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Made from fermented soybeans, salt, and water, soy sauce is an essential condiment in Asian cuisine. This dark soy sauce is carefully fermented wit...

Shimanto Domeki’s Dashi-Infused Koikuchi Soy Sauce is unique in the way in which large shavings of bonito flakes and koikuchi (full-bodied) soy sau...

This organic miso paste is fermented in a perfectly calculated balance of rice koji and soybean and contains 25% less salt than what is normally fo...

Miso is commonly used as part of a marinade, with the addition of other ingredients. But now you can simplify the marinating process and get tons o...

This savory finishing sauce is made with a generous helping of sushi-grade uni (sea urchin), and it allows you to appreciate genuine uni flavor and...

Umami Sprinkle - Japanese Vegan Parmesan is a dairy-free and plant-based crumble, with which can easily substitute for grated Parmesan cheese. Made...

Literally meaning “sprinkles”, furikake is Japanese savory flakes commonly used as a topping over rice. There are a number of different types, but ...

Composed of sushi rice, your choice of toppings, and nori seaweed, temaki (hand roll) sushi is a staple home party dish in Japan, and it’s now a po...

*Packaging May Vary With a crisp bite, melting mouthfeel, and robust umami, this seasoned roasted nori seaweed is coveted by chefs around the world...

Sudachi is a unique Japanese citrus, native to Tokushima Prefecture—the region produces 98% of the country’s sudachi. About the size of a golf ball...

Black garlic is a fermented and aged garlic, which boasts a pitch-black color, smooth jelly-like texture, and fruity, caramel taste without the sha...

Rice syrup is a plant-based, nutritious sweetener that has been used in Japan for centuries. It is made by combining glutinous rice and barley malt...

This brand of shiratamako, produced by Maehara, is one of the most traditional and popular rice flour brands in Japan. Made from 100% Japan-grown g...

Once you taste a bit of Kinako on top of mochi or ice cream or baked in a cookie or piece of candy, you'll want to stock up on this special soybean...

Kuzukiri, made with kuzu-ko (arrowroot flour), is truly a unique, noodle-shaped, cold dessert traditionally enjoyed in Japan. It has a silky smooth...

Made with sesame and kudzu, gomadofu (sesame tofu) is one of the most important shojin ryori (plant-based traditional Buddhist vegan cuisine) dishe...

Crystalized Soy Sauce is a freeze-dried soy sauce flake that captures the flavor of premier soy sauce known as Moromi no Shizuku. Produced by a two...

This candy is made from the refreshing Amanatsu, a Japanese orange. Produced by Kankitsu Labo, which has been specializing in candied fruit product...