small quantities to finish dishes where its flavor will shine, almost like a soy extract rather than a condiment. Its complexities get lost when it’s cooked into a sauce or dish.

Pomegranate molasses, an indispensable ingredient in many cuisines from the Eastern Mediterranean to Central Asia, is the result of boiling pomegranate juice until it condenses to a concentrated sweet-tart powerhouse. Each bottle of producer Chafic Maalouf’s small-batch version, exclusively sold at Milk Street, is made from the juice of 5 kilos of Lebanese pomegranates using methods that have been practiced for generations. Unlike more common thicker versions, this molasses has a thinner viscosity that spreads rather than sticks when poured, combined with the perfect balance of sugars and acidity. It carries multiple layers of complex aromas and flavors ranging from smoke, tobacco, balsamic, citrus and berries, all engulfed in a subtle, well-rounded sweetness.

This bourbon barrel-aged fish sauce is mellowed by seven months of sitting in oak, so the earthy, meaty funk that one expects from any fermented fish product is beautifully balanced by a complementary sweetness. BLiS's product is also rounded out with soft notes imparted by the seven-month aging process: warming spices, vanilla, and fruit woods, as well as a subtle smoky depth.

A traditional condiment made from fermented malted rice, shio koji is known in Japan for packing a punch of umami into everything from marinated meats to savory soups. All shio kojis aren’t created equal, though, for Hanamaruki Foods distills the powerful flavor properties of this essential Japanese ingredient into an easy-to-use liquid form—the only Liquid Shio Koji available on the market—to create the ultimate pantry secret weapon. We love the condiment’s clean, yet bold flavor: salty rounded out with a pronounced sweetness and burst of umami. It’s made by pressing shio koji in its original paste form and filtering until it yields the clear, golden-hued liquid. The product isn’t heat-treated, so its enzymes remain active and effective in rendering meat remarkably moist and juicy, balancing bitterness in veggies like eggplant and adding amino acids for a full-flavored finish to any dish to truly change the way you cook. Use as a marinade for meats and fish, drizzle into salad dressings and sauces to balance savory flavors, or incorporate into baked goods to add a layer of tantalizing complexity.

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.

A traditional condiment made from fermented malted rice, shio koji is known in Japan for packing a punch of umami into everything from marinated meats to savory soups. All shio kojis aren’t created equal, though, for Hanamaruki Foods distills the powerful flavor properties of this essential Japanese ingredient into an easy-to-use liquid form—the only Liquid Shio Koji available on the market—to create the ultimate pantry secret weapon. We love the condiment’s clean, yet bold flavor: salty rounded out with a pronounced sweetness and burst of umami. It’s made by pressing shio koji in its original paste form and filtering until it yields the clear, golden-hued liquid. The product isn’t heat-treated, so its enzymes remain active and effective in rendering meat remarkably moist and juicy, balancing bitterness in veggies like eggplant and adding amino acids for a full-flavored finish to any dish to truly change the way you cook. Use as a marinade for meats and fish, drizzle into salad dressings and sauces to balance savory flavors, or incorporate into baked goods to add a layer of tantalizing complexity.

Rarely have we seen a mango puree in supermarkets and, if we do, it’s often full of sweeteners and additives. Made from Alphonso mangoes, which are renowned in India for their natural sweetness and buttery-smooth texture, this puree contains no added sugar or preservatives—it’s just pure, juicy mango. About five fresh mangos are packed into every jar of this luscious puree and its silky texture is pourable, yet decadent like yogurt, and has a rich, bright flavor that balances sweet and tart, akin to snacking on refreshing mangoes at their peak season.

Pale gold and lightly sweet, this mirin-type condiment is a staple in Japanese pantries for bringing a hint of umami to broths and more. Compared to other mirins you can find in the store, this has much more character and nuance, while supermarket versions can skew heavy, syrupy and astringent. This one has the gentle sweetness and complexity of fermented rice that we want without tipping into syrupy, with a hint of salt that doesn’t overpower the slightly savory and sweet character of the fermented rice base. If you can’t have the real-deal hon mirin, mirin-type condiments are great alternatives, and this is one of the best we’ve tried.

We created our sofrito to be the perfect building block to cook a wide variety of recipes in less time, based on the tradition of Italian and Spanish grandmothers who make this by the jar to simplify cooking and boost flavor. After much testing, we came up with an aromatic base of sautéed onions, carrots and celery, complemented by the bright tones of tomatoes, white wine and vinegar. For additional depth, it has earthy, umami notes from mushroom powder, aromatic notes of rosemary and thyme, and just a hint of heat from black pepper and Kashmiri chili powder. A few tablespoons of this jammy sofrito is all it takes to spread rich, concentrated power into soups, sauces, stews, braises and nearly anything else that needs a boost of big flavor.

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.

Yamashin Tosa Shoyu, a unique dashi shoyu from Japan, offers a remarkable smoky-sweet flavor profile. A combination of deep, rich bonito (katasubushi) stock from Tosa, Kochi Prefecture—free of added sugars, yet naturally sweet—and soy sauce, the result is smoky, salty and umami-rich. A flavorful stand-in for regular soy sauce, it's ideal for enhancing fish, sushi, soup, eggs and more.

Savory, spicy gochujang meets sweet plum in Demisaem’s funky, fruity Chojang-Gochujang Sauce. Made in Korea, this red pepper and plum paste is spiked with fermented plum vinegar, Korean chili powder, traditional rice syrup, garlic, ginger and sesame seeds for an aromatic, sweet-sour balance that gives off a quick hit of heat that doesn’t linger on the tongue. The smooth, deep red paste comes packaged in an easy to squeeze bottle, pairing well with noodles, rice, grilled meats, eggs, burgers, burritos, tempura, bibimbap, grilled meats, barbecue and fish. Or use it as a marinade, mixed into sauces or stirred into dressings for a spicy, tangy kick. We especially like it in place of ketchup and sriracha.

Bring dan dan noodles, a popular Sichuan street food, home with this ready-to-use jarred sauce from Chinese Laundry Kitchen. The layered, umami-forward sauce gets its tingly spice from roasted Sichuan peppercorns and nutty flavor from sesame, a classic dan dan sauce ingredient. With a hint of sweetness and warm aromatic spice, it makes a near-instant dinner—just boil noodles and toss with the velvety sauce. But we also like it with other ingredients, like fried tofu or in a green bean stir-fry. Made with 100 percent real ingredients and no additives by a family-owned business in California. Each jar contains 6-8 servings.

Rich and nearly black in color, mole negro is a centuries-old Oaxacan sauce that gets its smoky, deep flavor from toasted chilies and nuts and charred vegetables. Other pre-made mole pastes and powders we’ve tried are bland, chalky and bitter, but Xilli’s Mole Negro is the polar opposite. Prepared by hand in small batches, it’s smooth and decadent with a pleasant moderate heat. Upon first taste, you’ll notice deep earthy notes, followed by hints of bittersweet Oaxacan chocolate. The addition of ingredients like tomatillos, ginger, raisins and a variety of nuts also shine through in this mole, adding complexity and depth but not overpowering one another. Though it takes days to make, this mole is the perfect kitchen shortcut, offering decadent, long-cooked flavor in little time. And, since this mole negro is launching exclusively at Milk Street, so you won’t find it anywhere else.