Naturally brewed double-fermented soy sauce – Aged 3 years in plum wine casks.
This molasses has a natural sweetness with nutty, savory, raisin, and roasted garlic undertones.
This garlic features aromas of black truffle and grape must, flavor notes of dried fig, raisin, and balsamic, while subtle garlic undertones still remain.
These noodles have a fresh, earthy flavor with hints of wheatgrass.
This udon is made from potato starch and made in the Hokkaido style. Features proper texture, mouthfeel.
Made from buckwheat flour, these soba noodles are nutty and taste of lightly roasted hopps.
Yuzu Bang Red
A traditional Japanese mayonnaise that is dense, firm, rich and has a luxurious texture. Features flavors of tangerine, Meyer lemon, egg yolk, and is slightly savory.
An interesting spread with a luxurious texture and a slightly grassy aroma. Features a bright, vegetal, and slightly bitter taste with a hint of sweetness, and nuttiness on the finish.
This curry powder is herbal, has a vegetal aroma, has a hint of white pepper, is earthy, and has a slightly aged flavor with pleasant sweetness and zip.
Meant to be sprinkled on top of cooked rice, vegetables, and fish, this furikake is nutty, has a fresh sea flavor, has toastiness, and a slight earthy funk.
This salt is floral, bright, and slightly tart.
This salt features spicy aromatics with a lingering sharpness and earthy, vegetal finish.
This shoyu is delicate, clean, and aromatic. It has notes of fermented soy beans and umami, has a subtle natural sweetness, and a mild savory finish.
This shoyu is delicate, clean, and aromatic. It has notes of fermented soy beans and umami, has a subtle natural sweetness, and a mild savory finish.
This ramen base features the pleasant aroma of a damp forest floor. It has flavors of braised pork, pine, shoyu, subtle pork notes, umami, and has a luxurious texture.
This ramen base features flavors of fresh crab, braised pork shank, fermented soybean, just the right amount of chili spice, and a luxurious mouthfeel and aroma.
This ramen base features flavors of fresh seared scallop, braised pork shank, lightly fermented soybean, and has a luxurious mouthfeel and aroma.
This ramen base features flavors of braised pork shank, shio shoyu, roasted vegetables, and has a luxurious mouthfeel and aroma.
Pressure-extracted from carefully selected sesame seeds that have been toasted at low heat. Nouka sesame oil is appreciated for its unique nuttiness, amber color, and deep aroma.
A sesame paste made from high-quality white sesame seeds that feature flavors of nuttiness and a natural sweetness.
A sesame paste made from high-quality black sesame seeds that is slightly rich, has a nutty flavor, a hint of toastiness, and a touch of natural sweetness.
Residual whisky aroma, subdued fermented soybean and grain flavor, the complexity of savory and natural sweetness, and umami.
Savory, umami-rich fish sauce mellowed greatly by aging in whisky barrels leaving behind a subtle sweetness.
Beautiful cherry blossom aroma, classic clean white shoyu flavor, with hints of cherry on finish.
Complex aromas of earthy must, leather, fermented soybeans, and white pepper are present on the nose while flavor notes of savory, umami, fungal, and hints of pine.
Pronounced Mizunara hardwood aroma, the actual smoke flavor mellow and balances well with classic umami and savory profile of shoyu.
Complex aroma of fermented soybean and earthiness, this shoyu also has flavor notes of raisin, fig, molasses, and garlic subtleties.
Traditionally brewed Japanese Tamari that is aged with real truffles and natural truffle flavor. Aged two years.
Traditionally brewed Japanese white soy sauce that is aged with real truffles and natural truffle flavor. Aged two years.
A traditional lighter style miso that features flavors of lighter fermented soybean, bright, slightly tart citrus, and some sweetness.
A traditional lighter style miso that features flavors of lighter fermented soybean, nuttiness, and some sweetness.
A dessert-style miso that is fermented with pureed 100% cocoa. It features hearty, robust, fermented, and umami flavors.
This miso is fermented with whole figs. It features flavors of lighter fermented soybean, fermented dried fruit, welcomed sweetness, and mild salinity.
A traditional lighter style miso. Features flavors of lighter fermented soybean, lemon verbena, mint, white pepper, mild salinity, slight sweetness, and a tongue-tingling sensation from the sansho pepper berry.
“Red Miso” is classified as such because it’s aged for at least 6 months and uses less rice and more soybeans in its production. Features flavors of heartiness, robustness, nice salinity, and umami.
A delicious inspiring chili sauce that highlights Yuzu and Shio Koji to produce a citrusy spice.
This traditional Japanese chili condiment—made from red chilis, tart yuzu peel and koji (rice mold best known for its role in producing sake and miso)—is citrusy, bright and a little funky. And it gets a balanced boost from bright, acidic shishitos.
This traditional Japanese chili condiment—made from red chilis, tart yuzu peel and koji (rice mold best known for its role in producing sake and miso)—is citrusy, bright and a little funky. And it gets a balanced boost from sweet and earthy black garlic.
The yuzu flavor is tart, closely resembling that of the grapefruit, with overtones of tangerine and Meyer lemon with subtle hints of Pine.
This marmalade boasts a fresh Aloe flavor profile of herbal melon and Muscat. It’s vibrant, smooth, and blessed with luxurious texture.
This marmalade is spunky, fresh and spicy. It’s complimented by sweetness of cane sugar and honey.
This marmalade is bright, fresh, and floral. It’s slightly tart, but mellowed by the sweetness of cane sugar and honey.
A delightful balance of cedar-aged rice vinegar, mirin, fresh-spicy ginger, and Sudachi lime come together with a round umami finish of white shoyu, bonito and kombu seaweed.
This ponzu has a great balance of vinegar and yuzu. It’s tart, floral, citrusy and slightly sweet with subtle notes of cedar and spice.
Cedar-aged rice vinegar and mirin come together perfectly with an earthy tomato broth. It’s finished with Fresh Sudachi lime and a umami fusion of tamari, bonito, and kombu seaweed.
A classic table condiment found throughout Japan. Features bright clean citrus up front, red chili as it travels across the palate, and ends with a pleasant, lingering umami finish.
A classic table condiment found throughout Japan. Features bright clean citrus up front, unripened green chili as it travels across the palate, and ends with a pleasant, lingering umami finish.
This molasses has a natural sweetness with nutty, savory, raisin, and roasted garlic undertones.
Naturally brewed double-fermented soy sauce – Aged 3 years in plum wine casks.
This garlic features aromas of black truffle and grape must, flavor notes of dried fig, raisin, and balsamic, while subtle garlic undertones still remain.
These noodles have a fresh, earthy flavor with hints of wheatgrass.
This udon is made from potato starch and made in the Hokkaido style. Features proper texture, mouthfeel.
Made from buckwheat flour, these soba noodles are nutty and taste of lightly roasted hopps.
Yuzu Bang Red
A traditional Japanese mayonnaise that is dense, firm, rich and has a luxurious texture. Features flavors of tangerine, Meyer lemon, egg yolk, and is slightly savory.
An interesting spread with a luxurious texture and a slightly grassy aroma. Features a bright, vegetal, and slightly bitter taste with a hint of sweetness, and nuttiness on the finish.
This curry powder is herbal, has a vegetal aroma, has a hint of white pepper, is earthy, and has a slightly aged flavor with pleasant sweetness and zip.
This salt is floral, bright, and slightly tart.
Meant to be sprinkled on top of cooked rice, vegetables, and fish, this furikake is nutty, has a fresh sea flavor, has toastiness, and a slight earthy funk.
This salt features spicy aromatics with a lingering sharpness and earthy, vegetal finish.
This shoyu is delicate, clean, and aromatic. It has notes of fermented soy beans and umami, has a subtle natural sweetness, and a mild savory finish.
This shoyu is delicate, clean, and aromatic. It has notes of fermented soy beans and umami, has a subtle natural sweetness, and a mild savory finish.
This ramen base features the pleasant aroma of a damp forest floor. It has flavors of braised pork, pine, shoyu, subtle pork notes, umami, and has a luxurious texture.
This ramen base features flavors of fresh crab, braised pork shank, fermented soybean, just the right amount of chili spice, and a luxurious mouthfeel and aroma.
This ramen base features flavors of fresh seared scallop, braised pork shank, lightly fermented soybean, and has a luxurious mouthfeel and aroma.
This ramen base features flavors of braised pork shank, shio shoyu, roasted vegetables, and a luxurious mouthfeel.
Pressure-extracted from carefully selected sesame seeds that have been toasted at low heat. Nouka sesame oil is appreciated for its unique nuttiness, amber color, and deep aroma.
A sesame paste made from high-quality white sesame seeds that feature flavors of nuttiness and a natural sweetness.
A sesame paste made from high-quality black sesame seeds that is slightly rich, has a nutty flavor, a hint of toastiness, and a touch of natural sweetness.
Complex aromas of earthy must, leather, fermented soybeans, and white pepper are present on the nose while flavor notes of savory, umami, fungal, and hints of pine.
Savory, umami-rich fish sauce mellowed greatly by aging in whisky barrels leaving behind a subtle sweetness.
Beautiful cherry blossom aroma, classic clean white shoyu flavor, with hints of cherry on finish.
Residual whisky aroma, subdued fermented soybean and grain flavor, the complexity of savory and natural sweetness, and umami.
Pronounced Mizunara hardwood aroma, the actual smoke flavor mellow and balances well with classic umami and savory profile of shoyu.
Complex aroma of fermented soybean and earthiness, this shoyu also has flavor notes of raisin, fig, molasses, and garlic subtleties.
Traditionally brewed Japanese Tamari that is aged with real truffles and natural truffle flavor. Aged two years.
Traditionally brewed Japanese white soy sauce that is aged with real truffles and natural truffle flavor. Aged two years.
A traditional lighter style miso that features flavors of lighter fermented soybean, bright, slightly tart citrus, and some sweetness.
A traditional lighter style miso that features flavors of lighter fermented soybean, nuttiness, and some sweetness.
A dessert-style miso that is fermented with pureed 100% cocoa. It features hearty, robust, fermented, and umami flavors.
This miso is fermented with whole figs. It features flavors of lighter fermented soybean, fermented dried fruit, welcomed sweetness, and mild salinity.
A traditional lighter style miso. Features flavors of lighter fermented soybean, lemon verbena, mint, white pepper, mild salinity, slight sweetness, and a tongue-tingling sensation from the sansho pepper berry.
“Red Miso” is classified as such because it’s aged for at least 6 months and uses less rice and more soybeans in its production. Features flavors of heartiness, robustness, nice salinity, and umami.
A delicious inspiring chili sauce that highlights Yuzu and Shio Koji to produce a citrusy spice.
This traditional Japanese chili condiment—made from red chilis, tart yuzu peel and koji (rice mold best known for its role in producing sake and miso)—is citrusy, bright and a little funky. And it gets a balanced boost from bright, acidic shishitos.
This traditional Japanese chili condiment—made from red chilis, tart yuzu peel and koji (rice mold best known for its role in producing sake and miso)—is citrusy, bright and a little funky. And it gets a balanced boost from sweet and earthy black garlic.
This marmalade boasts a fresh Aloe flavor profile of herbal melon and Muscat. It’s vibrant, smooth, and blessed with luxurious texture.
The yuzu flavor is tart, closely resembling that of the grapefruit, with overtones of tangerine and Meyer lemon with subtle hints of Pine.
A delightful balance of cedar-aged rice vinegar, mirin, fresh-spicy ginger, and Sudachi lime come together with a round umami finish of white shoyu, bonito and kombu seaweed.
This marmalade is spunky, fresh and spicy. It’s complimented by sweetness of cane sugar and honey.
This ponzu has a great balance of vinegar and yuzu. It’s tart, floral, citrusy and slightly sweet with subtle notes of cedar and spice.
This marmalade is bright, fresh, and floral. It’s slightly tart, but mellowed by the sweetness of cane sugar and honey.
Cedar-aged rice vinegar and mirin come together perfectly with an earthy tomato broth. It’s finished with Fresh Sudachi lime and a umami fusion of tamari, bonito, and kombu seaweed.
A classic table condiment found throughout Japan. Features bright clean citrus up front, red chili as it travels across the palate, and ends with a pleasant, lingering umami finish.
A classic table condiment found throughout Japan. Features bright clean citrus up front, unripened green chili as it travels across the palate, and ends with a pleasant, lingering umami finish.