{"title":"Products","description":null,"products":[{"product_id":"experience-umami-yamaroku-tsuru-bishio-rich-mellow-japanese-soy-sauce-500ml","title":"Tsuru Bishio from Shodoshima","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eThere is one bottle in your pantry that changes how you think about seasoning. This is it.\u003c\/p\u003e\n\n\u003cp\u003eTsuru Bishio is Yamaroku's flagship soy sauce — double-brewed using the saishikomi method, aged for four years in cedar kioke barrels that have been alive for over 150 years. The result is something closer to aged balsamic than anything you have poured from a supermarket bottle: dark, velvety, layered, and made from nothing but soybeans, wheat, and salt.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDouble-brewed saishikomi method: completed soy sauce returned to the barrel, fresh ingredients added, then aged for four more years — twice the raw materials, twice the time, one bottle.\u003c\/li\u003e\n\u003cli\u003eBrewed by fifth-generation brewmaster Yasuo Yamamoto on Shodoshima Island — one of fewer than 1% of Japanese producers still using traditional kioke wood barrels.\u003c\/li\u003e\n\u003cli\u003eThree ingredients only — soybeans, wheat, and salt. No additives, no shortcuts. The same recipe since the Meiji era.\u003c\/li\u003e\n\u003cli\u003eShipped directly from Yamaroku's brewery on Shodoshima — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e sashimi, chilled tofu, rice, steak, and finishing dishes.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/soy-sauce-and-the-inland-sea\"\u003eSoy Sauce and the Inland Sea\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/shodoshima\"\u003eA Journey to Shodoshima\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eFor the hottest evenings, a few drops finish cold tofu in our \u003ca href=\"\/blogs\/recipes\/hiyayakko-the-dinner-you-dont-cook\"\u003eHiyayakko — The Dinner You Don't Cook\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eA note on shipping: bottles travel by weight, so a second bottle adds only about $6 to U.S. shipping (one bottle ~$44 · two ~$50).\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Saishikomi Soy Sauce（再仕込み醤油・鶴醤） \u003ca href=\"\/blogs\/guides\/types-of-japanese-soy-sauce\"\u003eSee our guide to Japanese soy sauce types\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 500ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans (domestic \"Enrei\"), Wheat (Hokkaido \"Haruyutaka\" \/ \"Yumechikara\" \/ \"Haruyokoi\"), Salt (Mexican sun-dried) — no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and wheat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before:\u003c\/strong\u003e Approx. 3 years from production date (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place. Refrigerate after opening. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Shodoshima Island, Kagawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Yamaroku Shoyu Co., Ltd.（ヤマロク醤油株式会社, 5th generation）\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eOn Shodoshima Island in Japan's Seto Inland Sea, fifth-generation brewmaster Yasuo Yamamoto tends cedar kioke barrels that have been fermenting soy sauce for over 150 years. His brewery — built in the Meiji era and designated a Registered Tangible Cultural Property of Japan — is home to more than 100 strains of wild yeast and lactic acid bacteria living in its wooden beams and earthen walls. At a time when over 99% of Japanese soy sauce is produced in stainless steel tanks, Yamamoto-san chose to restore the near-extinct craft of kioke brewing. Tsuru Bishio is his most confident expression of that commitment: double-brewed, aged for a minimum of four years, made from nothing but soybeans, wheat, and salt.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eTasting Profile\u003c\/summary\u003e\n\u003cp\u003eDark as mahogany and velvety in texture. The nose opens with caramel and roasted grain, followed by deep, layered umami that lingers without sharpness. Less salty than standard soy sauce — more rounded, more complex. The finish is long and warm. A drop on the tongue tells you immediately that this is something different.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eThe classic introduction is one drop over sashimi or cold tofu — the depth of four years of fermentation needs nothing added. A drizzle over grilled fish or steak at the moment it comes off the heat brings an umami richness that transforms the dish in a way other condiments cannot. For those drawn to the fermentation and gut-health movement, this is the real thing — live cultures, no additives, aged slowly in living wood for four years. For something that will surprise every guest: a few drops on vanilla ice cream produce a caramel-like depth that is hard to explain and impossible to forget. Those who keep both Tsuru Bishio and Kiku Bishio — Yamaroku's lighter everyday soy sauce — find they reach for different bottles at different moments, and rarely go back to one alone.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eShipping from Japan\u003c\/summary\u003e\n\u003cp\u003eGlass bottles travel best together — add two or three to one box and the cost per bottle drops. Example U.S. shipping: 1 bottle ~$44 · 2 ~$50 · 3–5 ~$69. \u003cem\u003e(Rates vary slightly with the exchange rate.)\u003c\/em\u003e Shipped directly from Yamaroku’s brewery on Shodoshima.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003ch3\u003eComplete the table\u003c\/h3\u003e\n\u003cp\u003eTsuru Bishio is the soy at the center. A few simple things set the whole table around it:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/gokujo-kontobi-nori-maruyamas-signature-blue-green-blend-5-full-sheets-tsukiji\"\u003eGokujo Kontobi Nori\u003c\/a\u003e — Tsukiji’s prized blue-green nori, crisp for wrapping.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/tamaruya-wasabi-paste-from-shizuoka\"\u003eTamaruya Wasabi Paste\u003c\/a\u003e — real Shizuoka hon-wasabi for sashimi and hand-rolls.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chidori-su-rice-vinegar-from-kyoto\"\u003eChidori-su Rice Vinegar\u003c\/a\u003e — Kyoto’s two-century rice vinegar, for the sushi rice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOr begin with all three of Yamaroku’s barrel-brewed sauces at once — the \u003ca href=\"\/products\/yamaroku-tasting-set\"\u003eYamaroku Tasting Set\u003c\/a\u003e brings Tsuru, Kiku, and their sudachi-yuzu ponzu together in one box.\u003c\/p\u003e\n\u003cp\u003eOr taste it the way we do at home — \u003ca href=\"\/blogs\/recipes\/tokyo-corn-rice\"\u003eTokyo Corn Rice\u003c\/a\u003e, sweet summer corn folded into donabe rice and finished with a few drops of Tsuru Bishio.\u003c\/p\u003e\n\u003cp\u003eOr, if you’re new here, see both ways we recommend starting — one bottle, or a complete first dinner — on our \u003ca href=\"\/pages\/start-here\"\u003eStart Here\u003c\/a\u003e page.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Yamaroku Shoyu Co., Ltd. (ヤマロク醤油有限会社)","offers":[{"title":"Default Title","offer_id":46455024681195,"sku":"","price":3750.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/experience-umami-yamarok.png?v=1782468843"},{"product_id":"sake-hundred-byakko-bespoke-luxury-yamagata-sake-720ml","title":"Byakko Bespoke from Yamagata","description":"\u003cp\u003e\u003cstrong\u003e⚠️ Limited Release — Please ask us about availability before ordering. Approximately 10,000 bottles are produced per year.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eTo polish a grain of Yamada Nishiki rice to 18% of its original size takes days of patient milling. What remains — one fifth of the grain, the purest starch at the core — becomes Byakko Bespoke. Everything else is removed before fermentation begins.\u003c\/p\u003e\n\n\u003cp\u003eByakko（百光）is an original sake commissioned by SAKE HUNDRED, a luxury sake curation brand, and brewed exclusively by Tatenokawa Brewery in Yamagata — a house founded in 1832 that has spent nearly two centuries mastering the most refined expressions of junmai daiginjo. Approximately 10,000 bottles are produced each year for general release. Please confirm availability with us before ordering.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLimited production of approximately 10,000 bottles per year — please ask us about availability before placing your order.\u003c\/li\u003e\n\u003cli\u003e18% rice polishing ratio: 82% of each Yamada Nishiki grain is removed before fermentation — one of the most refined expressions of sake craft produced anywhere in the world.\u003c\/li\u003e\n\u003cli\u003eAn original collaboration between SAKE HUNDRED and Tatenokawa Brewery, brewed using spring water from Mt. Chokai — a single-origin sake with no additions, no compromises.\u003c\/li\u003e\n\u003cli\u003eShipped directly from Tatenokawa Brewery in Yamagata — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Junmai Daiginjo — Byakko Bespoke（純米大吟醸・百光）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 720ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Junmai Daiginjo（純米大吟醸）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice:\u003c\/strong\u003e 100% Yamada Nishiki from Hyogo Prefecture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice Polishing Ratio:\u003c\/strong\u003e 18%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater:\u003c\/strong\u003e Spring water from Mt. Chokai（鳥海山）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 15.7%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSMV:\u003c\/strong\u003e −2（slightly sweet）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e White peach, pear, fresh herbs; silky mouthfeel; gentle tartness to umami-rich finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate. Keep away from light. Best enjoyed within one year of production.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sakata City, Yamagata Prefecture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Tatenokawa Brewery（楯の川酒造）for SAKE HUNDRED\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eProducer's Story\u003c\/h3\u003e\n\u003cp\u003eSAKE HUNDRED（百）is a luxury sake brand built around a single proposition: commission the finest possible expression of a single style, from a single brewery, in a limited run. Each release is an original — not a shelf product, but a collaboration designed from the grain up.\u003c\/p\u003e\n\u003cp\u003eTatenokawa Brewery was founded in 1832 in Sakata City, on the Japan Sea coast of Yamagata Prefecture. The brewery sits in the shadow of Mt. Chokai, a 2,236-meter dormant volcano whose spring water — cold, soft, and mineral — feeds the fermentation and shapes the sake's texture from the first day of brewing. Tatenokawa is known above all for junmai daiginjo: ultra-polished, additive-free, made exclusively from rice, koji, and water. Byakko is their most refined expression of that commitment, built for SAKE HUNDRED with a polishing ratio that makes most premium sake look unfinished by comparison.\u003c\/p\u003e\n\u003cp\u003eThe name Byakko（百光）carries the character of SAKE HUNDRED's brand — 百（hundred）— joined with 光（light）. One hundred lights. At 18% polishing ratio, the sake in the glass has a translucence that earns it.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Enjoy\u003c\/h3\u003e\n\u003cp\u003eServe chilled, between 8°C and 12°C, in a thin-rimmed white wine glass that allows the aroma to gather before it reaches you. The nose opens with white peach and fresh pear; the palate is silky, rounded, and longer than expected for something so delicate. Pair with white fish sashimi, oysters, or lightly dressed seafood — dishes clean enough to let the sake lead. Avoid bold flavors and heavy sauces: Byakko does not compete, and nothing should compete with it. For a special occasion served without food, pour small amounts and return the bottle to the refrigerator between pours.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e","brand":"TATENOKAWA, Inc. (楯の川酒造株式会社)","offers":[{"title":"Default Title","offer_id":46456768102635,"sku":"","price":44800.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/sake-hundred-byakko-besp.png?v=1782515058"},{"product_id":"yatagarasu-taruzake-500ml","title":"Yatagarasu Taruzake from Yoshino, Nara","description":"\u003cp\u003eBefore glass, before bottles, sake traveled in wood. From Nara to Edo, cedar-aged sake crossed Japan by boat — and what arrived at the other end tasted of the forest it had passed through. Kitaoka Honten has never stopped making it.\u003c\/p\u003e\n\n\u003cp\u003eYatagarasu \"Kaori Sugimasu\" is a slightly dry junmai sake aged in barrels of Yoshino cedar — timber prized for eight centuries for its fragrance, color luster, and uniquely fine, uniform grain. The result is a sake with an aroma unlike anything fermented in glass or steel: clean, resinous, and alive with the scent of an ancient mountain forest. This set arrives with two cedar masu cups and three decorative cedar boards — drink from wood, not glass, and the aroma surrounds you from every direction.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAged in Yoshino cedar barrels — the same forest tradition behind Japan's most sacred temples and shrines gives this sake its defining character.\u003c\/li\u003e\n\u003cli\u003eComplete cedar experience: 500ml bottle + two Yoshino cedar masu cups + three cedar boards — fragrance from the liquid, from the vessel, and from the wood in your hands.\u003c\/li\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Kitaoka Honten in Yoshino, Nara, where Yoshino cedar has defined craft production for eight centuries.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Taruzake Junmai — Kaori Sugimasu（樽酒純米・かおりすぎます）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 500ml（+ 2 masu cups + 3 cedar decorative boards）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Junmai（純米）— no added alcohol, no added sugar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice Polishing Ratio:\u003c\/strong\u003e 68%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYeast:\u003c\/strong\u003e Yeast No. 701\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 14%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste Profile:\u003c\/strong\u003e Slightly dry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Domestic rice（精米歩合68%）, rice koji（domestic rice）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place. Refrigerate after opening. Consume promptly after opening.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Yoshino, Nara Prefecture（吉野郡吉野町）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Kitaoka Honten Co., Ltd.（株式会社北岡本店）\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eProducer's Story\u003c\/h3\u003e\n\u003cp\u003eNara Prefecture holds a particular place in the history of Japanese sake — as Japan's imperial capital in the 8th century, the region's temple breweries are among the earliest recorded sake producers in Japanese history. Kitaoka Honten is rooted in Yoshino, the mountainous interior south of Nara that has supplied cedar and cypress to Japan's great architecture for over 800 years.\u003c\/p\u003e\n\u003cp\u003eYoshino cedar（吉野杉）grows slowly, thinned repeatedly over decades until the surviving trees develop an unusually fine, uniform grain. For centuries this wood has built shrines, temples, and sake barrels alike. In the Edo period, sake was shipped from the Kinki region to Edo in cedar casks; the three-day boat journey infused the sake with the forest's aroma, and taruzake became its own beloved style. The name Yatagarasu（八咫烏）honors the three-legged divine crow of Japanese mythology — the celestial messenger who guided the first emperor through the mountains of Kumano to the Yamato plain, the very landscape of Nara and Yoshino.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Enjoy\u003c\/h3\u003e\n\u003cp\u003ePour into the cedar masu cups rather than glass — the warmth of your hands releases the wood's aroma, layering it with the sake's own fragrance. Serve at room temperature or slightly warm（nurukan, around 40°C）to open the cedar notes without losing the clean junmai freshness. Pair with lightly salted grilled fish, tofu dengaku, or pickles and rice — foods that let the sake's forest character lead. The cedar boards in the set are a traditional symbol of prosperity; the cups are for drinking from, immediately.\u003c\/p\u003e\n\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Kitaoka Honten Co., Ltd. (株式会社北岡本店)","offers":[{"title":"Default Title","offer_id":46457342263531,"sku":"","price":7100.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/8921188335851_Yatagarasu_Taruzake_500ml__Cedar-Aged_Sake_with_Ma_550fe7b2-a292-49fa-aeff-a0d300bea797.jpg?v=1780045581"},{"product_id":"amahagan-world-malt-no-3-mizunara-finish-whisky-700ml","title":"Amahagan World Malt No.3 Mizunara from Nagahama, Shiga","description":"\u003cp\u003e\u003cem\u003eJapan's smallest craft distillery opened in 2016 in a former sake brewery beside Lake Biwa. Eight years later, their Amahagan World Malt is winning international awards and redefining what Japanese whisky can be.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eHighlights\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFinished in Mizunara oak — Japan's rarest maturation wood, prized for its signature notes of sandalwood, oriental incense, and faint coconut. Mizunara takes decades to season properly; only a handful of distilleries in the world work with it.\u003c\/li\u003e\n\u003cli\u003eA blended malt built for depth: world malts from Scotland and beyond are combined with Nagahama's own spirit, then unified by the Mizunara finish — complexity that single-origin expressions rarely achieve.\u003c\/li\u003e\n\u003cli\u003eWorld Whisky Award–recognized, and one of the fastest-rising names in Japanese craft distilling since Nagahama opened in 2016 — in a former sake brewery, with a team that started from scratch.\u003c\/li\u003e\n\u003cli\u003eShipped directly from Nagahama Distillery in Shiga — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Amahagan World Malt Edition No.3 Mizunara Wood Finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 700ml (23.7 fl oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eABV:\u003c\/strong\u003e 47%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Blended Malt Whisky\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Mizunara Oak Cask Finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Malted barley, water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Nagahama Distillery（長濱浪漫麦酒株式会社）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Nagahama City, Shiga\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eProducer's Story\u003c\/h4\u003e\n\u003cp\u003eNagahama Distillery opened in 2016 inside a century-old sake brewery in Shiga Prefecture, on the eastern shore of Lake Biwa — Japan's largest lake, known for its soft water and the long brewing tradition it supports. At founding, it was one of Japan's smallest whisky distilleries: a deliberate choice. The team wanted full control over every step, from distillation to blending to maturation. Rather than competing on scale, they focused on precision and curiosity — experimenting with international malt sources and rare Japanese wood finishes that larger producers rarely attempt. The name Amahagan comes from an ancient poem associated with the Nagahama region, meaning \"Heaven is my inn.\" That spirit of wandering — blending the best of the world, then grounding it in Japan — is what the bottle holds.\u003c\/p\u003e\n\u003ch4\u003eTasting Notes\u003c\/h4\u003e\n\u003cp\u003eRich and layered: brown sugar and orange peel on the nose, deepening into bittersweet chocolate and vanilla on the palate. The Mizunara finish adds a quiet exoticism — sandalwood, faint incense, a whisper of coconut — that gradually surfaces as the whisky opens up. The finish is long and gently bittersweet, with a warmth that lingers.\u003c\/p\u003e\n\u003ch4\u003ePairing Ideas\u003c\/h4\u003e\n\u003cp\u003ePour alongside a square of 70% dark chocolate and let the two finish each other's sentences. Pairs equally well with aged cheddar or a soft washed-rind cheese — the Mizunara incense note makes both combinations unexpectedly harmonious. For cocktails: a single large ice cube and nothing else. Or stir with cold brew coffee and a dash of bitters for a Japanese-inflected riff on a whisky coffee that fits the current moment perfectly.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e","brand":"NAGAHAMA ROMAN BEER CO.,LTD. (長浜浪漫ビール株式会社)","offers":[{"title":"Default Title","offer_id":46460714123499,"sku":"","price":11600.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/8922104955115_Amahagan_World_Malt_No.3_Mizunara_Finish_Whisky_70_7ff74593-45e2-46de-95ec-18337f311767.jpg?v=1780045585"},{"product_id":"moriizo-gold-label-720ml-premium-imo-shochu-kagoshima","title":"Moriizo Gold Label from Kagoshima","description":"\u003cp\u003eIn Japan, you cannot simply buy a bottle of Moriizo. You enter a lottery.\u003c\/p\u003e\n\n\u003cp\u003eThe Gold Label from Moriizo Shuzo in Tarumizu, Kagoshima, is one of Japan's \"Three M's\" of premium imo shochu — a tier of handmade sweet potato spirits so coveted that domestic demand has outstripped supply for decades. Each bottle is fermented in traditional earthenware kame pots, distilled once to preserve the full character of Koganesengan sweet potatoes grown in Kagoshima's volcanic soil, and released in allocations that guarantee scarcity regardless of how many people are waiting.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOne of Japan's \"Three M's\" of premium shochu — Moriizo, alongside Maou and Murao — a designation earned through decades of demand that production has never been able to meet.\u003c\/li\u003e\n\u003cli\u003eFermented in traditional kame earthenware pots: a method practiced by fewer producers each decade, yielding a mineral softness and layered depth that stainless steel fermentation cannot replicate.\u003c\/li\u003e\n\u003cli\u003eNot available through major retailers — imported directly from Moriizo Shuzo in Kagoshima; domestic availability in Japan requires entering a brewery lottery.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct Type:\u003c\/strong\u003e Honkaku Imo Shochu（本格芋焼酎）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 720ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Koganesengan sweet potatoes（黄金千貫）, rice koji, water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 25% ABV\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDistillation:\u003c\/strong\u003e Single distillation（常圧蒸留）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation:\u003c\/strong\u003e Traditional kame earthenware pot（甕仕込み）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place, away from direct sunlight\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tarumizu City, Kagoshima Prefecture（垂水市）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Moriizo Shuzo（森伊蔵酒造）\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eProducer's Story\u003c\/h3\u003e\n\u003cp\u003eThe Mori family has been making shochu in Tarumizu, on the eastern coast of Kagoshima Bay, for generations. Tarumizu sits across the bay from Sakurajima, the active volcano whose ash enriches Kagoshima's farmland — the same volcanic soil that grows Koganesengan, the sweet potato variety selected for its high starch content and clean, round sweetness.\u003c\/p\u003e\n\u003cp\u003eMoriizo Shuzo ferments exclusively in traditional earthenware kame pots. The clay moderates fermentation temperature naturally, and the mineral composition of the vessel itself contributes to the spirit in ways that are difficult to quantify and impossible to replicate in stainless steel. It is slower, more labor-intensive, and irreplaceable. The Gold Label became a cultural phenomenon not through advertising, but through word of mouth among those who had tasted it — mentioned in novels, referenced in dramas, resold at multiples of retail price by those fortunate enough to secure a bottle through the lottery system that governs domestic sales. Nothing has changed at the brewery. Nothing needed to.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Enjoy\u003c\/h3\u003e\n\u003cp\u003eThe traditional approach is mizuwari（水割り）— two parts shochu to three parts cold, soft water, stirred gently and served over a single large ice cube. This dilution opens the Koganesengan's natural sweetness and the kame fermentation's mineral depth without losing either. Oyuwari（お湯割り）— hot water added first, shochu poured in gently — is Kagoshima's preferred winter style, warming the earthiness of the sweet potato into something close to a tea. Straight at room temperature reveals the full character. Pair with grilled Kagoshima kurobuta pork, sashimi, or anything simple enough not to compete. For the growing community of Japanese spirits enthusiasts in the US, this is the bottle that resets the benchmark.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e","brand":"Moriizo Shuzo LLC (有限会社森伊蔵酒造)","offers":[{"title":"Default Title","offer_id":46460813181163,"sku":"","price":32200.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/8922121076971_Moriizo_Gold_Label_720ml__Premium_Imo_Shochu__Kago_a14ccee4-d7f0-4248-aaed-bbdda31e6674.jpg?v=1780892070"},{"product_id":"experience-rich-unfiltered-tokyo-sake-juemon","title":"Juemon from Higashimurayama, Tokyo","description":"\u003cp\u003eBefore Tokyo was Tokyo, there was a brewery. Toshimaya has been crafting sake in what is now Japan's capital since 1596 — and Juemon is its most uncompromising expression. Unfiltered. Undiluted. Made the way its founders intended, with rice, water, and nothing more.\u003c\/p\u003e\n\n\u003cp\u003eThis is a food-lover's sake: a Junmai Muroka Genshu with the kind of density, warmth, and layered umami that makes every dish it touches taste more like itself.\u003c\/p\u003e\n\n\u003ch4\u003eHighlights\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe food-lover's sake.\u003c\/strong\u003e Unfiltered Muroka Genshu at 17% ABV — no charcoal filtration, no dilution, nothing taken away. Dense, warming, and loaded with umami. Grilled meats, aged cheeses, soy-braised fish: Juemon holds its own against the boldest flavors on the table.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTokyo's oldest brewery, still going.\u003c\/strong\u003e Toshimaya has been brewing in what is now Japan's capital since 1596 — thirty generations, same aquifer, same intention. Their water rises from 150 meters below the city, fed by snowmelt from Mt. Fuji. Some things don't need to change.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe sake that pours at Meiji Shrine.\u003c\/strong\u003e Toshimaya is one of the sole official sake suppliers to Meiji Shrine and Kanda Myojin, two of Tokyo's most sacred sanctuaries. Gold Award, Kura Master 2019 — judged by a jury of French sommeliers. This is a bottle with ceremony behind it.\u003c\/li\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Toshimaya, established 1596.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStyle:\u003c\/strong\u003e Junmai Muroka Genshu Hiire (pure rice \/ unfiltered \/ undiluted \/ single-pasteurized)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice:\u003c\/strong\u003e Hattannishiki from Hiroshima Prefecture, polished to 55% (koji) \/ 60% (kake)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrewing water:\u003c\/strong\u003e Fuji mountain groundwater drawn from 150 meters below Higashimurayama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eABV:\u003c\/strong\u003e 17%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 720 ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Higashimurayama, Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eProducer's Story\u003c\/h4\u003e\n\u003cp\u003eIn 1596, when Edo was still a quiet fishing town before the Tokugawa shogunate would transform it into the world's largest city, a sake brewer named Toshimaya opened its doors. Thirty generations later, the brewery is still there — drawing water from the same deep aquifer fed by snowmelt from Mt. Fuji, using the same slow fermentation that built its reputation across centuries.\u003c\/p\u003e\n\u003cp\u003eFor most of that history, Toshimaya's best-known sake was Kinkon, a beloved honjozo that became a fixture of Tokyo life. But Juemon is different. Named after the brewery's founding patriarch, it's the bottle they make for themselves — Hattannishiki rice from Hiroshima, no filtration, no dilution, one careful pasteurization after bottling. The result is a genshu with the golden hue, rich body, and layers of umami that only come from leaving things alone.\u003c\/p\u003e\n\u003cp\u003eThat same spirit of restraint is why Toshimaya remains the official sake purveyor to Meiji Shrine and Kanda Myojin. When those shrines need sake for ceremony, they call Toshimaya. When you open Juemon, you're opening four hundred years of that same intention.\u003c\/p\u003e\n\n\u003ch4\u003eCooking Ideas\u003c\/h4\u003e\n\u003cp\u003eServe slightly chilled in a white wine glass — the unfiltered character opens up beautifully with a little air, the same way a natural wine from the Loire might. The rich umami makes Juemon a natural partner for umami-forward cooking: stir a small pour into a butter-soy basting sauce for grilled salmon and the result is something noticeably deeper than the sum of its parts. For casual entertaining, try it alongside a firm aged cheese — a Comté, Manchego, or sharp cheddar — where the genshu density meets the cheese head-on without being overwhelmed. In the warmer months, a single pour over a large ice cube makes a grounding, approachable aperitif that introduces even sake-skeptical guests to what the category can be.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e","brand":"Toshimaya Honten Co., Ltd. (株式会社豊島屋本店)","offers":[{"title":"Default Title","offer_id":46461054222571,"sku":"","price":4153.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/experience-rich-unfilter.png?v=1782515071"},{"product_id":"edo-kiriko-sake-set-masterpiece-by-taisuke-kimura","title":"Edo Kiriko Lapis Sake Set from Tokyo","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003e⚠️ Contact us before ordering — each piece is individually handcrafted in limited quantities. Please confirm availability by messaging us before placing your order.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCut glass has been made in Tokyo since the 1830s. The pattern on this set — Yarai Nanako-mon — has been used for nearly as long. Kimura Taisuke, a certified master of the tradition, cuts each piece by hand.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eYarai Nanako-mon: the arrow-lattice and fish-roe pattern that has symbolized stability and prosperity in Japanese craft since the Edo period — one of Kiriko's most technically demanding combinations, cut entirely by hand.\u003c\/li\u003e\n\u003cli\u003eThree-piece set in a paulownia wood box: one katakuchi pitcher (230ml) and two guinomi cups (80ml) in deep lapis lazuli crystal — a complete sake service, presented as it should be.\u003c\/li\u003e\n\u003cli\u003eMade by Kimura Taisuke, a certified Traditional Craftsman — designated by Japan's Agency for Cultural Affairs as a master of Edo Kiriko. Fewer than a handful of active craftsmen hold this status.\u003c\/li\u003e\n\u003cli\u003eShipped directly from Taburo Kobo in Tokyo — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCraft:\u003c\/strong\u003e Edo Kiriko（江戸切子）— Tokyo Designated Traditional Craft\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePattern:\u003c\/strong\u003e Yarai Nanako-mon（矢来魚子紋）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColor:\u003c\/strong\u003e Lapis Lazuli（ルリ）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e Crystal glass\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet Contents:\u003c\/strong\u003e One katakuchi pitcher + two guinomi cups\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKatakuchi:\u003c\/strong\u003e Approx. Ø85mm × H93mm, 230ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGuinomi:\u003c\/strong\u003e Approx. Ø65mm × H50mm, 80ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBox:\u003c\/strong\u003e Paulownia wood box（桐箱）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNote:\u003c\/strong\u003e Hand-made; slight variations in size and color are inherent to the craft\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCraftsman:\u003c\/strong\u003e Kimura Taisuke（木村泰典）, Certified Traditional Craftsman\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWorkshop:\u003c\/strong\u003e Taburo Kobo（太武朗工房）, Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCraftsman's Story\u003c\/summary\u003e\n\u003cp\u003eTaburo Kobo is a Tokyo workshop dedicated to Edo glass arts — Edo Kiriko, Edo glass, and carved glass — continuing a tradition that began in the Edo period when glassworkers in what is now Tokyo first began cutting geometric patterns into layered crystal. Edo Kiriko became a designated traditional craft, a status that places it alongside lacquerware, ceramics, and textile arts as one of Japan's protected cultural inheritances. Kimura Taisuke holds the title of Traditional Craftsman, awarded by Japan's Agency for Cultural Affairs to those who have demonstrated mastery of a designated craft over many years of practice. The Yarai Nanako-mon pattern on this set combines two of Kiriko's most recognized motifs: the diagonal arrow-lattice of yarai, associated with the bamboo fence constructions of old Edo, and nanako, the fish-roe stippling that requires exceptional control of the cutting wheel. To execute both on the same vessel, in register, without error, is the work of someone who has made thousands of cuts.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to Use\u003c\/summary\u003e\n\u003cp\u003ePour sake into the katakuchi at room temperature; the wide mouth aerates the liquid gently. Drink from the guinomi with both hands — the Edo period way, which keeps the glass warm and the pour deliberate. The lapis crystal catches and refracts light in ways that flat glass cannot. Do not use in the dishwasher; rinse by hand in cool water and dry immediately. Store in the paulownia box when not in use — the wood breathes and regulates humidity, which matters for crystal over time. This is a set for occasions that deserve it, and for the sake you have been saving.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"TABLEAU CO., LTD. (株式会社タブロー)","offers":[{"title":"Default Title","offer_id":46461181034731,"sku":"","price":78580.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/8922252411115_Edo_Kiriko_Sake_Set_Masterpiece_by_Taisuke_Kimura_fc2ee70c-6a0d-41ad-ab4a-9fe39160c2d4.jpg?v=1780045600"},{"product_id":"kinkon-honjozo-dry-sake-720ml","title":"Kinkon Honjozo from Higashimurayama, Tokyo","description":"\u003cp\u003e\u003cem\u003eTokyo's oldest sake brewery has been operating continuously since 1596 — before Edo became a city, before the castle was built, before almost everything that defines the place now existed. Kinkon is what they make for everyday drinking.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eHighlights\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eHonjozo karakuchi: brewed dry, with a small addition of distilled alcohol that lightens the body and sharpens the aroma — the style Tokyo developed for food, for conversation, for the table rather than the occasion.\u003c\/li\u003e\n\u003cli\u003eVersatile across temperatures: crisp and clean straight from the refrigerator; rounder and more aromatic at room temperature; warming and gentle when heated to 40°C. Few sake styles perform equally well across all three.\u003c\/li\u003e\n\u003cli\u003eFrom Toshimaya, Tokyo's oldest continuously operating sake brewery — founded in 1596, still brewing in the same city 430 years later.\u003c\/li\u003e\n\u003cli\u003eShipped directly from Toshimaya in Higashimurayama, Tokyo — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kinkon Honjozo Karakuchi（金婚 本醸造辛口）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 720ml (24.4 fl oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eABV:\u003c\/strong\u003e 15–16%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Honjozo（本醸造）— dry style（辛口）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Rice, water, koji, brewer's alcohol\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place. Refrigerate after opening. Best within 2–3 weeks of opening.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e Chilled, room temperature, or warmed（燗）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Toshimaya Shuzo Co., Ltd.（豊島屋酒造株式会社, Est. 1596）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Higashimurayama City, Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eProducer's Story\u003c\/h4\u003e\n\u003cp\u003eToshimaya was founded in 1596 in what is now Tokyo — making it the city's oldest continuously operating sake brewery by a considerable distance. The full story of Toshimaya is told on the Juemon page; Kinkon is the everyday expression of that same lineage: unpretentious, food-forward, and made with the same water and the same care as their premium releases.\u003c\/p\u003e\n\u003ch4\u003eTasting Notes\u003c\/h4\u003e\n\u003cp\u003eClean and dry with a light, refreshing body. The honjozo addition lifts the aroma without adding weight — a subtle rice sweetness on the nose, a crisp mid-palate, and a finish that clears the way for the next bite. Nothing complicated; nothing that isn't supposed to be there.\u003c\/p\u003e\n\u003ch4\u003ePairing Ideas\u003c\/h4\u003e\n\u003cp\u003eThe go-to sake for the Japanese table — poured throughout a meal rather than sipped before it. Pairs naturally with yakitori, grilled fish, tempura, and sashimi. For the American kitchen: serve chilled alongside oysters or steamed clams, or warm alongside roasted chicken and root vegetables. Heated to 40°C, it becomes the kind of drink you want beside miso soup on a cold evening. One bottle, many moods.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e","brand":"Toshimaya Honten Co., Ltd. (株式会社豊島屋本店)","offers":[{"title":"Default Title","offer_id":47027014566123,"sku":null,"price":2693.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kinkon-honjozo-dry-sake.png?v=1782515084"},{"product_id":"sake-tamajiman-taru-360","title":"Tamajiman Komotaru from Fussa, Tokyo","description":"\u003cp\u003e\u003cem\u003eAt Japanese weddings, new store openings, and New Year celebrations, the ceremony begins the same way: a wooden mallet strikes the lid of a sake barrel wrapped in straw. The lid breaks open. Sake is poured for everyone present. This is kagami-biraki — and this is the barrel.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eHighlights\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eThe komotaru format is the ceremony itself: the straw-wrapped barrel is Japan's oldest symbol of celebration and shared good fortune, used in kagami-biraki rituals for centuries. 300ml means it travels easily — and opens completely.\u003c\/li\u003e\n\u003cli\u003eGentle aroma, clean rice sweetness on the palate, crisp finish — a honjozo brewed to pair with food and people rather than to stand alone. Polished to 65%, nothing distracts from the occasion.\u003c\/li\u003e\n\u003cli\u003eIshikawa Brewery has been making sake in Fussa, on the Tama River west of Tokyo, since 1863 — one of the few remaining sake breweries inside Tokyo's city limits, still using the same groundwater from the Tama River basin.\u003c\/li\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Ishikawa Brewery in Fussa, Tokyo.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Tamajiman Komotaru Honjozo（多満自慢 菰樽 本醸造）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 300ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eABV:\u003c\/strong\u003e 15–16%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Honjozo（本醸造）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice Polishing Ratio:\u003c\/strong\u003e 65%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Domestic rice, domestic rice koji, brewer's alcohol\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place. Refrigerate after opening.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Ishikawa Brewery Co., Ltd.（石川酒造株式会社, Est. 1863）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Fussa City, Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eProducer's Story\u003c\/h4\u003e\n\u003cp\u003eIshikawa Brewery was founded in 1863 in Fussa, a town on the Tama River in the western reaches of what is now Tokyo. The brewery draws its water from the Tama River basin — the same river system that has sustained sake brewing in this part of Tokyo for over 160 years. Today Ishikawa remains one of the last active sake breweries within Tokyo's city limits, brewing under the Tamajiman（多満自慢）label in historic Meiji-era buildings that have been preserved as a registered cultural asset. The komotaru is their most culturally expressive product: not just sake, but a vessel with a role in Japanese life.\u003c\/p\u003e\n\u003ch4\u003eHow to Enjoy\u003c\/h4\u003e\n\u003cp\u003eFor kagami-biraki at home: set the barrel on the table, use the heel of your hand or a wooden mallet to break open the lid, and pour for everyone present. The act of opening together — not pouring alone — is the point. Serve at room temperature for celebration, or slightly chilled for everyday drinking. The clean, food-friendly character pairs naturally with grilled fish, simmered vegetables, or a simple New Year spread. For gift-giving: the komotaru wrapping is its own presentation — no additional packaging needed.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e","brand":"ISHIKAWA BREWERY Co., Ltd. (石川酒造株式会社)","offers":[{"title":"Default Title","offer_id":47045052563691,"sku":null,"price":5051.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/sake-tamajiman-taru-360.png?v=1782515095"},{"product_id":"kondo-marudaizu-soy-sauce-aged-in-cedar-barrels-naturally-brewed-in-tokyo-360ml","title":"Kikkogo Marudaizu Soy Sauce from Akiruno, Tokyo","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eTokyo has one wooden-barrel soy sauce brewery left. This is it.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eKondo Brewing in Akiruno City — at the western edge of the Tokyo metropolitan area — is the only soy sauce producer in Tokyo still fermenting in traditional cedar barrels. Nearly a century of craft, three generations of family, and one unchanging method: whole soybeans, wheat, salt, time.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Kondo Brewing in Akiruno, Tokyo.\u003c\/li\u003e\n\u003cli\u003eTokyo's sole remaining wooden-barrel brewery: matured for over one year in cedar barrels (sugi-daru) — a practice that survives in fewer than a handful of producers across Japan, and the only one left within Tokyo.\u003c\/li\u003e\n\u003cli\u003eDomestic whole soybeans (marudaizu) — just 0.2% of Japanese soy sauce is produced this way. The whole, unprocessed bean retains its natural oils, yielding a rounder, naturally sweeter flavor that defatted soy cannot replicate.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand \/ Product:\u003c\/strong\u003e Kikkogo Marudaizu Soy Sauce（キッコーゴ丸大豆醤油）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 360ml (glass bottle)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Whole soybeans (Japan), wheat, salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdditives:\u003c\/strong\u003e None — no preservatives, no artificial coloring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and wheat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place. Refrigerate after opening. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Akiruno, Tokyo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVendor:\u003c\/strong\u003e Kondo Brewing Co., Ltd.（近藤醸造株式会社）\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eThe founder, Gorobe Kondo, established the brewery in Akiruno City nearly a century ago — at the point where Tokyo's dense western suburbs give way to the Akigawa river valley and the mountains of Okutama. The method he set in place has not changed in the hands of the second or third generations: whole soybeans and wheat are prepared as koji, combined with natural salt water, and left to ferment slowly in cedar wooden barrels — sugi-daru — for more than a year. No additives, no accelerants, no shortcuts taken at the cost of flavor.\u003c\/p\u003e\n\u003cp\u003eWhat makes Kondo genuinely unusual is not just the wooden barrels — it is the insistence on domestic whole soybeans. Most soy sauce production in Japan uses defatted soy: the oil has been extracted before fermentation, which reduces cost and speeds the process but removes the natural fats that give whole-bean soy sauce its characteristic roundness and lingering sweetness. Just 0.2 percent of Japanese soy sauce is made from domestic whole soybeans in this way. Kondo has always been in that fraction. The glass bottle is a deliberate choice as well: it protects the aroma and flavor from oxidation in a way plastic cannot, and customers have been known to return empty bottles to the brewery for reuse — a habit that reflects the kind of relationship a century-old family brewery builds with the people who cook with it.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eA drop over sashimi or cold tofu shows you immediately what nearly a century of tradition produces — the umami arrives first, the salt follows quietly, and the finish is long and clean. Use it as a finishing sauce over grilled salmon or roasted vegetables, added at the last moment before serving so the cedar-aged aroma survives rather than cooks off. Combined with mirin and sake it makes a glaze that tastes nothing like bottled teriyaki and takes the same amount of time to prepare; the difference is the depth. For those building a Japanese pantry seriously, this is the bottle that changes the baseline — once you cook with whole-bean wooden-barrel soy sauce, the industrial alternative becomes genuinely hard to reach for.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/soy-sauce-and-the-inland-sea\"\u003eSoy Sauce and the Inland Sea\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/west-tokyo\"\u003eA Journey to West Tokyo\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Kondo Jozo Co., Ltd. (近藤醸造株式会社)","offers":[{"title":"Default Title","offer_id":47055139274987,"sku":null,"price":2800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kondo-marudaizu-soy-sauc.png?v=1782468878"},{"product_id":"top-quality-matcha-uji-kyoto-made-in-japan-30g","title":"Nakai Organic Matcha from Wazuka, Kyoto","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cem\u003eWhen Nakai Seicha-ba switched to organic farming, their yields dropped to one third. They continued anyway. That was three generations ago.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCertified organic — three independent bodies, annual inspections. Not a label. A practice, sustained across decades of lower yields and harder work.\u003c\/li\u003e\n\u003cli\u003eFrom Wazuka, the mountain valley in southern Kyoto known as Chagenkyō — \"the village at the source of tea.\" Surrounded by peaks, no neighboring farmland, naturally isolated. The terroir does half the work.\u003c\/li\u003e\n\u003cli\u003eSeven generations in the same valley since the late 17th century. The brand name, Yūmu, is a Zen concept: nothing added, nothing missing.\u003c\/li\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Nakai Seicha-ba in Wazuka, Kyoto.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Organic Uji Matcha \u003ca href=\"\/blogs\/guides\/matcha-sencha-gyokuro-hojicha\"\u003eSee our guide to Japanese tea\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Yūmu（有無）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 30g (1.1 oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic tencha, stone-ground\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Wazuka, Soraku District, Kyoto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e JAS Organic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before:\u003c\/strong\u003e 6 months (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate. Keep away from light and strong odors. Consume within 3 months of opening.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Nakai Seicha-ba Co., Ltd., Est. c.1688\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eA note on color\u003c\/summary\u003e\n\u003cp\u003eOrganic matcha is naturally slightly yellow-green rather than the vivid deep green of conventionally grown tea. This is not a defect — it is what matcha looks like without chemical fertilizers pushing chlorophyll production. If you are expecting the bright green of café matcha, this will look different. If you are expecting the real thing, this is it.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eNakai Seicha-ba has farmed tea in Wazuka since the late 17th century — seven generations in a valley that the Japanese tea world has long called Chagenkyō, the village at the source of tea. Wazuka sits in southern Kyoto, surrounded by mountains on all sides, with terraced fields climbing steep slopes above the upper Kizu River. The isolation is what makes it special: no neighboring farmland means no pesticide drift, and the mountain fog and temperature swings produce a leaf with natural depth. Three generations ago, the family went fully organic. The transition cost them two-thirds of their harvest. They built the brand Yūmu from what remained — and it turned out to be enough.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eWhisk with 70–75°C water — two grams, sixty milliliters, until the foam is fine and pale green. Organic matcha tends toward a slightly grassy, vegetal character: this is the real thing, not the sweetened café version. For daily use: stir into warm or iced milk for a clean, sugar-free latte. Add to Greek yogurt with honey. Fold into no-bake energy balls with oats and almond butter. The organic certification matters here — when you are drinking this every day, what is not in the tin matters as much as what is.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/kyoto-the-quiet-capital-of-flavor\"\u003eKyoto: The Quiet Capital of Flavor\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/from-mountain-mist-to-the-tea-bowl\"\u003eFrom Mountain Mist to the Tea Bowl\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eCook it in our \u003ca href=\"\/blogs\/recipes\/tofu-matcha-shiratama\"\u003eTofu Matcha Shiratama\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Nakai Organic Tea Garden (有限会社中井製茶場)","offers":[{"title":"Default Title","offer_id":47055687713003,"sku":null,"price":4265.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/top-quality-matcha-uji-k.png?v=1782472438"},{"product_id":"top-quality-matcha-uji-kyoto-made-in-japan-30g-1","title":"YAMADAI Aoi Matcha from Tokyo","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cem\u003eThere are four grades in the YAMADAI line. Aoi is the first — and for most people who discover it, the one they keep coming back to.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSayama tea: grown at Japan's northernmost limit for commercial cultivation, where cold winters slow the plant's growth and concentrate umami in ways that warmer, faster-growing regions cannot replicate. The flavor is quieter, deeper, and more persistent.\u003c\/li\u003e\n\u003cli\u003eCeremonial grade, stone-ground — whisked in a bowl, not dissolved in a smoothie. The color is vivid, the foam fine-grained, and the aftertaste stays long after the bowl is empty.\u003c\/li\u003e\n\u003cli\u003eThe entry point to Suzukien's YAMADAI ceremonial line — four grades of the same craft, same terroir, same Tokyo tea merchant. Aoi is where the tasting begins.\u003c\/li\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Suzukien, a Tokyo-based Sayama tea specialist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e YAMADAI MATCHA 葵（Aoi）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 30g (1.1 oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e Ceremonial\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sayama Tea Region, Tokyo \/ Saitama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Matcha (domestic Japanese green tea, stone-ground)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate after opening. Consume within 3 months of opening for best flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Suzukien（鈴木園）— Tokyo Sayama Tea Merchant\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eSuzukien is a tea merchant specializing in Sayama tea — one of Japan's three great tea regions alongside Uji and Shizuoka, yet by far the least known outside Japan. There is an old saying: \"Uji for color, Shizuoka for quantity, Sayama for flavor.\" The cold winters of the Sayama hills force the tea plant to rest longer between harvests, building depth in the leaf that warmer climates cannot produce. Suzukien has built the YAMADAI line around this character: four grades, one terroir, made for people who take matcha seriously.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eWhisk with 70°C water in a warmed bowl — two grams, sixty milliliters, thirty seconds of vigorous W-motion until the foam rises. The result is something you drink slowly. Beyond the bowl: stir into warm oat milk for a morning latte that the current café matcha trend has trained people to recognize but rarely delivers this cleanly. Mix into overnight oats, blend into a pre-workout smoothie, or fold into buttercream for a ceremonial-grade matcha cake that tastes like the real thing — because it is.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"YUGEN GAISHA SUZUKI-EN (有限会社鈴木園)","offers":[{"title":"Default Title","offer_id":47055698428139,"sku":null,"price":5050.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/top-quality-matcha-uji-k_76632c5d-390b-47eb-9de5-c96ab84c9cd5.png?v=1782472471"},{"product_id":"251125-1","title":"Yugeta Organic Japanese Soy Sauce from Saitama","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eA one-year wooden-vat organic soy sauce from Saitama, brewed with Japanese organic soybeans and wheat.\u003c\/p\u003e\n\n\u003cp\u003eElevate everyday cooking with the layered umami of Yugeta Organic Soy Sauce. Brewed in Saitama by a family-run maker founded in 1923, it brings quiet depth to tofu, sashimi, grilled vegetables, rice, noodles, and simmered dishes. Unlike quick-made soy sauces, it is crafted with Japanese organic soybeans and organic wheat, then naturally fermented and aged for more than one year in cedar vats — clean, rounded, and savory, with a gentler saltiness that lets the ingredients on your table stay present.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBrewed with Japanese organic soybeans and organic wheat in a certified organic facility.\u003c\/li\u003e\n\u003cli\u003eNaturally fermented and aged for more than one year in cedar vats.\u003c\/li\u003e\n\u003cli\u003eMade by Yugeta Shoyu, a Saitama soy sauce maker founded in 1923 and known for wooden-vat brewing.\u003c\/li\u003e\n\u003cli\u003eFreshly shipped from Japan — not warehouse stock.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails, ingredients \u0026amp; allergens\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 300ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Saitama Prefecture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic soybeans (Japan), organic wheat (Japan), salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and wheat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e YUGETA SYOUYU, INC. (弓削多醤油株式会社)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate after opening \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eProducer’s story\u003c\/summary\u003e\n\u003cp\u003eYugeta Shoyu was founded in 1923 in Saitama and is now led by fourth-generation maker Yoichi Yugeta. The brewery is known in Japan for its dedication to wooden-vat brewing, natural fermentation, and nama shoyu — a fresh, unpasteurized soy sauce that must be kept chilled.\u003c\/p\u003e\n\u003cp\u003eThat chilled nama shoyu is difficult to send overseas in the way it deserves to be enjoyed. This organic soy sauce is the bottle through which CookGood introduces Yugeta’s craft to customers outside Japan: Japanese organic soybeans and wheat, a certified organic facility, and more than a year of slow fermentation and aging in cedar vats.\u003c\/p\u003e\n\u003cp\u003eIt is not a shortcut soy sauce. It is a patient, everyday expression of a maker who still believes that good soy sauce begins with ingredients, time, and the living character of the kura.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eCooking ideas\u003c\/summary\u003e\n\u003cp\u003eUse it as a dipping soy sauce for tofu, sashimi, grilled vegetables, or a simple bowl of rice when you want clean umami without a harsh salty edge. Add a spoonful to simmered vegetables, mushrooms, chicken, or fish to build depth slowly rather than overpower the dish. Drizzle over rice with a soft egg, scallions, and a touch of sesame oil for a meal that leans entirely on the quality of the soy sauce. Or whisk with rice vinegar and a little citrus for a quick dressing over greens, roasted vegetables, or a grain bowl.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/soy-sauce-and-the-inland-sea\"\u003eSoy Sauce and the Inland Sea\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"YUGETA SYOUYU, INC. (弓削多醤油株式会社)","offers":[{"title":"Default Title","offer_id":47112588820715,"sku":null,"price":2000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/251125-1.png?v=1782468863"},{"product_id":"ozawa-junmai-daiginjo-ome-tokyo","title":"Ozawa Junmai Daiginjo from Ome, Tokyo","description":"\u003cp\u003e\u003cem\u003eThirty kilometers from Tokyo's center, the Tama River carves a valley so quiet that ravens are louder than traffic. This is where Ozawa Shuzo has been brewing since 1702 — and where their Junmai Daiginjo comes from.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eHighlights\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eBrewed with water from the Tama River valley — one of the purest water sources in the Kanto region, drawn from mountains upstream of the city. Water this clean is why the brewery has never moved.\u003c\/li\u003e\n\u003cli\u003eJunmai Daiginjo grade: rice polished to 50% or below, no added alcohol — only rice, water, koji, and time. The category that Japanese brewers reserve for their most considered work.\u003c\/li\u003e\n\u003cli\u003eSawanoi, the brand name meaning \"water of the marsh spring,\" has been defining what Tokyo sake can be for over 320 years — quiet, refined, and entirely unlike the robust styles of Niigata or the south.\u003c\/li\u003e\n\u003cli\u003eShipped directly from Ozawa Shuzo in Ome, Tokyo — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Junmai Daiginjo（純米大吟醸）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Sawanoi（澤乃井）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 720ml (24.4 fl oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eABV:\u003c\/strong\u003e 15–16%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Junmai Daiginjo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice Polishing Ratio:\u003c\/strong\u003e 50% or below\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Rice, water, koji (no added alcohol)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep cool and dark; refrigerate after opening. Best within 2–3 weeks of opening.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e Chilled (8–12°C) to preserve delicate aroma; lightly cool for food pairing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Ozawa Shuzo Co., Ltd.（小澤酒造株式会社, Est. 1702）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Ome City, Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eProducer's Story\u003c\/h4\u003e\n\u003cp\u003eOzawa Shuzo was founded in 1702 in Sawai, a small settlement along the Tama River in what is now Ome City, on Tokyo's western edge. The location was not accidental. The valley's underground water — filtered through layers of ancient rock upstream — was recognized immediately as brewing water of rare quality: soft, cold, and mineral-clean in a way that shapes the sake's final character as much as any technique. The brewery sits beside the river, surrounded by forested hills, close enough to the mountains that the temperature drops noticeably at night even in summer. Across more than three centuries, the Ozawa family has worked with that water, those seasons, and the same fundamental process — refining it generation by generation into what is now one of Tokyo's most respected sake brands. Their Junmai Daiginjo represents the peak of that work: maximum rice polishing, zero additives, and the full expression of Tama River terroir.\u003c\/p\u003e\n\u003ch4\u003eTasting Notes\u003c\/h4\u003e\n\u003cp\u003eDelicate and aromatic on the nose — white flowers, ripe melon, and a faint mineral coolness that signals the water's quality. On the palate: clean and precise, with a gentle sweetness that never lingers past its welcome. The finish is dry and quiet, leaving space for whatever comes next. This is sake that does not announce itself; it reveals itself slowly.\u003c\/p\u003e\n\u003ch4\u003ePairing Ideas\u003c\/h4\u003e\n\u003cp\u003eThe classic choice with sashimi — the clean profile amplifies the fish without competing. Try alongside oysters on the half shell for a pairing that highlights the mineral depth of both. Pairs beautifully with lightly seasoned tofu, steamed clams, or white fish crudo. For an American table: pour with fresh burrata and cucumber, or alongside a simple ceviche where the acidity finds harmony rather than conflict. Serve well-chilled in a white wine glass to open the aroma fully.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e","brand":"OZAWA SHUZO CO.,LTD. (小澤酒造株式会社)","offers":[{"title":"Default Title","offer_id":47142679871723,"sku":null,"price":6173.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/ozawa-junmai-daiginjo-om.png?v=1782515107"},{"product_id":"oniudon","title":"Oni Himokawa Udon Set from Kiryu, Gunma","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eThis set includes Hanayama's own Densho Tsuyu dipping sauce — perfect for a first introduction to Oni Himokawa. If you prefer to pair the noodles with your own sauce, see our \u003ca href=\"\/products\/hanayama-oni-himokawa-udon-200g\"\u003eNoodle Only version\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCookded width 5cm — Japan's widest and most awarded udon, revived after 50 years. Three servings included.\u003c\/li\u003e\n\u003cli\u003eComes with Hanayama's Densho Tsuyu dipping sauce — boil, dip, and discover what silky udon truly means.\u003c\/li\u003e\n\u003cli\u003e5th-generation Hanayama rule: \"Never mass-produce\" — domestic Gunma wheat, salt only, no additives in the noodle.\u003c\/li\u003e\n\u003cli\u003eShipped directly from the producer in Kiryu — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eJapan's Widest Udon, Ready to Eat — Five Generations of Craft, No Shortcuts Needed.\u003c\/summary\u003e\n\n\u003c\/details\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 480g (16.9 oz). Contains 3 individual servings of noodles (90g each) and 3 servings of dipping sauce (70g each).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eNoodles: Wheat flour (grown in Japan), salt.\u003c\/li\u003e\n\u003cli\u003eDipping Sauce (Tsuyu): Soy sauce (contains soy, wheat), sugar, salt, bonito flakes, mackerel flakes, mirin.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚠️ Please note: The accompanying Densho Tsuyu dipping sauce contains amino acid seasoning. For a fully additive-free experience, we recommend pairing the noodles with Yamaroku Tsuru Bishio soy sauce diluted in dashi, or Uneno Kyoto Shiro Dashi.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains wheat.\u003cbr\u003e⚠️ Manufactured on the same production line as soba (buckwheat). Not suitable for those with severe buckwheat allergy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before Date:\u003c\/strong\u003e Best consumed within 12 months of the production date.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Hanayama Udon Co., Ltd.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Tatebayashi, Gunma Prefecture, Japan.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhy do culinary fans queue for hours in Tokyo's prestigious Ginza? For this exact experience.\u003c\/strong\u003e This is not just a noodle; it's a culinary masterpiece that was once presented to the Emperor of Japan. The legendary \"Onihimokawa\" inspires devotion for its one-of-a-kind texture. Imagine an impossibly broad, silken ribbon of udon that glides into your mouth, followed by an unforgettable \"mochi-mochi\" quality—a uniquely satisfyingly soft, chewy, and elastic bite. Now, you can bypass the queue and bring Japan's three-time award-winning udon experience into your home, perfectly paired with the included \"Densho\" tsuyu, a traditional dipping sauce rich with the deep and savory umami.\u003c\/p\u003e\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hanayama Udon inc. (株式会社花山うどん)","offers":[{"title":"Default Title","offer_id":47160159043819,"sku":null,"price":2300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/oniudon.png?v=1782515008"},{"product_id":"kyoto-fukushima-katsuo-source","title":"Katsuo Fushi Dashi from Kyoto","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cem\u003eA clean Kyoto dashi pack for miso soup, noodles, simmered vegetables, and everyday Japanese cooking.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic Kyoto dashi flavor in convenient 10g sachets.\u003c\/li\u003e\n\u003cli\u003eBlended from seven Japanese dashi ingredients, including dried fish, Rishiri kelp, and shiitake mushroom.\u003c\/li\u003e\n\u003cli\u003eNo added MSG, salt, or artificial additives.\u003c\/li\u003e\n\u003cli\u003eSelected directly from Japan by Yan \u0026amp; Keiko - CookGood.JP\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 200g \/ 10g x 20 sachets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kyoto Prefecture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Dried round herring, dried mackerel, dried sardine, dried bonito, Rishiri kelp, shiitake mushroom, soda bonito flakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains fish (round herring, mackerel, sardine, bonito, soda bonito)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Fukushima Katsuo Co., Ltd. （福島鰹株式会社）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest before:\u003c\/strong\u003e 12 months from manufacture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eElevate your home cooking with the rich, layered flavor of Fukushima Katsuo's Fushi no Dashi. Founded in Kyoto in 1922, Fukushima Katsuo has spent more than a century working with the dashi ingredients that support Japanese cooking, from bonito flakes and dried fish to kelp and shiitake.\u003c\/p\u003e\n\u003cp\u003eUnlike ordinary broth bases, this dashi pack is blended from seven Japanese ingredients and contains no MSG, added salt, or artificial additives. It gives everyday dishes a clean, umami-rich foundation for miso soup, noodle broth, simmered vegetables, and rice.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eFukushima Katsuo was founded in Kyoto in 1922. The company works with the ingredients that form the quiet backbone of Japanese cooking: bonito flakes, dried fish, kelp, and other dashi materials.\u003c\/p\u003e\n\u003cp\u003eThis is not a dramatic product. It is a practical one. That is part of its appeal. A good dashi pack helps a home cook make miso soup, udon broth, simmered vegetables, or a simple rice dish without starting from scratch every time.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eSimmer one sachet in water for a quick base for miso soup, then add tofu, wakame, and green onion for a weekday bowl that feels calm and complete.\u003c\/p\u003e\n\u003cp\u003eUse the dashi as a broth for udon or soba, adding mushrooms, greens, or a soft egg for a simple meal that does not need much else.\u003c\/p\u003e\n\u003cp\u003ePour it into simmered vegetables, rice, or hot pot to build gentle umami without relying on heavy seasoning.\u003c\/p\u003e\n\u003cp\u003eFor a lighter wellness-minded meal, use it as the base for vegetables, fish, or tofu when you want warmth and depth without making the dish feel rich or heavy.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eCook it in our \u003ca href=\"\/blogs\/recipes\/miso-soup-the-quiet-heart\"\u003eMiso Soup — The Quiet Heart of the Japanese Table\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Fukushima Katsuo Co., Ltd. (福島鰹株式会社)","offers":[{"title":"Default Title","offer_id":47163321516267,"sku":null,"price":2500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kyoto-fukushima-katsuo-s.png?v=1782515144"},{"product_id":"sushi-nori-sheet-japan","title":"Yamahiro Roasted Nori from Mikawa Bay, Aichi","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eThe Craftsman Behind Every Sheet\u003c\/summary\u003e\n\u003cp\u003eSince 1986, Yamahiro Nori — a small family operation tucked along the shores of Mikawa Bay in Nishio, Aichi Prefecture — has quietly perfected the art of Japanese seaweed. In a region better known for its prized eel farms, Ishihara-san has spent nearly four decades doing something rarer: selecting, drying, and roasting nori entirely in-house, by hand, one batch at a time.\u003c\/p\u003e\n\u003cp\u003eFrom harvest selection to the final roast, every step is controlled under one roof. No outsourcing, no shortcuts. This is nori made the way it was always meant to be made.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat Is 優 (Yū) Grade?\u003c\/summary\u003e\n\u003cp\u003eJapanese nori is graded on a strict quality scale. 優 (Yū) is the highest designation — and within Aichi Prefecture, it represents only a small fraction of each season's total yield. To qualify, every sheet must meet exacting standards:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eColor\u003c\/strong\u003e: Deep, lustrous black-green — uniform with no pale patches or discoloration\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: Flawless surface, no holes, tears, or thin spots\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUmami density\u003c\/strong\u003e: Rich ocean aroma with layered, lingering savory depth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis is nori as a Japanese connoisseur experiences it — not merely as a wrapper, but as a food worth tasting on its own.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eTasting Notes\u003c\/summary\u003e\n\u003cp\u003eSnap a small piece and let it rest on your tongue for a moment. You'll notice a clean wave of ocean aroma, followed by immediate umami — savory and satisfying, without being salty. A barely-there natural sweetness from the seaweed sugars emerges, and then it dissolves with a clean, crisp finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to Enjoy\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClassic Onigiri\u003c\/strong\u003e: Wrap a rice ball moments before eating to preserve the signature snap.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith warm rice\u003c\/strong\u003e: Tear and place over a bowl of freshly cooked rice — the simplest pleasure.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNori-Wrapped Fish Meunière\u003c\/strong\u003e (producer's recommendation): Wrap a white fish fillet in one sheet, season with salt and pepper, dust lightly with flour, and pan-fry in butter. The nori's ocean umami elevates the fish into something extraordinary.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrispy Seafood Pancake\u003c\/strong\u003e: Lay a sheet over okonomiyaki or scallion pancake batter as it cooks — the nori crisps beautifully and adds a deep savory layer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAs a snack\u003c\/strong\u003e: Simply as-is, with a cold beer or green tea.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProduct Details\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 10 full-size sheets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e: 優 (Yū) — Premier Grade, top tier of Aichi Prefecture harvest\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Mikawa Bay, Nishio, Aichi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Yamahiro Nori \/ Ishihara Nori-ten (山廣海苔 \/ 石原のり店), est. 1986\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess\u003c\/strong\u003e: Vertically produced — drying, roasting, and packaging all in-house\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: 100% Dried Seaweed (Nori)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before\u003c\/strong\u003e: Within 1 year of production; store in a cool, dry place away from light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e🚢 Ships directly from Japan · A taste most Americans have never encountered\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:1.4em 0 0; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRoll it into our \u003ca href=\"\/blogs\/recipes\/temaki-sushi-at-home\"\u003eTemaki Sushi\u003c\/a\u003e — hand-rolled at the table.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"YAMAHIRO NORI CO., LTD. (有限会社山廣海苔)","offers":[{"title":"Default Title","offer_id":47163748581611,"sku":"YAMAHIRO-YAKINORI-TOKUJO-10PC","price":2000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/sushi-nori-sheet-japan.png?v=1782469346"},{"product_id":"tamaruya-wasabi-paste-from-shizuoka","title":"Tamaruya Wasabi Paste from Shizuoka","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eThe umami of Japan meets the zest of the West.\u003c\/p\u003e\n\n\u003cp\u003eGenuine hon-wasabi from Shizuoka, the birthplace of wasabi cultivation. Tamaruya Honten’s “Mizu-aoi” paste delivers a vibrant, sharp heat and fresh aroma that powdered or imitation wasabi can never reach.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMade with 100% Japanese hon-wasabi for an authentic, pungent kick — no artificial coloring.\u003c\/li\u003e\n\u003cli\u003eFrom Tamaruya Honten, a Shizuoka wasabi house founded in 1875 and a pioneer of fine wasabi.\u003c\/li\u003e\n\u003cli\u003eA convenient 42g tube of fresh, clean heat, ready for sashimi, noodles, and grilled dishes.\u003c\/li\u003e\n\u003cli\u003eShipped directly from Tamaruya Honten in Shizuoka — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails \u0026amp; ingredients\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Hon-Wasabi Paste “Mizu-aoi”（本わさび 瑞葵）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 42g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Hon-wasabi (Japan), maltose, salt, dietary fiber, edible vegetable oil, sorbitol, cellulose, processed starch, spice extract, acidulant, antioxidant (Vitamin C), stabilizer (xanthan gum).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before:\u003c\/strong\u003e Approx. 12 months from production date\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate after opening and use promptly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Shizuoka Prefecture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Tamaruya Honten Co., Ltd.（株式会社田丸屋本店, est. 1875）\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eProducer’s story\u003c\/summary\u003e\n\u003cp\u003eTamaruya Honten has been bringing the finest wasabi to Japanese tables since 1875. In the Meiji era it began by selling wasabi pickles at Shizuoka station, and over nearly 150 years it has built its name on an unwavering commitment to quality — in Shizuoka, the very birthplace of wasabi cultivation. Choosing Tamaruya is partaking in a piece of Japanese culinary history.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eCooking ideas\u003c\/summary\u003e\n\u003cp\u003eFor the purest experience, dab it straight onto sashimi or sushi so the wasabi, soy, and fish each speak for themselves. A small amount lifts cold soba, grilled steak, unajū, or yakitori. For an American kitchen, whisk a little into mayonnaise for a wasabi spread on sandwiches and burgers, or stir it into a dressing for crisp vegetables and grain bowls.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/shodoshima\"\u003eA Journey to Shodoshima\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/shizuoka\"\u003eA Journey to Shizuoka\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Tamaruya Honten Co., Ltd. (株式会社田丸屋本店)","offers":[{"title":"Default Title","offer_id":47164165325035,"sku":null,"price":990.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/tamaruya-wasabi-paste-fr.png?v=1782515287"},{"product_id":"warabi-mochi-murakami","title":"Wagashi Murakami Warabi Mochi from Kanazawa","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"a-spacing-base\" style=\"text-align: left;\"\u003e\u003cstrong\u003e\u003cspan\u003eA Taste of Kanazawa's Artisanal Sweet Heritage\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eExperience authentic Japanese craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eDelight in a unique, soft, jelly-like texture.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eSavor the nutty flavor of roasted soybean flour, Kanako.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eProduct Details\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eContents:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 8 pieces of Warabimochi\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eIngredients:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Bracken starch, sugar, roasted soybean flour (kinako). Note: Modern recipes may sometimes substitute bracken starch with more accessible starches like sweet potato or tapioca starch due to the rarity and cost of pure bracken starch.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBest Before Date:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 60 days at room temperature.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProducer Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Wagashi Murakami\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProducer Location:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Kanazawa, Ishikawa Prefecture, Japan\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eSince 1911, Wagashi Murakami has been crafting moments of bliss in Kanazawa, a city renowned for its elegant tea ceremonies. Elevate your afternoon with their signature Warabimochi, the ultimate self-care treat and the perfect pairing for a calming cup of matcha. Its secret lies in the rare bracken starch, which gives it a sublime, cloud-like texture that melts away instantly. Unbox a taste of authentic Japanese luxury and savor a sophisticated gourmet experience, just for you, your family and friends.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e🚢 Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Wagashi Murakami Co., Ltd. (合資会社 村上製菓所)","offers":[{"title":"Default Title","offer_id":47164412788971,"sku":null,"price":3600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/IMG-2446.png?v=1765163965"},{"product_id":"experience-umami-yamaroku-kiku-nishio-rich-mellow-japanese-soy-sauce-500ml","title":"Kiku Bishio from Shodoshima","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cstyle\u003e\n.cg-pdp{font-size:1rem;line-height:1.7;}\n.cg-pdp p{margin:0 0 1.1em;}\n.cg-pdp .cg-lead{font-size:1.1rem;line-height:1.6;}\n.cg-pdp h3{font-size:.8rem;text-transform:uppercase;letter-spacing:.09em;font-weight:600;opacity:.6;margin:1.4em 0 .7em;}\n.cg-pdp ul{margin:0 0 1.4em;padding-left:1.1em;}\n.cg-pdp li{margin-bottom:.5em;}\n.cg-pdp .cg-acc{margin-top:1.8em;}\n.cg-pdp details{border-top:1px solid rgba(0,0,0,.12);}\n.cg-pdp details:last-of-type{border-bottom:1px solid rgba(0,0,0,.12);}\n.cg-pdp summary{list-style:none;cursor:pointer;padding:16px 2px;font-size:1rem;font-weight:500;display:flex;justify-content:space-between;align-items:center;gap:1em;}\n.cg-pdp summary::-webkit-details-marker{display:none;}\n.cg-pdp summary::after{content:'+';font-size:1.25rem;line-height:1;opacity:.45;font-weight:400;}\n.cg-pdp details[open] summary::after{content:'\\2212';}\n.cg-pdp details\u003e*:not(summary){padding:0 2px 18px;}\n.cg-pdp details ul{margin:0;}\n.cg-pdp .cg-foot{margin-top:1.6em;opacity:.65;font-size:.9rem;}\n\/* 価格を控えめに(quiet luxury): h5特大→約タイトル半分・通常ウェイト。菊ページのみ *\/\nproduct-price[data-block-id$=\"price_tVjtKg\"] .price{font-size:1.3rem !important;font-weight:400 !important;letter-spacing:0 !important;}\n\/* メリハリ: 商品名を主役に大きく \/ メタ情報(100%・送料)は小さく薄く。菊ページのみ。\n   ※裸の[class*=]はShopifyに除去されるためタグ付きで記述 *\/\ndiv[class*=\"__text_xrnftG\"]{font-size:2.55rem !important;line-height:1.15 !important;}\nrte-formatter[class*=\"__trust_ebay_cg\"]{font-size:.75rem !important;opacity:.65 !important;}\nrte-formatter[class*=\"__text_GYmbzh\"]{font-size:.78rem !important;opacity:.65 !important;}\n\u003c\/style\u003e\n\n\u003cp class=\"cg-lead\"\u003eIf Tsuru Bishio is what brought you here, this is the bottle that completes the picture.\u003c\/p\u003e\n\n\u003cp\u003eKiku Bishio is Yamaroku’s koikuchi soy sauce — and in a way, it is where Tsuru Bishio begins. The saishikomi double-brewing that defines Tsuru Bishio starts with a base of fully fermented soy sauce; Kiku Bishio is that foundation, crafted to stand beautifully on its own. Bright, clean, and carrying a gentle natural sweetness, it is the bottle you reach for every day.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMade with Tamba black soybeans and Sanuki no Yume wheat grown around Shodoshima — chosen for their natural sweetness and depth.\u003c\/li\u003e\n\u003cli\u003eBrewed in the same 150-year-old cedar kioke barrels as Tsuru Bishio, by the same fifth-generation brewmaster — the same living craft, in a lighter key.\u003c\/li\u003e\n\u003cli\u003eCrisp, clean umami with a quick finish — it lifts the ingredient rather than leading it, and keeps pale dishes exactly that.\u003c\/li\u003e\n\u003cli\u003eShipped directly from Yamaroku’s brewery on Shodoshima — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/soy-sauce-and-the-inland-sea\"\u003eSoy Sauce and the Inland Sea\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/shodoshima\"\u003eA Journey to Shodoshima\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eA note on shipping: bottles travel by weight, so a second bottle adds only about $6 to U.S. shipping (one bottle ~$44 · two ~$50).\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\n\u003csummary\u003eDetails, ingredients \u0026amp; allergens\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Koikuchi Soy Sauce（木桂仕込み野酔・菊酔） \u003ca href=\"\/blogs\/guides\/types-of-japanese-soy-sauce\"\u003eSee our guide to Japanese soy sauce types\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 500ml\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Tamba black soybeans, Sanuki no Yume wheat (Kagawa), salt — no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and wheat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before:\u003c\/strong\u003e Approx. 2 years from production date (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place. Refrigerate after opening. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Shodoshima Island, Kagawa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Yamaroku Shoyu Co., Ltd.（ヤマロク酔油株式会社, 5th generation）\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eProducer’s story\u003c\/summary\u003e\n\u003cp\u003eYamaroku Shoyu has brewed soy sauce in cedar kioke barrels on Shodoshima Island since the Meiji era — a craft now practiced by fewer than 1% of Japanese producers. Kiku Bishio is brewed in those same 150-year-old barrels, with the same patience, in a brighter key. The full story of the barrels and fifth-generation brewmaster Yasuo Yamamoto lives on the \u003ca href=\"\/products\/experience-umami-yamaroku-tsuru-bishio-rich-mellow-japanese-soy-sauce-500ml\"\u003eTsuru Bishio page\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eCooking ideas\u003c\/summary\u003e\n\u003cp\u003eSashimi is the clearest test: Kiku Bishio’s bright umami and clean finish let the fish come forward rather than sitting under the sauce. Cold tofu with a few drops and some scallion is a study in restraint. For tamago kake gohan — the raw egg on rice that has quietly become one of the most talked-about dishes in American food circles — Kiku Bishio is the choice: its sweetness and light color keep the bowl elegant rather than heavy. When simmering vegetables where color matters, a pale soy sauce makes the difference between vibrant and muddy.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eShipping from Japan\u003c\/summary\u003e\n\u003cp\u003eGlass bottles travel best together — add two or three to one box and the cost per bottle drops. Example U.S. shipping: 1 bottle ~$44 · 2 ~$50 · 3–5 ~$69. \u003cem\u003e(Rates vary slightly with the exchange rate.)\u003c\/em\u003e Shipped directly from Yamaroku’s brewery on Shodoshima.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eComplete the table\u003c\/h3\u003e\n\u003cp\u003eKiku Bishio is the soy at the center. A few simple things set the whole table around it:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/gokujo-kontobi-nori-maruyamas-signature-blue-green-blend-5-full-sheets-tsukiji\"\u003eGokujo Kontobi Nori\u003c\/a\u003e — Tsukiji’s prized blue-green nori, crisp for wrapping.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/tamaruya-wasabi-paste-from-shizuoka\"\u003eTamaruya Wasabi Paste\u003c\/a\u003e — real Shizuoka hon-wasabi for sashimi and hand-rolls.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/chidori-su-rice-vinegar-from-kyoto\"\u003eChidori-su Rice Vinegar\u003c\/a\u003e — Kyoto’s two-century rice vinegar, for the sushi rice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOr begin with all three of Yamaroku’s barrel-brewed sauces at once — the \u003ca href=\"\/products\/yamaroku-tasting-set\"\u003eYamaroku Tasting Set\u003c\/a\u003e brings Tsuru, Kiku, and their sudachi-yuzu ponzu together in one box.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Yamaroku Shoyu Co., Ltd. (ヤマロク醤油有限会社)","offers":[{"title":"Default Title","offer_id":47170704933099,"sku":null,"price":3750.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/experience-umami-yamarok_2e92cdf2-b29a-4f29-9bff-012db2722ee1.png?v=1782468904"},{"product_id":"organic-shizuoka-deep-steamed-green-tea-individual-pack-1g-x-20p","title":"Organic Fukamushi Green Tea from Hamamatsu","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eMost green tea is steamed for thirty seconds. The Tarui family in Hamamatsu has been steaming theirs for three minutes — and doing it without pesticides since 1970.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eFukamushi deep-steamed green tea from a family farm that has been certified organic for over fifty years, grown and processed entirely on their own land in Hamamatsu. The goats handle the weeding.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Nihon Nousan, Tarui Farm, in Hamamatsu.\u003c\/li\u003e\n\u003cli\u003eFukamushi deep-steaming at three times the standard duration — the extended steam breaks down the leaf for a richer, sweeter cup with the characteristic jade turbidity and thick mouthfeel that distinguishes Hamamatsu-style tea from ordinary sencha.\u003c\/li\u003e\n\u003cli\u003eOrganic JAS certified since 1970, self-contained from seed to stick: grown and processed entirely on the Tarui family's farm using organic fertilizers, no pesticides, and goats for natural weeding.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 1g × 20 sticks (20g total)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct Type:\u003c\/strong\u003e Organic powdered fukamushi green tea（有機深蒸し煎茶）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic green tea (Shizuoka, Japan)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e Organic JAS (farm and processing factory both certified)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaffeine:\u003c\/strong\u003e Contains caffeine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark, dry place. Use promptly once opened.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Hamamatsu, Shizuoka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eThe Tarui family began farming organic tea in Hamamatsu in 1970 — before organic certification existed as a formal system in Japan, before it was a selling point, and at a time when working without agricultural chemicals was an economic risk that most of their neighbors were not willing to take. More than fifty years later, their farm remains entirely self-contained. The family grows the tea, processes it in their own factory, and manages the full cycle from the first spring flush through the autumn harvest without leaving the property.\u003c\/p\u003e\n\u003cp\u003eThe soil is maintained with organic fertilizers — crab shell, fish meal, rapeseed meal — applied without any synthetic inputs. The weeding is handled partly by goats, which graze between the rows and clear the ground naturally, without herbicides. Fukamushi deep-steaming — the method that made Hamamatsu famous among tea people — extends the standard steaming time two to three times over, which softens the leaf structure so thoroughly that fine particles remain suspended in the brewed cup. The result is a tea that is noticeably thicker, sweeter, and less bitter than standard sencha, and that carries the full character of a leaf grown carefully for more than half a century. The individual stick format is a practical extension of that care: each gram sealed separately at production, so the first stick opens as fresh as the last.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eDissolve one stick in hot water and drink without a strainer — the fine particles are part of the cup, suspended in the liquid, and drinking them is part of what fukamushi offers that ordinary tea cannot. For cold brew: stir a stick into cold water, rest for thirty minutes, and serve over ice; the result is softer, more naturally sweet, and without a trace of bitterness — a version that converts people who think they do not like green tea. Stir into overnight oats or plain yogurt the evening before for a morning that carries the nutrients of the leaf into the first meal of the day, which fits the way Americans interested in longevity and natural health are beginning to think about what they eat before anything else. For those navigating the space between full caffeine and none, a half stick in warm water is a middle ground that tastes like something worth drinking rather than a compromise.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/from-mountain-mist-to-the-tea-bowl\"\u003eFrom Mountain Mist to the Tea Bowl\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/shizuoka\"\u003eA Journey to Shizuoka\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NIHON NOUSAN CO., LTD. (日本農産株式会社)","offers":[{"title":"Default Title","offer_id":48224523583723,"sku":null,"price":1900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/organic-shizuoka-deep-st.png?v=1782472480"},{"product_id":"organic-matsuzaki-mulberry-leaf-powder-60-pack-blood-sugar-management","title":"Organic Mulberry Leaf Powder from Matsuzaki, Izu","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eIt looks like matcha. It turns your drink the same deep, earthy green. The difference is what happens when you drink it at ten o'clock at night.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eMulberry leaf powder from the Izu Peninsula — the same vivid green as matcha, the same fine-milled texture, with none of the caffeine. Grown without pesticides in Matsuzaki, where the silk-era mulberry tradition has been quietly revived by a community of local farmers.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eShipped directly from Matsuzaki Mulberry Farm in Matsuzaki, Izu — not from a US warehouse.\u003c\/li\u003e\n\u003cli\u003eThe color and texture of matcha, with none of the caffeine — naturally caffeine-free and naturally green, suited to any hour of the day, any day of the week, without compromise on sleep.\u003c\/li\u003e\n\u003cli\u003eSingle-ingredient organic mulberry leaf from Matsuzaki, Izu Peninsula — grown without pesticides by a community cooperative founded in 2014 to revive the region's centuries-old mulberry tradition.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 1g × 60 sticks (60g total)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mulberry leaf powder (Matsuzaki, Shizuoka) — single ingredient, no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaffeine:\u003c\/strong\u003e None (naturally caffeine-free)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCultivation:\u003c\/strong\u003e Grown without pesticides (無農薬栽培)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before:\u003c\/strong\u003e 730 days from production date\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark, dry place\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Matsuzaki, Shizuoka (Izu Peninsula)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e None known\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eMatsuzaki sits on the southwestern tip of the Izu Peninsula, where the coastline gives way to mountains and the pace of the town still carries traces of its silk-era past. Mulberry trees were cultivated here for centuries as silkworm feed — the leaf was essential to one of Japan's most important industries, and the trees became inseparable from the local landscape. When the silk trade faded, the mulberry fields remained, largely untended.\u003c\/p\u003e\n\u003cp\u003eIn 2014, a group of local farmers came together to form 松崎桑葉ファーム — Matsuzaki Mulberry Farm — a community cooperative with a clear intention: to cultivate those trees without pesticides and transform the leaf into something that reflected both the health value and the heritage of the place. The leaves are harvested at peak season, dried with care, and milled to a fine powder — one ingredient, nothing added, the full character of the leaf intact. The result is a powder that turns vivid green when mixed into liquid, carries a gentle earthy sweetness, and contains no caffeine whatsoever — qualities that make it a quiet alternative to matcha for the growing number of people who want the ritual and the color without what comes after.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eStir one stick into warm water and the cup turns the same jade green as matcha — which is part of what makes it such a natural fit for people who love the aesthetic and the ritual but want to skip the caffeine entirely; you can drink it before bed and feel nothing but the warmth. The flavor is earthier and slightly sweeter than matcha, without the bitterness, and it dissolves fully without a whisk. Mix into plain yogurt with a spoonful of honey for a morning bowl that fits the fermented-food and gut-health direction that continues to shape how food-conscious Americans eat breakfast; the green color alone tends to prompt questions. Blend into a smoothie with banana, oat milk, and a pinch of ginger for a drink that photographs like a wellness account and tastes better than most. For those drawn to the idea of functional foods as daily ritual — a stick stirred into water before a meal, at a desk, at any hour — it is a small habit borrowed from the Izu Peninsula that requires almost nothing and asks nothing of your sleep.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/shizuoka\"\u003eA Journey to Shizuoka\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Matsuzaki Souba Farm (企業組合松崎桑葉ファーム)","offers":[{"title":"Default Title","offer_id":48225240482027,"sku":null,"price":4500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/organic-matsuzaki-mulber.png?v=1782472515"},{"product_id":"yamaroku-tasting-set","title":"Yamaroku Soy Sauce Tasting Set from Shodoshima","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eOne island. Three expressions. The complete Yamaroku experience in a single box.\u003c\/p\u003e\n\u003cp\u003eFor five generations on Shodoshima, the Yamamoto family has brewed soy sauce in cedar kioke barrels — and this set brings together the three sauces that define what their brewery can do: Tsuru Bishio, Kiku Bishio, and their sudachi-yuzu ponzu.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAll three of Yamaroku's kioke-barrel sauces — Tsuru, Kiku, and their citrus ponzu — in one definitive set.\u003c\/li\u003e\n\u003cli\u003eBrewed by fifth-generation brewmaster Yasuo Yamamoto in barrels over 100 years old — fewer than 1% of Japanese soy sauce is still made this way.\u003c\/li\u003e\n\u003cli\u003eThe easiest introduction, upgrade, or gift for a serious Japanese kitchen.\u003c\/li\u003e\n\u003cli\u003eShipped directly from Yamaroku's brewery on Shodoshima — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/soy-sauce-and-the-inland-sea\"\u003eSoy Sauce and the Inland Sea\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eA note on shipping: three bottles travel together at the two-bottle rate — one box, about $50 to the U.S. In effect, the third bottle ships free.\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn the box:\u003c\/strong\u003e Tsuru Bishio 500ml · Kiku Bishio 500ml · Ponzu Shoyu 500ml (1,500ml total)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTsuru Bishio ingredients:\u003c\/strong\u003e Soybeans (domestic \"Enrei\"), Wheat (Hokkaido), Salt (Mexican sun-dried) — no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKiku Bishio ingredients:\u003c\/strong\u003e Soybeans (Tamba black soybeans), Wheat (Kagawa \"Sanuki no Yume 2009\"), Salt (Mexican sun-dried) — no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePonzu ingredients:\u003c\/strong\u003e Naturally-brewed kioke soy sauce (soybeans, wheat), Sudachi \u0026amp; Yuzu juice (12%), Sugar (Tanegashima), Bonito flakes, Hokkaido kombu — no artificial additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains wheat and soy (all three bottles)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before:\u003c\/strong\u003e Approx. 3 years from production (Tsuru \u0026amp; Kiku). Ponzu: please confirm with producer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Yamaroku Shoyu Co., Ltd.（ヤマロク醤油株式会社）— ponzu co-developed with Yamamo Takahashi Shoten, est. 1852\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Shodoshima Island, Kagawa\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's story\u003c\/summary\u003e\n\u003cp\u003eOn Shodoshima Island, fifth-generation brewmaster Yasuo Yamamoto tends cedar kioke barrels that have been fermenting soy sauce for over 100 years — at a time when 99% of Japanese soy sauce is made in stainless steel tanks. The full story of Yamamoto-san and his living barrels is on the \u003ca href=\"\/products\/experience-umami-yamaroku-tsuru-bishio-rich-mellow-japanese-soy-sauce-500ml\"\u003eTsuru Bishio page\u003c\/a\u003e, and the island itself on our \u003ca href=\"\/pages\/shodoshima\"\u003eShodoshima Journey\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open\u003e\u003csummary\u003eFlavor profile\u003c\/summary\u003e\n\u003cp\u003eThree entirely different expressions from the same island and the same family of barrels. Tsuru Bishio (鶴醤): dark, velvety, caramel-deep — the richest and most complex of the three. Kiku Bishio (菊醤): light-bodied, crisp, and elegantly bright — made from rare Tamba black soybeans. Ponzu (ぽん酢): the soy sauce foundation lifted by generous sudachi and yuzu citrus (12%), with dashi depth from real bonito flakes and Hokkaido kombu.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking ideas\u003c\/summary\u003e\n\u003cp\u003eStart with Tsuru Bishio on sashimi to understand its depth. Move to Kiku Bishio over silken tofu or steamed vegetables to see its elegance. Finish with the ponzu on shabu-shabu, grilled fish, or a bright green salad. For one memorable evening, try all three on buttered toast, side by side — and when summer corn arrives, fold Tsuru into our \u003ca href=\"\/blogs\/recipes\/tokyo-corn-rice\"\u003eTokyo Corn Rice\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eShipping from Japan\u003c\/summary\u003e\n\u003cp\u003ePacked, the set weighs about 2.8 kg and ships to the U.S. for roughly $50 — the same bracket as two single bottles. \u003cem\u003e(Rates vary slightly with the exchange rate.)\u003c\/em\u003e Shipped directly from Yamaroku's brewery on Shodoshima.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Yamaroku Shoyu Co., Ltd. (ヤマロク醤油有限会社)","offers":[{"title":"Default Title","offer_id":48492564021483,"sku":null,"price":9820.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/yamaroku-tasting-set_0e958812-7bc1-48fa-a3eb-f648d1aa44f2.png?v=1782514875"},{"product_id":"maruya-organic-hatcho-miso-300g","title":"Maruya Organic Hatcho Miso: 2-Year Stone-Weighted, Founded 1337 300g","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eThe world’s most ancient miso tradition — now certified organic.\u003c\/p\u003e\n\n\u003cp\u003eMaruya has been crafting Hatcho miso since 1337 — nearly 700 years of unbroken tradition. This is the organic expression of that craft: the same two-year, stone-weighted fermentation, made with certified organic Mikawa soybeans and salt alone.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCertified organic soybeans and salt only — no additives, no grain, no wheat: naturally gluten-free.\u003c\/li\u003e\n\u003cli\u003eStone-weighted in cedar barrels for two full years, through two summers and two winters — twice the depth of ordinary miso.\u003c\/li\u003e\n\u003cli\u003eFermented in Okazaki since 1337 by the same hand-stacked river-stone method, unchanged since the Edo period.\u003c\/li\u003e\n\u003cli\u003eOrganic Hatcho miso is rare outside Japan — shipped directly from the brewery, not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails, ingredients \u0026amp; allergens\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Organic Hatcho Miso（有機八丁味噌） \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 300g (10.6 oz) — approx. 20 cups of miso soup\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic soybeans (Mikawa, Aichi), salt — no additives, no pesticides or chemical fertilizers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy. Gluten-free. Non-GMO.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before:\u003c\/strong\u003e 18 months from production date (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Room temperature unopened; refrigerate after opening and consume promptly. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Maruya Hatcho Miso Co., Ltd.（株式会社まるや八丁味噌, est. 1337）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Okazaki City, Aichi Prefecture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eProducer’s story\u003c\/summary\u003e\n\u003cp\u003eFounded in 1337 in Hatcho-machi — exactly eight chō from Okazaki Castle — Maruya has carried the same craft forward for nearly seven centuries. This organic version is the pinnacle of that tradition: the same two-year stone-weighted fermentation, the same three-ton river-stone pyramids stacked by hand, but using certified organic soybeans grown without pesticides or chemical fertilizers. In a world of shortcuts, it is the deliberate opposite.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eFlavor profile\u003c\/summary\u003e\n\u003cp\u003eDeeper and more complex than standard Hatcho miso. The organic soybeans bring a cleaner, rounder sweetness to the fermentation, with less of the mineral sharpness of conventional varieties. Dark, dense, and intensely savory — closer to aged chocolate or fine balsamic than to anything you would call “soup paste” — and notably less salty, more concentrated in pure umami.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eCooking ideas\u003c\/summary\u003e\n\u003cp\u003eDissolve a small spoonful into hot dashi for an extraordinary miso soup — one 300g box makes around 20 cups. Use it as a marinade for beef, eggplant, or salmon, or stir a little into stews, gumbo, or ramen broth for hidden depth. Whisk with butter as a finishing sauce for grilled meats, or — for the adventurous — spread it thinly on dark bread with a sliver of aged cheese. A little goes a long way.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/mikawa\"\u003eA Journey to Mikawa\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Maruya Hatcho Miso Co., Ltd. (株式会社まるや八丁味噌)","offers":[{"title":"Default Title","offer_id":48517481201899,"sku":null,"price":2600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/maruya-organic-hatcho-mi.png?v=1782467379"},{"product_id":"uneno-kyoto-shiro-dashi-280ml","title":"Uneno Shiro Dashi from Kyoto","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eThe Soul of Kyoto's Finest Kitchens — 120 Years of Dashi Craft, Bottled.\u003c\/summary\u003e\n\u003ch4\u003eHighlights\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFounded in 1903, four generations of Kyoto craft — trusted by temples, shrines, and the city's finest ryōtei and kaiseki restaurant kitchens.\u003c\/li\u003e\n\u003cli\u003eUnfiltered maguro bonito and Rausu kombu dashi: richer umami, deeper color than filtered versions.\u003c\/li\u003e\n\u003cli\u003eAll-domestic Japanese ingredients — no chemical seasonings, no additives, no MSG.\u003c\/li\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Uneno's Kyoto workshop, established 1903.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kyoto Shiro Dashi — White Dashi Concentrate（京のしろだし） \u003ca href=\"\/blogs\/guides\/what-is-dashi\"\u003eSee our guide to dashi\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 280ml (9.5 fl oz) — 10x concentrate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Wheat-brewed seasoning (contains wheat), Dashi (maguro bonito flakes, aged maguro bonito, kombu, dried shiitake), Salt, Rice vinegar, Mirin — all domestic Japanese ingredients, no additives, no chemical seasonings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains wheat. Not gluten-free.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before Date:\u003c\/strong\u003e 8 months from production date (refrigerate after opening)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place. Refrigerate after opening and use promptly. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Uneno Co., Ltd.（うね乃株式会社, Est. 1903）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kyoto City, Kyoto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eProducer's Story\u003c\/h4\u003e\n\u003cp\u003eUneno was founded in 1903 in Shiga Prefecture as a rice and dry goods merchant. The second generation moved to Kyoto and devoted themselves to katsuobushi processing, earning the trust of the city's temples and shrines. The third generation pioneered dashi packs and concentrated liquid dashi. Today, the fourth generation continues that lineage — supplying Kyoto's finest ryōtei and kaiseki restaurants while bringing the same craft to home kitchens worldwide. Their philosophy: not simply preserving tradition, but understanding it deeply and reimagining it for a changing world — while never compromising on additive-free, all-domestic ingredients and traditional methods.\u003c\/p\u003e\n\u003ch4\u003eTasting Notes\u003c\/h4\u003e\n\u003cp\u003ePale gold with warm amber undertones — noticeably deeper in color than filtered shiro dashi, because Uneno deliberately skips filtration to preserve every last molecule of umami. The maguro bonito delivers a round, mellow umami base; Rausu kombu adds sweetness and body; dried shiitake contributes an earthy depth that lingers. Restrained and elegant in the Kyoto tradition — nothing sharp, nothing heavy.\u003c\/p\u003e\n\u003ch4\u003eCooking Ideas\u003c\/h4\u003e\n\u003cp\u003eDilute 1:10 with water for chawanmushi, clear soups, and ochazuke. Use at 1:7 for udon, soba, and nabe hot pot. Use at 1:5 for takikomi gohan and braised vegetables. Use undiluted as a finishing seasoning for tamagoyaki or as a dressing base. One bottle, endless applications. Beyond Japanese cooking: stir a tablespoon into risotto in place of salt for a subtle umami base that Italian food lovers immediately recognize as something different. Use undiluted as a glaze for roasted root vegetables, or whisk into butter for a finishing sauce that needs no explanation.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/kyoto-the-quiet-capital-of-flavor\"\u003eKyoto: The Quiet Capital of Flavor\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/the-kombu-route\"\u003eThe Kombu Road\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eCook it in our \u003ca href=\"\/blogs\/recipes\/yakibitashi-summer-vegetables-in-a-dashi-bath\"\u003eYakibitashi — Summer Vegetables in a Dashi Bath\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Uneno Co., Ltd. (うね乃株式会社)","offers":[{"title":"Default Title","offer_id":48519058522347,"sku":null,"price":2805.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/uneno-kyoto-shiro-dashi.png?v=1782515155"},{"product_id":"uneno-katsuobushi-dashi-powder-40g","title":"Uneno Katsuobushi Dashi Powder from Kyoto","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eSatsuma Bonito, Ground by Hand in Kyoto — The Easiest Umami Upgrade You'll Ever Make.\u003c\/summary\u003e\n\u003ch4\u003eHighlights\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSingle ingredient: 100% Satsuma katsuobushi (bonito) — no additives, no salt, no MSG.\u003c\/li\u003e\n\u003cli\u003eSprinkle directly onto any dish — no brewing, no straining, no equipment needed.\u003c\/li\u003e\n\u003cli\u003eMade by Uneno, a fourth-generation Kyoto dashi specialist founded in 1903 — the house dashi of the city's kaiseki restaurants and Buddhist temple kitchens for over a century.\u003c\/li\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Uneno's Kyoto workshop, established 1903.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Katsuobushi Dashi Powder（粉だし・かつお） \u003ca href=\"\/blogs\/guides\/what-is-dashi\"\u003eSee our guide to dashi\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 40g (1.4 oz) — includes small measuring spoon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Katsuobushi \/ Bonito flakes (Satsuma, Kagoshima Prefecture, Japan) — single ingredient, no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (bonito). Gluten-free. No wheat, no soy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before Date:\u003c\/strong\u003e 6 months from production date (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Avoid direct sunlight, store at room temperature unopened. Refrigerate after opening. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Uneno Co., Ltd.（うね乃株式会社, Est. 1903）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kyoto City, Kyoto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eProducer's Story\u003c\/h4\u003e\n\u003cp\u003eFounded in 1903 in Shiga Prefecture as a rice and dry goods merchant, Uneno's second generation moved to Kyoto and devoted themselves to katsuobushi processing, earning the trust of the city's temples, shrines, and kaiseki restaurants. Today the fourth generation continues that legacy — not simply preserving tradition, but understanding it deeply and reimagining it for a changing world, while never compromising on additive-free, all-domestic ingredients. This powder is the distillation of 120 years of dashi expertise into its simplest, most accessible form.\u003c\/p\u003e\n\u003ch4\u003eTasting Notes\u003c\/h4\u003e\n\u003cp\u003ePure, clean, and intensely aromatic. The Satsuma bonito is ground slowly and patiently to preserve the full fragrance of the dashi. The result is a warm, smoky umami that deepens whatever it touches — without salt, without additives, without anything that shouldn't be there.\u003c\/p\u003e\n\u003ch4\u003eCooking Ideas\u003c\/h4\u003e\n\u003cp\u003eSprinkle over tamagoyaki (Japanese rolled omelette) or TKG (tamago kake gohan — raw egg on rice) for an instant Kyoto breakfast. Dust over miso soup just before serving. Add to pasta, risotto, or scrambled eggs for quiet depth. Use as a dry rub on salmon or chicken before grilling. Mix into butter for a umami finishing spread. One small spoon transforms the ordinary into something considered.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Uneno Co., Ltd. (うね乃株式会社)","offers":[{"title":"Default Title","offer_id":48519435944171,"sku":null,"price":1907.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/uneno-katsuobushi-dashi.png?v=1782515166"},{"product_id":"uneno-maguro-dashi-powder-40g","title":"Uneno Maguro Dashi Powder from Kyoto","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eTuna Bonito, Trimmed of Bitterness — The Most Elegant Dashi Powder You'll Ever Sprinkle.\u003c\/summary\u003e\n\u003ch4\u003eHighlights\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMade from maguro (tuna) bonito with blood removed — mellow, refined, and aristocratically smooth. The finish prized by Kyoto's kaiseki chefs when a dish calls for subtlety over strength.\u003c\/li\u003e\n\u003cli\u003eComes with a small measuring spoon — precision umami, straight from the jar to your dish.\u003c\/li\u003e\n\u003cli\u003eSingle ingredient, no additives — the purest expression of tuna's natural depth.\u003c\/li\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Uneno's Kyoto workshop, established 1903.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Maguro Dashi Powder（粉だし・まぐろ） \u003ca href=\"\/blogs\/guides\/what-is-dashi\"\u003eSee our guide to dashi\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 40g (1.4 oz) — includes small measuring spoon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Maguro katsuobushi \/ Tuna bonito flakes (domestic Japan) — single ingredient, no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Fish (tuna). Gluten-free. No wheat, no soy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before Date:\u003c\/strong\u003e 6 months from production date (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Avoid direct sunlight, store at room temperature unopened. Refrigerate after opening. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Uneno Co., Ltd.（うね乃株式会社, Est. 1903）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kyoto City, Kyoto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eProducer's Story\u003c\/h4\u003e\n\u003cp\u003eFounded in 1903 in Shiga Prefecture as a rice and dry goods merchant, Uneno's second generation moved to Kyoto and devoted themselves to katsuobushi processing, earning the trust of the city's temples and shrines. The maguro powder represents a particular refinement: tuna bonito processed to remove the blood line (chi-ai), eliminating any bitterness and leaving only the clean, mellow umami that Kyoto's temple kitchens and kaiseki chefs prize above all else. A product almost unknown outside Japan — until now.\u003c\/p\u003e\n\u003ch4\u003eTasting Notes\u003c\/h4\u003e\n\u003cp\u003eMellow and light with an aristocratic softness — less assertive than katsuobushi, with a clean finish that dissipates gently. Where katsuobushi announces itself boldly, maguro whispers. Ideal for dishes where subtlety matters more than intensity.\u003c\/p\u003e\n\u003ch4\u003eCooking Ideas\u003c\/h4\u003e\n\u003cp\u003eThe ideal finishing powder for chawanmushi (steamed egg custard) and clear soups. Sprinkle over carpaccio or crudo for a Japanese-inflected finish. Stir into light vinaigrettes or yogurt-based dressings. Dust over steamed vegetables or cold tofu. Mix into cream sauces for quiet depth.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Uneno Co., Ltd. (うね乃株式会社)","offers":[{"title":"Default Title","offer_id":48519436665067,"sku":null,"price":1907.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/uneno-maguro-dashi-powde.png?v=1782515178"},{"product_id":"uneno-rishiri-kombu-dashi-powder-50g","title":"Uneno Rishiri Kombu Dashi Powder from Kyoto","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eWild Kombu from Rishiri Island — The Purest Plant-Based Umami on Earth, Powdered.\u003c\/summary\u003e\n\u003ch4\u003eHighlights\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e100% wild Rishiri Island kombu — single ingredient, no additives, naturally vegan and gluten-free.\u003c\/li\u003e\n\u003cli\u003eRishiri kombu: Japan's most prized variety, known for a clear, delicate, mineral-rich broth.\u003c\/li\u003e\n\u003cli\u003eThe preferred kombu of Kyoto's kaiseki kitchens for over a century — chosen for its clear, refined broth that lets every other ingredient speak.\u003c\/li\u003e\n\u003cli\u003eNot available through major retailers — sourced directly from Uneno's Kyoto workshop, established 1903.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kombu Dashi Powder（粉だし・昆布） \u003ca href=\"\/blogs\/guides\/what-is-dashi\"\u003eSee our guide to dashi\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 50g (1.8 oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Rishiri kombu \/ Rishiri Island kelp (Hokkaido, Japan) — single ingredient, no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e None. Naturally vegan. Gluten-free. Fish-free.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before Date:\u003c\/strong\u003e 12 months from production date (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Avoid direct sunlight, store at room temperature unopened. Refrigerate after opening. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Uneno Co., Ltd.（うね乃株式会社, Est. 1903）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kyoto City, Kyoto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eProducer's Story\u003c\/h4\u003e\n\u003cp\u003eWhen Uneno's second generation moved to Kyoto and devoted themselves to dashi, they understood that kombu was the foundation of everything. Their philosophy has always been to use only carefully selected, natural domestic ingredients. Rishiri kombu, grown in the cold, mineral-rich waters off Hokkaido's northernmost island, is the finest variety available — the choice of Kyoto's most demanding temple and kaiseki kitchens for centuries.\u003c\/p\u003e\n\u003ch4\u003eTasting Notes\u003c\/h4\u003e\n\u003cp\u003eGentle, mineral, and clean — with a natural sweetness and body that katsuobushi-based powders cannot replicate. The glutamate in kombu delivers a round, sustained umami that supports other flavors without competing with them. Notably delicate and transparent in flavor.\u003c\/p\u003e\n\u003ch4\u003eCooking Ideas\u003c\/h4\u003e\n\u003cp\u003eThe essential powder for plant-based and vegan cooking — stir into vegetable soups, grain dishes, or legume stews for instant depth. Sprinkle over steamed vegetables, avocado toast, or hummus. Mix into salad dressings or grain bowls. Add to pasta water for a subtle mineral backbone. Pairs beautifully with the katsuobushi powder for an at-home awase dashi — combine the two for a complete Japanese soup stock.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/kyoto-the-quiet-capital-of-flavor\"\u003eKyoto: The Quiet Capital of Flavor\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/the-kombu-route\"\u003eThe Kombu Road\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eCook it in our \u003ca href=\"\/blogs\/recipes\/ochazuke-a-bowl-for-the-end-of-the-day\"\u003eOchazuke — A Bowl for the End of the Day\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Uneno Co., Ltd. (うね乃株式会社)","offers":[{"title":"Default Title","offer_id":48519439876331,"sku":null,"price":1895.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/uneno-rishiri-kombu-dash.png?v=1782515190"},{"product_id":"hanayama-oni-himokawa-udon-200g","title":"Oni Himokawa Udon from Kiryu, Gunma","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eNoodle only — no sauce included. This version is for those who want to explore their own pairings. New to Oni Himokawa? Try our \u003ca href=\"\/products\/oniudon\"\u003eSet version\u003c\/a\u003e which includes Hanayama's traditional dipping sauce.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCooked width 5cm — the widest udon in Japan, awarded #1 three consecutive years. Noodle only — no sauce included.\u003c\/li\u003e\n\u003cli\u003eDomestic Gunma wheat and salt only: completely additive-free, for those who want to choose their own pairing.\u003c\/li\u003e\n\u003cli\u003eTry it with Yamaroku Tsuru Bishio soy sauce in warm dashi — or toss with brown butter and parmesan for a Japanese-Italian twist.\u003c\/li\u003e\n\u003cli\u003eShipped directly from the producer in Kiryu — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eThe Noodle, Nothing Else — Pair It Your Way with Your Favourite Japanese Sauce.\u003c\/summary\u003e\n\n\u003c\/details\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Oni Himokawa Udon（鬼ひも川うどん）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 200g (7.1 oz) — approximately 2 servings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooked width:\u003c\/strong\u003e Approximately 5cm (2 inches)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking time:\u003c\/strong\u003e 10–11 minutes boiling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Wheat flour (domestic Japanese wheat, Gunma Prefecture), Salt — no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains wheat. ⚠️ Manufactured on the same production line as soba (buckwheat) — not suitable for those with severe buckwheat allergy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before Date:\u003c\/strong\u003e 6 months or more remaining at time of shipment (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep away from direct sunlight and humidity. Store at room temperature.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Hanayama Udon Co., Ltd.（株式会社花山うどん, 5th generation）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Tatebayashi City, Gunma Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eInformation\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer's Story:\u003c\/strong\u003e In Tatebayashi City, Gunma Prefecture, Hanayama Udon has been making noodles the same way since its founding, now in its fifth generation. The rule passed down from the very first generation is simple and absolute: “Never mass-produce. The moment the noodle leaves the master’s hands, it is no longer Hanayama udon.” Oni Himokawa — the “demon flat noodle” — was a regional specialty that had disappeared for 50 years before Hanayama revived it. In 2015, it won Japan’s Udon Championship three consecutive years. Evaluation #1. Sales #1.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting Profile:\u003c\/strong\u003e Silky is the word every person reaches for after their first bite. The surface is smooth and almost glossy; the texture is soft but with a gentle spring that resists and then yields. Wider than your spoon. The wheat flavour is clean and present — this is a noodle that doesn’t hide behind its sauce, it partners with it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePairing Suggestions:\u003c\/strong\u003e Boil 10–11 minutes, serve cold with a dipping sauce for the classic preparation. For a Japanese approach, try a drop of Yamaroku Tsuru Bishio soy sauce in warm dashi. For Western cooks: toss with brown butter and parmesan, or use as the base of a miso carbonara. For a simple weeknight meal: boil, drain, and finish with Uneno Shiro Dashi and a soft-cooked egg.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hanayama Udon inc. (株式会社花山うどん)","offers":[{"title":"Default Title","offer_id":48522053320939,"sku":null,"price":1300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/hanayama-oni-himokawa-ud.png?v=1782515020"},{"product_id":"kuki-yamashichi-pure-sesame-oil-340g-traditional-japanese-cold-press-since-1886","title":"Kuki Yamashichi Pure Sesame Oil from Mie","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eExperience the authentic taste of Japan — crafted since 1886.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKuki Yamashichi Pure Sesame Oil is the flagship product of Kuki Sangyo, a legendary sesame oil maker founded in Yokkaichi, Mie Prefecture in 1886. 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(九鬼産業)","offers":[{"title":"Default Title","offer_id":48550501417195,"sku":"KUKI-YAMASHICHI-340g","price":1929.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kuki-yamashichi-pure-ses.png?v=1782469944"},{"product_id":"kuki-black-sesame-latte-powder-unsweetened-100g-no-sugar-no-caffeine-made-in-japan","title":"Kuki Black Sesame Latte Powder Unsweetened from Mie","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eRich black sesame taste — no sugar, no caffeine, endlessly versatile.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKuki's Unsweetened Black Sesame Latte Powder is made from carefully selected Japanese black sesame seeds and domestic black soybean powder (kinako), with just a touch of salt. 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Made exclusively from white sesame seeds sourced from the \u003cstrong\u003eDel Campo Agricultural Cooperative in Nicaragua\u003c\/strong\u003e, each bottle supports farmers' livelihoods, safer working conditions, and environmental sustainability.\u003c\/p\u003e\n\u003ch3\u003eHighlights: What Makes This Oil Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFair Trade Certified:\u003c\/strong\u003e Meets international Fair Trade standards — your purchase directly supports sesame farmers in Nicaragua\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst Press Only:\u003c\/strong\u003e Only the most prized first-pressed oil is used, delivering the richest aroma and deepest flavor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Cold-Press Method:\u003c\/strong\u003e No chemical extraction — pure mechanical pressing preserves natural sesame essence\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJapan's #1 Sesame Brand:\u003c\/strong\u003e 130+ years of sesame expertise from Mie Prefecture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich Aroma Profile:\u003c\/strong\u003e Level 3\/5 — bold, aromatic, deeply satisfying\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCooking Idea: \u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eSeared tuna rice bowls and sashimi dishes\u003c\/li\u003e\n\u003cli\u003eJapanese-style egg over rice (Tamago Kake Gohan)\u003c\/li\u003e\n\u003cli\u003eFinishing drizzle over tofu, salads, and cold noodles\u003c\/li\u003e\n\u003cli\u003ePremium gift for Japanese food lovers and ethical consumers\u003c\/li\u003e\n\u003cli\u003eShipped directly from the producer in Mie — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 95g (3.35 oz) glass bottle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sesame oil (domestically manufactured in Japan)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains Sesame\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 2 years (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place away from direct sunlight\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Kuki Sangyo, founded 1886. (Packaging is in Japanese.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Kyoto City, Mie Prefecture, Japan\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/summary\u003e\n\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"KUKI SANGYO CO., LTD. (九鬼産業)","offers":[{"title":"Default Title","offer_id":48558705770731,"sku":"KUKI-FAIRTRADE-OIL-95G","price":2540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kuki-fair-trade-pure-ses.png?v=1782470044"},{"product_id":"kuki-pure-white-sesame-paste-120g-japanese-nerigoma-richer-than-tahini-since-1886","title":"Kuki Pure White Sesame Paste from Mie","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eSilky-smooth Japanese sesame paste — creamier, nuttier, and more aromatic than tahini.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKuki's Pure White Sesame Paste (Nerigoma) is made from 100% carefully selected hulled sesame seeds, slow-ground using a proprietary technique into an ultra-smooth, rich paste. No additives, no preservatives — just pure sesame in every spoonful.\u003c\/p\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 120g (4.23 oz) stand pouch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Hulled roasted sesame (domestically manufactured in Japan)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains Sesame\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 2 years (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e Japan\u003c\/li\u003e\n\u003cli\u003eShipped directly from the producer in Mie — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow It Differs from Tahini\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeeper Roast:\u003c\/strong\u003e Japanese nerigoma uses roasted sesame — nuttier and more aromatic than raw-seed tahini\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUltra-Fine Texture:\u003c\/strong\u003e Special grinding process creates a silkier, creamier consistency\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% Pure:\u003c\/strong\u003e No added oil, salt, or stabilizers — just sesame\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResealable Stand Pouch:\u003c\/strong\u003e Knead before use to remix oil and paste; easy to use to the last drop\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eWhite vs. Black\u003c\/summary\u003e\n\u003cp\u003e\u003cstrong\u003eWhite:\u003c\/strong\u003e Nutty, mellow sweetness with a creamy, mild finish — the all-purpose variety that pairs with anything.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to Use\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e🍲 Shabu-shabu dipping sauce and cold noodle dressings\u003c\/li\u003e\n\u003cli\u003e🐔 Sesame chicken (Bang Bang sauce) and mapo tofu\u003c\/li\u003e\n\u003cli\u003e🍞 Spread directly on toast or drizzle over vanilla ice cream\u003c\/li\u003e\n\u003cli\u003e🥗 Salad dressings, hummus-style dips, smoothies\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProduct\u003c\/summary\u003e\n\u003cp\u003e\u003cem\u003e✓ Authentic Japanese product by Kuki Sangyo, founded 1886. Packaging is in Japanese.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"KUKI SANGYO CO., LTD. (九鬼産業)","offers":[{"title":"Default Title","offer_id":48558709506283,"sku":"KUKI-NERIGOMA-WHITE-120G","price":1600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kuki-pure-white-sesame-p.png?v=1782470181"},{"product_id":"kuki-pure-black-sesame-paste-120g-japanese-nerigoma-bold-nutty-since-1886","title":"Kuki Pure Black Sesame Paste from Mie","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eBold, deep, and intensely aromatic — pure Japanese black sesame paste.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKuki's Pure Black Sesame Paste (Nerigoma) is made from 100% carefully selected black sesame seeds, slow-ground using a proprietary technique into an ultra-smooth, rich paste. No additives, no preservatives — just pure black sesame intensity in every spoonful.\u003c\/p\u003e\n\u003ch3\u003eHighlights: How It Differs from Tahini\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeeper Roast:\u003c\/strong\u003e Japanese nerigoma uses roasted sesame — nuttier and more aromatic than raw-seed tahini\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUltra-Fine Texture:\u003c\/strong\u003e Special grinding creates a silkier, creamier consistency\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e100% Pure:\u003c\/strong\u003e No added oil, salt, or stabilizers — just black sesame\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResealable Stand Pouch:\u003c\/strong\u003e Knead before use; easy to use to the last drop\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Idea:\u003c\/strong\u003e \u003cbr\u003eBlack sesame ramen and dan dan noodles, \u003cbr\u003eBlack sesame pudding, ice cream, and mochi,\u003cbr\u003eJapanese sweets (ohagi, daifuku fillings), \u003cbr\u003eBold salad dressings and sesame dipping sauces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003eShipped directly from the producer in Mie — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 120g (4.23 oz) stand pouch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Black roasted sesame (domestically manufactured in Japan)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains Sesame\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 2 years (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Kuki Sangyo, founded 1886. (Packaging is in Japanese.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Kyoto City, Mie Prefecture, Japan\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eWhite vs. Black\u003c\/summary\u003e\n\u003cp\u003e\u003cstrong\u003eBlack:\u003c\/strong\u003e Bold, slightly bitter, intensely nutty — a sophisticated, adult flavor that makes desserts and savory dishes deeply complex.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/summary\u003e\n\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"KUKI SANGYO CO., LTD. (九鬼産業)","offers":[{"title":"Default Title","offer_id":48558712783083,"sku":"KUKI-NERIGOMA-BLACK-120G","price":1600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kuki-pure-black-sesame-p.png?v=1782470225"},{"product_id":"sukyu-yamabuki-koji-shinshu-miso-from-nagano","title":"Sukyu Yamabuki Koji Shinshu Miso from Nagano","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eExceptional 15-koji ratio — more rice koji than most Shinshu miso, creating natural sweetness that rounds and balances the salt\u003c\/li\u003e\n  \u003cli\u003eFrom a 350-year-old miso house in the mountains of Nagano — winner of the Japan Food Selection 2026 Gold Award\u003c\/li\u003e\n  \u003cli\u003eEndlessly versatile: equally at home in morning miso soup, glazes, dressings, and marinades\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Yamabuki Koji Miso (山吹こうじ味噌) \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 500g (17.6 oz) — approx. 50 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans, Rice, Salt, Alcohol (trace amounts, used as a natural preservative)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy. Contains trace alcohol (natural preservative; not a flavor ingredient). Suitable for cooking; alcohol evaporates with heat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 6 months from production date\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep away from heat and direct sunlight; refrigeration recommended after opening \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Sukyu Shoten Co., Ltd., founded c. 1676. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Komoro City, Nagano Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eSukyu Shoten has been fermenting miso in the mountain city of Komoro, Nagano, for approximately 350 years — making it one of the oldest continuously operating miso houses in Japan. Their flagship brand, Yamabuki, draws its name from the golden mountain rose that blooms each spring along Nagano's rivers. In 2026, their miso tasting set earned a Gold Award at the Japan Food Selection, affirming what generations of Japanese families have long known.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eYamabuki Koji Miso opens with a gentle, rice-forward sweetness — the unmistakable character of a high-koji Shinshu miso. The salt is present but soft, drawn back by the natural sugars of the rice fermentation. Underneath, a clean soybean umami lingers, making each spoonful feel satisfying without being heavy. It is the kind of miso you reach for every day.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eClassic miso soup with silken tofu and wakame; a miso-butter sauce stirred into pasta or spread over grilled corn; a quick miso glaze brushed onto salmon before broiling; whisked with rice vinegar and sesame oil into a dressing for grain bowls or roasted vegetables.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Sukyu Shoten Co., Ltd. (酢久商店株式会社)","offers":[{"title":"Default Title","offer_id":48580140269803,"sku":"SUKYU-YAMABUKI-KOJI-500G","price":2220.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/sukyu-yamabuki-koji-shin.png?v=1782467417"},{"product_id":"sukyu-kuzaemon-shinshu-miso-from-nagano-333rd-anniversary-blend","title":"Sukyu Kuzaemon Shinshu Miso from Nagano — 333rd Anniversary Blend","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eNamed for Kuzaemon, the founding patriarch — a commemorative blend created to mark 333 years of unbroken brewing tradition\u003c\/li\u003e\n  \u003cli\u003eSweet-style Shinshu miso with a 13-koji ratio: gentle rice sweetness balanced by pronounced soybean depth\u003c\/li\u003e\n  \u003cli\u003eFrom the same Gold Award-winning house as Yamabuki, crafted for those who want something a little more special\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kuzaemon Special Blend Miso (久左衛門 酢久特別ブレンド) \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 500g (17.6 oz) — approx. 50 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans, Rice, Salt, Alcohol (trace amounts, used as a natural preservative)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy. Contains trace alcohol (natural preservative; not a flavor ingredient). Suitable for cooking; alcohol evaporates with heat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 6 months from production date\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep away from heat and direct sunlight; refrigeration recommended after opening \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Sukyu Shoten Co., Ltd., founded c. 1676. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Komoro City, Nagano Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eWhen Sukyu Shoten reached their 333rd anniversary, they set out to create a blend worthy of the occasion — one that would carry the name of Kuzaemon, the family patriarch who started it all. The result is a special-edition miso that has since become a permanent signature of the house, representing over three centuries of accumulated knowledge: knowing exactly how much rice, how much soybean, and how much time it takes to coax out something truly memorable.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eKuzaemon opens sweetly — the kind of gentle, natural sweetness that only comes from quality rice koji given enough time to develop. But it does not stop there. Behind the sweetness sits a distinct soybean character, richer and more substantial than you might expect from a sweet-style miso. The two are in quiet conversation, making this a miso that surprises first-time tasters and satisfies long-time enthusiasts alike.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eMiso soup with clams, sweet onions, or roasted pumpkin; a marinade for chicken thighs or pork tenderloin left overnight before grilling; stirred into warm dashi with butter and a soft-boiled egg for a comforting rice bowl topping; blended with cream cheese as a spread for crackers or fresh vegetables.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/miso-across-japan\"\u003eMiso Across Japan\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Sukyu Shoten Co., Ltd. (酢久商店株式会社)","offers":[{"title":"Default Title","offer_id":48580141514987,"sku":"SUKYU-KUZAEMON-500G","price":2560.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/sukyu-kuzaemon-shinshu-m.png?v=1782467396"},{"product_id":"nishikyo-sweet-white-miso-kyotanba-300g-kyoto-saikyo-style-23-koji-ratio-made-in-japan","title":"Nishikyo White Miso Kyotanba, Saikyo Style from Kyoto","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eExceptional 23-koji ratio — 23 parts rice koji per 10 parts soybeans — producing the natural sweetness that defines Kyoto-style white miso, with no added sugar\u003c\/li\u003e\n  \u003cli\u003eThe classic \"saikyo\" white miso of Kyoto: behind Japan's most iconic marinated dish, saikyo-zuke, and a centerpiece of New Year ozoni soup for generations\u003c\/li\u003e\n  \u003cli\u003eThree pure ingredients only: domestic Japanese rice, domestic soybeans, and Akō sea salt — nothing more\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Nishikyo Shiro Miso Kyotanba (西京白みそ 京丹波) \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 300g (10.6 oz) — approx. 30 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Rice (domestic Japan), soybeans (domestic Japan), salt (Akō)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy. No alcohol, no additives, no preservatives. Naturally sweet — no sugar added.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 3 months from production date (fresh white miso; check package for exact date)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate; best consumed promptly after opening. Keep away from heat and direct sunlight. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Nishikyo Miso Co., Ltd. (株式会社西京味噌), Kyoto. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Kyoto, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eNishikyo Miso has been crafting the sweet white miso of Kyoto for generations, upholding the saikyo tradition that once served the imperial court. Their Kyotanba line is made using rice from the Tanba highlands — a region prized for clean mountain water and cool air — and seasoned with Akō sea salt, one of Japan's most respected. The result is the pale, silky white miso that Kyoto cooks have relied on for everything from simple morning soup to formal kaiseki cuisine.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eKyotanba opens with a gentle, clean sweetness — the pure expression of high-ratio rice koji given time to develop. There is none of the sharpness or saltiness you might expect from other misos; instead, the flavor is round, soft, and almost milky, with a subtle depth from the soybeans working quietly underneath. It is delicate without being bland, and intensely aromatic when warmed in dashi broth.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eClassic ozoni (New Year's mochi soup) in the Kyoto style; the essential base for saikyo-zuke marinade — coat salmon or cod overnight before pan-frying for a caramelized, lightly sweet finish; whisked with dashi, mirin, and rice vinegar into a creamy dressing; used as a glaze brushed onto roasted root vegetables or grilled tofu in the final minutes of cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/kyoto-the-quiet-capital-of-flavor\"\u003eKyoto: The Quiet Capital of Flavor\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/miso-across-japan\"\u003eMiso Across Japan\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Saikyo Miso Co., Ltd. (株式会社西京味噌)","offers":[{"title":"Default Title","offer_id":48583468220651,"sku":"NISHIKYO-KYOTANBA-300G","price":1340.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/nishikyo-sweet-white-mis_bc61c78f-d6ea-4148-89ac-70053a793c04.png?v=1782467686"},{"product_id":"nishikyo-sweet-white-miso-takumi-375g-kyoto-artisan-grade-23-koji-sweetness-gift-ready-made-in-japan","title":"Nishikyo Takumi White Miso from Kyoto","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eThe premium \"Takumi\" (匠 — artisan) expression of Nishikyo's celebrated Kyoto white miso, in a more generous 375g portion ideal for regular cooking\u003c\/li\u003e\n  \u003cli\u003eSame exceptional 23-koji ratio that defines the saikyo tradition — extraordinarily sweet, pure, and refined, with no added sugar\u003c\/li\u003e\n  \u003cli\u003eElegant packaging popular as a Kyoto gift; made from domestic Japanese rice, soybeans, and Akō sea salt only\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Nishikyo Shiro Miso Takumi (西京白みそ 匠) \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 375g (13.2 oz) — approx. 37 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Rice (domestic Japan), soybeans (domestic Japan), salt (Akō)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy. No alcohol, no additives, no preservatives. Naturally sweet — no sugar added.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 3 months from production date (fresh white miso; check package for exact date)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate; best consumed promptly after opening. Keep away from heat and direct sunlight. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Nishikyo Miso Co., Ltd. (株式会社西京味噌), Kyoto. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Kyoto, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eThe Takumi (匠) label represents the artisan tier of Nishikyo Miso's lineup — the same recipe and pure ingredients as the Kyotanba, now presented with a refined package that has made it a favorite for Japanese gifting. Kyoto's saikyo white miso tradition traces back to the city's imperial era, when the sweetest and most refined miso was reserved for the court. Nishikyo carries that heritage into the present, making their white miso the standard by which all saikyo miso is measured.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eTakumi shares the same clean, silken sweetness as the Kyotanba — the unmistakable signature of a high-koji white miso from Kyoto. In the slightly larger size, you can use it generously: spread across fish before marinating, stirred into dressings in full tablespoon amounts, added to soup stock without reservation. The flavor is mild enough to enhance without dominating, yet complex enough that each dish clearly benefits.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eOvernight saikyo-zuke marinade for salmon, cod, or chicken — bake until caramelized and lightly charred at the edges; creamy white miso soup with silken tofu, clams, or seasonal vegetables; stirred into warm milk with a little butter for a comforting savory drink; blended with tahini and lemon juice into a rich, slightly sweet dip for vegetables.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Saikyo Miso Co., Ltd. (株式会社西京味噌)","offers":[{"title":"Default Title","offer_id":48583468318955,"sku":"NISHIKYO-TAKUMI-375G","price":1570.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/nishikyo-sweet-white-mis.png?v=1782467412"},{"product_id":"maruya-hatcho-miso-mikawa-soybeans-300g-gi-certified-2-year-stone-aged-okazaki-aichi-made-in-japan","title":"Maruya Hatcho Miso Mikawa from Aichi, GI-Certified","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eGI-protected (Geographic Indication) Hatcho Miso from Okazaki — made from Mikawa-grown soybeans and salt alone, aged over two summers and two winters under hand-stacked pyramid stone weights\u003c\/li\u003e\n  \u003cli\u003eSoybeans and salt only — no grain koji, no additives, no preservatives: the most ancient miso style in Japan, producing concentrated umami that no other fermented product quite matches\u003c\/li\u003e\n  \u003cli\u003eOne of just two producers globally permitted to use the protected \"Hatcho Miso\" GI designation — an unbroken tradition of over 400 years in Okazaki Castle town\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Hatcho Miso with Mikawa Soybeans (三河産大豆の八丁味噌) \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 300g (10.6 oz) — approx. 30 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans (Mikawa \/ Aichi Prefecture, Japan), salt\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy. No grain, no alcohol, no additives, no preservatives. Naturally gluten-free.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 18 months from production date\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place; refrigerate after opening \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Maruya Hatcho Miso Co., Ltd. (株式会社まるや八丁味噌), Okazaki, Aichi. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Okazaki City, Aichi Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eIn the castle town of Okazaki, Aichi Prefecture — birthplace of Tokugawa Ieyasu, the shogun who unified Japan — Maruya Hatcho Miso has been fermenting the same style of miso for over 400 years. The name \"Hatcho\" comes from the old Tokugawa road: the brewery sits exactly eight cho (roughly 870 meters) from Okazaki Castle. Maruya is one of just two producers legally permitted to use the GI-protected \"Hatcho Miso\" name under Japan's geographic indication system, meaning every batch must be made by hand in Okazaki using methods unchanged since the Edo period — soybeans pressed into large cedar barrels, weighted with hand-stacked river stones in a pyramid formation, then left to ferment naturally through two full cycles of summer heat and winter cold.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eHatcho miso is a different experience entirely from milder rice and barley misos. It opens with a bold, earthy intensity — a concentrated savory depth that lingers long on the palate — followed by a subtle bitterness and a faint acidity that signals years of natural fermentation at work. There is nothing sweet here: this is umami in its most elemental form, the kind of flavor that transforms a simple broth into something ancient and complex. A small amount goes a very long way.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eRich, darkly flavored Nagoya-style miso soup (tonjiru) with root vegetables and pork; miso katsu — the Nagoya classic of thick tonkatsu glazed with a deep hatcho miso sauce; blended as a bold ramen tare into chicken stock; added in small amounts to stews, braises, and dark sauces to build depth; mixed with sake and mirin into a miso dengaku glaze for grilled eggplant or firm tofu.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/miso-across-japan\"\u003eMiso Across Japan\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/mikawa\"\u003eA Journey to Mikawa\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Maruya Hatcho Miso Co., Ltd. (株式会社まるや八丁味噌)","offers":[{"title":"Default Title","offer_id":48583468450027,"sku":"MARUYA-HATCHO-MIKAWA-300G","price":2600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/maruya-hatcho-miso-mikaw.png?v=1782467425"},{"product_id":"choko-kyushu-barley-miso-mugi-500g-raw-unheated-double-barley-nagasaki-heritage-made-in-japan","title":"Choko Kyushu Barley Miso from Nagasaki","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eMade with twice the barley of soybeans using Kyushu-grown hulled barley (hadakamugi) — the traditional mugi miso style that defines home cooking across southern Japan\u003c\/li\u003e\n  \u003cli\u003eRaw and never heat-treated (生みそ): living enzymes and the full fresh aroma of barley koji are completely preserved\u003c\/li\u003e\n  \u003cli\u003eFrom Choko Shoyu, a heritage brewer in Nagasaki — anchoring Kyushu's centuries-old fermentation culture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kyushu Barley Miso (九州麦みそ) \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 500g (17.6 oz) — approx. 50 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Hulled barley (Kyushu, Japan), soybeans, salt, alcohol (trace, natural preservative)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy, Barley (contains gluten — avoid if sensitive to gluten or wheat). Trace alcohol (natural preservative; not a flavor ingredient; evaporates with heat). Raw miso — refrigerate promptly.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 6 months from production date (unopened)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate immediately upon receipt; this is a raw, unpasteurized living miso \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Choko Shoyu Co., Ltd. (チョーコー醤油株式会社), Nagasaki. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Nagasaki Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eChoko Shoyu has been fermenting soy sauce and miso in Nagasaki since the Meiji era, when Kyushu's port city was one of Japan's most internationally connected brewing regions. Their Kyushu Mugi Miso follows the regional tradition faithfully: barley — not rice — as the dominant koji grain, used in quantities more than double the weight of soybeans. This high barley ratio is the defining characteristic of Kyushu-style miso, and Choko's version adheres to the old method: no heat treatment after fermentation, so the fresh, slightly floral aroma of barley koji is captured whole in the finished product. The result is the everyday miso of Kyushu households — immediate, honest, and satisfying.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eKyushu Mugi Miso is lighter and more open than the deep, earthy rice misos of central Japan. It starts with a pleasant, almost grain-like sweetness — the forward freshness of barley koji at its most expressive — then settles into a mild, rounded soybean base that supports without overpowering. The saltiness is moderate, and the finish is clean, with a gentle warmth that invites another spoonful. This is the unpretentious, utterly satisfying miso of the Japanese south.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eClassic everyday miso soup with daikon, tofu, and green onion in the Kyushu style; a light, refreshing miso dressing for cucumber salad or cold soba with grated ginger; a simple marinade base for grilled chicken or pork, allowing the barley sweetness to caramelize over flame; stirred into dashi with clams or littleneck clams for a quick, deeply flavored broth.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/miso-across-japan\"\u003eMiso Across Japan\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eCook it in our \u003ca href=\"\/blogs\/recipes\/miso-soup-the-quiet-heart\"\u003eMiso Soup — The Quiet Heart of the Japanese Table\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CHOKO SHOYU CO., LTD. (チョーコー醤油株式会社)","offers":[{"title":"Default Title","offer_id":48583468548331,"sku":"CHOKO-KYUSHU-MUGI-500G","price":1900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/choko-kyushu-barley-miso.png?v=1782467437"},{"product_id":"marukawa-vivaldi-organic-sweet-rice-miso-600g-organic-jas-22-koji-ratio-wood-barrel-fukui-made-in-japan","title":"Marukawa Vivaldi Organic Miso from Fukui, Organic JAS","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eCertified Organic JAS — 100% domestic organic rice and soybeans, fermented with the brewery's own wild koji culture in traditional wood barrels with snowmelt spring water\u003c\/li\u003e\n  \u003cli\u003eExtraordinary 22-koji ratio: 22kg of rice koji per 10kg of soybeans — more than double the industry standard — creating an intensely sweet, mellow miso with no added sugar\u003c\/li\u003e\n  \u003cli\u003eRaw, unpasteurized, living miso: no heat treatment, no additives, naturally fermented for approximately 10 months — every enzyme and aroma fully preserved\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Organic Sweet Rice Miso Vivaldi (有機みそ ヴィバルディ) \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 600g (21.2 oz) — approx. 60 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic rice (domestic Japan), organic soybeans (domestic Japan), salt (sun-dried crystallized sea salt)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy. No additives, no preservatives, no alcohol. Raw miso — refrigerate promptly. Certified Organic JAS.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7 months from production date (refrigerate; raw living miso)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate immediately upon receipt. Keep sealed to preserve aroma. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Marukawa Miso Co., Ltd. (マルカワみそ株式会社), est. 1914. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eMarukawa Miso has been fermenting in the Echizen highlands of Fukui Prefecture since 1914, drawing on glacial snowmelt water that flows beneath the brewery and a wild koji culture that has colonized the wooden walls of the storehouse across more than a century of use. Their Vivaldi miso takes its name from the baroque composer — a nod to the brewery's unusual practice of playing classical music during fermentation, which the brewers believe encourages more even, harmonious koji activity. Whether or not Vivaldi appreciates the tribute, the result is a miso of exceptional character: beautifully sweet, round, and deeply fragrant, with nothing added and nothing taken away.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eVivaldi leads with a bright, almost floral sweetness — the dominant character of a very high koji ratio — layered over a soft, creamy soybean base that grounds and anchors the flavor. There is no sharpness to speak of; the salt merely enhances the natural sugars of the rice fermentation. The aroma is fresh and nutty, like warm toasted rice. It is the kind of miso you taste and immediately want to experience simply, in a clear bowl of dashi, so nothing distracts from the flavor itself.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eSimple miso soup with seasonal tofu, nameko mushrooms, or fresh wakame; a sweet miso glaze stirred with sake and mirin and brushed over grilled salmon or mochi; blended with softened butter and a little citrus zest into a compound butter for crusty bread; folded into cream cheese as a sophisticated dip for vegetables or crackers; used as the sweet-savory base of a dressing for roasted beets or fruit salads.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Marukawamiso Co., Ltd. (マルカワみそ株式会社)","offers":[{"title":"Default Title","offer_id":48583468646635,"sku":"MARUKAWA-VIVALDI-600G","price":3240.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/marukawa-vivaldi-organic.png?v=1782467476"},{"product_id":"marukawa-organic-awase-blended-miso-600g-rice-barley-organic-jas-natural-fermentation-fukui-made-in-japan","title":"Marukawa Organic Blended Miso from Fukui, Organic JAS","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eA brewmaster-crafted blend of Marukawa's organic rice miso and organic barley miso in the brewery's signature proportions — capturing the full breadth of Japanese miso character in one jar\u003c\/li\u003e\n  \u003cli\u003eCertified Organic JAS — both base misos made from 100% domestic organic ingredients, fermented with wild house koji in traditional wood barrels and snowmelt water\u003c\/li\u003e\n  \u003cli\u003eBalances the clean, savory depth of rice miso with the sweet, floral freshness of barley koji — the most versatile miso in the Marukawa range, and an ideal introduction to Japanese miso\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Organic Blended Awase Miso (有機みそ あわせみそ) \u003ca href=\"\/blogs\/guides\/white-miso-vs-red-miso\"\u003eSee our guide to miso styles\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 600g (21.2 oz) — approx. 60 servings\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic soybeans (domestic Japan), organic rice (domestic Japan), organic barley (domestic Japan), salt\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy, Barley (contains gluten — avoid if sensitive to gluten or wheat). No artificial additives, no alcohol, no preservatives. Raw miso — refrigerate promptly. Certified Organic JAS.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7 months from production date (refrigerate; raw living miso)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate immediately upon receipt. Keep sealed to preserve aroma. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Marukawa Miso Co., Ltd. (マルカワみそ株式会社), est. 1914. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eMarukawa Miso's Awase Blended Miso was developed to answer the question the brewery hears most often: \"Which of your misos should I start with?\" The answer turned out to be: both. The brewers take their robust rice miso — the bold, soybean-forward \"Nihon\" — and blend it with their sweet, aromatic barley miso in a carefully tuned proprietary ratio. The result captures the breadth of Japanese miso character in a single package: the savory depth of rice fermentation meeting the lighter, more fragrant quality of barley koji. As with every Marukawa product, it is raw, organic, and made without any additives.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eThe Awase Miso opens with a pleasant complexity that neither the rice nor barley miso delivers alone. The barley component contributes a gentle, grainy sweetness and a slightly floral top note; the rice miso grounds this with a deeper, more assertive soybean character that lingers on the finish. The balance is harmonious — versatile across a wide range of dishes without tilting too sweet or too savory. If you are new to Japanese miso and want to understand the full flavor tradition, this is the ideal starting point.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eEveryday miso soup with tofu, wakame, and whatever vegetables are in season; a well-rounded miso marinade for chicken thighs or pork ribs left overnight before roasting; stirred into hot broth with a soft-boiled egg and green onion for a quick noodle topping; blended with rice vinegar, sesame oil, and a little honey into a versatile dressing for salads or grain bowls; mixed with softened butter as a finishing sauce for grilled fish or roasted mushrooms.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/miso-across-japan\"\u003eMiso Across Japan\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Marukawamiso Co., Ltd. (マルカワみそ株式会社)","offers":[{"title":"Default Title","offer_id":48583469727979,"sku":"MARUKAWA-AWASE-600G","price":3010.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/marukawa-organic-awase-b.png?v=1782467458"},{"product_id":"umajimura-yuzu-ponzu-soy-sauce-from-kochi-award-winning-village-cooperative","title":"Umajimura Yuzu Ponzu Soy Sauce from Kochi, Award-Winning Village Cooperative","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eYuzu grown in Umajimura — a remote mountain village of fewer than 1,000 people in Kochi Prefecture whose entire economy is built around yuzu citrus, tended by cooperative members for generations\u003c\/li\u003e\n  \u003cli\u003eGrand Prize winner at Japan's 101 Villages Exhibition (1988) — the national recognition that put this village cooperative on Japan's food map and made this ponzu a household name across the country\u003c\/li\u003e\n  \u003cli\u003eA three-way balance of bright yuzu citrus, rich bonito-and-kombu dashi, and mild soy: Japan's most beloved everyday ponzu since its launch in 1986\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Ponzu Soy Sauce Yuzu no Sato (ぽん酢しょうゆ ゆずの村)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 500ml (16.9 fl oz)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soy sauce (domestic Japan), rice vinegar, yuzu juice, fructose-glucose syrup, flavor ingredients (bonito extract, kombu extract), hon mirin, seasoning (amino acids etc.), alcohol, sweetener (licorice root extract)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Soy, Wheat. Contains Rice (from rice vinegar; rice is not a US FDA major allergen, noted as a precaution). Contains trace alcohol (natural preservative).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 12 months (unopened)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place; refrigerate after opening\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Umajimura Agricultural Cooperative (馬路村農業協同組合). (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Umajimura Village, Aki District, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eUmajimura is one of the most remote villages in Japan — a mountain community deep in the forests of Kochi Prefecture, accessible by a single winding road, where the population has never much exceeded a thousand. What the village has always had is yuzu: trees that thrive in the cool, clean mountain air, tended by cooperative members whose families have farmed them for generations. In the 1980s, the cooperative transformed their yuzu harvest into a bottled ponzu sauce and entered it in Japan's 101 Villages Exhibition — a national program recognizing outstanding rural products — winning the Grand Prize in 1988. That recognition turned Umajimura's ponzu into a national icon, and the village into proof that a small rural community can build something the whole country wants.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eゆずの村 (\"Village of Yuzu\") opens with a bright, immediately recognizable citrus note — fresh yuzu without the bitterness that cheaper ponzus sometimes carry. The acidity is gentle and round, softened by the light dashi working underneath: bonito for depth, kombu for a clean umami finish. The soy brings just enough savory weight to make the ponzu feel complete rather than thin. The overall impression is balanced, clean, and versatile — a ponzu that enhances without overwhelming, and that works on almost anything you put it with.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eThe essential hot pot companion: pour generously over shabu-shabu, tofu nabe, or any Japanese-style hot pot at the table; drizzled cold over silken tofu with grated ginger and bonito flakes; a bright citrus dressing for green salads, steamed asparagus, or grilled vegetables; a dipping sauce for gyoza, tempura, or spring rolls; splashed over grilled salmon, yellowtail, or chicken in the final moments of cooking for a light citrus glaze.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Umaji Village Agricultural Cooperative (馬路村農業協同組合)","offers":[{"title":"Default Title","offer_id":48593472815339,"sku":"UMAJI-YUZU-PONZU-500ML","price":1550.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/umajimura-yuzu-ponzu-soy.png?v=1782515033"},{"product_id":"sakamoto-kurozu-black-rice-vinegar-from-kagoshima-gi-certified","title":"Sakamoto Kurozu Black Rice Vinegar from Kagoshima, GI-Certified","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eGI-certified (Geographic Indication) — one of Japan's protected regional foods, guaranteeing this kurozu is made only in Fukuyama-cho using the traditional outdoor tsubo (clay pot) fermentation method unchanged for over 200 years\u003c\/li\u003e\n  \u003cli\u003eAged at least one year outdoors in the famous \"tsubo-batake\" — a field of over 52,000 hand-thrown ceramic pots arranged in rows under the open Kagoshima sky, ripening through summer heat and winter cold\u003c\/li\u003e\n  \u003cli\u003ePure ingredients only: Kagoshima-grown rice, rice koji, and water — nothing added, no shortcuts, just time and the natural elements\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kagoshima no Kurozu (鹿児島の黒酢) — Kagoshima Black Rice Vinegar\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 500ml (16.9 fl oz)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Rice (Kagoshima, Japan), rice koji, water\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Rice (rice is not among the US FDA's major allergens; noted as a precaution for rice-sensitive individuals). Additive-free. Naturally gluten-free.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 24 months (unopened)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place; no refrigeration needed. Once opened, store away from direct sunlight.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Sakamoto Brewing Co., Ltd. (坂元醸造株式会社), est. late Edo period. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Fukuyama-cho, Kirishima City, Kagoshima Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eOn the southern island of Kyushu, between Kagoshima Bay and the Kirishima mountains, Sakamoto Brewing has been making black rice vinegar the same way for over two centuries. The method is called tsubo-zukuri — fermentation in ceramic pots — and the most striking thing about it is that everything happens outside. More than 52,000 handcrafted clay pots stand in rows in what is known as the tsubo-batake (pot field), each containing steamed rice, koji, and water. They remain in the open air for a minimum of one year, experiencing each season in turn: spring rains, summer heat, autumn winds, winter cold. This exposure is not incidental — it is the mechanism by which the vinegar develops its deep color and complex character. In 2017, the Japanese government awarded GI (Geographic Indication) status to this production method, recognizing that kurozu made this way, in this place, is irreplaceable.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eKagoshima no Kurozu is unlike any vinegar most Western palates have encountered. It is deep amber-brown, with a viscosity slightly richer than ordinary rice vinegar. The acidity is present but never sharp — instead it is mellow and round, carried by a richness that comes from long fermentation and the naturally elevated amino acid content of the aged rice. The taste has real complexity: a faint earthy sweetness reminiscent of aged balsamic, a gentle nuttiness from the rice koji, and a clean, warm finish that lingers pleasantly. Diluted with water, it is genuinely enjoyable to drink; used in cooking, it adds a depth that no other vinegar quite replicates.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eAs a drinking vinegar: dilute 20–30ml in 150ml cold water or sparkling water, add honey to taste — the traditional Japanese wellness practice enjoyed for generations; drizzled over warm rice with a fried egg, sesame oil, and green onion for a quick, deeply flavored meal; used as the acid component in stir-fry sauces in place of regular rice vinegar — adds notable depth to sweet-and-sour dishes, braised pork belly, or glazed chicken; whisked with olive oil, a little soy sauce, and ginger into a rich Asian vinaigrette for salads or grain bowls; added to slow-cooked braises and pot roasts for a complex, layered background acidity.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/where-sake-ends-vinegar-begins\"\u003eWhere Sake Ends, Vinegar Begins\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eDrink it in our \u003ca href=\"\/blogs\/recipes\/kurozu-soda-the-vinegar-you-drink-on-ice\"\u003eKurozu Soda\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Sakamoto Jozo Co., Ltd. (坂元醸造株式会社)","offers":[{"title":"Default Title","offer_id":48593473274091,"sku":"SAKAMOTO-KUROZU-500ML","price":2000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/sakamoto-kurozu-black-ri.png?v=1782473147"},{"product_id":"fuji-su-junmai-pure-rice-vinegar-by-iio-jozo-kyoto-tango-farm-to-bottle","title":"Fuji-su Junmai Rice Vinegar from Kyoto Tango","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eThe only rice vinegar in Japan made entirely from rice grown on the brewery's own farm — Iio Jozo cultivates its own Kyoto-grown Koshihikari in the Tango Peninsula and uses nothing else, no additives, no corn, no added alcohol\u003c\/li\u003e\n  \u003cli\u003eBrewed in traditional wooden barrels using the same natural fermentation method unchanged since 1893, with no shortcuts and no acceleration — the process takes months longer than industrial vinegar production\u003c\/li\u003e\n  \u003cli\u003eJapan's most awarded artisan rice vinegar, regularly recognized at national food competitions, and the benchmark vinegar for serious sushi chefs across Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Junmai Fuji-su (純米富士酢) — Pure Rice Fuji Vinegar\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 500ml (16.9 fl oz)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Rice (Kyoto Prefecture, Japan), water\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Rice (rice is not among the US FDA's major allergens; noted as a precaution for rice-sensitive individuals). Additive-free. Naturally gluten-free. No added alcohol.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 24 months (unopened)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place; no refrigeration needed. Once opened, store away from direct sunlight.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Iio Jozo Co., Ltd. (株式会社飯尾醸造), est. 1893. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Miyazu City, Kyoto Prefecture, Japan (Tango Peninsula)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eIio Jozo sits in Miyazu, on the Tango Peninsula in northern Kyoto Prefecture — a stretch of coastline overlooking Amanohashidate, one of Japan's three most celebrated scenic views. The brewery was founded in 1893, and what sets it apart from every other vinegar maker in Japan is its absolute commitment to the rice: Iio Jozo grows its own Koshihikari on surrounding farmland, harvests it, and uses it exclusively in its vinegar. No grain from outside the farm, no additives to accelerate fermentation, no industrial shortcuts. The entire process — from planting to bottling — is controlled in-house and guided by the same toji-style craft knowledge that has governed the brewery for over a century. The result is a vinegar that reflects not just an ingredient but a place and a method: the rice of northern Kyoto, the water of the Tango coastline, the patience of a family brewery that measures quality in seasons, not shifts.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eJunmai Fuji-su has a fullness that distinguishes it from lighter Kyoto-style vinegars. The acidity is clean and precise, but it arrives with noticeable body behind it — a warm, grainy richness that comes from the high rice content and the slow, natural fermentation in wooden barrels. There is a gentle sweetness woven through the acidity, not added sugar but the natural residual character of the grain itself. The finish is long and satisfying. Used in sushi rice, it gives the finished dish a depth and roundness that lighter vinegars cannot replicate; used in dressings or pickles, it brings a presence that holds its own alongside bold ingredients.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eExceptional in sushi rice: the fuller body distributes beautifully through warm rice, giving each grain a rich, clean tang without any harshness; the go-to for serious home cooks making chirashi-zushi or temaki; pickled ginger (gari) and lightly pickled vegetables achieve a mellow, deep acidity rather than the sharp bite of cheaper vinegar; shaken with sesame oil, a little soy, and ginger into a rich wafu vinaigrette for grain bowls; diluted with cold water and honey for a refreshing Japanese drinking vinegar (nomi-su); added in the final minute of cooking to stir-fry sauces for a rounded, mellow acidity.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/where-sake-ends-vinegar-begins\"\u003eWhere Sake Ends, Vinegar Begins\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Iio Jozo Co., Ltd. (株式会社飯尾醸造)","offers":[{"title":"Default Title","offer_id":48612645863659,"sku":"IIOJOZO-FUJISU-500ML","price":1660.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/fuji-su-junmai-pure-rice.png?v=1782473173"},{"product_id":"fuji-su-premium-rice-vinegar-by-iio-jozo-sake-toji-method-from-kyoto-tango","title":"Fuji-su Sake-Toji Rice Vinegar from Kyoto Tango","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eThe highest expression of Iio Jozo's craft: brewed using sake toji techniques with double the rice of standard vinegar, yielding a depth and complexity that places it in a category of its own among Japanese rice vinegars\u003c\/li\u003e\n  \u003cli\u003eMade entirely from Iio Jozo's own farm-grown Koshihikari rice — the same rice used for their acclaimed Junmai Fuji-su, but in much greater concentration, producing a richer, more layered result\u003c\/li\u003e\n  \u003cli\u003eA gift-worthy bottle in every sense: the deep amber color, the elegant label, and the flavor make it the rare vinegar that wine lovers and serious cooks will both immediately understand and want to explore\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Fuji-su Premium (富士酢プレミアム) — Fuji Vinegar Premium\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 360ml (12.2 fl oz)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Rice (Kyoto Prefecture, Japan), water\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Rice (rice is not among the US FDA's major allergens; noted as a precaution for rice-sensitive individuals). Additive-free. Naturally gluten-free. No added alcohol.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 24 months (unopened)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place; no refrigeration needed. Once opened, store away from direct sunlight.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Iio Jozo Co., Ltd. (株式会社飯尾醸造), est. 1893. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Miyazu City, Kyoto Prefecture, Japan (Tango Peninsula)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eIio Jozo has been making vinegar in the Tango Peninsula of northern Kyoto since 1893, growing its own rice and brewing by hand in wooden barrels — an approach that has made Fuji-su Japan's most recognized artisan rice vinegar. The Premium was created to push further: using the rice-intensive techniques traditionally reserved for high-grade sake brewing, Iio Jozo's most experienced toji brew with roughly twice the rice concentration of the standard Junmai Fuji-su. The process is slower and more demanding, but the result is a vinegar that carries unmistakable depth — a product that reflects the full potential of carefully grown rice, expert koji work, and unhurried natural fermentation. Production is limited, and every bottle represents the brewery at its most deliberate.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eFuji-su Premium is noticeably different from the moment it opens. The color is a rich, warm amber — deeper than the Junmai version — and the aroma carries a subtle, almost wine-like complexity: a faint nuttiness, a warm sweetness, a whisper of the koji. On the palate, the acidity is present but extraordinarily smooth, cushioned by a richness that is unlike any industrial or even standard artisan rice vinegar. There is a long, gently sweet finish that invites you to taste again. This is the vinegar that makes people reconsider what vinegar can be — and that makes food cooked with it taste unmistakably elevated.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eThe ultimate sushi rice vinegar: a small amount seasons the rice with exceptional depth and a clean, lingering acidity that disappears into the grain; a few drops over freshly sliced sashimi or crudo, paired with flaky sea salt, in place of soy sauce — let the fish speak with a citrus-acid note underneath; whisked with high-quality olive oil, a little shallot, and sea salt into a minimalist vinaigrette where the vinegar's complexity carries the dressing; used as the finishing acid in butter sauces (beurre blanc) for a remarkable East-West bridge; a teaspoon added to steamed clams or mussels in the final 30 seconds of cooking for a clean, aromatic finish; given as a gift to anyone who loves fine cooking — it needs no explanation.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/where-sake-ends-vinegar-begins\"\u003eWhere Sake Ends, Vinegar Begins\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Iio Jozo Co., Ltd. (株式会社飯尾醸造)","offers":[{"title":"Default Title","offer_id":48612645896427,"sku":"IIOJOZO-FUJISU-PREMIUM-360ML","price":2220.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/fuji-su-premium-rice-vin.png?v=1782473198"},{"product_id":"kayanoya-dashi-packets-by-kubara-honke-ago-bonito-premium-blend-from-fukuoka","title":"Kayanoya Dashi from Fukuoka","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eJapan's most beloved premium dashi packet — roasted flying fish, katsuobushi bonito, true kombu, and dried shiitake combined in exact proportion by Fukuoka's Kuba Honke, the family producer that defined what artisan dashi could be\u003c\/li\u003e\n\u003cli\u003eCompletely additive-free: no MSG, no artificial seasonings, no chemical shortcuts — just the four ingredients that Japanese home cooks and professional chefs have used to build the foundation of Japanese cuisine for centuries\u003c\/li\u003e\n\u003cli\u003eThe dashi that Japanese food lovers outside Japan seek out above almost any other pantry item — a name recognized by anyone serious about Japanese cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kayanoya Dashi (茅乃舎だし) \u003ca href=\"\/blogs\/guides\/what-is-dashi\"\u003eSee our guide to dashi\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 30 packets × 8g (net 240g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Roasted flying fish from Nagasaki, bonito shavings, true kelp from Hokkaido, dried shiitake mushroom, salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Fish (flying fish, bonito). Naturally gluten-free. No MSG. No artificial additives. (Please verify packaging for complete allergen information.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 12 months (unopened); use each packet promptly once opened\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dry place away from direct sunlight \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Kubara Honke Co., Ltd. (株式会社久原本家), est. 1893. (Packaging is in Japanese.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Kasuya-gun, Fukuoka Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKubara Honke (久原本家) has been producing traditional Japanese foods in Fukuoka Prefecture since 1893, originally as a soy sauce and miso maker rooted in the food culture of northern Kyushu. The company's modern chapter began with a single idea: that Japanese home cooks deserved access to the same quality of dashi used in professional kitchens, in a form that was practical for daily use. The result was Kayanoya Dashi (茅乃舎だし) — a packet containing four carefully sourced ingredients and nothing else. The flying fish (ago) comes from Nagasaki, where roasted ago has long been the cornerstone of Kyushu-style dashi; the kombu from Hokkaido's cold waters; the bonito and shiitake selected for depth and balance. No MSG is ever added, because none is needed. Today, Kayanoya is the dashi brand that Japanese food lovers travel to Japan to bring home in suitcases — and the one they reach for first when they finally find it abroad.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKayanoya dashi is richer and rounder than dashi made from bonito and kombu alone. The roasted flying fish (ago) adds a distinctive sweetness and a gentle smokiness that lifts the broth without making it heavy. The bonito brings the clean, savory depth you expect from good Japanese dashi; the kombu provides the mineral backbone; the shiitake adds a quiet earthiness underneath everything else. The overall character is full, warm, and deeply satisfying — a broth that makes whatever you add to it taste unmistakably Japanese and unmistakably good. Used as the base for miso soup, the difference from commercial dashi is immediate and striking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo make dashi: bring 400–600ml of water to a boil, add one packet, simmer for 3 minutes, and remove — the resulting broth is ready to use as the base for miso soup, udon, noodle soups, or any dish that calls for dashi; tear open the packet and add its contents directly to hot pot or nabe dishes — the ingredients dissolve into the broth as it cooks; use the broth as the liquid component in braised vegetables (nimono), egg dishes (chawanmushi), or Japanese-style risotto; the packet contents can also be used as a seasoning rub for grilled fish or chicken.\u003c\/p\u003e\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"KUBARA HONKE GROUP HEAD OFFICE (株式会社久原本家グループ本社)","offers":[{"title":"Default Title","offer_id":48635739373803,"sku":"KUBARA-KAYANOYA-DASHI-30P","price":3800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kayanoya-dashi-packets-b.png?v=1782515204"},{"product_id":"kayanoya-low-sodium-dashi-packets-by-kubara-honke-reduced-salt-premium-blend-from-fukuoka","title":"Kayanoya Low-Sodium Dashi from Fukuoka","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe same four-ingredient Kayanoya dashi — roasted flying fish, bonito, kombu, shiitake — with approximately 47% less sodium than the original, for those who want the full depth of premium Japanese dashi without the salt\u003c\/li\u003e\n\u003cli\u003eNo compromise on flavor: the umami from the fish, seaweed, and mushroom remains completely intact; only the added salt is reduced, so the broth is just as aromatic and satisfying as the original version\u003c\/li\u003e\n\u003cli\u003eCompletely additive-free, with no MSG and no artificial seasonings — the ideal dashi for health-conscious home cooks, sodium-restricted diets, and anyone feeding children or older family members who benefit from lower-salt cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Genen Kayanoya Dashi (減塩茅乃舎だし) — Low-Sodium Kayanoya Dashi \u003ca href=\"\/blogs\/guides\/what-is-dashi\"\u003eSee our guide to dashi\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 27 packets × 8g (net 216g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Roasted flying fish fromNagasaki, bonito shavings, true kelp from Hokkaido, dried shiitake mushroom, salt (reduced)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains Fish (flying fish, bonito). Naturally gluten-free. No MSG. No artificial additives. Approx. 47% less sodium than original Kayanoya Dashi. (Please verify packaging for complete allergen information.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 12 months (unopened); use each packet promptly once opened\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dry place away from direct sunlight \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Kubara Honke Co., Ltd., est. 1893. (Packaging is in Japanese.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Kasuya-gun, Fukuoka Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKubara Honke developed the reduced-sodium version of Kayanoya dashi in response to customers who loved the original but needed to manage their salt intake — without wanting to sacrifice the quality and depth of flavor that made the product worth seeking out in the first place. The solution was straightforward and honest: keep the four-ingredient formula exactly as it is, and reduce only the added salt. The result is a broth that tastes unmistakably like Kayanoya — the roasted flying fish, the clean bonito depth, the kombu mineral quality, the quiet shiitake earthiness — with roughly half the sodium. For households managing sodium-restricted diets, cooking for children, or simply preferring to control their salt levels through seasoning rather than the dashi itself, this is the version that makes it possible to use premium dashi every day without compromise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSide by side with the original, the reduced-sodium version is slightly lighter in its initial savory impact — the salt that normally carries the first impression of the broth is quieter here, so the natural umami of the ingredients becomes more prominent on the palate. The flying fish sweetness, the bonito depth, the kombu mineral note, and the shiitake earthiness all read more distinctly than in the saltier version. This makes it a particularly expressive dashi for dishes where the broth itself is meant to be tasted — chawanmushi, clear soups (suimono), and delicate noodle broths where the cook controls the seasoning precisely.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIdentical method to the original: bring 400–600ml of water to a boil, add one packet, simmer for 3 minutes, remove, and season to taste — the lower salt content means you control the final seasoning yourself, which many cooks find more versatile; add directly to hot pot or nabe and let it dissolve as the dish cooks; an excellent base for dishes where you are adding other salty ingredients (miso, soy sauce, mirin) and need the dashi contribution to stay neutral; especially well-suited for cooking for children or anyone managing blood pressure or sodium intake.\u003c\/p\u003e\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"KUBARA HONKE GROUP HEAD OFFICE (株式会社久原本家グループ本社)","offers":[{"title":"Default Title","offer_id":48635739406571,"sku":"KUBARA-KAYANOYA-GENEN-DASHI-30P","price":3800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kayanoya-low-sodium-dash.png?v=1782515215"},{"product_id":"kayanoya-vegetable-dashi-packets-by-kubara-honke-vegan-plant-based-broth-from-fukuoka","title":"Kayanoya Vegetable Dashi from Fukuoka","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA fully plant-based dashi from Kubara Honke — the same premium, additive-free philosophy as the original Kayanoya dashi, built entirely from vegetables and kombu for a clean, aromatic broth that requires no fish of any kind\u003c\/li\u003e\n\u003cli\u003eCrafted for the growing number of home cooks who need a vegan-friendly Japanese broth without sacrificing the depth and subtlety that make dashi the essential foundation of Japanese cuisine\u003c\/li\u003e\n\u003cli\u003eNo MSG, no artificial seasonings, no additives — five vegetables and kombu, selected and proportioned to create a naturally sweet, gently complex broth that works across a wide range of dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Yasai Dashi (野菜だし) — Vegetable Dashi \u003ca href=\"\/blogs\/guides\/what-is-dashi\"\u003eSee our guide to dashi\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 24 packets × 8g (net 192g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Onion, cabbage, carrot, ginger, kelp, salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e No major allergens. Vegan. Vegetarian. Naturally gluten-free. No MSG. No artificial additives. (Please verify packaging for complete allergen information.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 12 months (unopened); use each packet promptly once opened\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dry place away from direct sunlight \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Kubara Honke Co., Ltd. (株式会社久原本家), est. 1893. (Packaging is in Japanese.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Kasuya-gun, Fukuoka Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKubara Honke created the vegetable dashi for a simple reason: the quality and philosophy behind Kayanoya should be accessible to everyone, including those who do not eat fish. Where the original dashi draws its depth from roasted flying fish, bonito, and shiitake, the vegetable version builds its character from five plant ingredients — onion for sweetness, cabbage for body, carrot for color and mild earthiness, ginger for warmth and brightness, and kombu for the mineral umami backbone that makes Japanese broth taste Japanese. No fish, no shortcuts, no additives. The result is a broth lighter in body than the original but surprisingly satisfying on its own terms — a dashi that brings the same care and intentionality to plant-based cooking that Kayanoya has always brought to Japanese cuisine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYasai Dashi opens with a clean, gently sweet aroma from the onion and cabbage — warmer and more immediately accessible than fish-based dashi. On the palate, the sweetness of the root vegetables comes first, softened by the kombu's mineral quality working quietly underneath. The ginger adds a subtle warmth that builds slowly and lingers pleasantly. The overall impression is lighter and less umami-forward than the original Kayanoya dashi, but genuinely satisfying: a broth that enhances vegetables, tofu, and grains without ever competing with them. It is the dashi for dishes where lightness and clarity are exactly what is called for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBring 400–600ml of water to a boil, add one packet, simmer for 3 minutes, and remove for a clean vegetable broth ready to use as the base for miso soup, udon, or any Japanese soup; add directly to vegetable hot pot (yudofu, shabu-shabu with tofu) and let it dissolve into the broth as the dish cooks; an excellent base for braised vegetables (nimono) — the natural sweetness of the dashi pairs particularly well with daikon, kabocha squash, and sweet potato; use as the liquid in Japanese rice dishes (takikomi gohan) or as a poaching liquid for delicate vegetables and tofu; the broth also works beautifully as a light ramen base when combined with miso or soy sauce.\u003c\/p\u003e\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"KUBARA HONKE GROUP HEAD OFFICE (株式会社久原本家グループ本社)","offers":[{"title":"Default Title","offer_id":48635739439339,"sku":"KUBARA-KAYANOYA-YASAI-DASHI-24P","price":3500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kayanoya-vegetable-dashi.png?v=1782515226"},{"product_id":"kiippon-kuromame-black-soybean-soy-sauce-by-yuasa-shoyu-2-year-barrel-aged-from-wakayama","title":"Kiippon Kuromame Black Soybean Soy Sauce from Wakayama","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eMost soy sauce is made from ordinary yellow soybeans. This one is not — and you taste the difference in the first drop.\u003c\/p\u003e\n\n\u003cp\u003eKiippon Kuromame is brewed from prized Tanba black soybeans — Japan’s most celebrated soybean, grown in the mountain valleys of Kyoto and Hyōgo for over a thousand years — with domestic wheat and sea salt, aged two full years in open cedar barrels. It is the signature bottle of Yuasa Soy Sauce, in the very town where Japanese soy sauce was born.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBrewed from rare Tanba black soybeans for a rounder, naturally sweeter depth than ordinary soy sauce can reach — soybeans, wheat, and salt only, aged two years.\u003c\/li\u003e\n\u003cli\u003eMade in Yuasa, Wakayama — the birthplace of Japanese soy sauce, where the traditional brewing method holds GI (Geographic Indication) protected status.\u003c\/li\u003e\n\u003cli\u003eThe signature of Yuasa Soy Sauce: additive-free, no preservatives, no coloring — the brewery’s statement of what its craft can be at its finest.\u003c\/li\u003e\n\u003cli\u003eShipped directly from Yuasa Soy Sauce in Wakayama — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails, ingredients \u0026amp; allergens\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kiippon Kuromame Shoyu（生一本 黒豆醤油）— pure black soybean soy sauce \u003ca href=\"\/blogs\/guides\/types-of-japanese-soy-sauce\"\u003eSee our guide to Japanese soy sauce types\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 200ml (6.8 fl oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Black soybeans (Japan), wheat (Japan), salt — no additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy and wheat. No preservatives, no coloring.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before:\u003c\/strong\u003e Approx. 24 months from production date (unopened)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place; refrigerate after opening. \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003eSee our full storage guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Yuasa, Wakayama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Yuasa Soy Sauce Co., Ltd.（湯浅醤油有限会社）\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eProducer’s story\u003c\/summary\u003e\n\u003cp\u003eYuasa, a small coastal town in Wakayama, is recognized as the birthplace of Japanese soy sauce. In the 13th century a monk returning from China introduced a fermented soybean paste called kinzanji miso; local brewers, noticing the savory liquid that drained from the aging paste, began collecting and refining it — and shoyu was born. The tradition never left. Yuasa’s brewing method now holds GI protected status, and Yuasa Soy Sauce still works in the town’s original way: whole soybeans, wheat, salt, cedar barrels, and time. Kiippon Kuromame — made from Tanba black soybeans prized since the Nara period for their size and sweetness — is the brewery’s statement of what Yuasa soy sauce can be at its finest.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eFlavor profile\u003c\/summary\u003e\n\u003cp\u003eBlack soybeans make a soy sauce noticeably different from conventional yellow-soybean shoyu: a deeper, reddish-brown color, and an aroma that is rounder and slightly sweeter beneath the familiar savory note, with a woody warmth from the barrel. On the palate the umami is full and long, without a sharp salt edge; the finish is clean, gently sweet, and genuinely satisfying — the kind of soy sauce that quietly changes what you think soy sauce can taste like.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eCooking ideas\u003c\/summary\u003e\n\u003cp\u003eStart with a single drop over sashimi, sushi, or cold tofu, where its rounded sweetness needs nothing but itself. Brush it onto grilled fish, chicken, or yaki onigiri in the last moments of cooking for a glossy, caramelized finish, or add a splash to simmered dishes for a depth ordinary soy sauce cannot reach. For the home cook drawn to the fermentation and gut-health movement, this is the real thing — live, additive-free, slowly aged in wood. And it makes a teriyaki from scratch — with a little mirin and sake — that tastes nothing like the bottled kind.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/soy-sauce-and-the-inland-sea\"\u003eSoy Sauce and the Inland Sea\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Yuasa Soy Sauce Ltd. (湯浅醤油有限会社)","offers":[{"title":"Default Title","offer_id":48646410109163,"sku":"YUASA-KIIPPON-KUROMAME-200ML","price":2800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/kiippon-kuromame-black-s.png?v=1782468907"}],"url":"https:\/\/cookgood.jp\/collections\/all.oembed","provider":"CookGood.JP","version":"1.0","type":"link"}