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Haku Sakura Cherry Blossom Shoyu is made with white shoyu that's been infused with preserved cherry blossoms that's then aged for one year. Use this light soy sauce infused with cherry blossoms for marinating or for white meat sashimi slices.
A fine condiment, this is also a sensational base for marinades for all kinds of grilled foods. Sweet and hot, it perks up charbroiled chicken, ribs, whole fish, and vegetables. Try a dash on raw oysters.
"The golden spice", turmeric's mild citrus aroma and ginger notes lend warmth to dishes and make it one of the principal spices of East Asian cuisine.
A dominant spice in Indian, Vietnamese and Mexican cuisines, cumin's strong, earthy flavor develops a nutty aroma when toasted and brings out the savory sweetness in almost any dish.
Delicate, subtle and refined, Iwashi fish sauce is first aged 2 years before it is further refined and aged an additional 12 months in Japanese Whisky Barrels, resulting in a mellow, delicate texture and flavor with an understated sweetness.
Takuko White Shoyu is a rare ingredient with a long tradition in Japan. With a thinner texture, lighter color and more subtle overall flavor profile than dark soy sauce, Takuko White Shoyu elevates without overwhelming.
Boiled down from sap to syrup over maple tree branches, this dark and robust syrup will become a staple for the breakfast table as well as for cocktails and glazes. Delicious!
Found across the Middle East, this aromatic spice is a mixture of thyme, wild oregano, sesame seeds and sumac. Use za’atar, as you would other herbs, while cooking; or mix it with olive oil or yogurt to create a dip for warm breads.
Sumac is commonly used across the Middle East as a tart garnish or accent, often in place of lemon. We love it’s rich purple hue and use it liberally for an unexpected nuance. Sprinkle as a garnish on fish, meats, tomato salad, onions and hummus.
This sublime, mellow, flawless + extraordinary soy sauce is truly exceptional. A delicate soy sauce with a touch of sweetness traditionally brewed then aged in Japanese whiskey barrels. This is not Kikkoman soy sauce!
This raw, cold-processed honey comes from the Finger Lakes region of New York. Collected from fields of wildflowers. The combined nectars yield a dark honey with a unique floral taste, enriched with more vitamins, minerals, and antioxidants than others.
This beautiful blush color salt (rumored to cultivate positive energy) comes from the mystical rose quartz caves that line the Sacred Valley of the Incas. Complex and crisp, as a finishing salt it pairs well with salads, fruit, vegetables, meats and fish.
Harvested by hand in the waters off Molokai, this smokey, crisp and bold garnishing salt pairs with eggs, fish, meats, & vegetables. Sprinkle on deviled eggs for a dramatic touch.
Named after the ancient Indian city of Madras, this curry is as rich in flavor as it is history.
A beautiful and fragrant combination of leaves and spices. Use it as a rub or add it to yogurt or coconut milk to make a creamy curry sauce.
One of the world’s oldest spices, coriander was used in everything from perfumes to love potions. Its lemon, zesty notes with hints of sage pair well with curries, cumin, and other earthy spices.
Warm, fruity and nutty, this gorgeous olive oil is made from olives handpicked and pressed in the same day. cold, bright winters and hot, dry summers produce a rich, smooth oil with a golden hue and exceptional quality.
This delicate sea salt harvested off the coast of Cyprus embodies the taste of the Mediterranean. Large pyramid shaped flakes are the perfect finishing salt, either left whole or crumbled between the fingers for a finer touch.
Ceylon Cinnamon: it's flavor, described as sweeter and more complex than the popular cassia cinnamon, is infused with an essence of orange and floral notes, which makes it perfect for both sweet and savory dishes.
One of history’s oldest condiments, use black sesame seeds to add a dramatic crunch and garnish to everything from avocado toast to hummus and salads.
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