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A touch of yuzu gosho can turn an ordinary bowl of mayonnaise into a fragrant condiment that makes for an addictive dip for vegetables such as asparagus, broccoli, carrots, or celery. You can also use it as a sandwich spread, and it makes for a delightful dressing for potato, macaroni, or tuna salad.
Tangy and savory with just a hint of sweetness, this fragrant condiment has many uses that make it as versatile as it is delicious. Serve it as a dip with vegetable sticks as an appetizer, thin it out with a bit of water and drizzle it over steamed vegetables to make a side, or slather it onto pan-fried tofu to make an entre.
Kuromitsuliterally means "black syrup" in Japanese, and it's made by dissolving a mixture of kokuto in water. I find the flavor a little intense when it's made with just kokuto, so I like to use a 50:50 mix with regular sugar, but you can make it with all kokuto if you like. You can use kuromitsu like you would use honey or maple syrup. When making this, it takes only one sugar crystal to make the whole thing start to solidify, so I recommend cooking it with a lid, which ensures all of the sugar dissolves evenly.
Mentsuyu(lit. “noodle broth”) is a commonly used sauce found in numerous Japanese dishes including noodles, rice bowls, hot pots and as a dipping sauce. It’s a great condiment to always have on hand in your pantry.
Mentsuyu(lit. “noodle broth”) is a commonly used seasoning found in numerous Japanese dishes including noodles, rice bowls, hot pots and as a dipping sauce. Made from a collection of some of Japan’s most iconic ingredients, it contains umami-rich ingredients and is a convenient way to increase the depth of flavor in dishes.