Japanese Pantry Starter Kit — soy sauce, dashi, miso, rice vinegar, and shichimi

Japanese Pantry Starter Kit from Japan

$78.00
$78.00
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Japanese Pantry Starter Kit — soy sauce, dashi, miso, rice vinegar, and shichimi
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Japanese Pantry Starter Kit from Japan

Japanese Pantry Starter Kit from Japan

$78.00
$78.00

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Five makers, one box — the working backbone of a Japanese kitchen, chosen so a first pantry never has to guess.

Soy 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.

Highlights

  • A complete first pantry in one box — barrel-aged soy sauce, single-use dashi packets, Shinshu miso, Kyoto rice vinegar, and Gion's black shichimi.
  • Right-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.
  • The 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.
  • Five family producers, one box — selected directly by Yan & Keiko and shipped together from Japan, not assembled from US warehouse stock.
Details, ingredients & allergens
  • In the box: Tsuru Bishio soy sauce 145ml (Shodoshima) · Uneno "Jin" dashi packets — maguro & Rausu kombu, 7g × 5 (Kyoto) · Sukyu Kuzaemon Shinshu miso 500g (Nagano) · Chidori-su rice vinegar 360ml (Kyoto) · Hararyoukaku Kuro-Shichimi 5g tin (Kyoto, Gion)
  • Allergens: soy and wheat (soy sauce) · soybeans (miso) · tuna/fish (dashi packets) · sesame (shichimi). See each component's own product page for full ingredient lists.
  • Good to know: one dashi packet steeps like a tea bag and makes about 900ml of broth.
  • Origin: Shodoshima · Kyoto · Nagano, Japan
Producer's story

Yamaroku still ferments soy sauce for four years in cedar kioke 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.

Each full story lives on its own page: Tsuru Bishio, Uneno's maguro dashi, Kuzaemon Shinshu Miso, Chidori-su, and Kuro-Shichimi.

How to use this kit

Start 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 how to keep everything at its best.

Shipping from Japan

Five 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.

Ships from Japan · Order more, pay less per item
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