Ingredients: Olive oil (from Spain), shiso leaves (from Oita Prefecture), garlic (domestic), salt, chili pepper (domestic)
Suggested uses: Use in place of basil in pasta sauces (1-1½ Tbsp for 1 serving pasta), on carpaccio, as a sauce for fish/chicken/meat, on pizza, in stir-fries, as a spread for toast/bagels or drizzled on cheese. Try it in the Kan Koji Beef with Ponzu Salsa Canapé and Tuna & Avocado Shiso Tartare recipes provided.
Storage: Refrigerate after opening.

Shiso is a Japanese herb related to mint that has an earthy flavor similar to basil and anise with hints of citrus. This unique olive oil features high-quality shiso leaves combined with rich Spanish olive oil, garlic, salt, and chili peppers, resulting in a savory sauce full of herbal flavor.

Tanaka Soy Sauce is located in Oita Prefecture, one of Japan’s leading production areas of shiso. Their shiso comes from Ueki Farm which was established over 50 years ago and received the Prime Minister's Award for their particular attention to their soil and for producing safe, high-quality shiso leaves.

 

Ingredients: Rice, sugar, salt, rice koji
Vegan, Gluten-free, Dairy-free, Soy-free
Suggested uses: This all-purpose, umami-rich seasoning works wonderfully as a marinade for meat, poultry, seafood, and vegetables, especially when grilling. To make tsukemono (Japanese pickles), coat sliced vegetables of your choice (Eg. cucumbers, radish, or cabbage) with kan koji paste and refrigerate overnight. Can also be used in salad dressings and dipping sauces as a salt substitute for a touch of salty umami, or in many of the recipes provided.
Storage: Refrigerate after opening.

 

Koji is the secret ingredient in Japanese cooking that works as a marinade or as a salt substitute to tenderize and bring out the natural flavors of the food it’s paired with. Kan Koji Paste is a type of rice miso/paste made by combining steamed glutinous rice and salt with koji, a traditional Japanese fermenting microorganism commonly found in soy sauce, rice vinegar, and sake. “Kan” refers to the bitter cold of winter as it is typically made during the winter months in Japan’s northern Tohoku region. Adding steamed glutinous rice, harvested in Akita from Ando Jyozo’s own fields, gives this paste a thicker, stickier texture and a sweetness that perfectly compliments the salt. Naturally brewed for over a year, this Kan Koji Paste has a delightfully mellow, fermented flavor. 

 

Founded in 1853, Ando Jyozo has been naturally brewing soy sauce, miso, and other fermented products for generations. With such a long history, the company’s warehouses and brewing facilities have even been named tangible heritage properties and have remained unchanged since the Meiji Era. The company’s skilled artisans continue to create small batches by hand.

 

Ingredients: Green chili peppers (Oita Prefecture), yuzu peel (Oita Prefecture), salt, yuzu juice
Vegan, Gluten-free, Dairy-free, Soy-free
Suggested uses: Use as a substitute for chili paste. Try it as a seasoning for soups (miso soup, noodle soups, etc.), grilled meat, fish, or vegetables, or add it to pasta dishes or stir-fries. It also makes a great dipping sauce for gyoza (Japanese dumplings).Try using it in the Yosenabe Hot Pot recipe provided.

Yuzu kosho is a versatile Japanese citrus chili paste. Seeking to replicate the nostalgic taste of their grandmother’s yuzu kosho, this yuzu kosho is made from pesticide-free yuzu, Japan’s beloved citrus fruit which combines the tartness of lemons, the sweetness of mandarins, and the fragrance of grapefruits. Within one day of being harvested, the yuzu peel is salted and mixed with local, handpicked green chilis, then fermented for at least one year to enhance all the rich flavors. 

 

Affectionately known as the “Village of Yuzu”, Inai Town in Usa City in Oita Prefecture produces some of Japan’s best yuzu. Kushino Farm cultivates its yuzu using organic farming methods and has received several agricultural awards for its creative yuzu products.

 

Ingredients: Katsuobushi (bonito flakes) (Kagoshima), soudabushi bonito flakes, kelp, shiitake mushrooms, malto-oligosaccharides, yeast extract, potato starch
Suggested uses: This easy-to-use dashi powder can be added to a wide variety of dishes including miso soup, western soup bases (pumpkin, potato, tomato, etc.), stews, hot pot dishes, chawan mushi (egg custard), oden, rice, sushi, and vinegared dishes. It can also be sprinkled into stir-fries, omelets, gratin, macaroni & cheese, and bread, or used as a substitute for consomme. Mix 1 level tsp (~2.5g) with 300ml of water to make two servings of soup/miso soup, or mix 2 level tsp (~5g) with 500ml water and a dash of soy sauce to make two servings of noodle soup. Try using it in the Oven Roasted Chicken and Potatoes with Dashi Panko Topping,Yosenabe Hot Pot, and Honey & Cream Cheese Squash Salad recipes provided.
Storage: Room temperature/Refrigerate after opening

Dashi, a type of soup stock, is an essential ingredient in Japanese cuisine and is used to enhance umami in dishes. It serves as the base for many Japanese soups, stews, and sauces and is considered one of the basic building blocks of Japanese cooking. This convenient and easy to use dashi powder includes katsuobushi (smoked and fermented skipjack tuna), high-quality ma-konbu (“true” kelp) from Hokkaido, and earthy shiitake mushrooms for a perfect balance of umami.

Started as a small natural food shop in 1970, TAC21 has since grown to carry over 2,000 kinds of natural food. Inspired by the rich nature surrounding its headquarters, the company works hard to provide customers with food that is good for the body and the environment. Through revitalizing the region by prioritizing locally grown ingredients TAC21 hopes to help revitalize food culture as well.

Ingredients: 100% domestic glutinous brown rice
Vegan, Gluten-free, Dairy-free, Soy-free
Suggested uses: Enjoy warm by heating in a toaster oven for 7 mins or in a pan on medium heat for 2 mins on each side, until toasted and crispy on the outside. For soft mochi, microwave for less than 1 minute at 500-600W or boil in water/soup until soft. Serve instead of rice/bread and dip it in soy sauce*, sesame oil*, or brown sugar. Can also be added to the Yosenabe Hot Pot and New Year’s Ozoni (Mochi) Soup recipes provided. Note: Be sure to chew thoroughly before swallowing.

Mochi, Japanese rice cakes, are typically enjoyed during the Japanese New Year but can be found in both sweet and savory foods throughout the year. They are traditionally made by pounding steamed glutinous rice with a large wooden mallet. This golden mochi is made from brown rice and has a luxuriously smooth texture. Once toasted, it will be perfectly golden on the outside with a warm and chewy center.

Kojima Foods focuses on traceability of the raw materials they use through every step from production to consumption. Their factory also meets the rigorous and strict requirements set forth by JAS (Japanese Agricultural Standards) in order to achieve the organic certification, a difficult process in Japan.

Ingredients: Grated daikon (Japanese radish) (domestic), dextrin (binder), starch
Vegan, Dairy-free, Soy-free
Suggested uses: Combine the freeze-dried grated daikon with 2 Tbsp (30-45ml) of water and stir to combine. Serve alongside grilled fish, simmered eggplant, tamagoyaki (Japanese omelet), noodle soup, Japanese-style hamburger patties, or sukiyaki-style meat. For a refreshing dipping sauce that pairs well with meats, fish, or vegetables, mix with a splash of the yuzu ponzu included in this package. 

 

Similar to ginger and horseradish, daikon oroshi (grated Japanese radish) has a refreshing spicy taste along with a mild sweetness. It is often served alongside grilled fish or fried food to cut through the fattiness, or with hot dishes such as noodles or hot pot to enhance the savory flavor of the dish. This freeze-dried, freshly grated domestic daikon radish allows you to easily and conveniently make daikon oroshi at home.

 

For over 60 years Asuzac Foods has been producing dried and freeze-dried goods, including fruits, vegetables, soup mixes, beverage mixes, and confections, with the goal of making foods more delicious and easier to use. Mindful of the environment, the company believes that drying its products not only makes them healthier but also results in less waste. 

Ingredients: Bonito powder, salt (from Ishigaki Island), kokuto (Okinawa black sugar), yeast extract, konbu (kelp) powder
Gluten-free, Dairy-free, Soy-free
Suggested uses: Use to make a hot noodle soup by boiling 200ml of water and adding 1-1½ soup base packets. Adjust to suit your taste and pair with 50g of your favorite noodles to experience Okinawa’s signature dish, or try using it in the New Year’s Ozoni (Mochi) Soup recipe provided.

 

Okinawa soba is one of the tropical island’s most beloved soul foods. Ishigaki No Shio’s Okinawa soba soup base includes bonito flakes made from skipjack tuna line-caught by fishermen off of Yonaguni Island, which provides the soup with a unique wild fish flavor that is accented by the smokiness of the drying process. Kelp powder and Ishigaki sea salt give the soup a touch of brine while kokuto (Okinawa black sugar) adds a subtle sweetness that perfectly ties together all the flavors. 

 

For centuries people on the southwesternmost islands of Okinawa have harvested salt from the waters of Nagura Bay. However, the practice became less common when commercialized salt became available. Ishigaki No Shio revived the practice in 1997 and has been producing salt ever since. The company aims to match the pace of nature and work in ways that are friendly to people and nature alike. Today the company uses its patented production methods to create award-winning products.

Ingredients: Soy sauce (from Japan), yuzu juice, sugar, vinegar, mirin, extract (bonito flakes, yeast, kelp) (includes soybeans and wheat)
Suggested uses: Extremely versatile, use to season vegetables such as thinly sliced cucumbers or boiled leafy vegetables, as a dipping sauce for hotpots (as in the Yosenabe Hot Pot recipe provided), in stir-fries, or with grilled fish, chicken, or meat. Can also be used in dressings and sauces. Try using it in the Kan Koji Beef with Ponzu Salsa Canapé recipe provided.
Storage: Refrigerate after opening.

 

Ponzu is a refreshing, citrus soy sauce based vinaigrette that can be found in every home in Japan. Kimise Soy Sauce crafts this special yuzu ponzu using only natural ingredients, starting with non-GMO soybeans and their own koji (a fermenting microorganism). The mixture is brewed in ceramic Bizen pottery using a blend of traditional and modern methods, including a unique technique harnessing sonic vibrations from music played during the fermentation process. The resulting soy sauce is mellow with a full-bodied flavor, which is combined with freshly shaved katsuobushi (bonito/skipjack tuna) and tart yet subtly sweet, citrus yuzu juice. 

Kimise was founded in 1866 and began as a lumber merchant before becoming a soy sauce producer in 1878. Since then, Kimise has been using ingredients grown in the mild climate of the Seto Inland Sea, while respecting local characteristics and traditions. Their products are sold almost exclusively in Okayama Prefecture and delivered directly to the local families.  

 

Ingredients: Sweet potato (from Miyazaki and Kagoshima Prefecture), vegetable oil, sugar, miso (contains soybeans), butter, lecithin (derived from soybeans)
Gluten-free
Suggested uses: Enjoy as is. Please note that the candy is quite hard so take care when chewing.
Storage: Room temperature.

 

This crunchy, sweet treat combines two Kyushu specialties: satsumaimo (sweet potato) and Yamauchi Honten’s own “Maboroshi Miso”. Maboroshi means illusion or vision and represents the balanced, sophisticated flavor of this miso crafted by experienced, skilled artisans. The sweet potatoes are fried until crispy and baked with a mix of butter, sugar, and maboroshi miso which adds rich umami flavors.

Yamauchi Honten began making their miso and soy sauce over 270 years ago in the town of Shinmachi near the famous Kumamoto Castle. In addition to producing delicious miso, the company has also played a large role in the local groundwater preservation movement, supporting efforts to replenish ~120,000 tons of groundwater annually.

Hararyokaku’s Black Shichimi Spice Arare Crackers (原了郭の黒七味あられ)
Producer: Kuramaan
Prefecture: Kyoto

Ingredients: Mochi (glutinous rice produced in Japan), soy sauce (incl. wheat and soybeans), beet sugar (produced in Japan), shichimi pepper (incl. sesame), powdered konbu (kelp), bonito broth
Dairy-free
Suggested uses: Enjoy as is or paired with your favorite Japanese tea.
Storage: Room temperature.

 

Shichimi togarashi, which translates to “seven-flavor chili pepper”, is a citrus and spice blend most commonly used to add a dash of heat and flavor to a hot bowl of noodles. The base ingredients typically include red chili pepper, sansho (Japanese peppercorns), citrus peel, sesame seeds, and seaweed, but many regional variations exist.

 

These bite-sized arare (crackers made from mochi or glutinous rice) showcase Hararyokaku’s signature spice blend, known as kuroshichimi (black shichimi). Following Kyoto’s regional take on shichimi, these crisp crackers have a distinctly refreshing aroma, elegant citrus flavor, and a tingling touch of heat. 

 

Hararyokaku, the original creator of kuroshichimi, was founded in 1703 by the son of Hara Soemon, one of the ancient 47 ronin (independent samurai), and is located in the famous geisha Gion district of Kyoto. 

Ingredients: Rice flour (domestic)
Vegan, Gluten-free, Dairy-free, Soy-free
Suggested uses: Perfect for making fried Japanese foods like croquettes and cutlets, or Western-style Japanese dishes such as doria (Japanese rice gratin). Try mixing the rice flakes with herbs to bread fish, chicken, and pork. Works wonderfully in the Japanese Style Mac and Cheese or Oven Roasted Chicken and Potatoes with Dashi Panko Topping recipes provided.
Storage: Refrigerate after opening.

 

Through years of research, Ueman has perfected a unique manufacturing method that allows them to turn domestically produced rice flour into gluten-free “panko” that has a satisfying “saku saku” crunchy texture.

Named after the company’s founder, Manpei Ueno, Ueman Ryosyoku Seifunsho began as a rice flour milling business in 1928. Using generations-old methods, they continue to roast their soybeans and rice in a double kettle surrounded by bricks, while also using the latest technology to deliver the authentic taste of handmade products.