Japan

Yamaroku Tsuru Bishio is a rich, mellow Japanese soy sauce that has been aged for 4 years in kioke, the traditional wooden tub used for fermenti...

Haku Smoked Shoyu is a gourmet Japanese Soy Sauce that has undergone an intricate cold smoking process with Mizunara oak wood and aged for an addit...

Yakami Orchard Yuzu Marmalade is all-natural and made with sugar, honey and the Japanese citrus fruit. Yuzu has a complex taste similar to a mix be...

Takumi Sashimi Tamari Shoyu is a premium wheat-free Japanese soy sauce with a thicker, darker, stronger taste and less sodium than traditional soy ...

Haku Whiskey Barrel Aged Shoyu is a gourmet Japanese Soy Sauce that has been aged in Japanese whiskey barrels made from Mizunara oak wood. Made in ...

Namikura's sesame miso is traditional lighter style miso that is aged for 3 months by toasted, pureed whole white and black sesame seeds. It has l...

Haku Matsukake Shoyu Soy Sauce is a gourmet Japanese soy sauce with origins from the Kyoto prefecture. With earthy notes of mushrooms and pine, thi...

Haku Iwashi Whisky Barrel Aged Fish Sauce crafted with only the bigger and fattier Iwashi fish from the Japan sea using 400-year-old ancestral meth...

Yuzu Mayonnaise is thick, rich and made with fresh eggs and pure yuzu, a Japanese citrus that will add a delight tangy flavor to any dish! Comes i...

Namikura's yuzu miso is fermented with hearty chunks of yuzu fruit and yuzu zest, aged for 3 months. It has floral aroma and bright, semi-tart yuz...

Yakami Orchard Kabosu Juice is 100% pure juice from the second pressing of the Japanese citrus fruit. Kabosu is similar to lemon with refreshing hi...

Yakami Orchard Yuzu Juice is 100% pure juice from the second pressing of the tiny Japanese citrus fruit. The flavor and aroma of yuzu is reminiscen...

Haku's light amber colored Sakura Cherry Blossom Shoyu crafted using beautiful cherry blossoms. They are gathered and dipped in red Shiso vinegar b...

Shibanuma's artisanal soy sauce from Japan with rich yet mellow flavors, made using traditional Japanese methods of fermenting the soy beans in woo...