{"title":"The Japanese Pantry - Wholesale","description":"\u003cp\u003eOne of the largest selections of high quality Japanese ingredients on the web. Highly curated, but constantly looking for more. See our collection below - including udon, soba, somen, tamari, shoyu, yuzu kosho, sichimi togarashi, white shoyu, rice vinegar, mirin, konbu, bonto flakes,sesame oil, sesame seeds, ponzu, kudzu, koji, usukuchi, miso and more\u003c\/p\u003e","products":[{"product_id":"usukuchi-shoyu-with-koji","title":"Suehiro Usu Murasaki Usukuchi Shoyu with Koji","description":"Usukuchi Shoyu (Soy Sauce) with Koji (Suehiro Usu Murasaki Shoyu) \u003cp\u003e100 ml bottle - Japan\u003c\/p\u003e \u003cp\u003eingredients: water, soybean, wheat, salt, rice\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44388812685462,"sku":"0571","price":18.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Usukuchi-Shoyu-with-Koji.jpg?v=1791840994"},{"product_id":"ito-shoten-denemon-tamari-soy-sauce","title":"Ito Shoten Denemon Tamari Soy Sauce","description":"Ito Shoten Japanese Denemon Tamari Soy Sauce \u003cp\u003e200 ml jar - Japan\u003cbr\u003e  \u003c\/p\u003e \u003cp\u003eAged three years\u003c\/p\u003e \u003cp\u003eWheat free Tamari\u003c\/p\u003e \u003cp\u003e This Japanese tamari soy sauce is quite remarkable. First it is wheat free, as you know not all tamari is wheat-less. \u003cbr\u003e \u003cbr\u003e Tamari is often regaled as the wheat free soy sauce, but one should be very cautious and read the label as wheat is often reduced but not eliminated. \u003cbr\u003e \u003cbr\u003e This very special aged Tamari is made with Japanese grown soybeans and sea salt aged in wood casks made of cedar for three years. \u003cbr\u003e \u003cbr\u003e The result is a heavenly rich in color, in flavor, and has a viscosity that has a higher resistance to deformation compared to other soy sauces. \u003cbr\u003e \u003cbr\u003e To the nose it is milky with a heavy feel. To the eye, it is beyond dark, and more solid in color leaning toward red. Tilt the spoon and the deep auburn red color is evident, and the viscous liquid trails like a ten year old balsamic might. \u003cbr\u003e \u003cbr\u003e To the mouth it has a complex multiplexed flavor profile. Salt (less salt than a soy sauce) may be the first and last flavor hits you get, but in between it is combination of wow, a richness which comes across as a hint of smokiness, and a sweetness or roundness that surrounds the other flavors. The tingle you get might be from the saltiness or is it that your taste buds are overwhelmed with so much information!? \u003cbr\u003e \u003cbr\u003e It is wonderfully complex, bold yet delicate, and should be used to finish, and never to be cooked with. \u003cbr\u003e \u003cbr\u003e Brush on fish and vegetables, use it as dipping sauce, or finish a lentil or rice dish. Maybe it would marry well with a Parmigiano-Reggiano risotto. And wouldn't it be great with a little melted butter on rice. Simple and elegant! \u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44388812750998,"sku":"8789","price":24.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Ito-Shoten-Denemon-Tamari-Soy-Sauce.jpg?v=1791841005"},{"product_id":"suehiro-kunsei-kaoru-murasaki-sumoku-shoyu-beech-oak-smoked-soy-sauce","title":"Suehiro Kunsei Kaoru Murasaki Sumoku Shoyu (Beech \u0026 Oak Smoked Soy Sauce)","description":"\u003cp\u003e\u003cstrong\u003eSuehiro - Kunsei Kaoru Murasaki Sumoku Shoyu Beech \u0026amp; Oak Smoked Soy Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e100 ml bottle\u003c\/strong\u003e - Tatsuno, Japan\u003c\/p\u003e\n\u003cp\u003eEven before you pull the top of the Shoyu and you can smell the smokiness eeking out! Wow! Exciting!\u003c\/p\u003e\n\u003cp\u003eYou will first notice that it pours out perfectly into a spoon. The color of the dark shoyu is a deep rich brownish red.\u003c\/p\u003e\n\u003cp\u003eThe whiff is smoky for sure, but not fake and not overpowering at all. The taste is smoky, yet incredibly gentle. The shoyu part of it is mellow and participates in the flavor, yet it is not salty at all.\u003c\/p\u003e\n\u003cp\u003eThis smoky shoyu is delicious and you could definitely sip it like an aperitif! You recognize it, even if you have never had it before, somewhere hidden in your taste memory is this flavor.\u003c\/p\u003e\n\u003cp\u003eIf you want to add some smokiness in your relationship this is the perfect way!\u003c\/p\u003e\n\u003cp\u003eLight, yet present, finish with it, add it, drops of it, or create an amazing smokey cocktail!\u003c\/p\u003e\n\u003cp\u003eThis is a definite wow!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003eingredients: water, soybeans, wheat, salt\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44388813144214,"sku":"0797","price":21.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Suehiro-Kunsei-Kaoru-Murasaki-SumokuShoyu-Beech-Oak-Smoked-Soy-Sauce_b5fef862-f3df-4b98-81c8-42f3f420108b.jpg?v=1791840993"},{"product_id":"yugeta-yuzu-ponzu-soy-sauce","title":"Yugeta Yuzu Ponzu (Citrus Soy Sauce)","description":"\u003cp\u003e\u003cstrong\u003e200 ml bottle\u003c\/strong\u003e - Japan\u003c\/p\u003e\n\u003cp\u003eYugeta Yuzu Ponzu is a citrus-forward Japanese ponzu sauce made by Yugeta Shoyu, a soy sauce brewery operating since 1923 in the village of Tawame in Saitama Prefecture, just outside Tokyo.\u003c\/p\u003e\n\u003cp\u003eThe company is now run by a fourth-generation shoyu maker, Yohichi Yugeta, and still brews its soy sauce naturally using Japanese-grown soybeans and wheat, slowly aged in wooden cedar vats.\u003c\/p\u003e\n\u003cp\u003eWhat sets this particular ponzu apart is that it's made with yuzu alone. Most ponzu sauces blend several Japanese citrus fruits, such as sudachi, daidai, kabosu, or lemon, but Yugeta's uses only yuzu, which gives it a distinctively bright, tart, and floral character. \u003c\/p\u003e\n\u003cp\u003eThe sauce is built on Yugeta's own traditionally brewed soy sauce blended with yuzu juice, mirin, dashi, salt, and sugar, with the umami rounded out by katsuobushi (skipjack\/bonito) and kombu (kelp).\u003c\/p\u003e\n\u003cp\u003eThe full ingredient list is soy sauce, yuzu juice, a secondary sauce component (soy sauce, sugar, mirin, skipjack tuna, dried shiitake, kelp), mirin, salt, and sugar. It contains soy, wheat, and fish, so it's not vegan or gluten-free.\u003c\/p\u003e\n\u003cp\u003eIt's a versatile condiment. It works well as a dipping sauce for shabu-shabu, hot pot, sushi, sashimi, gyoza, and grilled meats or fish, and it also shines whisked into salad dressings, drizzled over steamed vegetables, stirred into mayonnaise or aioli, or used to finish noodles, seafood, or cold tofu.\u003c\/p\u003e\n\u003cp\u003eA little goes a long way, and you'll want to refrigerate it after opening.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eingredients: soy sauce, yuzu juice, sauce (soy sauce, sugar, mirin, skipjack tuna, dried shiitake, kelp),mirin, salt, sugar\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44388813635734,"sku":"1310","price":23.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Yugeta-Yuzu-Ponzu-Soy-Sauce.jpg?v=1791841015"},{"product_id":"moito-nori-yakinori-zenkai-roasted-seaweed-10-full-sheets","title":"Motoi Nori Yakinori Zenkai (Roasted Seaweed) - 10 Full Sheets","description":"\u003ch1\u003eMotoi Nori Yakinori Zenkai Roasted Seaweed\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e10 Full Sheets\u003c\/strong\u003e - Japan\u003c\/p\u003e\n\u003cp\u003eIngredients: dried seaweed (Ariake Origin)\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44399807889558,"sku":"2013","price":24.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Motoi-Nori-Yakinori-Zenkai-Roasted-Seaweed-10-Full-Sheets.jpg?v=1739195245"},{"product_id":"aimono-rauso-konbu-dried-kelp","title":"Aimono Rausu Konbu (Dried Wild Kelp)","description":"\u003ch1\u003eAimono Rauso Konbu (Dried Kelp)\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e50 gram bag\u003c\/strong\u003e - Japan\u003c\/p\u003e\n\u003cp\u003eingredients: dried wild kelp\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKonbu, also spelled as kombu, is a type of edible kelp or seaweed commonly used in Japanese cuisine. It is one of the key ingredients in Japanese dashi, a fundamental stock used as a base in many Japanese dishes, including soups, broths, and sauces.\u003c\/p\u003e\n\u003cp\u003eKonbu is typically sold in dried sheets or strips. To make dashi, the dried konbu is soaked in water to extract its umami-rich flavors. It imparts a subtle, savory, and slightly sweet taste to the broth, making it an essential component of many Japanese dishes. In addition to dashi, konbu can also be used to flavor and tenderize various ingredients, such as beans, vegetables, and fish.\u003c\/p\u003e\n\u003cp\u003eThe quality of konbu can vary, with different varieties and grades available. Some are prized for their specific flavors and characteristics. For example, Rishiri konbu and Rausu konbu are known for their high quality and are often used in premium dashi preparations.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544304251030,"sku":"0785","price":24.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Aimono-Rauso-Konbu.jpg?v=1792345876"},{"product_id":"binchotan-charcoal-thaan","title":"Binchotan Charcoal - Thaan","description":"\u003cp\u003e\u003cstrong\u003eBinchotan Charcoal - Thaan \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5-Pound Box (Baby Box)\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThis binchotan is the same stuff we supply to the James Beard award winners, the Food \u0026amp; Wine Best New Chefs, and more, who are using it every day to make the most amazing dishes you can find anywhere. \u003cbr\u003e\u003cbr\u003eWe now have a smaller box of binchotan, because let's face it, using a case a day just isn’t in the cards for us at home. Depending on what you’re making, a little bit goes a long, long way. \u003cbr\u003e\u003cbr\u003eRemember, with binchotan when you are done cooking, extinguish the fire and use it again, next time. Not like the coals you normally might use\u003cbr\u003e\u003cbr\u003eWith the super high-temperature heat that binchotan can produce, you can make new-style foods that you couldn't do before.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Chef's Wearhouse\/Provvista","offers":[{"title":"Default Title","offer_id":44544347963542,"sku":"9038","price":18.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Thaan-Pressed-Binchotan-Charcoal.jpg?v=1740745987"},{"product_id":"dried-shiitake-mushroom-donko-500-gram-bag","title":"Takehisa Dried Shiitake Mushroom - Donko - 500 gram bag","description":"Dried Shiitake Mushroom - Donko \u003cp\u003e500 gram bag - Japan\u003c\/p\u003e \u003cp\u003eingredients: dried shiitake mushrooms - Kyushu origin\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544431653014,"sku":"0789","price":199.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Dried-Shiitake-Mushroom-Donko-500-Gram-Bag.jpg?v=1793205591"},{"product_id":"fermented-katsuobushi-thin-shavings-500-grams","title":"Matoba Suisan Fermented Katsuobushi (Bonito) Thin Shavings - 500 g","description":"\u003ch1\u003eFermented Katsuobushi Thin Shavings\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e500 grams bag\u003c\/strong\u003e - Japan\u003c\/p\u003e\n\u003cp\u003eIngredients: skipjack tuna\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544450232470,"sku":"0880","price":108.0,"currency_code":"USD","in_stock":true}]},{"product_id":"hanamaruki-liquid-shio-koji","title":"Hanamaruki Liquid Shio Koji","description":"\u003cp\u003eHanamaruki Liquid Shio Koji\u003c\/p\u003e\n\u003cp\u003e500 ml bottle - Japan\u003c\/p\u003e\n\u003cp\u003eLiquid shio koji is a traditional Japanese ingredient that has gained popularity in recent years for its unique flavor and culinary applications. It is made from a mixture of fermented rice koji, salt, and water.\u003cbr\u003e\u003cbr\u003eKoji is a type of fungus (Aspergillus oryzae) that is used in many Japanese culinary preparations, including sake, soy sauce, and miso. In the case of shio koji, rice is inoculated with the koji fungus and allowed to ferment for a period of time. During fermentation, enzymes produced by the koji break down the rice starches into simple sugars and convert proteins into amino acids, resulting in a complex flavor profile.\u003cbr\u003e\u003cbr\u003eShio koji translates to \"salt koji\" in Japanese, indicating that salt is an essential component of the product. The salt not only enhances the flavor but also helps to preserve the liquid shio koji. The fermentation process can take anywhere from a few days to a few weeks, depending on the desired flavor and consistency.\u003cbr\u003e\u003cbr\u003eLiquid shio koji has a salty and slightly sweet taste with savory undertones. It has been described as having a rich umami flavor that enhances the taste of various dishes. The enzymes in shio koji also have a tenderizing effect on proteins, making it a useful marinade or seasoning for meats and seafood.\u003cbr\u003e\u003cbr\u003eOne of the key benefits of liquid shio koji is its ability to enhance the flavor of ingredients through enzymatic reactions. It can be used as a marinade for meat, poultry, or fish, where it helps to tenderize the proteins and add depth of flavor. It can also be used as a seasoning or sauce in various recipes, including soups, stir-fries, dressings, and marinades.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/chefshop.com\/blogs\/field-notes\/what-is-shio-koji-how-to-use\" title=\"What Is Shio Koji\"\u003eFind out more about Koji and Shio Koji\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003eingredients: rice, water, salt, alcohol (to preserve freshness)\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544497156246,"sku":"0547","price":12.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Hanamaruki-Liquid-Shio-Koji.jpg?v=1791841575"},{"product_id":"hanamaruki-liquid-shio-koji-10-liter-cube","title":"Hanamaruki Liquid Shio Koji - 10 L Cube","description":"\u003ch1\u003eHanamaruki Liquid Shio Koji\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e10 Liter Cube\u003c\/strong\u003e - Japan\u003c\/p\u003e\n\u003cp\u003eingredients: rice, water, salt, alcohol (to preserve freshness)\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544497189014,"sku":"0769","price":231.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/white-picture_0551877a-ce18-451a-8c7e-85c55fb6dbdc.jpg?v=1791841570"},{"product_id":"horikawaya-nomura-mitsuboshi-soy-sauce","title":"Horikawaya Nomura Mitsuboshi Soy Sauce","description":"\u003cp\u003e\u003cstrong\u003e200 ml bottle \u003c\/strong\u003e- Gobo City, Wakayama, Japan\u003c\/p\u003e\n\u003cp\u003eSome soy sauces season your food.\u003c\/p\u003e\n\u003cp\u003eThis one changes how you taste it.\u003c\/p\u003e\n\u003cp\u003eHorikawaya Nomura Mitsuboshi Soy Sauce has been made the same way for over 300 years—no shortcuts, no modern upgrades, no “efficiency improvements.” Just time, wood fire, and an obsessive commitment to flavor.\u003c\/p\u003e\n\u003cp\u003eAnd you can taste it immediately.\u003c\/p\u003e\n\u003cp\u003eIt’s layered in a way most soy sauces aren’t. A gentle sweetness up front, a quiet hint of smoke from the wood fire, then a deep, balanced umami that lingers without overwhelming. Everything feels integrated—nothing sharp, nothing flat.\u003c\/p\u003e\n\u003cp\u003eJust…complete.\u003c\/p\u003e\n\u003cp\u003eMade from only Japanese-grown soybeans, wheat, and sea salt, and still produced under the guidance of the 18th-generation Nomura family in Wakayama, this is the kind of ingredient that reminds you soy sauce isn’t just salty—it’s alive with nuance.\u003c\/p\u003e\n\u003cp\u003eTry it simply:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDrizzled over rice or tofu\u003c\/li\u003e\n\u003cli\u003eWith sashimi or a just-cooked egg\u003c\/li\u003e\n\u003cli\u003eOr anywhere you want to actually taste the soy sauce, not just use it\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eRefrigerate after opening (and don’t be surprised if you start reaching for it more than anything else in your pantry).\u003c\/p\u003e\n\u003cp\u003eingredients: Water, soy beans, wheat, salt\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544522223766,"sku":"0766","price":37.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Horikawaya-Nomura-Mitsuboshi-Soy-Sauce.jpg?v=1791841633"},{"product_id":"horikawaya-nomura-mitsuboshi-soy-sauce-900ml","title":"Horikawaya Nomura Mitsuboshi Shoyu (Soy Sauce) - 900 ml","description":"Horikawaya Nomura Mitsuboshi Soy Sauce (Shoyu) \u003cp\u003e900 ml bottle - Gobo City, Wakayama, Japan\u003c\/p\u003e \u003cp\u003eingredients: Water, soy beans, wheat, salt\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544522256534,"sku":"0767","price":84.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Horikawaya-Nomura-Mitzuboshi-Soy-Sauce-900ml.jpg?v=1791841636"},{"product_id":"iio-jozo-beniimosu-purple-sweet-potato-vinegar","title":"Iio Jozo Beniimosu Purple Sweet Potato Vinegar","description":"\u003cp\u003e\u003cstrong\u003e500 ml bottle\u003c\/strong\u003e - Kyoto, Japan\u003c\/p\u003e\n\u003cp\u003eWhen you first sip this purple vinegar, well actually when you first \"sniff\" it, it \"sniffs\" like a red vinegar, but not so \"winey\". The taste is acidic and really punchy. It's a much harder taste to discern, the nuances, not exactly subtle, are more disguised.\u003c\/p\u003e\n\u003cp\u003eThis sweet potato vinegar has a unique feel to it. The sweet potato comes through, right down the middle and then the flavor rolls to the outside. If you hold it in your mouth you can feel the potato come thru.\u003c\/p\u003e\n\u003cp\u003eA deep rich purple or strawberry red when backlit color must come from the deep purple flesh of the sweet potato. The process starts with a rice fermented starter and the chopped potato. It takes almost a year to make this wonderful vinegar at the brewery which was founded in 1893.\u003c\/p\u003e\n\u003cp\u003eThis aging process clearly makes a product that has great characteristics. My counter has about 7 vinegars which I use all the time. I have had this purple sweet potato vinegar for over a year, all the while wondering why it was different enough for us to carry.\u003c\/p\u003e\n\u003cp\u003eIt wasn't until I was making a soy sauce mix to make me realize that this purple vinegar made the marinade just right. Using soy sauce, toasted sesame oil, rice vinegar along with the sweet potato vinegar, gave it the correct smell and flavor. Since then, I have been using the vinegar all the time!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003eClick here to read more about The Care and Feeding of Artisan Wine Vinegars\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544525664406,"sku":"7005","price":86.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Iio-Jozo-Beniimosu-Sweet-Potato-Vinegar.jpg?v=1791841651"},{"product_id":"iio-jozo-fuji-genmai-kurosu-brown-rice-vinegar-500-ml","title":"Iio Jozo Fuji Genmai Kurosu Brown Rice Vinegar - 500 ml","description":"Iio Jozo Fuji Genmai Kurosu Brown Rice Vinegar  \u003cp\u003e500 ml bottle - Japan\u003c\/p\u003e \u003cp\u003eingredients:   Water, rice\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544525697174,"sku":"2011","price":64.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Iio-Jozo-Fuji-Genmai-Kurosu-Brown-Rice-Vinegar-500-ml.jpg?v=1740747601"},{"product_id":"iio-jozo-fuji-genmai-kurosu-brown-rice-vinegar-large","title":"Iio Jozo Fuji Genmai Kurosu Brown Rice Vinegar - 900 ml","description":"Iio Jozo Fuji Genmai Jurosu Brown Rice Vinegar \u003cp\u003e900 ml bottle - Japan\u003c\/p\u003e \u003cp\u003e  \u003c\/p\u003e \u003cp\u003eingredients: water, brown rice\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544525729942,"sku":"0300","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Iio-Jozo-Fuji-Genmai-Kurosu-Brown-Rice-Vinegar.jpg?v=1791841649"},{"product_id":"iio-jozo-fuji-pikurusu-pickling-rice-vinegar","title":"Iio Jozo Fuji Pikurusu Pickling Rice Vinegar","description":"Iio Jozo Fuji Pikurusu Pickling Rice Vinegar \u003cp\u003e360 ml bottle - Japan\u003c\/p\u003e \u003cp\u003eingredients: water, rice, sugar, salt, dried tomato, black pepper, bay leaf\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544526712982,"sku":"0901","price":23.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Iio-Jozo-Fuji-Pikurusu-Pickling-Rice-Vinegar.jpg?v=1791841652"},{"product_id":"iio-jozo-fujisu-premium-pure-rice-vinegar","title":"Iio Jozo Fujisu Premium Pure Rice Vinegar","description":"\u003cp\u003e\u003cstrong\u003e360 ml bottle\u003c\/strong\u003e - Japan\u003c\/p\u003e\n\u003cp\u003eIio Jozo is a family-owned vinegar company that was founded in 1893 and is located just outside the seaside town of Miyazu, Japan. \u003cbr\u003e\u003cbr\u003eThey are known for producing the highest-quality rice vinegar in Japan, which they achieve by using the best ingredients and time-tested traditional methods. \u003cbr\u003e\u003cbr\u003eIio Jozo controls the process from start to finish, even growing some of their own rice, and they use only 100% new-harvest pesticide-free rice to make their vinegar.\u003c\/p\u003e\n\u003cp\u003eIio-san, the third generation of the Iio family, noticed 50 years ago that the pesticides used by local rice farmers were killing every living thing in their paddies. He convinced some of the local farmers to grow their rice without using pesticides, and to this day, Iio Jozo continues to use only pesticide-free rice in their vinegar.\u003c\/p\u003e\n\u003cp\u003eToday, Iio Jozo is run by Akihiro Iio, the fifth generation president, who has maintained his family's commitment to traditional vinegar making while keeping an eye on the future. They produce amazing vinegar by controlling and perfecting every step in the process of making vinegar.\u003c\/p\u003e\n\u003cp\u003eTo make rice vinegar, Iio Jozo ferments the premium rice using traditional methods to make sake. They use a hand-powered wooden press to squeeze the sake out of the fermented rice. \u003cbr\u003e\u003cbr\u003eIt takes about 100 days on average for the living \"good\" bacteria in the vinegar mother to ferment the sake into vinegar. However, Iio-san ages this vinegar for 8 months to give it a more rounded and appealing flavor.\u003cbr\u003e\u003cbr\u003eIn total, it takes about a year for Iio Jozo to make rice vinegar, which is significantly longer than the huge vinegar companies, which can produce a batch of their rice vinegar in a day.\u003c\/p\u003e\n\u003cp\u003eIio Jozo also uses a higher amount of rice in their vinegar compared to other producers. According to Japanese law, to call a product 'rice vinegar,' you have to use at least 40 grams of rice to produce 1 liter of vinegar. \u003cbr\u003e\u003cbr\u003eHowever, Iio Jozo uses 200 grams\/liter for their standard rice vinegar and 320 grams\/liter for their premium product, which results in a superior quality rice vinegar.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544528580758,"sku":"0536","price":42.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Iio-Jozo-Fujisu-Premium-Premium-Pure-Rice-Vinegar.jpg?v=1791841657"},{"product_id":"iio-jozo-honey-sweetened-purple-sweet-potato-vinegar-beniimosu-500-ml","title":"Iio Jozo Beniimosu (Honey-Sweetened Purple Sweet Potato Vinegar) - 500 ml","description":"Iio Jozo Honey Sweetened Purple Sweet Potato Vinegar (Beniimosu) \u003cp\u003e500 ml bottle - Japan\u003c\/p\u003e \u003cp\u003e  \u003cbr\u003e\u003cbr\u003eIlio Jozo Beniimosu Honey-Sweetened\u003cbr\u003e Purple Sweet Potato Vinegar!\u003cbr\u003e  \u003cbr\u003e When I first started using this vinegar I thought it was good, and I especially loved the shape of the bottle. \u003cbr\u003e \u003cbr\u003e To the mouth, it wasn't specific, it didn't sing a song. It was sweet, and sweet potato, though sweet potato isn't quite a flavor I imagine in my dreams. \u003cbr\u003e \u003cbr\u003e And then when I ran out, that is when I realized I really liked how it transformed my stir-fries. A splash brightened all the other flavors like no other vinegar in the pan. \u003cbr\u003e \u003cbr\u003e I have tried a lot of vinegars (I have a lot of them in my pantry) and none does the same as this vinegar does. Maybe there is a reason why it does so well in a Wok, I just don't know what it is. \u003cbr\u003e\u003cbr\u003e  \u003c\/p\u003e \u003cp\u003eingredients: water, purple sweet potato, rice, honey\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544528613526,"sku":"0790","price":105.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Ilio-Jozo-Honey-Sweetened-Purple-Sweet-Potato-Vinegar.jpg?v=1791841661"},{"product_id":"iio-jozo-junmai-fujisu-pure-rice-vinegar","title":"Iio Jozo Junmai Fujisu Pure Rice Vinegar","description":"\u003cp\u003e\u003cstrong\u003e360ml ml bottle\u003c\/strong\u003e - Japan\u003c\/p\u003e\n\u003ch3\u003eFrom Rice Field to Rice Vinegar\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\n\u003c\/h3\u003e\n\u003ch4\u003eThe Iio Jozo Story\u003c\/h4\u003e\n\u003cp\u003eWhat started out as an inquiry about what appeared to be a simple vinegar turned into a very interesting passionate artisan maker’s tale.\u003c\/p\u003e\n\u003cp\u003eIio Jozo was established in 1893 in Miyazu, Kyoto Prefecture, the 26th year of the Meiji era. The founders were originally rice farmers who began making rice vinegar as a side business, who eventually turned it into their main trade.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe first generation, Iio Chozo, set out with a focused ambition: to create the best rice vinegar in Japan.\u003c\/p\u003e\n\u003cp\u003eToday, Iio Jozo is the last artisanal rice vinegar maker in Kyoto Prefecture. Fifth-generation brewer Akihiro Iio runs the operation alongside just 19 employees, producing between 250,000 and 300,000 liters of vinegar a year.\u003c\/p\u003e\n\u003ch3\u003eIn the beginning: A Commitment to Pesticide-Free Farming\u003c\/h3\u003e\n\u003cp\u003eThe company's defining philosophy took shape in the 1930s, when third-generation brewer Terunosuke watched pesticides, including DDT,\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eeliminate every living thing from the surrounding rice paddies.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eConvinced that vinegar made from such rice wasn't right, and he then spent two years knocking on doors to persuade local farmers to change their practices. It took another three years before the first pesticide-free rice was ready.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eToday, Iio Jozo works with 15 local farms to grow the rice that goes into every bottle.\u003c\/p\u003e\n\u003ch3\u003eHow It's Made\u003c\/h3\u003e\n\u003cp\u003eThe production process is labor-intensive and unchanged from traditional methods. Pesticide-free rice from the mountainous Tango District of Kyoto is combined with clear mountain spring water. The rice is inoculated with koji mold, requiring attention every 3–4 hours for three full days and then it is pressed using a hand-powered wooden press.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAfter 45 days, the sake is ready.\u003c\/p\u003e\n\u003cp\u003eThat sake is then converted to vinegar through \"static fermentation,\" allowing acetic acid bacteria to naturally develop on the surface of the tank over 100 days. Industrial producers pump air through their tanks and finish the process in as little as 8 hours.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAfter fermentation, the vinegar is aged for another 8 months. From start to finish, the process takes roughly one year — compared to a single day for large commercial producers.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cp\u003eIio Jozo uses 200g of rice per liter,\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003efive times Japan's legal requirement for rice vinegar, ultimately producing a richer, fuller complex flavor.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhere ordinary rice vinegar is 99% acetic acid, Fujisu's ratio is just 86%, with the balance made up of mild non-volatile acids including lactic, succinic, and malic acid. The result is a vinegar with no harsh bite!\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/chefshop.com\/products\/iio-jozo-fujisu-premium-pure-rice-vinegar\" title=\"Iio Jozo Fujisu PREMIUM Pure Rice Vinegar\"\u003eFujisu Premium\u003c\/a\u003e earned a place in Japan's government-sponsored \"Wonder 500\" program, which celebrates the country's finest local products, and has become a trusted ingredient for Michelin-starred chefs worldwide.\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544528646294,"sku":"0842","price":20.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Iio-Jozo-Junmai-Fujisu-Pure-Pice-Vinegar.jpg?v=1791841663"},{"product_id":"iio-jozo-pure-rice-vinegar-900-ml","title":"Iio Jozo Junmai Pure Rice Vinegar - 900 ml","description":"\u003cp\u003e\u003cstrong\u003eIio Jozo Junmai Fujisu Pure Rice Vinegar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e900 ml\u003c\/strong\u003e - Japan\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIio Jozo Junmai Fujisu Pure Rice Vinegar is a type of Japanese vinegar that is made from fermented rice. It is a high-quality vinegar that is commonly used in Japanese cuisine for its mild, slightly sweet flavor and its ability to enhance the taste of other ingredients.\u003c\/p\u003e\n\u003cp\u003eIio Jozo is a family-owned vinegar company that has been producing vinegar in Kyoto, Japan for over 125 years. They use traditional methods to make their vinegar, which involves fermenting rice with koji (a type of mold) and then aging it for several months in wooden barrels.\u003c\/p\u003e\n\u003cp\u003eThe resulting vinegar is a clear, pale yellow color and has a mild acidity of around 4.3%. It is often used in dishes like sushi rice, pickles, and marinades, but can also be used in salad dressings, sauces, and soups.\u003c\/p\u003e\n\u003cp\u003eOne of the unique features of Iio Jozo Pure Rice Vinegar is that it is unseasoned, which means it doesn't contain any added salt or sugar. This allows cooks to control the seasoning of their dishes more precisely and is a healthier alternative to many other types of vinegar that are often high in sodium.\u003c\/p\u003e\n\u003cp\u003eOverall, Iio Jozo Pure Rice Vinegar is a high-quality vinegar that is prized by chefs and home cooks alike for its mild flavor and versatility in the kitchen.\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544528679062,"sku":"0570","price":43.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/IioJozoJunamiFujisuPureRice-Vinegar-900-ml.jpg?v=1791841664"},{"product_id":"iio-jozo-seasoned-sushi-rice-vinegar","title":"Iio Jozo Seasoned Sushi Rice Vinegar","description":"Iio Jozo Seasoned Rice Sushi Vinegar \u003cp\u003e360 ml bottle - Japan\u003c\/p\u003e \u003cp\u003eingredients: water, rice, sugar, honey, salt\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544528810134,"sku":"0537","price":23.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Iio-Jozo-Seasoned-Sushi-Rice-Vinegar-2.jpg?v=1791841665"},{"product_id":"ito-shoten-denemon-tamari-wheat-free-shoyu-720-ml","title":"Ito Shoten Denemon Tamari (Wheat-Free Shoyu) - 720 ml","description":"Ito Shoten Denemon Artisan Tamari - 100% Soy\/Wheat-Free Shoyu\u003cbr\u003e \u003cp\u003e720 ml bottle - Japan\u003c\/p\u003e \u003cp\u003e  \u003c\/p\u003e \u003cp\u003eingredients: water, soy beans,   salt\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544538214550,"sku":"0450","price":73.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Ito-Shoten-Denemon-Tamari-Wheat-Free-Shoyu.jpg?v=1791841678"},{"product_id":"kakuida-organic-black-rice-vinegar-5-year-aged","title":"Kakuida Organic Black Rice Vinegar - 5 year aged","description":"Kakuida Organic Black Rice Vinegar - 5 year aged \u003cp\u003e500 ml - Kirishima, Japan - ingredients: Organic Brown Rice, Organic Yeast, Water\u003c\/p\u003e \u003cp\u003e\u003cbr\u003eThis traditional Japanese black rice vinegar is made by placing organic brown rice, organic yeast and water in earthenware pots and then placing the pots outside, on the shores of Kagoshima Bay, where the vinegar ferments and ages, exposed to the local sun, wind and rain.  Kakuida black vinegar is aged for five years.  The end result is a full, well-rounded taste, deep amber color and smooth acidity.  \u003cbr\u003e\u003cbr\u003eBecause it starts with rice, like Sake, this Japanese black rice vinegar's fermentation process is different.  Wine vinegars start the process where the sugars of the grape juice are converted to alcohol. To ferment rice you must first convert the starch to sugar.  \u003cbr\u003e\u003cbr\u003eThen yeast and a mold, known as koji, (Aspergillus oryzae) is added. Several enzymes are produced and break down the starches in the rice to make simple sugars which are then fermented by the yeast. Making a fermented rice mash (moromi) of the highest quality creates the best black vinegar. This process takes weeks.  \u003cbr\u003e\u003cbr\u003eBlack vinegar has some acetic acid like other vinegars and it also is rich in citric acid. The citric acid cycle, the TCA cycle, the Krebs cycle, are a central driver of cellular respiration.  \u003cbr\u003e\u003cbr\u003eCellular respiration is a process that takes place in the cells of organisms to convert biochemical energy from nutrients into adenosine triphosphate. Or energy.  \u003cbr\u003e\u003cbr\u003eIt is this energy created from the citric acid cycle that is good for our brains and immune systems. In one study, moromi has been shown to have anti-tumor action.  \u003cbr\u003e\u003cbr\u003eWhen black vinegar is aged it takes on a rich, almost smoky exterior. To the nose it is tingly vinegar acid without the linger or a wrinkling of the nose effect. Though many say Balsamic Vinegar and Black Vinegar are similar, I do not find, in the flavor profile, any similarities at all.  \u003cbr\u003e\u003cbr\u003eTo the sip, the vinegar flavor is familiar, yet to describe it, it is indescribable. It changes each time you take a small taste. It is a smoky feel, and it is more than a smoky flavor, is has hints of grapefruit and some earthiness as well.  \u003cbr\u003e\u003cbr\u003eThe acetic acid keeps you from taking big swills as the back of your throat will tell you with a big ping and some eye scrunching that it is a vinegar.  \u003cbr\u003e\u003cbr\u003eThough many sip this vinegar for their health (in small quantities) when this 5-year-old aged Kakuida black vinegar is added to dishes it seems to add the fifth element of interesting twists to your palate.  Together with soy sauce it can add a familiar taste to stir-fry, as a dipping sauce for dumplings or added to a bowl of noodles.  \u003cbr\u003e\u003cbr\u003eBut it is not just for Asian dishes. You can experiment with this wonderful flavor in marinades, grilled summer vegetables and with proteins like fish, shrimp and pork.  \u003cbr\u003e\u003cbr\u003eBlack Vinegar of this quality is rare indeed. The complexity of the flavor is remarkable, and though the first taste may not be what you would expect, it is a taste that grows on you.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544544604310,"sku":"8675","price":126.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Kakuida-Organic-Black-Rice-Vinegar-5-year-aged_945cf290-b6c2-462d-9a06-3b4b5a00b323.jpg?v=1791841685"},{"product_id":"kisaichi-jozo-edomae-akasu-red-vinegar-1-8-liter","title":"Kisaichi Jozo Edomae Akasu (Red Rice Vinegar) - 1.8 L","description":"Kisaichi Jozo Edomae Akasu Red Vinegar \u003cp\u003e1.8 liter jug - Japan\u003c\/p\u003e \u003cp\u003eingredients: water, aged sake lees, salt\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544566657174,"sku":"0781","price":63.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Kisaichi-Jozo-Edomae-Akasu-Red-Vinegar-18-liter.jpg?v=1791841739"},{"product_id":"kokuto-murakami-syouten-crushed-brown-sugar-30-kilo-bag","title":"Kokuto Murakami Syouten Crushed Brown Sugar - 30 kilo bag","description":"\u003ch1\u003eMurakami Syouten Crushed Brown Sugar from Hateruma Island\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e30 kilo bag\u003c\/strong\u003e - Okinawa, Japan\u003c\/p\u003e\n\u003cp\u003eMurakami Syouten Kokuto\u003cbr\u003esugarcane from Hateruma Island \u003cbr\u003e\u003cbr\u003eThis crushed black molasses sugar is perhaps the most lovely sugar in the world available today.\u003cbr\u003e\u003cbr\u003eThis sugar is from the southern most island in the chain of over 150 islands in Okinawa Prefecture, south of the mainland of Japan. Hateruma Island is, as a crow flies, 2,006 kilometers (1,246 miles) south of Tokyo and 247 kilometers (153 miles) to the east of Taipei. \u003cbr\u003e\u003cbr\u003eThis small island is just 1270 hectares (3138 acres), or 4.9 square miles. In comparison, Orcas Island is 11.69 times larger. The only way to get to the island is via a 60 minute fast boat. If the seas are too rough you can take the cargo ferry, leaving at 9, taking 2.5 hours. \u003cbr\u003e\u003cbr\u003eThe island is a destination for holiday makers and is known for its relaxing island life. \u003cbr\u003e\u003cbr\u003eIt is also here that this very special brown sugar is from. Unlike many brown sugars (made with white sugar mixed with molasses), Kokuto (rich black sugar) is made by slowly cooking and reducing the sugarcane juice. \u003cbr\u003e\u003cbr\u003eSugarcane is one of the most healthy foods you can eat. Antioxidant rich, it is a fighter of infections and helps strengthen your immunities. Rich in calcium, iron, potassium, vitamins B1 \u0026amp; B2 and essential amino acids. \u003cbr\u003e\u003cbr\u003ePotassium helps excrete excess sodium and keeps the blood pressure balanced. Calcium is know for preventing high blood pressure, arterial sclerosis, and keeping you calm. \u003cbr\u003e\u003cbr\u003eKokuto can help with dehydration, infections, and can even help fight a fever. Keep in mind that processed white sugar cane is not the same and can have the opposite health benefits. \u003cbr\u003e\u003cbr\u003eKokuto dates back to the 17th century and now is a protected process by the Okinawa Prefecture Brown Sugar Industry Council ensuring the quality and production methods are used. Just seven of the islands grow sugar cane. \u003cbr\u003e\u003cbr\u003eTo taste Kokuto is nothing like a spoonful of sugar or a cube of table sugar. To taste Kokuto is like an awakening! It is not sweet like you expect from sugar. It is almost savory, with hints of molasses, earthy tones, and even a rich subtle touch of tobacco on the top of the edge of the back of the tongue. It is full of complexities with many flavor hits and hints. \u003cbr\u003e\u003cbr\u003eIt is most often used for savory dishes like noodles soups, stir-fry, hot pots and sushi rice. And of course straight up, like a health pill of sugar. \u003cbr\u003e\u003cbr\u003eHow great is this? Pop some sugar and get healthy!\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544572719254,"sku":"0787","price":885.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Kokuto-crushed-brown-sugar-Hateruma-Island.jpg?v=1792188347"},{"product_id":"kokuto-murakami-syouten-crushed-brown-sugar-from-hateruma-island","title":"Kokuto Murakami Syouten Crushed Brown Sugar from Hateruma Island","description":"\u003cp\u003e\u003cstrong\u003e500 gram bag\u003c\/strong\u003e - Okinawa, Japan\u003c\/p\u003e\n\u003cp\u003eThis crushed black molasses sugar is perhaps the most lovely sugar in the world available today.\u003c\/p\u003e\n\u003cp\u003eThis sugar is from the southern most island in the chain of over 150 islands in Okinawa Prefecture, south of the mainland of Japan. Hateruma Island is, as a crow flies, 2,006 kilometers (1,246 miles) south of Tokyo and 247 kilometers (153 miles) to the east of Taipei.\u003c\/p\u003e\n\u003cp\u003eThis small island is just 1270 hectares (3138 acres), or 4.9 square miles. In comparison, Orcas Island is 11.69 times larger. The only way to get to the island is via a 60 minute fast boat. If the seas are too rough you can take the cargo ferry, leaving at 9, taking 2.5 hours.\u003c\/p\u003e\n\u003cp\u003eThe island is a destination for holiday makers and is known for its relaxing island life.\u003c\/p\u003e\n\u003cp\u003eIt is also here that this very special molasses brown sugar is from. Unlike many brown sugars (made with white sugar mixed with molasses), Kokuto (rich black sugar) is made by slowly cooking and reducing the sugarcane juice.\u003c\/p\u003e\n\u003cp\u003eSugarcane is one of the most healthy foods you can eat. Antioxidant rich, it is a fighter of infections and helps strengthen your immune system. Rich in calcium, iron, potassium, vitamins B1 \u0026amp; B2 and essential amino acids.\u003c\/p\u003e\n\u003cp\u003ePotassium helps excrete excess sodium and keeps the blood pressure balanced. Calcium is know for preventing high blood pressure, arterial sclerosis, and keeping you calm.\u003c\/p\u003e\n\u003cp\u003eKokuto molasses brown sugar can help with dehydration, infections, and can even help fight a fever. Keep in mind that processed white sugar cane is not the same and can have the opposite health benefits.\u003c\/p\u003e\n\u003cp\u003eKokuto dates back to the 17th century and now is a protected process by the Okinawa Prefecture Brown Sugar Industry Council ensuring the quality and traditional production methods are used. Just seven of the islands grow sugar cane.\u003c\/p\u003e\n\u003cp\u003eTo taste Kokuto is nothing like a spoonful of sugar or a cube of table sugar. To taste Kokuto is like an awakening! It is not sweet like you expect sugar to be. It is almost savory, with hints of molasses, earthy tones, and even a rich subtle touch of tobacco on the top of the edge of the back of the tongue. It is full of complexities with many flavor hits and hints.\u003c\/p\u003e\n\u003cp\u003eIt is most often used for savory dishes like noodles soups, stir-fry, hot pots and sushi rice. And of course straight up, like a health pill of sugar.\u003c\/p\u003e\n\u003cp\u003eHow great is this? Pop some sugar and get healthy!\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544572752022,"sku":"8685","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Sugar-Japan-DSCF7386--04-2025.jpg?v=1792532103"},{"product_id":"matoba-suisan-katsuobushi-flakes-70-grams","title":"Matoba Suisan Katsuobushi (Bonito) Flakes - 70 g","description":"Matoba Suisan Katsuobushi - Flakes \u003cp\u003e70 grams - Japan\u003c\/p\u003e \u003cp\u003eingredients: dried skip jack tuna\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544643203222,"sku":"0843","price":25.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Matoba-Suisan-Katsuobushi-Flakes-70-grams.jpg?v=1793223848"},{"product_id":"matoba-suisan-katsuobushi-thin-shavings-70-grams","title":"Matoba Suisan Katsuobushi (Bonito) Thin Shavings - 70 g","description":"\u003cp\u003eMatoba Suisan Katsuobushi - Thin Shavings, Bonito Flakes\u003c\/p\u003e\n\u003cp\u003e70 grams - Japan\u003c\/p\u003e\n\u003cp\u003eingredientsL dried skip jack tuna\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544643235990,"sku":"0839","price":21.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Matoba-Suisan-Katsuobushi-Thin-Shavings-70-grams.jpg?v=1793054678"},{"product_id":"matoba-suisan-katsuobushi-bonito-flakes-500-grams","title":"Matoba Suisan Katsuobushi (Bonito) Flakes - 500 g","description":"Matoba Suisan Katsuobushi (Bonito) Flakes \u003cp\u003e500 gram bag - Japan\u003c\/p\u003e \u003cp\u003eingredients: dried skipjack tuna\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544643268758,"sku":"0763","price":92.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Matoba-Suisan-Katsuobushi-Bonito-Flakes-50-Grams.jpg?v=1740748559"},{"product_id":"matoba-suisan-katsuobushi-bonito-thick-shavings-500-grams","title":"Matoba Suisan Katsuobushi (Bonito) Thick Shavings - 500 g","description":"Matoba Suisan Katsuobushi (Bonito) Thick Shavings - 500 grams \u003cp\u003e500 gram bag - Japan\u003c\/p\u003e \u003cp\u003eingredients: dried skipjack tuna\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544643301526,"sku":"0783","price":82.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Matoba-Suisan-Katsuobushi-Bonito-Thick-Shavings-front.jpg?v=1740748558"},{"product_id":"matoba-suisan-katsuobushi-bonito-thin-shavings-500-grams","title":"Matoba Suisan Katsuobushi (Bonito) Thin Shavings - 500 g","description":"Matoba Suisan Katsuobushi (Bonito) Thin Shavings \u003cp\u003e500 gram bag - Japan\u003c\/p\u003e \u003cp\u003eingredients: dried skipjack tuna\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544643334294,"sku":"0782","price":77.55,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Matoba-Suisan-Katsuobushi-Bonito-Thin-Shavings-500g.jpg?v=1792188340"},{"product_id":"matoba-suisan-katsuobushi-fermented-flakes-500-grams","title":"Matoba Suisan Fermented Katsuobushi (Bonito) Flakes - 500 g","description":"Matoba Suisan Katsuobushi Fermented (Bonito) Flakes \u003cp\u003e500 gram bag - Japan\u003c\/p\u003e \u003cp\u003eingredients: dried skipjack tuna\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544643367062,"sku":"0793","price":109.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Matoba-Suisan-Katsuobushi-Fermented-Flakes-500-Grams.jpg?v=1740748567"},{"product_id":"miwa-yamakatsu-hitosujinawa-muginawa-somen-noodles","title":"Miwa Yamakatsu Hitosujinawa Muginawa Somen Noodles","description":"\u003cp\u003e\u003cstrong\u003e250 gram bag\u003c\/strong\u003e - Nara, Japan \u003cbr\u003e\u003cbr\u003eA great way to try these amazing noodles!\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThese are not just any somen noodles! The region of MIWA-SOMEN has a history of over one thousand years and the quality is called the King of Somen. MIWA-YAMAKATSU Noodle Factory is now run by the 6th generation.\u003c\/p\u003e\n\u003cp\u003eSomen noodles are a thin wheat noodles.\u003c\/p\u003e\n\u003cp\u003eSomen noodles are believed to have originated in China and were introduced to Japan during the 9th century, likely through cultural exchanges. The Japanese then adapted and refined the noodles to match their style.\u003c\/p\u003e\n\u003cp\u003eSomen noodles are very thin, often measuring less than 1.3 millimeters in diameter. They are typically made from wheat flour, salt, and water. The dough is rolled out thinly and then cut into long strands. Somen noodles have a pale, white appearance and a wonderful delicate texture.\u003c\/p\u003e\n\u003cp\u003eSomen noodles are commonly eaten cold, especially during the hot summer months in Japan. They are served in a variety of ways, often in a bowl of ice-cold water with a dipping sauce called tsuyu, or alongside various toppings like sliced green onions, shiso leaves, grated ginger, and wasabi. Somen can also be enjoyed in hot soups or added to stir-fries.\u003c\/p\u003e\n\u003cp\u003eDifferent regions in Japan have their own unique variations of somen noodles. For example, Hiyamugi in Kyoto and Tokyo-style Somen are both slightly thicker versions of somen. In Okinawa, there is a variation called Soki Somen, where the noodles are served in a hot soup with braised pork ribs.\u003c\/p\u003e\n\u003cp\u003eIn Japan, there is a tradition known as \"Nagashi Somen\" (flowing somen) that is popular during the summer. Thin bamboo shoots are used as water slides, and somen noodles are placed at the top. Cold water flows down the bamboo, and diners catch the noodles with their chopsticks as they pass by, dipping them in the sauce before eating.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eingredients: water, wheat flour, salt, kudzu starch, sweet potato starch\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544662372502,"sku":"0740","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Miwa-Yamakatsu-Hitosujinawa-Muginawa-Somen-Noodles.jpg?v=1791927180"},{"product_id":"morino-yochino-hon-kuzu-arrowroot-starch","title":"Morino Yochino Hon Kuzu Arrowroot Starch","description":"\u003cp\u003eMorino Yochino Hon Kuzu (Japanese Arrow-root Starch or Kudzu)\u003c\/p\u003e\n\u003cp\u003e6.3 oz - Nara, Japan\u003c\/p\u003e\n\u003cp\u003eUltra-refined, pure arrowroot from Japan\u003c\/p\u003e\n\u003cp\u003eCalled HON'KUZU in Japan, because this pure arrowroot powder is the finest quality available. The root is harvested during the cold winter months when the nutrients and starch are most concentrated in the root.\u003c\/p\u003e\n\u003cp\u003eAfter being carefully softened by three weeks of repeated beating, the roots are processed through ten rounds of rinsing and soaking in pure spring water. This careful, lengthy procedure separates the fibrous bark and impurities from the pure snow-white starch.\u003c\/p\u003e\n\u003cp\u003eThe starch is then air dried for about 60 days. Seventy four pounds of fresh root is processed with great labor and care to produce 10 pounds of final starch.\u003c\/p\u003e\n\u003cp\u003eHON'KUZU, though unassuming and unpretentious in its final appearance, is a serious and refined artisan product with unsurpassed cooking properties.\u003c\/p\u003e\n\u003cp\u003eabout Kuzu:\u003cbr\u003eThe kuzu (Pueraia lobata) plant is a prolific, tough, fibrous vine with heart-shaped leaves. It has been used as a food in China and Japan for more than 2,000 years, and is praised as a bracing health food and ideal thickener for almost as long.\u003c\/p\u003e\n\u003cp\u003eKuzu is excellent as a thickening agent. It has superior jelling properties - perfect for thickening sauces and gravies - with no starchy taste. Use it instead of corn starch or potato starch in gravies, puddings, soups and sauces. Perfect for icings and pie fillings.\u003c\/p\u003e\n\u003cp\u003eHow to use Kuzu:\u003c\/p\u003e\n\u003cp\u003eUse approximately 1 tablespoons of kuzu per cup of liquid for sauces and gravies, and 2 tablespoons per cup for jelling liquids.\u003c\/p\u003e\n\u003cp\u003eFor most preparations, completely dissolve the measured amount of kuzu in a small amount of cold water. Then add the mixture to the other ingredients towards the end of cooking time.\u003c\/p\u003e\n\u003cp\u003eGently bring to a simmer, stirring constantly, until the kuzu thickens and becomes translucent. Be sure to break-up the kuzu chuncks before measuring.\u003c\/p\u003e\n\u003cp\u003ePure kuzu is better for you than other thickeners; Kuzu has long been a remedy for intestinal distress. Additionally, Kuzu vines are not genetically modified, chemicals are not used to extract the pure kuzu starch, and this product is not mass-produced.\u003c\/p\u003e\n\u003cp\u003eThe resulting flavor and texture of your dish is far superior than with other thickeners.\u003c\/p\u003e\n\u003cp\u003eAbout the Producer:\u003c\/p\u003e\n\u003cp\u003eMorino Yoshino Kuzu Honpo Company was established in the 14th century and is still run by the founding family. The current president is the 19th generation of his family to manage the business.\u003c\/p\u003e\n\u003cp\u003eThe company is situated in the rural town of Udashi, in Nara Prefecture. Here they experience the coldest winter in the region and are proud of the local pure mineral-bearing natural spring water.\u003c\/p\u003e\n\u003cp\u003eMorino Yoshino Kuzu Honpo Company has, since its founding, been supplying their products to the imperial palace court, venerable temples, and shoguns, feudal lords and samurai families. The company remains committed to the production of the finest quality kuzu products in Japan.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544668696726,"sku":"8293","price":37.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Morino-Yochino-hon-Kudzu-Arrowroot-Starch.jpg?v=1791841966"},{"product_id":"nitto-jyozo-asukeshikomi-mikawa-shirotamari-white-tamari-1-8-ltr","title":"Nitto Jozo Asukeshikomi Mikawa Shirotamari (White Tamari) - 1.8 L","description":"\u003cp\u003eNitto Jyozo White Tamari (Shoyu)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1.8 Liter Bottle \u003c\/strong\u003e- Japan\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLocal (Seattle) pickup only. Shipping customers, please see smaller sizes for your options.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eingredients: water, wheat, sea salt, rice wine spirit\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544678035606,"sku":"0639","price":74.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Nitto-Jyozo-Asukeshikomi-Mikawa-Shirotamari-White-Tamari-2.jpg?v=1791841982"},{"product_id":"nitto-jyozo-mikawa-shirodashi","title":"Nitto Jozo Mikawa Shirodashi (Seasoned Dashi Base)","description":"\u003cp\u003e400 ml bottle - Japan\u003cbr\u003e\u003cbr\u003eNitto Jozo's Shirodashi base is their White Tamari, which is made up of only wheat, salt and water.\u003c\/p\u003e\n\u003cp\u003eThen Ninagawa-san skillfully incorporates shiitake, katsuobushi (from Matoba Suisan), sea salt, mirin, Ma Konbu and sugar.\u003c\/p\u003e\n\u003cp\u003eThis condiment is meant for finishing, meaning when you just want to add a burst of flavor at the end of preparing dishes like soups, dressings, etc.\u003c\/p\u003e\n\u003cp\u003eThis is super delicious over steamed or boiled vegetables. It also works great when making rolled omelets.\u003c\/p\u003e\n\u003cp\u003eingredients: water, white tamari (water, wheat, sea salt, rice wine spirit), dried skipjack tuna, sea salt, mirin, sugar, rice wine spirit, dried shiitake mushroom, kelp. CONTAINS WHEAT, FISH\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544678068374,"sku":"0840","price":35.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Nitto-Jyozo-Mikawa-Shirodashi.jpg?v=1791841988"},{"product_id":"nitto-jyozo-mikawa-shuojin-vegetarian-shirodashi","title":"Nitto Jozo Mikawa Shojin Shirodashi (Vegetarian Dashi Base)","description":"\u003cp\u003e400 ml bottle - Japan\u003c\/p\u003e\n\u003cp\u003eNitto Jozo Mikawa Shojin Vegetarian Shirodashi is a plant-based Japanese soup seasoning (shirodashi) made in Aichi Prefecture, Japan. Founded in 1938, Nitto Jozo is an artisanal fermentation producer known for its carefully brewed tamari-style soy sauces and restrained, ingredient-driven approach to seasoning.\u003c\/p\u003e\n\u003cp\u003eTheir white tamari base is brewed from Japanese wheat, sea salt, and water in the Mikawa region of Aichi Prefecture. It is this light, softly fermented soy base that anchors the character of the shirodashi—delicate, savory, and quietly complex rather than bold or heavy.\u003c\/p\u003e\n\u003cp\u003e“Shojin” (精進) refers to Japan’s Buddhist vegetarian culinary tradition, where cooking is rooted in plant-based clarity and restraint. In this version, umami is built without fish ingredients such as katsuobushi (dried bonito), instead drawing depth from shiitake mushroom, kombu (kelp), and dried daikon radish, with mirin and fermentation adding gentle sweetness and roundness.\u003c\/p\u003e\n\u003cp\u003eUnlike Nitto Jozo’s standard shirodashi, which includes bonito-based dashi and added sugar, the vegetarian version relies entirely on plant-based umami sources and fermentation rather than fish-derived stock.\u003c\/p\u003e\n\u003cp\u003eIngredients typically include:\u003c\/p\u003e\n\u003cp\u003eWater, white tamari (water, wheat, sea salt, rice alcohol), sea salt, mirin, dried shiitake mushroom, dried daikon radish, kombu (kelp), rice vinegar, and rice alcohol. It contains wheat.\u003c\/p\u003e\n\u003cp\u003eThe umami profile comes primarily from shiitake, kombu, and daikon, with fermentation and mirin adding roundness and subtle sweetness.\u003c\/p\u003e\n\u003cp\u003eHow to use it:\u003c\/p\u003e\n\u003cp\u003eThis can be used as a finishing seasoning or lightly diluted soup base. It is especially effective when added at the end of cooking to bring lift and umami to soups, noodle broths, dressings, marinades, and tamagoyaki (rolled omelets). A small amount can also enhance steamed or boiled vegetables.\u003c\/p\u003e\n\u003cp\u003eIts pale color and restrained flavor make it well suited to Kyoto-style cooking and shojin cuisine, where clarity and subtlety are central. It is typically sold in a 400 ml bottle and should be refrigerated after opening.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eingredients: water, white tamari (water, wheat, sea salt, rice wine spirit), sea salt, mirin, dried shiitake mushroom, dired japanese radish, kelp, brewed rice vinegar, rice wine spirit. CONTAINS WHEAT\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544678101142,"sku":"0841","price":38.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Nitto-Jyozo-Mikawa-Shuojin-Vegetarian-Shirodashi.jpg?v=1791841992"},{"product_id":"nitto-jyozo-white-shiro-tamari","title":"Nitto Jozo Asukeshikomi Mikawa Shirotamari (White Tamari) - 300ml","description":"\u003cp\u003e\u003cstrong\u003e100% Wheat - 300 ml bottle \u003c\/strong\u003e- Japan\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNitto Jozo is a small, traditional fermentation producer based in the Mikawa region of Aichi Prefecture, Japan, founded in 1938. The company is known for its careful, small-batch brewing of tamari-style soy sauces, with a focus on wheat, salt, water, and koji, and a long respect for time as the defining ingredient.\u003c\/p\u003e\n\u003cp\u003eTheir white tamari (shiro tamari) reflects this approach in one of its most delicate expressions. \u003c\/p\u003e\n\u003cp\u003eBrewed using locally grown wheat, Japanese sea salt, mountain spring water, and koji, it is a pale, gently aromatic seasoning that sits outside the more common commercial soy sauce spectrum. Rather than intensity or weight, it leans toward clarity, balance, and the quiet layering that comes from slow fermentation.\u003c\/p\u003e\n\u003cp\u003eThe flavor is distinct from standard soy sauces: instead of depth through darkness and density, it offers a clean interplay of saltiness, soft sweetness, and umami. It works best as a finishing accent—something that lifts and sharpens rather than dominates a dish.\u003c\/p\u003e\n\u003cp\u003e“Tamari” comes from the Japanese verb tamaru (たまる), meaning “to accumulate” or “to gather.” The term originally referred to liquid that gathers naturally during fermentation, as enzymes slowly break down grains and proteins into concentrated flavor.\u003c\/p\u003e\n\u003cp\u003eWithin the broader tradition of Japanese soy sauce brewing, tamari refers to a style that tends to be deeper and more umami-driven, shaped by fermentation that emphasizes roundness and concentration. White tamari, by contrast, is a lighter expression—paler in color, softer in aroma, and defined more by wheat-forward fermentation than soy-dominant formulations.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eingredients: water, wheat, sea salt, rice wine spirit\u003cbr\u003e\u003c\/p\u003e","brand":"Japanese Pantry","offers":[{"title":"Default Title","offer_id":44544678133910,"sku":"0021","price":22.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/8199\/5414\/files\/Nitto-Jozu-White-Shiro-Tamari-Shoyu.jpg?v=1791841986"},{"product_id":"son-premium-fish-sauce-aged-1-year-all-natural","title":"Son Premium Fish Sauce Aged 1 Year All Natural","description":"\u003cp\u003e500 ml bottle - Vietnam\u003c\/p\u003e\n\u003cp\u003eThe story of Son Fish Sauce is really a love story: boy meets girl, boy wants to give girl the world, boy gives girl anchovies and the rest is history.\u003cbr\u003e\u003cbr\u003eNow in its fourth generation, Son Fish Sauce, the dream of one young man in love, has grown to be the largest employer on the Vietnamese Island of Son Rai.\u003cbr\u003e\u003cbr\u003eFirst, let's get past the name yes it is sauce and yes it comes from fish. Anchovies, actually, little tiny fish.\u003c\/p\u003e\n\u003cp\u003eDid you know that Worcestershire sauce is a fish-based sauce?\u003cbr\u003e\u003cbr\u003eAnd did you know that ketchup started as a fermented pile of fish, long before tomatoes were added?\u003c\/p\u003e\n\u003cp\u003eSome of you probably have a jar of fish sauce tucked away in your refrigerator somewhere, bought for a recipe and rarely used since.\u003c\/p\u003e\n\u003cp\u003eWe want to convince you that fish sauce should be a pantry staple and not to be used in big glugs, but by the teaspoon or so. And, more often than not, you're not adding the flavor of fish,  fish sauce is the ultimate liquid Umami, a magical elixir, that makes the rest of your ingredients open up and shine in an expressive, explosive, harmonious unison of love.\u003c\/p\u003e\n\u003cp\u003eAnd not just any fish sauce will do. Not all fish sauce is created the same way.\u003c\/p\u003e\n\u003cp\u003eSon Rai Fish Sauce, winner of many Vietnamese gold medals, has arrived. It is Brady Williams' - James Beard Foundation Awards Winner - choice for Fish Sauce in his new restaurant Tomo. And it is now our favorite too!\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSeveral things make Son Fish Sauce special. \u003cbr\u003e\u003cbr\u003eThe anchovies around the Son Rai Island have very small stomachs, which yield fish sauce with more protein and a nuanced fragrance.\u003cbr\u003e\u003cbr\u003eOnce the anchovies are caught, they're salted on the boats, with local sea salt, and the fermentation process begins immediately.\u003cbr\u003e\u003cbr\u003eA unique microclimate prevailing winds from the sea, fresh morning dews from the mountain peaks, tropical storms, intense humidity, and equatorial heat - contributes to the fermentation process.\u003cbr\u003e\u003cbr\u003eSon Fish Sauce anchovies are fermented for a full year, using no engineered bacteria to speed up the process, no chemical salt, no sugar or fructose, no preservatives and no other types of fish. Many other commercial brands, including other ones from Vietnam, are full of artificial ingredients and chemicals.\u003cbr\u003e\u003cbr\u003eUnlike other producers, Son thoroughly washes their barrels clean to begin the process anew with every batch. This cleanliness creates a fresh environment for the next batch. Many companies use the unwashed barrels to get the most fishiness they can, because they don't age the sauce like Son does.\u003cbr\u003e\u003cbr\u003eAnd Son bottles only the first 3 presses compared to the typical 6th or 7th press as almost all the other producers do. Clarity of product is obvious when you taste and use it!\u003cbr\u003e\u003cbr\u003eTheir artisanal, time-honored production methods are unique and reflect four generations of family pride and expertise, as well as a healthy respect for their culture and heritage.\u003cbr\u003e\u003cbr\u003eAs the Son family says: there is no secret to high-quality fish sauce, all you need is the right environment, the right anchovies and sea salt, and most importantly . . . time.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e100% natural Vietnamese fish sauce made from wild anchovies caught off the coast of southwest Vietnam. Anchovies are cured for one year in sea salt before processing into sauce. gluten free. No shellfish. 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