MISSED OUR HOLIDAY GIFT DEADLINE? Express shipping available on our CREATIVE BEGINNINGS: Redefining "Wa" Care Package until DECEMBER 15th. Now also accepting orders for our upcoming JANUARY Nourishing Essentials and Spring Seasonal Delights (MARCH delivery) Care Packages

CREATIVE BEGINNINGS: Redefining “Wa” (delivery within Japan only)
KOKORO CARE PACKAGES: MARUNAKA’S BREWING SOY SAUCE (醤油)
KOKORO CARE PACKAGES: PURE "STORK" RICE VINEGAR (純米酢)
KOKORO CARE PACKAGES: SHIO KOJI (塩麹)
KOKORO CARE PACKAGES: YUZU MISO (ゆず味噌)
KOKORO CARE PACKAGES: SODA BUSHI DASHI POWDER
KOKORO CARE PACKAGES: HONTAKA SHICHIMI TOGARASHI (七味唐辛子)

CREATIVE BEGINNINGS: Redefining “Wa” (delivery within Japan only)

Regular price
$55.00
Sale price
$55.00

Simple. Elegant. Balanced. 

The Creative Beginnings: Redefining “Wa” Care Package provides you with the essential building blocks to create beautiful Japanese dishes. Inspired by the ancient traditions of Japanese cuisine, known as "Wa", each product has its own unique characteristic and depth of flavor.

Whether you’re just starting out or a seasoned Japanese cook, these special products will elevate any meal and spark creativity as you redefine “Wa”. 

MARUNAKA’S BREWING SOY SAUCE (醤油)
Prefecture: Shiga 
Producer: Marunaka Shoyu
Ingredients: Soybeans (non-GMO), wheat, sun-dried salt

Just a drop of this premium-quality soy sauce, made using 200 year old family traditions, will add umami to your dishes. Each bottle takes three years to make with artisan brewers attending to it twice daily. Marunaka's brewing facility has been recognized by the Japanese government as a National Tangible Cultural Property.

PURE "STORK" RICE VINEGAR (純米酢)
Prefecture: Hyogo 
Producer: Tajima Brewery
Ingredients: “Natural stork” rice

This pure rice vinegar or “junmaizu” is made from "natural stork rice" - rice that has been grown in harmony with the delicate local environment inhabited by beautiful Japanese storks. It has a mild and smooth flavor that is less acidic than western vinegar. 

SHIO KOJI (塩麹)
Prefecture: Tokyo 
Producer: Umi no Sei
Ingredients: Organic brown rice, sea salt

Shio koji is the foundation of many Japanese foods including miso, soy sauce, rice vinegar, and sake. It breaks down ingredients to enhance individual flavors while adding a unique blend of natural sweetness and saltiness. This certified organic shio koji is made on Izu Oshima Island, a volcanic island off the coast of Tokyo, following the principles of “Shindo fuji” (indivisibility of body and land), “Ichibutsu zentai” (wholeness), and “Onmyō chōwa” (the harmony of Yin and Yang).

YUZU MISO (ゆず味噌)
Prefecture: Tokushima 
Producer: Yuzurikko
Ingredients: Yuzu, miso (rice, soybean and salt), beet sugar

Unlike the typical miso found in your local grocery store, this flavored miso combines the salty umami flavor of miso with one of Japan’s most beloved citrus fruits: yuzu. It adds the perfect tart sweetness to this award winning yuzu miso which is made by a 66 year old woman who is striving to protect the yuzu industry in Tokushima by creating her own yuzu products and bringing in younger farmers to help with the harvest.

SODA BUSHI DASHI POWDER (出汁)
Prefecture: Kōchi 
Producer: John Mung Company
Ingredients: Soda bushi (frigate tuna)

Dashi in many ways defines Japanese cuisine, providing savory flavors from the sea. The John Mung Company, located in the southernmost port town of Kochi Prefecture on Shikoku Island, a hidden city with a small population and no highways or railways, hand-makes this dashi powder using 100% soda bushi, a frigate tuna local to the island. It can be used as a seasoning or a traditional soup stock.

HONTAKA SHICHIMI TOGARASHI (七味唐辛子)
Prefecture: Osaka 
Producer: Yohgado
Ingredients: Chili pepper (domestic), sanshō (Japanese pepper), white sesame seed, chinpi (dried tangerine peel), poppy seed, hemp seed, seaweed

Shichimi Togarashi, or simply shichimi, is a seven spice blend which includes chili peppers, citrus and seaweed, that adds zest and heat to Japanese dishes. Yohgado is one of the few producers using domestic Japanese chili peppers, including kagawa hontaka which was the first variety to come to Japan 400 years ago.