{"product_id":"japanese-pantry-starter-kit","title":"Japanese Pantry Starter Kit from Japan","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eFive makers, one box — the working backbone of a Japanese kitchen, chosen so a first pantry never has to guess.\u003c\/p\u003e\n\u003cp\u003eSoy sauce, dashi, miso, rice vinegar, and a finishing spice: the five roles almost every Japanese recipe is built on, each from a family producer we know by name — Yamaroku on Shodoshima, Uneno and Murayama Zosu in Kyoto, Sukyu in Nagano, and Hararyoukaku in Gion.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eA complete first pantry in one box — barrel-aged soy sauce, single-use dashi packets, Shinshu miso, Kyoto rice vinegar, and Gion's black shichimi.\u003c\/li\u003e\n\u003cli\u003eRight-sized to be used, not stored: a 145ml bottle of four-year Tsuru Bishio (a size we carry only in this kit), five steep-and-discard dashi packets, and a 5g tin of shichimi.\u003c\/li\u003e\n\u003cli\u003eThe five roles work together — the dashi seasons the miso soup, the vinegar brightens the rice, the soy sauce finishes the plate, and the shichimi adds the last step.\u003c\/li\u003e\n\u003cli\u003eFive family producers, one box — selected directly by Yan \u0026amp; Keiko and shipped together from Japan, not assembled from US warehouse stock.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003eDetails, ingredients \u0026amp; allergens\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn the box:\u003c\/strong\u003e Tsuru Bishio soy sauce 145ml (Shodoshima) · Uneno \"Jin\" dashi packets — maguro \u0026amp; Rausu kombu, 7g × 5 (Kyoto) · Sukyu Kuzaemon Shinshu miso 500g (Nagano) · Chidori-su rice vinegar 360ml (Kyoto) · Hararyoukaku Kuro-Shichimi 5g tin (Kyoto, Gion)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e soy and wheat (soy sauce) · soybeans (miso) · tuna\/fish (dashi packets) · sesame (shichimi). See each component's own product page for full ingredient lists.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e one dashi packet steeps like a tea bag and makes about 900ml of broth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Shodoshima · Kyoto · Nagano, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eProducer's story\u003c\/summary\u003e\n\u003cp\u003eYamaroku still ferments soy sauce for four years in cedar \u003cem\u003ekioke\u003c\/em\u003e barrels on Shodoshima Island. Uneno has drawn dashi in Kyoto since 1903. Sukyu has made miso in Nagano for over three centuries — the Kuzaemon blend marks the house's 333rd year. Murayama Zosu has brewed Chidori-su beside Fushimi's soft spring water for around two centuries, and Hararyoukaku has ground its black shichimi in Gion since 1685.\u003c\/p\u003e\n\u003cp\u003eEach full story lives on its own page: \u003ca href=\"\/products\/experience-umami-yamaroku-tsuru-bishio-rich-mellow-japanese-soy-sauce-500ml\"\u003eTsuru Bishio\u003c\/a\u003e, \u003ca href=\"\/products\/uneno-maguro-dashi-powder-40g\"\u003eUneno's maguro dashi\u003c\/a\u003e, \u003ca href=\"\/products\/sukyu-kuzaemon-shinshu-miso-from-nagano-333rd-anniversary-blend\"\u003eKuzaemon Shinshu Miso\u003c\/a\u003e, \u003ca href=\"\/products\/chidori-su-rice-vinegar-from-kyoto\"\u003eChidori-su\u003c\/a\u003e, and \u003ca href=\"\/products\/hararyoukaku-kuro-shichimi-the-black-seven-spice-of-kyotos-gion-tin-5g-refill\"\u003eKuro-Shichimi\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow to use this kit\u003c\/summary\u003e\n\u003cp\u003eStart with a pot of miso soup: steep one dashi packet in hot water for a few minutes, lift it out, and stir in a spoonful of miso off the heat — that single bowl teaches the kit's whole idea. From there, the vinegar's first job is sushi rice or a bright cucumber salad; the soy sauce is for finishing rather than cooking — a few drops over rice, eggs, or grilled fish; and the shichimi goes wherever a dish needs one more step, from noodle soup to roast chicken. Once a jar or bottle is open, here's \u003ca href=\"\/blogs\/guides\/how-to-store-miso-soy-sauce-and-dashi\"\u003ehow to keep everything at its best\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eShipping from Japan\u003c\/summary\u003e\n\u003cp\u003eFive items, one box, one shipping charge — the kit travels together from Japan (about 1.9 kg), so you pay a single weight-based rate instead of five separate ones.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"CookGood.JP","offers":[{"title":"Default Title","offer_id":49043945390315,"sku":null,"price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/starter_kit4_white.png?v=1784537565","url":"https:\/\/cookgood.jp\/products\/japanese-pantry-starter-kit","provider":"CookGood.JP","version":"1.0","type":"link"}