Spring

Cooking Japanese food in season: May vegetables
Cooking Japanese food using vegetables that are in season results in fresh, vibrant, delicious dishes. In the month of May, you can use celery and young potatoes in a number of tasty Japanese dishes. The month of May brings along...
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Cooking Japanese Food in Season: April Vegetables
In the month of April, both asparagus and lettuce are in season and fresh, ideal for cooking flavorful and healthy meals. Try these delicious and healthy Japanese dishes using fresh April vegetables. Cooking with vegetables that are currently in season...
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Cooking Japanese Food in Season: March Vegetables
Japanese cuisine is well known for its use of fresh vegetables in season. In the month of March, both spring cabbage and broccoli are widely used in a number of Japanese dishes that are easy to make and pack a...
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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.

Spring

Cooking Japanese food in season: May vegetables

Cooking Japanese Food in Season: April Vegetables

Cooking Japanese Food in Season: March Vegetables

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