With this versatile wafu dashi powder you can quickly and easily prepare a rich, flavorful broth for seafood. Save yourself the trouble of having to prepare a bunch of different ingredients to make a dashi broth. This awase, which means ...

Made with carefully selected, domestically grown rice and non-GMO corn, this traditional Japanese-style ramen has a chewy texture and hearty flavor so close to traditional wheat-based ramen noodles that you won’t be able to tell the difference. Its main ingredient, ...

When you taste these Handmade Inaniwa Udon Noodles you'll notice the difference right away. One of the three major types of udon noodles, Inaniwa udon has been handmade by artisans for over 300 years. They are smooth, strong, and exhibit ...

Mochi is a type of gelatinous treat made from a type of rice called glutinous or sticky rice. Made from 100% wet-field sticky rice grown in Japan, Maehara's mochi is a high-quality product that stays fresh for a long time ...

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 found in similar types of miso paste. Made with organic rice and soybeans, the miso ...

Powdered mulberry tea is enjoyed as a caffeine-free substitute for matcha in Japan, especially among people sensitive to caffeine, women during pregnancy, and small children. Compared to regular matcha, Shimane Organic Farm’s Organic Mulberry Matcha is less bitter and has ...

Umeboshi, commonly known as pickled “ume" plum, is actually a salt-cured ume plum that has been enjoyed in Japan for centuries. Its salty and super sour taste makes it a perfect accompaniment for a variety of Japanese dishes. Fukami’s Organic ...

Umesu is a byproduct of making umeboshi, salt-cured “ume” plum, which has been enjoyed in Japan for centuries. The plum extract from the curing stone fruit tastes tangy and salty. Fukami’s Organic Umesu’s only two ingredients are the organic Nanko ...

Made with sesame paste, ground sesame and vinegar, sesame dressing is one of the most popular types of dressings in Japan. Creamy and umami-rich Premium Roasted Sesame Dressing features the bold taste of premier sesame seeds sourced from Kuki, a ...

With this dried malted rice you can easily make your own Shio Koji, Amazake, and even Miso paste! Using only high quality, organic rice produced in Okayama prefecture, this rice koji does not contain any sugar or any additives. The ...

Saijo-gaki is a supreme persimmon variety that has been esteemed in Japan for centuries for its rich and jammy taste. Made with the high-quality persimmon harvested in Shimane Prefecture, Marufuku Farm’s Saijo Persimmon Vinegar is fruity, mellow and naturally high ...

Shiso (perilla) is a Japanese herb that is related to the mint family and has a basil-like refreshing aroma and flavor. The herb has widely been used in Japan not only for cooking but also as a natural remedy. Sanko-en’s ...

This miso is the masterpiece of Japan's century-year miso history, and when you taste it, you will immediately know why. Crafted by Kyoichi Nakata, who also invented the first non-additive miso in Japan, this miso proudly exhibits the distinctive, ancient ...

Another type of miso paste commonly used for various culinary applications is white miso (often called Saikyo Miso). White miso delivers a much lighter and slightly sweeter flavor than red miso, making it perfect for dishes such as soups, salad ...

This amazing combination of yuzu, chili, and salt results in a powerful and distinctive flavor that enriches a dish. This paste is made from a combination of yuzu zest, which is the most flavorful part of yuzu fruit, and carefully ...

Literally meaning “sprinkles”, furikake is Japanese savory flakes commonly used as a topping over rice. There are a number of different types, but shiso furikake is one of the most popular kinds thanks to shiso leaf’s refreshing aroma, beautiful color, ...

This unique, versatile, easy-to-use, and umami-rich powder is made with only forest-grown shiitake mushrooms. Containing an abundance of guanylic acid—one of the umami’s components—dried shiitake mushrooms are a true umami booster, however, Sugimoto’s dried shiitake mushrooms are even richer in ...

Made from aromatic yuzu citrus skin, tangy green peppers, and rice vinegar carefully selected from hundreds of candidates, Yuzusco (Yuzu Hot Sauce) boasts a refreshing aroma and vibrant flavor. Takahashi Shoten uses yuzu grown in the Higashimera region of Miyazaki ...

Made only with “amanatsu” (a grapefruit-like citrus developed in Japan), “iyokan” (a Mandarin orange-like citrus developed in Japan), and cane sugar, Muchacha-en’s Amanatsu & Iyokan Marmalade brings a wonderfully refreshing kick to your table. Both citrus varieties are grown in ...

Made from white beans and sugar, shiroan (sweet white bean paste) is dairy-free and fiber-rich, and has an elegant sweetness. Because of these qualities, it has been used for making wagashi (traditional Japanese confectionery) for centuries. Maeda’s Shiroan exhibits a ...

One of the most intriguing and flavorful candies sold in Japan is candied yuzu peel. The yuzu is a citrus fruit that can be quite tart, but when candied, the peel exhibits an explosion of sweet and sour citrus flavor. ...