Wild-Caught Canned Tuna

From the Northwest

I want to tell you a wonderful fish story. It started with a trip out-of-state and ended with meeting a neighbor I hadn’t met before. Funny how that works some time. Not exactly a next door neighbor, but a neighbor to the north by about 90 minutes as the car drives ...

“This was hands-down one of the best canned tunas I’ve ever had and it’s not even oil-packed! I was expecting dry and dense, as water-packed tuna often is. This was so flavorful, moist and delicious on its own that I had it straight from the can, with just a small blast of lemon juice. It easily rivals any of the fancy Italian and Spanish olive oil-packed tuna brands. It’s the perfect tuna to build a Salade Niçoise around!!!”
— Tina - James Beard Foundation's Editor of the Year award, Food & Wine Magazine

Kishibori Shoyu

Kishibori Shoyu is manufactured by Takesan Company. Takesan was established in early 20th century by Yoshiji Takebe. Kishibori is located on the small island of Shodoshima in the Seto Inland Sea. 1 of only 14 artisan brewers, the Shodoshima Island-based family-run shoyu brewers are featured in the Netflix series "SALT FAT ACID HEAT".

“Wow! I so enjoyed the series "Salt Fat Acid Heat", so when I saw that ChefShop carried this, I decided to try it. WOW! I was blown away by the taste and smell of what no-kidding real soyu. I used a small daub on my bean soup, a splash in my sautéed greens--it has such a bright umami taste--you can use this for any dish that you want to add a more complicated salty flavor. Really yummy!”
— Alice

“Worth every cent. This is by far the best soy sauce ever. Regular grocery store sauces taste like an entirely different product. Kishibori is rich, complex, and full of that elusive umami flavor. Highly recommend!”
— Pamela

Chesnok Red

Organic Hard-neck Garlic

There are over 300 varieties of hardneck and softneck garlic grown in the world. In grocery stores today, softneck is the most common. It lasts a long time and travels well, which is why much of the garlic sold everywhere is softneck. Hardneck garlic is more akin to wild garlic, and with that there is more garlic flavor, different flavors, spicy hot flavors. Altogether hardneck is lovely garlic. There are many subspecies of hardneck garlic. The five main varieties we sell include: Rocambole, Purple Stripe and Porcelain. Hardneck garlic is easy to peel, often with giant cloves. This garlic is the best!

Chateau Virant AOC Olive Oil

Amazing Gold Medal Award Winning French Olive Oil!

To the nose it is wild, full of olive, and is super tingly to the inner nostril hairs. The color is a light yellow green, without any dark shadows or edges on the spoon. To the tip of the tongue there are some great wonderful soft touches. It feels good. The flavor of the oil is distinct and you can taste it here with just a touch. Full of richness, a mouthful will surprise you. It starts like a nice french oil, buttery and vapory, and just as it disappears there is an explosion of olive and if you pay attention, your nose will tingle again, and then you will get this almost assault, a large tickle, actually a massive tickle, that makes you cough. Some might think it is a peppery finish, which it is, yet it is not an Italian peppery kick.