Destination

Living with the Mountains, Ocean, and Fermentation Culture in Shimane – 3/3
SA lifestyle in Shimane consists of fresh seafood from the Japan Sea, mountains with bountiful seasonal harvests, and the rich history of fermentation culture. Take a look into life here in Shimane and what it has to offer. I live...
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People who Make Shimane – 2/3
Shimane has many food products unique and special to its culture and history. From green tea to roses, there is something for everybody. To dig deeper into the food history of the area, meet the people maintaining Shimane's identity. When...
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Finding Some Time for Tea and Soba in Matsue – 1/3
Exploring Shimane through its tea and soba is one way you can get an introduction to its history and culture. Learn how they are committed to keeping this food tradition alive and thriving in Shimane. When I’m asked what makes...
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Tosa Dish: A Hidden Treasure from Kochi Prefecture
Tosa Dish is the regional food of Kochi Prefecture. From Katsuo No Tataki (seared skipjack tuna) to Sawachi Ryori (platter full of local delicacies), discover the unique flavor of Kochi. Mountains to the north, hugging the Pacific Ocean to the...
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Sweet and delicious

Such a nice taste of sweet and tangy. My daughter enjoys it straight from the bag as a snack.

If Sriracha and yuzu koshou had a baby, this sauce is probably it. there's a faint, pleasant fermented note (not unlike kimchi), accented by strong citrus notes. The spiciness is mellow and there's a good bit of salt in there. Great for marination for grilled pork and stir fries. Also has great synergy with lighter Asian soup/noodle/stew dishes. We've decided to retire our shichimitogarashi after receiving this. Really good buy

It's clearly made with the same milling process as regular matcha and so behaves the same way. Unless you're a matcha connoisseur, you probably can't tell this isn't matcha, especially if it's in a matcha latte. It's got the same color and same grassy notes. It does lack the bitterness and unami flavors of matcha. I'd say it's a totally acceptable replacement.

We love ponzu but due to soy allergy in our child, we've had to give that up. We were skeptical of this at first but we're sold. Collectively we like it more than regular ponzu. It's been great with pork shabu as a dipping sauce, works wonderfully as a salad dressing, and also great for a light broth for somen or chazuke. Super versatile and really lovely and refreshing.

Flavor 4.8/5
It smells exactly like soy sauce, but is less salty, hence docking off the 0.2 points. It has the same flavors and umami but a deeper aftertaste.

Coconut aminos may work for stir fries, but if you're east asian and make braised dishes, you genuinely need real soy sauce. We've had to avoid soy due to milk and soy protein allergies in our child, and this has worked for all our dishes (sukiyaki don, braised pork rice, beef noodles etc.)

Our only gripe is that they don't sell it in a bigger bottle, and since it's less salty than regular soy sauce, you need to use more per dish.

Destination

Living with the Mountains, Ocean, and Fermentation Culture in Shimane – 3/3

People who Make Shimane – 2/3

Finding Some Time for Tea and Soba in Matsue – 1/3

Tosa Dish: A Hidden Treasure from Kochi Prefecture

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