{"title":"Pantry \u0026 Condiments","description":"","products":[{"product_id":"experience-umami-yamaroku-tsuru-bishio-rich-mellow-japanese-soy-sauce-500ml","title":"Yamaroku Tsuru Bishio, Premium Japanese Soy Sauce 500ml","description":"\u003ch3\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eDouble-brewed \"Saishikomi\" method creates unparalleled richness and viscosity.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eAged for more than 3 years in ancestral cedar barrels (Kioke).\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eContains only natural, soybeans, wheat, and salt.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003e\u003cspan\u003eInformation\u003c\/span\u003e\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProducer's Story:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Yamaroku preserves the dying art of Kioke wood-barrel brewing in Shodoshima.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTasting Profile:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Velvety texture with deep, mellow umami and a smooth, non-salty finish.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePairing Suggestions:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Elevates sashimi, red meat, and even vanilla ice cream.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eCommon Product Name: Saishikomi Soy Sauce (Double-Brewed)\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eVolume: 500ml\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eIngredients: Soybeans (Domestic), Wheat (Domestic), Salt\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eBest Before Date: Approx. 3 years from production\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eProducer Name: Yamaroku Shoyu Co., Ltd.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eProducer Location: Shodoshima, Kagawa Prefecture, Japan\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e🚢 Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"CookGood.JP","offers":[{"title":"Default Title","offer_id":46455024681195,"sku":"","price":2872.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/8920170168555_Yamaroku_Tsuru_Bishio__Premium_Japanese_Soy_Sauce_ad3f2e7c-54d2-4bc1-8f33-093e60802ba5.jpg?v=1780045572"},{"product_id":"kondo-marudaizu-soy-sauce-aged-in-cedar-barrels-naturally-brewed-in-tokyo-360ml","title":"Kondo Marudaizu Soy Sauce - Aged in Cedar Barrels, Naturally Brewed in Tokyo 360ml","description":"\u003cp\u003e\u003cstrong\u003eA true taste of Japanese craftsmanship\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis premium soy sauce is brewed by Kondo Brewing in Akiruno City, Tokyo, using only whole Japanese-grown soybeans, wheat, and salt. No additives. No shortcuts. Just tradition, time, and care.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAged Over One Year in Cedar Barrels (Sugi-daru)\u003c\/strong\u003e\u003cbr\u003eSlowly matured in traditional Japanese cedar barrels for deep aroma and mellow flavor\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMade in Akiruno, Tokyo\u003c\/strong\u003e\u003cbr\u003eBrewed by Kondo Brewing, a family-run soy sauce maker preserving centuries-old techniques\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOnly Three Ingredients\u003c\/strong\u003e\u003cbr\u003eWhole soybeans (100% Japan-grown), wheat, and salt — no chemical seasonings, preservatives, or artificial coloring\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhole Soybeans (Marudaizu) Used Whole\u003c\/strong\u003e\u003cbr\u003eRich in umami and naturally sweet, thanks to the use of whole, unprocessed soybeans\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eVersatile \u0026amp; Elegant\u003c\/strong\u003e\u003cbr\u003ePerfect for sashimi, simmered dishes, dipping sauces, or as a thoughtful culinary gift\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduct Details;\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eVolume: 360ml\u003c\/p\u003e\u003cp\u003eIngredients: Whole soybeans (Japan), wheat, salt\u003c\/p\u003e\u003cp\u003eMade in Japan\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eExperience the depth of flavor that only time and tradition can create.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e🚢 Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"CookGood.JP","offers":[{"title":"Default Title","offer_id":47055139274987,"sku":null,"price":2200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/9149503111403_Kondo_Marudaizu_Soy_Sauce_-_Aged_in_Cedar_Barrels.png?v=1780045620"},{"product_id":"shoyu-moromi-spicy-soy-sauce-mash","title":"Shoyu Moromi Togarashi: Spicy Japanese Soy Sauce Mash","description":"\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eExperience the \"Mother\" of Soy Sauce: A Spicy, Textural Umami Bomb.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\u003ch2\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAuthentic Umami:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Crafted from aged whole soybeans before the pressing of soy sauce.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSpicy Kick:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Infused with quality Togarashi chili for a perfectly balanced heat.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVersatile Gourmet:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Instantly elevates rice, tofu, grilled meats, and fresh vegetables.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cspan\u003eProduct Detail\u003c\/span\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProduct Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Shoyu Moromi Togarashi (Soy Sauce Mash with Chili)\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVolume:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 120g\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 Wheat, Soybeans, Salt, Glucose-fructose liquid sugar, Chili pepper, Yeast extract, Alcohol (for preservation).\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAllergens:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Contains Wheat, Soybeans.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTexture:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Chunky paste (Whole soybean mash).\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBest Before:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 1 Year from manufacturing (Store at room temperature before opening; Refrigerate after opening).\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e MOROMIYA\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOrigin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Okutama, Tokyo, Japan.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003e\u003cspan\u003eDescription:\u003c\/span\u003e\u003c\/h2\u003e\u003cp\u003e\u003cspan\u003eUnlock the secret of traditional Japanese breweries with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eShoyu Moromi Togarashi\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Known in Japan as \"Shoyu no Moto\" (the origin of soy sauce), this is not a liquid condiment—it is the textured, nutrient-rich mash harvested before the final pressing of soy sauce.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eProduced by the artisanal brand \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eMOROMIYA\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e in the pristine nature of Okutama, Tokyo, this condiment blends the deep, fermented complexity of whole soybeans with the sharp, clean heat of chili peppers.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWhat does it taste like?\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAroma:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A profound, savory bouquet reminiscent of an aging soy sauce cellar, with bright top notes of roasted chili.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePalate:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Unlike liquid soy sauce, this offers a satisfying chunky texture (\"tsubu-tsubu\") from the whole soybeans. The flavor is an explosion of concentrated umami—savory, slightly salty, and rich—immediately followed by a piquant kick from the chili that cleanses the palate.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFinish:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A lingering, mellow savoriness that triggers the appetite, without the harsh saltiness of industrial condiments.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eExpert Food Pairing Suggestions\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eWondering how to use it? Think of it as a \"solid\" seasoning that adds depth to any dish:\u003c\/span\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe Classic:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Place a small dollop on hot steamed white rice or cool slices of cucumber (Morokyu).\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe Gourmet:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Use it as a topping for grilled Wagyu beef or pork belly; the spice cuts through the fat perfectly.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe Twist:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Mix with a little olive oil to create a spicy dressing for carpaccio or firm tofu.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe MOROMIYA Story\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eNestled in the lush mountains of Okutama, Tokyo, MOROMIYA was founded by Rumi Tajima to preserve the legacy of her family's brewing techniques. While most breweries discard the mash after pressing, MOROMIYA celebrates it. By aging whole soybeans for over a year, they capture the full nutritional value and flavor profile of the soy bean, delivering a \"living\" food that bridges traditional fermentation with modern culinary needs.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e🚢 Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"CookGood.JP","offers":[{"title":"Default Title","offer_id":47087750381803,"sku":null,"price":1520.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/9156519624939_Shoyu_Moromi_Togarashi_Spicy_Japanese_Soy_Sauce_Ma_e8f1a05e-7ccd-4384-b826-b55a13bd6c06.jpg?v=1780045652"},{"product_id":"251122-1","title":"Shoyu Moromi Mustard: Japanese Soy Mash \u0026 Spice Blend","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe Umami of Japan Meets the Zest of the West.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eEast Meets West:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e A unique fusion of savory Japanese soy mash and tangy mustard.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTexture Rich:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Features whole soybeans and popping mustard seeds for great bite.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGourmet Versatility:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e The ultimate upgrade for sausages, sandwiches, and pork.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePairing Suggestions\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eThink of this as a bridge between Japanese depth and Western zest. It excels where regular mustard feels too one-dimensional:\u003c\/span\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe Perfect Match:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Generously top grilled sausages, bratwurst, or a juicy pork chop. The umami enhances the meat while the acid cuts the fat.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSandwich Upgrade:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Spread it on a baguette for a ham and cheese sandwich, or use it to elevate a gourmet hot dog.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCreative Twist:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Whisk a spoonful into mayonnaise for a dipping sauce for fried chicken, or mix with olive oil for a robust salad dressing\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProduct Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Shoyu Moromi Mustard (Soy Sauce Mash Mustard)\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVolume:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 120g\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 Soy sauce mash (Domestic Soybeans, Wheat, Salt), Brewed Vinegar, Mustard, Sugar, Starch syrup, Spices.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAllergens:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Contains Wheat, Soybeans.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTexture:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Chunky paste (Whole soybeans and mustard seeds).\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBest Before:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 1 Year from manufacturing (Store at room temperature before opening; Refrigerate after opening).\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e MOROMIYA\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOrigin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Okutama, Tokyo, Japan.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e🚢 Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"CookGood.JP","offers":[{"title":"Default Title","offer_id":47091871416555,"sku":null,"price":1520.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/9157105647851_Shoyu_Moromi_Mustard_Japanese_Soy_Mash___Spice_Ble.png?v=1780045658"},{"product_id":"251125-1","title":"Yugeta Organic Japanese Soy Sauce from Saitama","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDiscover the Soul of fourth-generation master unchanged since 1923\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eAged 1 Year in Cedar Barrels for Unmatched Depth of Flavor.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eCertified Organic Ingredients from Japanese Farms.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eBrewed by a Fourth-Generation Family-Owned Artisan in Japan.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVolume:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 300ml\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 Organic Soybeans (Japan), Organic Wheat (Japan), Salt.\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 Best consumed within 12-18 months of production. Please refrigerate after opening to preserve freshness.\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 Yugeta Shoyu Co., Ltd.\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 Saitama Prefecture, Japan.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e🚢 Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Yodobashi","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\/9159483752683_Yugeta_Organic_Japanese_Soy_Sauce_from_Saitama_168df1d6-422e-4daf-9379-f5aedd234eb2.jpg?v=1780187435"},{"product_id":"251126-1","title":"Yamaki Hanakatsuo Bonito Flakes from Ehime","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eUnleash the heart of Japanese umami, sourced from nature.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eAuthentic, smoky umami flavor from 100% Japanese-made bonito.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eFar-infrared processed for an exceptionally rich aroma and taste.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eLarge 500g pack, perfect for professional chefs and home gourmets.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVolume:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 500g\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 Bonito (Katsuobushi)\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 12 months from production (unopened).\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 Yamaki Co., Ltd.\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 Iyo City, Ehime Prefecture, Japan.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProducer Yamaki\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eSince its founding in 1917 by Toyokichi Kido in Iyo City, Ehime, Yamaki has been dedicated to one principle: preserving Japan's traditional food culture through the highest quality bonito flake.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eServing idea\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eThese versatile bonito flakes are a cornerstone of Japanese cooking. Use them to create a foundational dashi broth for miso soup, noodle dishes like udon and soba, and nimono (simmered dishes). They are also a classic topping for okonomiyaki, takoyaki, agedashi tofu, and simple steamed rice, adding a final flourish of flavor and visual appeal.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e🚢 Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"ヨドバシ","offers":[{"title":"Default Title","offer_id":47115429085419,"sku":null,"price":2270.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/9160395620587_Yamaki_Hanakatsuo_Bonito_Flakes_from_Ehime.png?v=1780045670"},{"product_id":"oniudon","title":"Hanayama Oni Himokawa Udon Set: 5cm-Wide Silky Noodles with Dipping Sauce — 3 Servings","description":"\u003cp\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\u003eJapan's Widest Udon, Ready to Eat — Five Generations of Craft, No Shortcuts Needed.\u003c\/h3\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\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\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","brand":"ヨドバシ","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\/IMG-2343.png?v=1764941548"},{"product_id":"kyoto-fukushima-katsuo-source","title":"Katsuo Fushi no Dashi Authentic Japanese Broth from Kyoto","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eElevate Your Culinary Creations with Authentic Kyoto Dashi\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eAuthentic Kyoto dashi flavor in convenient tea-bag style sachets.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003e100% natural ingredients, free from MSG, salt, and additives.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eCrafted by a Kyoto dashi specialist with a century of expertise.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVolume:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 200g (10g x 20 individual sachets)\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 Dried Round Herring, Dried Mackerel, Dried Sardine, Dried Bonito, Rishiri Kelp, Shiitake Mushroom, Soda Bonito Flakes.\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 12 months from the date of manufacture.\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 Fukushima Katsuo Co., Ltd.\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 Kyoto, Japan.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cspan\u003eElevate your home cooking with the rich, complex flavors of Fukushima Katsuo's Fushi no Dashi. For a century since 1922, Fukushima Katsuo has been a cornerstone of Kyoto's culinary heritage, providing premium dashi to discerning chefs and restaurants.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eUnlike ordinary broths, it is crafted with an unwavering commitment to both purity and flavor, meticulously blend seven premium, natural Japanese ingredients, free from MSG, salt, and artificial additives. This dedication to quality ensures a clean, umami-rich foundation that will transform your everyday dishes into authentic Japanese masterpieces.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eServing idea and how to use\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eThis versatile dashi is the perfect base for a wide array of Japanese dishes, miso soup, noodle broth for udon and soba, and rich simmering liquids for nimono (braised dishes) or for season rice. 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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\u003cp\u003e\u003cstrong\u003eWhat Is 優 (Yū) Grade?\u003c\/strong\u003e\u003c\/p\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\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\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\u003cp\u003e\u003cstrong\u003eHow to Enjoy\u003c\/strong\u003e\u003c\/p\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\u003cp\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/p\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","brand":"Yamahiro Nori (山廣のり)","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\/IMG-2405.png?v=1765090072"},{"product_id":"shoyu-moromi-mustard-japanese-soy-mash-spice-blend-120g-copy","title":"Tamaruya Honten Premium Wasabi Paste from Shizuoka","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe Umami of Japan Meets the Zest of the West.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eSavor the authentic, pungent kick of 100% Japanese wasabi.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eElevate dishes with a fresh, clean flavor—no artificial colors.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cspan\u003eExperience a 150-year-old tradition of wasabi craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDetails\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProduct Name:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Hon Wasabi \"Mizu-aoi\"\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eVolume:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 42g\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 Hon-wasabi (Japan), maltose, salt, dietary fiber, edible vegetable oil\/sorbitol, cellulose, processed starch, spice extract, acidulant, antioxidant (Vitamin C), stabilizer (xanthan gum).\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 Approximately 12 months from production.\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 Tamaruya Honten Co., Ltd.\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 Shizuoka, Japan\u003c\/span\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cspan\u003eUnlock a world of authentic Japanese flavor with Tamaruya Honten's \"Mizu-aoi\" Hon Wasabi. This is genuine wasabi, crafted from the finest ingredients in Shizuoka, the birthplace of wasabi cultivation. Its vibrant, sharp taste and fresh, aromatic heat are the marks of true quality.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eThis is brought to you by a master producer, Tamaruya Honten with a legacy stretching back to 1875. They have been a pioneer in bringing the finest wasabi to the tables of connoisseurs. From its early days selling wasabi pickles at Shizuoka station during the Meiji era, Tamaruya has built its reputation on an unwavering commitment to quality. Choosing Tamaruya is not just selecting a product; it's partaking in a piece of Japanese culinary history.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePairing Suggestion:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eFor a traditional experience, apply the wasabi directly to sashimi or sushi. This allows the distinct flavors of the wasabi, soy sauce, and fish to shine individually.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eBeyond sushi, this versatile paste elevates a variety of dishes. Add a kick to soba noodles and grilled steak, unajyu and yakitori or blend a small amount with mayonnaise to create a uniquely flavorful spread for sandwiches as creative twist!\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e🚢 Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"CookGood.JP","offers":[{"title":"Default Title","offer_id":47164165325035,"sku":null,"price":300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/9192359985387_Tamaruya_Honten_Premium_Wasabi_Paste_from_Shizuoka.jpg?v=1780044712"},{"product_id":"experience-umami-yamaroku-kiku-nishio-rich-mellow-japanese-soy-sauce-500ml","title":"Yamaroku Kiku Bishio - Premium Japanese Soy Sauce 500ml","description":"\u003cp\u003eYamaroku Kiku Bishio is a classic, light-bodied soy sauce focusing on a clean finish and crisp umami, offering elegance in both flavor and color.\u003c\/p\u003e\u003cp\u003eCrafted in small batches from select local ingredients, including premium Tamba black soybeans and locally sourced wheat, this delivers a subtle sweetness and refined aroma. \u003c\/p\u003e\u003cp\u003e\u003cspan\u003eOn the palate, it delivers a refreshing burst of clear umami that quickly fades, leaving a pleasant, crisp aftertaste rather than a heavy linger, enhancing the natural flavors of the ingredients it touches\u003c\/span\u003e\u003cstrong\u003e.\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e\u003cspan\u003eIts lighter profile is perfect as a vibrant finishing sauce or for delicate cooking where a brighter color and pure, authentic taste is desired.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e🚢 Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"CookGood.JP","offers":[{"title":"Default Title","offer_id":47170704933099,"sku":null,"price":2872.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/9196241518827_Yamaroku_Kiku_Bishio_-_Premium_Japanese_Soy_Sauce.jpg?v=1780044738"},{"product_id":"maruya-organic-hatcho-miso-300g","title":"Maruya Organic Hatcho Miso: 2-Year Stone-Weighted, Founded 1337 300g","description":"\u003ch3\u003eThe World's Most Ancient Miso Tradition — Now Certified Organic.\u003c\/h3\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCertified organic soybeans and salt only — no additives, no wheat, gluten-free.\u003c\/li\u003e\n\u003cli\u003eStone-weighted in cedar barrels for 2 full years: twice the depth of standard miso.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMaruya has been crafting Hatcho Miso since 1337 — nearly 700 years of unbroken tradition.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\"\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Organic Hatcho Miso（有機八丁味噌）\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 Prefecture), Salt — no additives, no wheat\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 Date:\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, consume promptly.\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, Est. 1337）\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\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eInformation\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer's Story:\u003c\/strong\u003e Founded in 1337 in Hatcho-machi, located exactly eight cho from Okazaki Castle, Maruya Hatcho Miso has carried the same craft forward for nearly 700 years. The organic version represents the pinnacle of that tradition: the same two-year stone-weighted fermentation, the same three-ton river stone pyramids stacked by hand — but now using certified organic soybeans grown without pesticides or chemical fertilizers. In a world of shortcuts, this is the deliberate opposite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting Profile:\u003c\/strong\u003e Deeper and more complex than the standard Hatcho Miso. The organic soybeans bring a cleaner, rounder sweetness to the fermentation, with less of the mineral sharpness sometimes found in conventional varieties. Dark, dense, and intensely savory — closer to aged chocolate or fine balsamic in its depth than anything you would call \"soup paste.\" Notably less salty than standard miso; more concentrated in pure umami.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePairing Suggestions:\u003c\/strong\u003e Dissolve a small spoonful into hot dashi for an extraordinary miso soup — one 300g box makes approximately 20 cups. Use as a marinade for beef, eggplant, or salmon. Stir into stews, gumbo, or ramen broth for hidden depth. Mix with butter as a finishing sauce for grilled meats. For the adventurous: spread thinly on dark bread with a sliver of aged cheese. The fermentation depth surprises every time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e ✈　Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Maruya Hatcho Miso Co., Ltd.","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\/9552340091115_Maruya_Organic_Hatcho_Miso_2-Year_Stone-Weighted.png?v=1780045768"},{"product_id":"uneno-kyoto-shiro-dashi-280ml","title":"Uneno Kyoto Shiro Dashi: 4-Generation Artisan White Dashi Concentrate 280ml","description":"\u003ch3\u003eThe Soul of Kyoto's Finest Kitchens — 120 Years of Dashi Craft, Bottled.\u003c\/h3\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFounded in 1903, four generations of Kyoto craft — trusted by temples, shrines, and the city's finest ryokan 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\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\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）\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.\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\u003eProducer Location:\u003c\/strong\u003e Kyoto City, Kyoto Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eInformation\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer's Story:\u003c\/strong\u003e Uneno 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 ryokan 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\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting Profile:\u003c\/strong\u003e Pale 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\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePairing Suggestions:\u003c\/strong\u003e Dilute 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e✈ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Uneno","offers":[{"title":"Default Title","offer_id":48519058522347,"sku":null,"price":2450.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/9552460546283_Uneno_Kyoto_Shiro_Dashi_4-Generation_Artisan_White.png?v=1780045773"},{"product_id":"uneno-katsuobushi-dashi-powder-40g","title":"Uneno Kyoto Katsuobushi Dashi Powder: Sprinkle Umami Anywhere 40g","description":"\u003ch3\u003eSatsuma Bonito, Ground by Hand in Kyoto — The Easiest Umami Upgrade You'll Ever Make.\u003c\/h3\u003e\u003ch3\u003eHighlights\u003c\/h3\u003e\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, trusted by temples and restaurants.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Katsuobushi Dashi Powder（粉だし・かつお）\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.\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\u003eProducer Location:\u003c\/strong\u003e Kyoto City, Kyoto Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eInformation\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer's Story:\u003c\/strong\u003e Founded 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. 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\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting Profile:\u003c\/strong\u003e Pure, 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\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePairing Suggestions:\u003c\/strong\u003e Sprinkle 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\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Uneno","offers":[{"title":"Default Title","offer_id":48519435944171,"sku":null,"price":1672.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/9552647127275_Uneno_Kyoto_Katsuobushi_Dashi_Powder_Sprinkle_Umam.png?v=1780045778"},{"product_id":"uneno-maguro-dashi-powder-40g","title":"Uneno Kyoto Maguro Tuna Dashi Powder: Refined Umami 40g","description":"\u003ch3\u003eTuna Bonito, Trimmed of Bitterness — The Most Elegant Dashi Powder You'll Ever Sprinkle.\u003c\/h3\u003e\u003ch3\u003eHighlights\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMade from maguro (tuna) bonito with blood removed — mellow, refined, and aristocratically smooth.\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\u003c\/ul\u003e\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Maguro Dashi Powder（粉だし・まぐろ）\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.\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\u003eProducer Location:\u003c\/strong\u003e Kyoto City, Kyoto Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eInformation\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer's Story:\u003c\/strong\u003e Founded 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 prize above all else. A product almost unknown outside Japan — until now.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting Profile:\u003c\/strong\u003e Mellow 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\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePairing Suggestions:\u003c\/strong\u003e The 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\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Uneno","offers":[{"title":"Default Title","offer_id":48519436665067,"sku":null,"price":1680.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/9552647684331_Uneno_Kyoto_Maguro_Tuna_Dashi_Powder_Refined_Umami.png?v=1780045784"},{"product_id":"uneno-rishiri-kombu-dashi-powder-50g","title":"Uneno Rishiri Kombu Dashi Powder: Vegan Umami from Kyoto","description":"\u003ch3\u003eWild Kombu from Rishiri Island — The Purest Plant-Based Umami on Earth, Powdered.\u003c\/h3\u003e\n\u003ch3\u003eHighlights\u003c\/h3\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\u003eSprinkle directly onto any dish — the gentlest umami upgrade for plant-based and health-conscious cooks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Kombu Dashi Powder（粉だし・昆布）\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.\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\u003eProducer Location:\u003c\/strong\u003e Kyoto City, Kyoto Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eInformation\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer's Story:\u003c\/strong\u003e When 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\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting Profile:\u003c\/strong\u003e Gentle, 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\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePairing Suggestions:\u003c\/strong\u003e The 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\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Uneno","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\/9552649584875_Uneno_Rishiri_Kombu_Dashi_Powder_Vegan_Umami_from.png?v=1780045789"},{"product_id":"hanayama-oni-himokawa-udon-200g","title":"Hanayama Oni Himokawa Udon: 5cm-Wide Silky Noodles from Gunma 200g, 2 servings,  Noodle Only","description":"\u003cp\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\u003eThe Noodle, Nothing Else — Pair It Your Way with Your Favourite Japanese Sauce.\u003c\/h3\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\u003c\/ul\u003e\n\u003ch3\u003eDetails\u003c\/h3\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\u003ch3\u003eInformation\u003c\/h3\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","brand":"Hanayama Udon Co., Ltd.","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\/9554349654251_Hanayama_Oni_Himokawa_Udon_5cm-Wide_Silky_Noodles.png?v=1780045794"},{"product_id":"kuki-yamashichi-pure-sesame-oil-340g-traditional-japanese-cold-press-since-1886","title":"Kuki Yamashichi Pure Sesame Oil from Mie","description":"\u003cp\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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(Packaging is in Japanese.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Kyoto City, Mie Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHighlights: Why Ch\u003cstrong\u003e\u003c\/strong\u003eoose Kuki Unsweetened?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eZero Added Sugar:\u003c\/strong\u003e Adjust sweetness to your preference — great for keto and low-sugar diets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo Caffeine:\u003c\/strong\u003e Perfect any time of day, including before bed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo Artificial Sweeteners or Flavorings:\u003c\/strong\u003e Only real sesame goodness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich in Nutrients:\u003c\/strong\u003e Calcium 163mg, Iron 1.0mg, Dietary fiber 2.1g per serving\u003cbr\u003e~10 servings per bag\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eCooking Ideas: \u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eLatte: Mix 10g with warm oat milk, almond milk, or regular milk\u003c\/li\u003e\n\u003cli\u003ePancakes \u0026amp; Baked Goods: Blend into pancake or pound cake batter\u003c\/li\u003e\n\u003cli\u003eTopping: Sprinkle over yogurt, granola, acai bowls, or vanilla ice cream\u003c\/li\u003e\n\u003cli\u003eSmoothies: Add to morning smoothies for a nutty sesame boost\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\n\u003cbr\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/h3\u003e","brand":"Kuki Sangyo (九鬼産業)","offers":[{"title":"Default Title","offer_id":48558699086059,"sku":"KUKI-KUROGOMA-LATTE-NS-100G","price":2068.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/9559555997931_Kuki_Black_Sesame_Latte_Powder_Unsweetened_from_Mi.png?v=1780045806"},{"product_id":"kuki-fair-trade-pure-sesame-oil-95g-japans-first-certified-first-cold-press-since-1886","title":"Kuki Fair Trade Pure Sesame Oil from Mie","description":"\u003cp\u003e\u003cstrong\u003eJapan's first internationally Fair Trade certified sesame oil.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKuki Sangyo — Japan's legendary sesame maker founded in 1886 — proudly presents the nation's first sesame oil to receive international Fair Trade certification. 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\u003eDetails\u003c\/h3\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\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\u003c\/ul\u003e\n\u003ch3\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/h3\u003e","brand":"Kuki Sangyo (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\/pos1_c66fe2c1c3fb266e5931bdc87a848ec0d0454774.jpg?v=1779709496"},{"product_id":"kuki-pure-white-sesame-paste-120g-japanese-nerigoma-richer-than-tahini-since-1886","title":"Kuki Pure White Sesame Paste from Mie","description":"\u003cp\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\u003ch3\u003eDetails\u003c\/h3\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\u003c\/ul\u003e\n\u003ch3\u003eHow 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 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\u003ch3\u003eWhite vs. Black\u003c\/h3\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\u003ch3\u003eHow to Use\u003c\/h3\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\u003ch3\u003eProduct\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003e✓ Authentic Japanese product by Kuki Sangyo, founded 1886. 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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\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\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Sukyu Shoten (酢久商店)","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\/9564095840491_Sukyu_Yamabuki_Koji_Shinshu_Miso_from_Nagano.png?v=1780045829"},{"product_id":"sukyu-kuzaemon-shinshu-miso-from-nagano-333rd-anniversary-blend","title":"Sukyu Kuzaemon Shinshu Miso from Nagano — 333rd Anniversary Blend","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\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\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 Kuzaemon Special Blend Miso (久左衛門 酢久特別ブレンド)\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\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\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Sukyu Shoten (酢久商店)","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\/9564096102635_Sukyu_Kuzaemon_Shinshu_Miso_from_Nagano___333rd_An.png?v=1780045834"},{"product_id":"nishikyo-sweet-white-miso-kyotanba-300g-kyoto-saikyo-style-23-koji-ratio-made-in-japan","title":"Nishikyo Sweet White Miso Kyotanba, Saikyo Style from Kyoto","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\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\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 Nishikyo Shiro Miso Kyotanba (西京白みそ 京丹波)\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.\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\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Nishikyo Miso (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\/2026-06-03_211228.png?v=1780488823"},{"product_id":"nishikyo-sweet-white-miso-takumi-375g-kyoto-artisan-grade-23-koji-sweetness-gift-ready-made-in-japan","title":"Nishikyo Sweet White Miso Takumi Artisan Grade from Kyoto","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\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\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 Nishikyo Shiro Miso Takumi (西京白みそ 匠)\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.\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\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Nishikyo Miso (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\/2026-06-03_210907.png?v=1780488569"},{"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":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\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\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 Hatcho Miso with Mikawa Soybeans (三河産大豆の八丁味噌)\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\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\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Maruya Hatcho Miso (まるや八丁味噌)","offers":[{"title":"Default Title","offer_id":48583468450027,"sku":"MARUYA-HATCHO-MIKAWA-300G","price":2560.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/2026-06-03_214927.png?v=1780491187"},{"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":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\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\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 Kyushu Barley Miso (九州麦みそ)\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\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\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Choko Shoyu (チョーコー醤油)","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\/9564787540203_Choko_Kyushu_Barley_Miso_from_Nagasaki.png?v=1780045857"},{"product_id":"marukawa-vivaldi-organic-sweet-rice-miso-600g-organic-jas-22-koji-ratio-wood-barrel-fukui-made-in-japan","title":"Marukawa Vivaldi Organic Sweet Rice Miso from Fukui, Organic JAS","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\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\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 Organic Sweet Rice Miso Vivaldi (有機みそ ヴィバルディ)\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.\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\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Marukawa Miso (マルカワみそ)","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\/9564787638507_Marukawa_Vivaldi_Organic_Sweet_Rice_Miso_from_Fuku.png?v=1780045862"},{"product_id":"marukawa-organic-awase-blended-miso-600g-rice-barley-organic-jas-natural-fermentation-fukui-made-in-japan","title":"Marukawa Organic Awase Blended Miso from Fukui, Organic JAS","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\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\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 Organic Blended Awase Miso (有機みそ あわせみそ)\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.\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\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Marukawa Miso (マルカワみそ)","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\/9564788719851_Marukawa_Organic_Awase_Blended_Miso_from_Fukui__Or.png?v=1780045867"},{"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":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\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\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 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\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Umajimura 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\/2026-05-26223954_299a4a6f-8876-44e5-afa6-354db6576543.png?v=1779804425"},{"product_id":"sakamoto-kurozu-black-rice-vinegar-from-kagoshima-gi-certified","title":"Sakamoto Kurozu Black Rice Vinegar from Kagoshima, GI-Certified","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\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\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 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\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Sakamoto Brewing (坂元醸造)","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\/9568152453355_Sakamoto_Kurozu_Black_Rice_Vinegar_from_Kagoshima.png?v=1780045879"},{"product_id":"chidori-su-kyoto-rice-vinegar-by-murayama-jozo-fushimi-artisan-brew-since-1804","title":"Chidori-su Kyoto Rice Vinegar by Murayama Jozo, Fushimi Artisan Brew from Kyoto","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eKyoto's most celebrated rice vinegar, brewed in Fushimi since 1804 — the artisan vinegar of choice for generations of Kyoto kaiseki chefs and the sushi counters who insist on nothing less\u003c\/li\u003e\n  \u003cli\u003eBrewed exclusively from Kyoto-grown rice and the legendary soft water drawn from Fushimi's ancient artesian wells — the same water that makes Fushimi one of Japan's great sake-brewing towns\u003c\/li\u003e\n  \u003cli\u003eNamed for the mandarin ducks (千鳥, chidori) of the Kamo River: elegant, unmistakable, and unmistakably Kyoto — a vinegar built for delicacy, not dominance\u003c\/li\u003e\n\u003c\/ul\u003e\n\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 Kyo-su Kamochidori (京酢加茂千鳥) — Kyoto Rice Vinegar Kamochidori\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 (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.\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 Murayama Jozo Co., Ltd. (村山造酢株式会社), est. 1804. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Fushimi Ward, Kyoto City, Kyoto Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFushimi, in the southern part of Kyoto City, is famous for two things: sake and water. The area sits above a vast underground aquifer fed by the surrounding mountains, and the soft, mineral-gentle water that rises from its wells has drawn brewers here for centuries. Murayama Jozo was founded in 1804 during the late Edo period, building its vinegar-making practice on that same exceptional water alongside generations of Fushimi sake brewers. Over two centuries, Chidori-su became the benchmark rice vinegar for Kyoto cuisine — the standard against which chefs in the city's kaiseki restaurants measured everything else. The name honors the mandarin ducks of the Kamo River, a symbol of Kyoto's quiet, refined beauty. Today the brewery remains in Fushimi, using the same source water and the same unhurried approach that has defined Kyoto rice vinegar since the early nineteenth century.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChidori-su is the gentlest rice vinegar you will encounter from Japan. The acidity is real but never strident — it arrives softly, with a faint natural sweetness from the rice that rounds out any sharpness before it can register as harsh. The finish is clean and almost delicate: no residual heat, no lingering bite. This is a vinegar engineered for the Kyoto kitchen, where restraint is a virtue and nothing should overwhelm the ingredient it is meant to elevate. Side by side with standard supermarket rice vinegar, the difference is immediately apparent: this is rounder, quieter, and noticeably more refined.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe gold standard for sushi rice: mix with sugar and salt at the traditional Kyoto ratio for rice that is seasoned with subtlety, not tang; tossed through sunomono (Japanese cucumber salad) with wakame and sesame — the mild acidity lets the cucumber speak; whisked into wafu dressings with dashi, soy, and a touch of mirin for salads or steamed vegetables; used as the pickling liquid for lightly pickled vegetables (asazuke) where a harsh vinegar would overwhelm; splashed over sashimi platters as a final, gentle brightener.\u003c\/p\u003e\n\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Murayama Jozo (村山造酢)","offers":[{"title":"Default Title","offer_id":48612645732587,"sku":"MURAYAMA-CHIDORISU-360ML","price":1440.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/9579093033195_Chidori-su_Kyoto_Rice_Vinegar_by_Murayama_Jozo__Fu.png?v=1780045884"},{"product_id":"fuji-su-junmai-pure-rice-vinegar-by-iio-jozo-kyoto-tango-farm-to-bottle","title":"Fuji-su Junmai Pure Rice Vinegar by Iio Jozo, Kyoto Tango Farm-to-Bottle","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\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\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 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\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Iio Jozo (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\/9579093131499_Fuji-su_Junmai_Pure_Rice_Vinegar_by_Iio_Jozo__Kyot.png?v=1780045890"},{"product_id":"fuji-su-premium-rice-vinegar-by-iio-jozo-sake-toji-method-from-kyoto-tango","title":"Fuji-su Premium Rice Vinegar by Iio Jozo, Sake-Toji Method from Kyoto Tango","description":"\u003cp\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/p\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\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 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\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e\u003cstrong\u003eCooking Ideas\u003c\/strong\u003e\u003c\/p\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\n\u003cp\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e","brand":"Iio Jozo (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\/2026-06-03_213830.png?v=1780490401"},{"product_id":"kayanoya-dashi-packets-by-kubara-honke-ago-bonito-premium-blend-from-fukuoka","title":"Kayanoya Dashi Packets by Kubara Honke 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)\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\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 (久原本家)","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\/2026-05-29073457.png?v=1780007971"},{"product_id":"kayanoya-low-sodium-dashi-packets-by-kubara-honke-reduced-salt-premium-blend-from-fukuoka","title":"Kayanoya Low-Sodium Dashi Packets by Kubara Honke, Reduced-Salt Premium Blend 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\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\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 (久原本家)","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\/2026-06-03_212130.png?v=1780489389"},{"product_id":"kayanoya-vegetable-dashi-packets-by-kubara-honke-vegan-plant-based-broth-from-fukuoka","title":"Kayanoya Vegetable Dashi Packets by Kubara Honke, Vegan Plant-Based Broth 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\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\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. 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Additive-free. No preservatives. No color additives.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 24 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 Yuasa Shoyu Co., Ltd. (Packaging is in Japanese.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Yuasa Town, Arida District, Wakayama Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYuasa, a small coastal town in Wakayama Prefecture, is recognized as the birthplace of Japanese soy sauce. It was here, in the 13th century, that a monk returning from China introduced a fermented soybean paste called kinzanji miso — and where local brewers, noticing the liquid that drained from the aging paste, began collecting and refining it into what became shoyu. The tradition never left. Today Yuasa's soy sauce production method holds GI protected status, and Yuasa Shoyu continues to brew in the town's original style: whole soybeans, wheat, salt, wooden barrels, and time. The Kiippon Kuromame — brewed from Tanba black soybeans prized since the Nara period for their size, sweetness, and depth — is the brewery's statement of what Yuasa soy sauce can be at its finest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlack soybeans produce a soy sauce noticeably different from conventional yellow-soybean shoyu. The color is deeper, tending toward a rich reddish-brown with real depth. The aroma is complex and layered — the familiar savory note of fermented soy underlaid by something rounder and slightly sweeter, with a woody warmth from the barrel and a clean grain quality from the two years of aging. On the palate, the umami is full and prolonged, without the sharp salt edge that some soy sauces carry. 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It is noticeably different from any industrially produced soy sauce, and different even from most premium artisan soy sauces. 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Additive-free. No preservatives. Naturally cultivated base ingredients.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 24 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 Yuasa Shoyu Co., Ltd. (Packaging is in Japanese.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Yuasa Town, Arida District, Wakayama Prefecture, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe dropper bottle format was a deliberate choice by Yuasa Shoyu: smoked soy sauce at this concentration is a finishing condiment, not a cooking sauce. The precision of the dropper — a few drops measured and placed, rather than a splash poured — reflects how the brewery intends this product to be used: as the final touch on a completed plate, the way a chef might finish a dish with aged balsamic or fine finishing oil. The smoking adds a layer of complexity to the naturally cultivated base — wood fire and fermentation, two of the oldest flavor-building techniques in human cooking, combined in 30ml of deep amber liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe aroma opens with immediate smoke — clean and wood-forward rather than acrid — followed by the deep, complex fermented-grain character of the naturally cultivated base. On the palate, the smoke integrates with the umami rather than competing with it: this is not a sauce that tastes of smoke plus soy, but of a single unified flavor that has both qualities at once. The finish is long and warm. 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Additive-free. No preservatives. Natural cultivation base ingredients. Each bottle is unique.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Approx. 24 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\u003eNote on Appearance:\u003c\/strong\u003e The exterior of each bottle bears natural marine growth from its time on the seafloor. The glass itself is clean; the barnacles and organic material on the outside are part of the bottle's story and identity. Each bottle looks different. This is intentional and correct.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Yuasa Shoyu Co., Ltd. (Packaging is in Japanese.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Yuasa Town, Arida District, Wakayama Prefecture, Japan; ocean aging in Yuasa Bay, Wakayama Prefecture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProducer's Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt begins with grain that has never been touched by pesticides or synthetic fertilizers — naturally cultivated Hokkaido soybeans and wheat grown the way grain was grown before modern agriculture. Combined with Nagasaki sea salt and rice, fermented in wooden barrels in Yuasa — Japan's oldest soy sauce town — the base shoyu is already exceptional. Then Yuasa Shoyu takes it further: each sealed bottle is lowered into the waters of Yuasa Bay and left on the seafloor at 15 meters' depth for a minimum of six months. Down there, in the dark and the cold, the constant movement of the ocean — the undulation of waves translated into gentle, perpetual motion at depth — continues to work on the liquid inside. The pressure, the temperature, the rhythm of the sea: all of it becomes part of the final flavor. When the bottles are brought back to the surface, each has been claimed by the ocean in its own way. Barnacles have attached. Algae has settled and gone. The glass carries a record of six months beneath the sea that cannot be manufactured or faked. There are only as many bottles as the sea returns.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOcean aging gives this soy sauce a quality that is genuinely difficult to categorize. The base character — deep, naturally complex, with the warmth of wooden barrel and naturally cultivated grain — is familiar from the Rosanjin line. But the seafloor months add something harder to name: a mineral depth, a smoothness that seems to come from absolute stillness and absolute movement at once, a finish that is longer and more layered than any land-aged equivalent. It does not taste of the ocean, but it tastes of time — specifically, of time spent in a place where time moves differently. 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His name was Hikobei. One hundred and seventy years later, his descendants still occupy the same market, and the nori they make still bears his name.\u003c\/p\u003e\n\u003cp\u003eShodai Hikobei Kontobi is Maruyama Nori's finest achievement — a nori that has won the \u003cstrong\u003eMinister of Agriculture Award three times\u003c\/strong\u003e, Japan's highest government recognition for food excellence. Today, \u003cstrong\u003e60% of Michelin-starred sushi restaurants in Tokyo\u003c\/strong\u003e source their nori from Maruyama. This is the sheet that most of them reach for first.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eWhat Is Kontobi?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKontobi is a professional grading term used only by nori specialists. It refers to nori in which rare \u003cem\u003eao-nori\u003c\/em\u003e — blue-green seaweed) grows naturally alongside the nori during the December harvest. The result is a sheet streaked with green — irregular, wild, and impossible to replicate on demand.\u003c\/p\u003e\n\u003cp\u003eThe blue-green wisps change everything: they introduce a faintly bitter, aromatic edge — described by Japanese nori experts as \"the bitterness of the open sea\" — that pure nori does not have. The aroma rises from the sheet the moment it meets warmth. Sushi chefs prize it precisely because it cannot be manufactured consistently; each harvest is different.\u003c\/p\u003e\n\u003cp\u003eShodai Hikobei represents the rarest grade of kontobi — harvested in quantities so small that Maruyama describes it as a \"phantom nori\". Most years, only a fraction of the December harvest qualifies.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHold a sheet briefly near warmth before eating. The aroma rises first — deep ocean, faintly smoky, with a green, herbal note from the ao-nori. On the palate: immediate umami, complex and layered, with a signature mild bitterness that lingers. The finish is long and savory. No two sheets taste exactly alike.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Experience It\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAs sushi chefs do\u003c\/strong\u003e: Wrap a piece of vinegared rice with one sheet. Let the nori soften slightly before eating — the ao-nori aroma emerges as it warms\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlone, with tea\u003c\/strong\u003e: Tear a small piece and taste it directly — this is the purest way to understand what makes kontobi different\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemaki (hand rolls)\u003c\/strong\u003e: Fold a half-sheet around rice and fresh ingredients — the nori's aromatic bitterness balances rich fillings like toro or uni\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOnigiri\u003c\/strong\u003e: Wrap a rice ball immediately before eating to preserve the full crisp snap\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 5 full-size sheets (Approx. 21cm x 19cm, 8.3 in. × 7.5 in.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e: Shodai Hikobei — highest tier of Kontobi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Kyushu \/ Ariake Sea region, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Maruyama Nori (丸山海苔店), est. 1854, Tsukiji, Tokyo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAwards\u003c\/strong\u003e: Minister of Agriculture, Forestry and Fisheries Award — 3 times\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsed by\u003c\/strong\u003e: 60% of Michelin-starred sushi restaurants in Tokyo (Michelin Guide 2021)\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: Please check packaging; store in cool, dry place\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e✈️ Ships from Japan ·Order more, pay less per item.\u003cbr\u003eTsukiji artisan · Minister of Agriculture Award × 3 · Michelin-starred supplier\u003c\/p\u003e","brand":"Maruyama Nori (丸山海苔店)","offers":[{"title":"Default Title","offer_id":48687581233387,"sku":"MARUYAMA-HIKOBEI-KONTOBI-5PC","price":3400.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/2026-06-03140140.png?v=1780463059"},{"product_id":"gokujo-kontobi-nori-maruyamas-signature-blue-green-blend-5-full-sheets-tsukiji","title":"Gokujo Kontobi Nori | Maruyama's Signature Blue-Green Blend — 5 Full Sheets, Tsukiji","description":"\u003cp\u003e\u003cstrong\u003eThe Nori That Connoisseurs Seek Out\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGokujo Kontobi is Maruyama Nori's benchmark — the sheet against which all other nori is measured. For 170 years, this Tsukiji institution has supplied Japan's finest sushi restaurants, and kontobi is the variety their chefs request by name.\u003c\/p\u003e\n\u003cp\u003eMaruyama Nori supplies \u003cstrong\u003e60% of Michelin-starred sushi restaurants in Tokyo\u003c\/strong\u003e. The chefs who run these kitchens are among the most demanding nori buyers in the world. Kontobi is what they choose.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eThe Kontobi Difference\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKontobi is nori in which rare ao-nori — a distinct blue-green seaweed — grows intermingled with the nori during the December harvest season. The ao-nori cannot be added artificially; it appears naturally in certain harvests and certain conditions, then disappears.\u003c\/p\u003e\n\u003cp\u003eWhat it adds: a pleasantly bitter, aromatic complexity that elevates the nori's base umami into something richer and more distinctive. Japanese nori experts describe it as the flavor of \"the open sea in winter.\" It is the bitterness you taste at the best sushi counters and cannot identify — that is kontobi.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eClean, deep ocean aroma with a green, herbal undertone. Firm snap with an immediate rush of layered umami. The ao-nori contribution registers as a mild, pleasant bitterness in the mid-palate — sophisticated, not sharp. Long, savory finish. Noticeably different from pure nori.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Enjoy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSushi and hand rolls\u003c\/strong\u003e: The classic application — let the nori soften slightly for maximum aroma\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSide by side tasting\u003c\/strong\u003e: Compare with the Shodai Hikobei to understand how ao-nori grade affects flavor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOnigiri\u003c\/strong\u003e: Wrap just before eating; the crunch and aroma together make a memorable rice ball\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlone with sake or beer\u003c\/strong\u003e: Tear and taste directly — a revelation for anyone accustomed to standard nori\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 5 full-size sheets (Approx. 21cm x 19cm, 8.3 in. × 7.5 in.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e: Gokujo, Kontobi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Kyushu \/ Ariake Sea region, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Maruyama Nori (丸山海苔店), est. 1854, Tsukiji, Tokyo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsed by\u003c\/strong\u003e: 60% of Michelin-starred sushi restaurants in Tokyo\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: Please check packaging; store in cool, dry place\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e✈️ Ships from Japan ·Order more, pay less per item. \u003cbr\u003eTsukiji, est. 1854 · The nori Michelin sushi chefs choose\u003c\/p\u003e","brand":"Maruyama Nori (丸山海苔店)","offers":[{"title":"Default Title","offer_id":48687581298923,"sku":"MARUYAMA-GOKUJO-KONTOBI-5PC","price":2800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/2026-06-03124618.png?v=1780458712"},{"product_id":"gokujo-saga-no-hashiri-nori-first-harvest-ariake-sea-nori-from-maruyama-tsukiji-5-sheets","title":"Gokujo Saga no Hashiri Nori | First-Harvest Ariake Sea Nori from Maruyama, Tsukiji","description":"\u003cp\u003e\u003cstrong\u003eThe First Sheets of the Season — From Japan's Finest Nori Waters\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHashiri means \"the first run\" — the opening harvest of the nori season, when the seaweed is at its most tender, most aromatic, and most intensely flavored. In Japanese culinary culture, the first harvest of any ingredient commands a reverence reserved for few other foods.\u003c\/p\u003e\n\u003cp\u003eSaga no Hashiri is Maruyama Nori's first-harvest selection from the \u003cstrong\u003eAriake Sea in Saga Prefecture\u003c\/strong\u003e — Japan's most prized nori growing region, where dramatic 6-meter tidal swings create conditions of exceptional mineral richness. Maruyama, Tsukiji's 170-year nori specialist and supplier to \u003cstrong\u003e60% of Tokyo's Michelin-starred sushi restaurants\u003c\/strong\u003e, selects only the finest sheets from these premium beds.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eWhy First Harvest?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNori grows in successive harvests through the season. The first harvest — called \"ichi-ban tsumi” — yields the youngest, thinnest sheets. These dissolve on the tongue almost immediately, releasing their flavor at once rather than slowly. They are sweeter, more delicate, and more aromatic than later harvests.\u003c\/p\u003e\n\u003cp\u003eAs the season progresses, the sheets grow thicker and the flavor deepens but loses some freshness. The first harvest is the window of peak delicacy — brief, annual, and irreplaceable.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eExceptionally thin sheets with a deep black-green luster. The aroma is immediate — clean, fresh, unmistakably oceanic. On the tongue, the nori dissolves almost at once into a wave of natural sweetness followed by rich, clean umami. The finish is light and refreshing — a quality unique to first-harvest nori. This is nori at its most approachable and most refined.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Enjoy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreshly made onigiri\u003c\/strong\u003e: Wrap a rice ball moments before eating — the thin, first-harvest sheets meld with warm rice beautifully\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith high-quality soy sauce\u003c\/strong\u003e: Tear a small piece, dip lightly, and taste — the sweetness of hashiri nori paired with umami-rich soy is a quintessential Japanese pairing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSushi\u003c\/strong\u003e: The thin, dissolving texture is ideal for rolls where nori should be present but not dominant\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSide-by-side comparison\u003c\/strong\u003e: Taste alongside the Kontobi to experience the range of Maruyama's nori philosophy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 5 full-size sheets (Approx. 21cm x 19cm, 8.3 in. × 7.5 in.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e: Gokujo — First Harvest\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Ariake Sea, Saga Prefecture, Kyushu, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Maruyama Nori (丸山海苔店), est. 1854, Tsukiji, Tokyo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsed by\u003c\/strong\u003e: 60% of Michelin-starred sushi restaurants in Tokyo\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: Please check packaging; store in cool, dry place\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e✈️ Ships from Japan ·Order more, pay less per item. \u003cbr\u003eFirst harvest · Ariake Sea terroir · Maruyama, Tsukiji est. 1854\u003c\/p\u003e","brand":"Maruyama Nori (丸山海苔店)","offers":[{"title":"Default Title","offer_id":48687581724907,"sku":"MARUYAMA-HASHIRI-5PC","price":2800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/2026-06-03120650.png?v=1780456232"},{"product_id":"maruyama-gokujo-nisen-gift-tin-kontobi-hashiri-tsukijis-finest-two-nori-1854","title":"Maruyama Gokujo Nisen Gift Tin | Kontobi \u0026 Hashiri — Tsukiji's Finest Two Nori, 1854","description":"\u003cp\u003e\u003cstrong\u003eTsukiji's Two Greatest Nori — Side by Side in One Gift Tin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNisen means \"two selections.\" This gift tin brings together Maruyama Nori's two most celebrated varieties — Kontobi and Hashiri — in a single, beautifully presented package. It is the definitive expression of 170 years of Tsukiji nori expertise, and the gift that serious Japanese food lovers recognize immediately.\u003c\/p\u003e\n\u003cp\u003eMaruyama Nori has supplied \u003cstrong\u003e60% of Michelin-starred sushi restaurants in Tokyo\u003c\/strong\u003e, the chefs at Joël Robuchon's Paris restaurants, and the kitchens of five-star hotels across Europe. This is the tin those professionals would take home.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKontobi — 7 packs each\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe rare blue-green blend. Ao-nori grows naturally alongside nori during the December harvest, creating a sheet with distinctive aromatic bitterness and layered complexity. The variety that serious nori connoisseurs seek out. Graded Gokujo — the highest tier of Kontobi available.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSaga no Hashiri — 7 packs each\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFirst-harvest nori from the Ariake Sea, Saga Prefecture. The youngest, thinnest, most delicate sheets of the season — exceptionally sweet, light, and aromatic. The nori chefs use when they want the nori to dissolve into the dish rather than assert itself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Sheet Size (Shikiri)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEach sheet in this set is shikiri — one-quarter of a standard full-size nori sheet, approximately 10.5 × 9.5 cm (4.1 × 3.7 in). It is the right size to wrap a single rice ball, fold over a piece of sushi, or place on a bowl of rice — ready to use without cutting.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eThe Complete Tasting Experience\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTaste both varieties side by side and the contrast is immediate: Kontobi is complex and assertive, with the aromatic bitterness of the open sea. Hashiri is delicate and sweet, dissolving almost at once. Together they represent the full range of premium Japanese nori — and the depth of what is possible from a single plant.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eAs a Gift\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe tin format was chosen by Maruyama for a reason: the beautiful presentation, the satisfying weight in the hand, and the protection it offers to the delicate sheets inside. This is the gift that arrives and immediately signals that something exceptional is inside — before it is even opened.\u003c\/p\u003e\n\u003cp\u003eIdeal for: Japanese food enthusiasts, sushi lovers, chefs and serious home cooks, anyone who appreciates the depth of Japanese culinary culture.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use Both\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting flight\u003c\/strong\u003e: Open both packs and taste one sheet of each, plain, in sequence — the most direct way to experience the contrast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSushi pairing\u003c\/strong\u003e: Use Hashiri for lighter, delicate rolls (cucumber, kanpyo); use Kontobi for richer fillings (tuna, salmon, eel)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOnigiri\u003c\/strong\u003e: Make two rice balls with the same filling — one wrapped in each — and compare how the nori changes the experience\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: Kontobi 7 packs + Saga no Hashiri 7 packs — 14 packs total in gift tin　- each pack contains 5 sheets.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Kyushu \/ Ariake Sea region, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Maruyama Nori (丸山海苔店), est. 1854, Tsukiji, Tokyo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAwards\u003c\/strong\u003e: Shodai Hikobei (Kontobi) — Minister of Agriculture Award × 3\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsed by\u003c\/strong\u003e: 60% of Michelin-starred sushi restaurants in Tokyo; Joël Robuchon; Paris 5-star hotels\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: 100% Dried Seaweed (Nori)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging\u003c\/strong\u003e: Premium gift tin — ready to give directly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e✈️ Ships from Japan ·Order more, pay less per item. \u003cbr\u003e170-year Tsukiji institution · The gift serious nori lovers recognize\u003c\/p\u003e","brand":"Maruyama Nori (丸山海苔店)","offers":[{"title":"Default Title","offer_id":48687581757675,"sku":"MARUYAMA-NISEN-CAN-GIFT","price":8200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/2026-06-03110633.png?v=1780453171"},{"product_id":"nuchimasu-mineral-salt-guinness-world-record-21-minerals-salt-of-life-from-okinawa-111g-1","title":"Nuchimasu Mineral Salt | Guinness World Record — 21 Minerals, Salt of Life from Okinawa — 111g","description":"\u003cp\u003e\u003cstrong\u003eSalt That Forms in Mid-Air\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOn Miyagi Island, off the northern coast of Okinawa, a company called Nuchimasu makes salt in a way no one else on earth does. Seawater drawn from the Pacific is fed into a high-speed rotating disc. The disc atomizes the water into an ultra-fine mist. Hot air is blown through. The water evaporates instantly. And the salt — still suspended in the air, never having touched a surface — crystallizes in mid-flight.\u003c\/p\u003e\n\u003cp\u003eThe result is a salt unlike anything else. Certified by Guinness World Records as containing the \u003cstrong\u003ehighest variety of minerals of any salt in the world\u003c\/strong\u003e: 21 distinct ocean minerals, intact and undiluted, exactly as they exist in Okinawan seawater.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eNuchi + Maasu = Salt of Life\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Nuchi\" means \u003cem\u003elife\u003c\/em\u003e in the Okinawan language. \"Maasu\" means \u003cem\u003esalt\u003c\/em\u003e. The name is a declaration: this is not just a seasoning. 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