Kombu is the Japanese term for dried edible kelp that's commonly used as an ingredient across East Asia. In Japanese cuisine, it's essential to make dashi, the soup stock that provides a savory, salty yet clean flavor foundation for miso soup and other dishes. Packaged in a resealable, recyclable pouch, these whole dried sheets are harvested from pristine Maine waters and have an especially crisp brininess and delicate, sweet clarity from the kelp's natural sugars; simply cut up a few sheets and steep to make a light, fragrant broth (for a more concentrated stock, try Kombu Flakes). Don't balk at the white powder coating the kombu sheets—it's a naturally occurring layer of nutrient-dense salts. It's common to gently wipe some of the salt off, but leaving a little residue will boost the flavor of your soup stock since the powder contains glutamic acid, the compound responsible for umami.

Kombu is the Japanese term for dried edible kelp that's commonly used as an ingredient across East Asia. In Japanese cuisine, it's essential to make dashi, the soup stock that provides a savory, salty yet clean flavor foundation for miso soup and other dishes. Ocean's Balance harvests its product from pristine Maine waters, which produce nutrient-dense, clean-tasting kombu. These pre-cut flakes come in a stay-fresh metal tin, and because they have more surface area than Whole-Leaf Kombu, they simmer more quickly and yield a darker, robust and briny broth that's savory and vegetal, versus the murky flavor of lower-quality kombu. And don't balk if you see white powder the kombu—it's a naturally occurring layer of nutrient-dense salts and glutamic acid, the compound responsible for umami.

With over 95% of store-bought shiitake mushrooms being produced artificially in China, you might never have had one that’s naturally grown. Japanese producer Sugimoto grows theirs on sawtooth oak logs, which are known in the country for imparting sweet, dense flavor into the mushrooms, and then dried with an far-infrared method, which minimizes moisture more than other brands to preserve quality and taste. Natural shiitakes contain a special compound that makes for a much richer umami flavor, and that’s clearly evident in these mushrooms. Their flavor is earthy, meaty and slightly sweet, nothing like the dirty taste and aroma that can often plague dried mushrooms. The koshin varietal of shiitake are larger and fully opened—pleasantly chewy, yet still tender, and are an easy way to add convenient savoriness to all manner of dishes, especially noodle dishes.

Japanese producer Sugimoto grows their shiitake naturally on sawtooth oak logs, which are known in the country for imparting sweet, dense flavor into the mushrooms, and then dried with an far-infrared method, which minimizes moisture more than other brands to preserve quality and taste. These woodsy shiitakes are then ground into a fine powder that’s easy to sprinkle into all manner of savory dishes to add a touch of umami. Its flavor is delicate, but can easily be amped up the more you sprinkle into your dish, adding a lovely mushroom character to dishes without the prep work.

With over 95% of store-bought shiitake mushrooms being produced artificially in China, you might never have had one that’s naturally grown. Japanese producer Sugimoto grows theirs on sawtooth oak logs, which are known in the country for imparting sweet, dense flavor into the mushrooms, and then dried with an far-infrared method, which minimizes moisture more than other brands to preserve quality and taste. Natural shiitakes contain a special compound that makes for a much richer umami flavor, and that’s clearly evident in these mushrooms. Their flavor is earthy, meaty and slightly sweet, nothing like the dirty taste and aroma that can often plague dried mushrooms. The donko varietal of shiitake are chubby and pleasantly chewy, yet still tender, and are an easy way to add convenient savoriness to all manner of dishes, especially hearty stews.

Kayanoya's Dashi Stock Powder is the best version of this essential Japanese ingredient. In addition to the traditional bonito flakes, the powdered soup stock gets layers of savory complexity from sardines, herring and roasted flying fish for a meaty-rich flavor and delicate aroma like smoked fish. And unlike many store-bought versions, it's not overly “fishy” or salty.

Kayanoya uses meaty shiitake and earthy, woodsy maitake mushrooms to make this savory and aromatic broth. We can't get enough of its delicate flavor profile—the subtle extra additions of savory fermented seasonings and yeast result in a much cleaner and clearer mushroom flavor than store-bought mushroom stocks. We also like the convenience factor of the powder packets, which allow you to adjust the strength of the stock to your liking.

We find that store-bought vegetable broth often leans too sweet and tastes strongly of the carrots used to make it. Kayanoya Vegetable Stock Powder is far more balanced, with a subtle sweetness and a complex, lightly caramelized onion flavor; the result is similar to a French onion soup base. We also like the convenience factor of the powder packets, which allow you to adjust the strength of the stock to your liking.

Mutti Tomato Paste is tomato paste as it was originally intended. Traditionally, this ingredient was made by drying tomato sauce on wooden boards in the sun; likewise, Mutti's modern version has a sun-dried flavor and caramelized richness reminiscent of molasses. Yet the tomato paste is not overly sweet—as tomatoes cook, their amino acids break down, which produces savory umami compounds. And unlike most tubed tomato pastes which are double-concentrated, this version is triple-concentrated, so a little goes a long way. We far prefer it to other tomato pastes in tubes, not to mention canned varieties that inevitably have a metallic taste from reacting with acidic tomato juice.

Mekhala red curry paste has bright chili heat punctuated by galangal, lemongrass, cilantro roots, ginger, shallots and white peppercorns. It is great blended with coconut milk and used as a simmer sauce for all manners of meats; the sweetness of hearty root vegetables like butternut squash or sweet potato also pairs well with this paste. We also like to use it “neat” as a quick and easy flavor enhancement. Try it as a rub for roasting meat or on salmon. Started in Singapore by a pair of entrepreneurial women disappointed in commercial curry pastes made from dubious ingredients, Mekhala curries are organic and vegan. We love that this red curry paste packs bold flavor even without the traditional underpinning of fish sauce or shrimp paste.

Characterized by the bold flavor of green chilis and fresh herbs, Mekhala green curry paste is spicy but not overwhelming, with a complex cumin/coriander earthiness and a verdant, floral aroma. We also like the clarity and citrus juiciness from lemongrass, Kaffir lime and galangal. This green curry paste is ideal for pairing with coconut milk. Try it for lighter foods like chicken or white fish, or make a dressing for vegetables: Blend a spoonful of the paste with thick coconut milk and lime juice, then toss with blanched green beans, spinach or roasted eggplant.

With subtle Indian flavor influences, Mekhala yellow curry paste is mild, a little smoky and strongly flavored with turmeric. It’s quite good when blended with coconut milk and simmered with sautéed beef or lamb, though it works equally well with chickpeas or even meaty red lentils. Started in Singapore by a pair of entrepreneurial women disappointed in commercial curry pastes made from dubious ingredients, Mekhala products are organic and completely vegan. Even without the traditional underpinning of fish sauce or shrimp paste, this curry paste is bright and bold, living up to the classic flavor profile we love in Thai curries.

This deep-red, chili-forward sauce packs a good amount of spice, but it’s balanced by the bright acidity of white vinegar and fresh ginger. A smokey note from the anchos and paprika is lightly evocative of the grill, while warming spices like cinnamon add depth and complexity. Made by hand in small batches, this sauce can be used both as a complete simmer sauce or a flavor booster to jumpstart homemade dishes like stews, marinades and dressings.

This vibrant orangey-red sauce is the foundation of the flavors Spicemode founder Amar Singh grew up enjoying. Slightly sweet with layers of nuanced complexity, warming spices such as cardamom and cumin punctuate the earthy onion base, while a mild heat and subtle tang from the tomato and amchoor dance on the tongue. Made by hand in small batches, this sauce is the perfect base for a classic tikka or channa masala and can be used both as a complete simmer sauce or a flavor booster to jumpstart homemade dishes like stews, marinades and dressings.

Spicemode’s Golden Madras evokes the tropical flavors of India’s Spice Coast, with notes of tangy tamarind, mango and turmeric. Flecks of spicy red chili punctuate the sauce’s golden color, while mustard, fennel and caramelized onion provide a savory base of flavors. Herbal, mapely fenugreek, cumin and coriander give the sauce an aromatic lift. Made by hand in small batches, this sauce can be used both as a complete simmer sauce or a flavor booster to jumpstart homemade dishes like stews, marinades and dressings.

We love finding new “magic” pantry ingredients from around the world that instantly boost flavor, and this Yondu is no exception. Fermented soybeans and a rich stock made from a robust blend of vegetables—including shiitake mushrooms, onions, garlic and cabbage—yield a concentrate bursting with umami. Not only will it give you delicious savory vegetarian broth in the blink of an eye, it can also be used as a secret umami boost for everything from marinades to cooked grains. We love how it’s an easy-to-pour liquid (and not a paste, which can be harder to incorporate into dishes) and how deeply savory its flavor is compared to store-bought broths—which can taste too sweet from relying on carrots. It’s wonderfully earthy from alliums and mushrooms, yet remains balanced. And the yeast extract, a popular ingredient for boosting savoriness in vegan dishes (and for creating the distinctive flavor of Marmite), produces an incredibly rich, intensely savory character that complements the Yondu’s complex flavors perfectly.