Yugeta Shoyu has made soy sauce since 1923 in Tawame, Saitama, about 2 hours and 15 minutes by chikatetsu (地下鉄, "underground iron") from the site of the original Imperial Hotel in Tokyo.

The company is run by fourth-generation Mr. Yohichi Yugeta, who remains true to his great-great grandfathers philosophy "It's a food, so it has to be safe to eat, and it's a seasoning, so it has to taste good, or it's pointless.” through traditional shoyu making.

Yugeta starts with organic soybeans that are grown on farms certified under Japan's organic JAS standard.

These soybeans are grown at the base of the Shiragami Mountain Range, a UNESCO World Heritage Site.

The soybean fields are in the Aomori Prefecture and are surrounded by forests eliminating risk of contamination from neighboring non-organic farms.

The shoyu is then naturally brewed using underground water from the flowing from the Chichibu mountains.

Yugeta-san ages the soy sauce moromi (mash) in cedar barrels, with some of the barrels being over 100 years old.

Only 1% of Japan's soy sauce is traditionally made in wooden barrels and Yugeta is one of those rare producers.

Because Yugeta uses only ingredients produced in Japan to make its soy sauce, it accounts for just 0.2% of Japan's total soy sauce output, a marker of how rare and artisanal it truly is.

What also happened on 1923:

One hundred and three years ago in June-July of 1923 Frank Lloyd Wright’s Imperial Hotel in Tokyo was completed and officially opened. The hotel's foundation was designed to float structurally, allowing it — in Wright's terms — to balance like a tray on a waiter's fingertips. A reflecting pool in the hotel’s courtyard was designed to link the building with Hibiya Park for which the hotel faces, and Wright treated it like an extended foreground.

On the very day the hotel was officially inaugurated — September 1st, 1923 — an earthquake struck the region. It registered 7.9 on the Moment magnitude scale.

The 1923 the Great Kantō earthquake destroyed nearly 700,000 homes in Japan, primarily due to massive firestorms that swept Tokyo and Yokohama. Over 140,000 people died, and roughly 300,000 to 400,000 buildings were either completely burned or collapsed, leaving over 1.5 million people homeless. 

The Imperial Hotel famously survived, with a telegram from Baron Kihachiro Okura reported: "Hotel stands undamaged as a monument of your genius hundreds of homeless provided by perfectly maintained service congratulations.”

The pools at the entrance — almost removed during final budget cuts — provided water to stop the fires that destroyed most of the neighboring buildings.

With some damage and shifting the hotel was not perfect. But when compared to the devastation around it, this was a miracle. The quake, followed by fires and a tsunami, left much of the capital city in ruins. One eyewitness wrote to Wright: "What a glory it is to see the Imperial standing amidst the ashes of a whole city!”

Also called tentsuyu in Japan, this traditional tempura dipping sauce is really the perfect complement to a good, savory tempura. The lightness is a great balance to the crispness of a the tempura -- while not hiding the flavor of whatever is inside the crisp tempura coating.

This is an essential vinegar ingredient to always have on hand.

You can taste the Gravenstein Apple! When you can taste the variety of apple you know you are tasting something special!

Everyone is shocked at how good this is! The usual response after tasting is to check the bottle and then say "that is nothing like any apple cider vinegar I have had before!"

Worth Drinking!

Unlike so many, if not all Apple cider vinegars, it is delicious!

This flavorful vinegar can be used in almost every single dish you make! I always have a bottle on hand!

Walnut oil and cider vinegar are a natural pair, and they are taken to new heights by the honey. This honey-apple cider vinegar dressing is particularly good over salads of hearty or bitter Spring greens. Try it on a combination of watercress, mâche, arugula, and radicchio with some chunks of caramelized apple and toasted walnuts as a garnish.

Traditional Italian farfalle pasta is drawn through bronze so that the surface is rough and ready to take on whatever sauce you throw at it, just like when you were a kid, but way, way better.

Farfalle was originally made by rolling out a flat sheet of dough, then cutting it into rectangular or square pieces.

These pieces were pinched in the center to form the bow-tie shape, often using the fingers or a fork.

The shape helped the pasta cook evenly and allowed sauces to cling to the folds in the pasta.It is generally believed to have originated in Lombardy and Emilia-Romagna in northern Italy, particularly in the area around Parma and Piacenza, which are known for their rich pasta-making traditions.

The name farfalle itself suggests an association with the butterfly shape, which is characteristic of this pasta.This is, quite frankly, one of the best shapes, period!

The French like pasta as much as anyone. This recipe calls for greek-style cow's yogurt - but I am partial to goat-milk yogurt. Especially if you are sensitive to cow's milk.

Though we automatically pop these particular prunes into our mouths right away because they are such a treat, prunes are a special way to naturally sweeten your recipes.

Prunes do especially well with pork in savory dishes. Even simple ones like bacon-wrapped sausages with prunes are super easy to make and celebrate the prune.

California is the source of most of the prunes in this country, but France is the home of the most splendid prune of all Pruneaux D'Agen from Agen, France.

When you try one of these pitted sun-dried plums for the first time, you realize that not all prunes are the same. Those dried, wrinkly, chewy ones I grew up with are nothing like these, which are a totally different eating experience.

What's so special about these Agen prunes?

They come from plums that are a hybrid of a local fruit and the exotic damask plum, first brought to France from Syria in the 12th century. The plums are shaken from the trees, dried first in the sun, and then finished in a barely warm oven. The result is a large, plump prune with a deep spicy aroma and rich, lovely flavor!

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This is a fun recipe to make. It takes some easy work to get wonderful results and is perfect to make and share with family and friends.

Olives are old. Cultivated olive trees spread from Asia Minor to the Mediterranean basin 6,000 years ago and predate written language.

Many of us grew up knowing olives by color or by whether they were pitted or stuffed. We knew them as this delicious, soft vegetable placed on salads or pizza.

As our culinary knowledge has expanded, we have learned that olives, by the time they arrive in the palm of our hands, come in many colors. These colors are based in part on when they are plucked from the tree: green is sooner, black is later or riper. Riper is not better, just different.

There is no such thing as a green olive tree - or a black one for that matter. Like humans, olives all start the same, with the same structure; they just look different when they ripen, and depending on the brining, they taste different too.

And then there is variety. The big four - green, black, pitted, and stuffed - are not varieties. In fact, there are over 2,000 varieties of olives grown in warm climates around the world.

We have learned that the mighty olive is a drupe, a fruit (not a vegetable) with a single pit, like a peach or a cherry.

Unlike their sweet brethren, olives contain a compound called oleuropein. This is the bitterness that fills the olive. Olives off the tree are not filled with joy; instead, they are filled with bitterness from the oleuropein.

To achieve the desirable love you know, you have to cure them, a fermentation of sorts.

Curing removes the yucky taste of oleuropein and phenols from the olives, resulting in quite a tasty treat!

Understanding the curing process may result in knowing which olives you prefer. The curing of olives can happen in the sun, in salt, in lye, water, or brine. Lye is the fastest and water takes the longest, and brine-curing can take up to a year.

In the end, olives should never be mushy; soft can be okay, firm is good, and color will vary. Stuffed olives are delicious and have a dedicated shaken and stirred following.

These large green Italian olives are from Cerignola, Italy and have recently become incredibly popular! They are big and beautiful! If you have a small mouth, you might have to bite off a little at a time. The pit itself is as big as some olives. The saltiness of the brine and soft, firm flesh is delicious and satisfying, so much so that one olive, plus sucking on the pit, lasts longer and is more satisfying than a bag of potato chips!

This is one of my all-time favorite olives. The big, mouth-filling olive is firm, with a great crunch, lots of meat to eat, and just the right brine; they are soooo good! Get some giant green olives here!!

Macaroon Cut is a wonderfully fragrant dried coconut with tiny flakes that bakers call "macaroon cut" because they are perfect for coconut macaroons, with absolutely nothing added — no sugar, no preservatives.

The coconut is dried at a low temperature to preserve all the naturally occurring enzymes, nutrients, and flavor, and contains only one ingredient: raw coconut meat, with no additives, preservatives, sugar, or sweeteners.

Beyond macaroons, it works well in granola, oatmeal, smoothies, curries, and more.

There are many different shapes of coconut.

Macaroon / Fine – the smallest, finest shred; ideal for baking cookies and blending into batters.

Medium – a mid-size shred; versatile for both sweet and savory dishes.

Flakes / Wide Cut – huge flakes that are great for decoration, baking, and savory recipes.

Chips – thicker cut pieces, often toasted.

Flour / Powder – made by grinding dried coconut rather than a cut.

Indonesia, the Philippines, and India produce around 70% of the world's total crop, with Indonesia and the Philippines also being the world's main coconut oil exporters.

FYI: The word "meat" is actually an archaic English term that simply meant "food" or "solid food" — not specifically animal flesh. This older usage dates back to Old English ("mete"), where it referred to any edible substance.

When European explorers and traders first encountered coconuts in tropical regions and needed to describe the solid, edible white interior, they used the broader meaning of "meat" — essentially calling it the edible, solid part of the coconut, as opposed to the liquid (coconut water) inside.

This is the Italian version. Not the French. And it is more than just an extra o. You can add coconut to this recipe if you wish.

I love this stuff! Skip planning on making something great and just get a small spoon to scoop and eat! If you can do it (I can not) eat a spoonful a day and get the amazing health benefits of pistachio's and white chocolate.....

This rich, deep pistachio-green crema is so soft on the tongue it melts like a chocolate bar of pistachio. Brontedolci Pistachio Crema is made from 40% Sicilian pistachios and luscious white chocolate ingredients. It is an Italian luxury wrapped up in a jar.

As you taste a spoonful and the crema moves outwards through your taste sensors, a white chocolate creaminess follows. Then, as the crema dissolves, the pistachio flavor asserts itself and quietly finishes with the perfect blend of creamy white chocolate and pistachio nut.

So smooooth! You can spread this Sicilian pistachio cream like butter on just about anything. From toast to crackers, to top a simple donut or fill a muffin, sharing this pleasure (or not!) with fellow pistachio lovers is the ultimate.

Swirl the crema into your ricotta for your next cannoli. Add this Sicilian pistachio spread to Banana Cream Pie, or Boston Cream Pie (or is that blasphemy?). Make a Crema Anglaise or just simply enjoy a big spoonful straight from the jar and savor it like a fine Balsamic.

The crema comes from Bronte, a Sicilian village within sight of Mount Etna, whose economy revolves around agriculture and textiles. The area is known for its olives, oranges, prickly pears, almonds, chestnuts, hazelnuts, and "most importantly“ pistachios. All coexist in land characterized by volcanic soils and clay, cultivated for centuries and handed down through generations.

Chutney is a much-loved condiment and is relished in England and everywhere, except here. I have been trying to go back in my mind as to why we have such an aversion to chutneys here. I can't find anything (a blank mind is a terrible thing to waste).

Overall, this is a winner; it is friendly, it is a condiment that can be put on a sandwich, or combined into recipes for an acceleration of goodness.

To the nose, there is an aggressive jump up into your nostrils as you smell cardamom, turmeric and hot peppers. This is followed by a feel of citrus that turns into acid.

Leave the cover off and the acidic volatiles evaporate and what remains is the cardamom, turmeric and the hint of pepper. There is also a nose of pickling.

There is a tinge of excitement for the mouth, not knowing what is going to happen! There are three main groups here. The initial whole mouth texture is the mango, which is the underlying taste, though you would be hard-pressed to exclaim: I taste mango!

Then there is the sauce which is smooth like a nice thick syrup, and it contains all the flavors.

There is the sweetness of the mango and sugar, and there is the sour sweet of the lemon and lime, and there is the melding of all the spices. It's pretty tasty!

With a mouthful, it is a lot to take in. There is a sour element that can make your eyes close, but only for a brief moment. The mango is in little pieces that are soft and that disappear quickly. The little pieces of red pepper are (not hot) interlopers of chewy bits, perhaps the only thing that doesn't feel like it dissolves on its own.

Overall though it is a combination of everything into one. In use you would never view it as separate elements, only as one glorious flavor.

It's the complexity of all the flavors that makes it tongue smacking good!

In this weird world, food combination rules are out the window. I had chicken I was dicing up for my cat, and decided to slice myself some pieces. I had a hot dog bun (not a good one) that was going to go stale, so I toasted it, put mayo on it, then the dry chicken and topped it with mango chutney.

Under normal circumstances it would have been bearable, but not worth eating. Instead the mango chutney brought some life into an otherwise bad sandwich. It was a good test.

Just imagine what it would be like with Kerelan Mango Chicken!

Hawkshead Relish Company not only makes great relish and chutney, they came out with a great cookbook last year [Embellish with Relish by Maria Whitehead] - chock full of quick and delicious recipe ideas using their products. It's a great thing to have around when you need a quick recipe idea, and have a nice collection of Hawkshead Relish products in your panty - which I highly recommend. Here is one of them.

Winter Milk Cheese is typically available in the late Winter - but we will take it any time we can -- we love it that much!

This Parmigiano Reggiano cheese is aged for over 28 months and is a very special treat. Place your order now to reserve your wedge, as our specially selected wheels of cheese tend to sell out quickly. This year's cheese comes from a farm near a small village at the base of the Apennine Mountains, one of the traditional mountain cheese houses. The milk used in their cheese production comes from 15 local dairies, all located within 30 kilometers of the cheese house.

The owner of the cheese house mentions that the cows producing the milk are 50% Bruna Alpina, 50% Frisona, with a few Vacche Rossa and Montbéliarde breeds mixed in. The average lifespan of the cows is 8-10 years, a good indication that they are not pushed for maximum milk production. All of this reflects positively on the final results.

There is nothing like a newly opened wheel of parmigiano-reggiano! The first time I smelled it just cracked open it was one of those food joys that defy your wildest imagination!

This Deep Dark Dutch-processed dark unsweetened cocoa powder is in a class unto itself. We have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor.

This "service pack" of ChefShop cocoa powder is designed for commercial users like baristas, bakers, and gelato makers. It is sealed in a thick zip-lock style bag for production baking with a Plain Jane label.

Price relative to quantity is also a crucial part of the commercial kitchen — quality and consistency relative to cost. The resealable bag keeps the cocoa powder fresh for a good long time.

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