Seattle Thaw + ChefShop - Exclusive Umami Insider Event - September 11, 2026

August 21, 2026

We're partnering with Seattle Thaw for another exclusive event for members—this time, we're diving into the savory side of the pantry with our friends from Umami Insider!

Join Megumi and Sohei from Umami Insider for an evening of tasting, cooking, and discovering some very good ways to add more umami to every meal.

They'll be demoing an easy ramen dish made with Ibonoito Tenobe Hand-Pulled Dried Ramen Noodles and Umami Insider Shio Koji Sauce & Marinade. Watch how it comes together, learn a few ideas for using shio koji in your own kitchen, and, most importantly, taste the finished dish.

And ramen is only the beginning. We'll have the full Umami Insider pantry collection open for sampling, so you can taste your way through savory sauces, miso-based dips, furikake, and more. It's a chance to try the ingredients side by side, talk with Megumi and Sohei about how they use them, and discover a few new shortcuts to big flavor.

Come hungry, come curious, and come ready to find a new favorite for your pantry.

All the details:

📆 WHEN: Friday, September 11, 2026, 6:00 p.m. - 8:00 p.m. PT

🏬 FORMAT: Exclusive event for Seattle Thaw members. Follow @seattlethawofficial for Seattle Thaw information.

📍 LOCATION: ChefShop Retail Shop, 1425 Elliott Ave West, Seattle, WA 98119

🚗 PARKING: Easy parking just north of the store, in the large Elliott Junction gravel lot!

📧 GET NOTIFIED: Follow @chefshopseattle and @seattlethawofficial to keep up with events and more.

⮞ Explore the Umami Insider Pantry Collection

⮞ See all ChefShop Seattle events

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We deliver hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition

At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. -Marie

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On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food… -Lisa

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I'm so glad I found you guys! G'day from down undah -John

Hi! Thank you so much! I am very excited to make some magic with this koji! -Lisa

hi. thank you. whomever writes your emails, WOW drooling through EVERY ONE... -Shawna

I just wanted to say I love making dark chocolate with your cocoa powder. It works so well. Thank you! -Angela

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The marshmallow story is why I love chefshop. That, and Fallot mustard. -Erin

For the breadth and quality of its offerings, nothing equals ChefShop.com. In addition to well-chosen examples of an Italian kitchen's staples...there are excellent products from other parts of the world and, in season, fresh salmon from the Northwest, plus an item that has all but disappeared from neighborhood markets, genuinely tree-ripened, sugary fruits." -Marcella & Victor Hazan

We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!

I love receiving these emails! So thoughtfully crafted and filled with advice and tips. Thanks so much for taking the time to write them up. -Diane

When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat

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Best Cocoa Ever If you care about using the best cocoa on the face of the planet, buy this. -Angela

Thank you so very much! I really appreciate it. Also your shop is awesome and it’s always a joy getting packages from y’all in the mail. -Peter

Our favourite cocoa I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika

At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!

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