{"title":"Sauces \u0026 Starters","description":null,"products":[{"product_id":"milk-street-sofrito","title":"Milk Street Sofrito","description":"\u003cp\u003eWe created our sofrito to be the perfect building block to cook a wide variety of recipes in less time, based on the tradition of Italian and Spanish grandmothers who make this by the jar to simplify cooking and boost flavor. After much testing, we came up with an aromatic base of sautéed onions, carrots and celery, complemented by the bright tones of tomatoes, white wine and vinegar. For additional depth, it has earthy, umami notes from mushroom powder, aromatic notes of rosemary and thyme, and just a hint of heat from black pepper and Kashmiri chili powder. A few tablespoons of this jammy sofrito is all it takes to spread rich, concentrated power into soups, sauces, stews, braises and nearly anything else that needs a boost of big flavor.\u003c\/p\u003e\n[\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Onions, carrots, celery, white wine, tomato puree (vine-ripened tomato puree, citric acid), olive oil, tomato paste (fresh vine-ripened tomatoes), red wine vinegar, kosher salt, shiitake mushroom powder, black pepper, ground Kashmiri chilies, rosemary, thyme \u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e processed on the same equipment that processes peanuts, tree nuts, soy, wheat, sesame and milk [\/accordion]Nutritional Information[\/title]\u003cbr\u003e-Serving Size: 1 tbsp \u003cbr\u003e-Calories: 20 \u003cbr\u003e-Sodium: 210 mg \u003cbr\u003e-Total Sugars: 1g[\/accordion] Specifications [\/title]\u003cb\u003eNet Weight:\u003c\/b\u003e 6.3 ounces \u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e USA[\/accordions-break] ","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126589518061,"sku":"MTC3B 6576518234169","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milk-street-sofrito-milk-street-28548844716089_caacad3a-8fae-46e4-97f2-1175b84bed9a.jpg?v=1793445545"},{"product_id":"hanamaruki-foods-liquid-shio-koji","title":"Hanamaruki Foods Liquid Shio Koji","description":"\u003cp\u003eA traditional condiment made from fermented malted rice, shio koji is known in Japan for packing a punch of umami into everything from marinated meats to savory soups. All shio kojis aren’t created equal, though, for Hanamaruki Foods distills the powerful flavor properties of this essential Japanese ingredient into an easy-to-use liquid form—the only Liquid Shio Koji available on the market—to create the ultimate pantry secret weapon. We love the condiment’s clean, yet bold flavor: salty rounded out with a pronounced sweetness and burst of umami. It’s made by pressing shio koji in its original paste form and filtering until it yields the clear, golden-hued liquid. The product isn’t heat-treated, so its enzymes remain active and effective in rendering meat remarkably moist and juicy, balancing bitterness in veggies like eggplant and adding amino acids for a full-flavored finish to any dish to truly change the way you cook. Use as a marinade for meats and fish, drizzle into salad dressings and sauces to balance savory flavors, or incorporate into baked goods to add a layer of tantalizing complexity.\u003c\/p\u003e\n[\/description-break]Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Rice, water, salt, ethyl alcohol [\/accordion] Specifications [\/title]\u003cb\u003eNet Weight:\u003c\/b\u003e 500 milliliters \u003cbr\u003e\u003cb\u003ePlace of Origin: \u003c\/b\u003eJapan[\/accordions-break]A powerful weapon in Japan’s culinary arsenal for centuries, koji is a special Japanese rice mold that’s the basis for making sake, soy sauce and miso.[\/banner_heading] When combined with salt and left to age, the koji transforms into shio koji as the rice grains break down into a pudding-y paste that will infuse anything with deep umami flavor.[\/banner-text-break]Marinate meats and fish, drizzle into salads, soups and sauces, or incorporate in baked goods like biscuits and quickbreads—or even desserts with nutty or chocolatey flavors.[\/how-to-use-break]For a marinade or brine, the recommended amount of Liquid Shio Koji is about 10% of the weight of the meat, fish or vegetable you wish to prepare. Allow meat and fish to marinate 60 minutes or longer, while vegetables require 20 minutes or longer.","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126599938285,"sku":"MTC3B 4805717000249","price":11.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/hanamaruki-foods-liquid-shio-koji-japanese-pantry-28316195356729_a7a2c518-fba8-48a8-9693-3129e3bf07b5.jpg?v=1793445550"},{"product_id":"yu-ding-xing-traditional-firewood-soybean-paste","title":"Yu Ding Xing Traditional Firewood Soybean Paste","description":"\u003cp\u003eBright and umami-forward, this all-purpose Traditional Firewood Soy Paste is made with black soybeans and rice flour, which are fermented for 6 months before being heated over a wood fire. Thick but still pourable, we like the sauce as a condiment, marinade or ingredient in sauces. Its versatile flavor is distinct but familiar; it’s reminiscent of soy sauce, gochujang and steak sauce, warmly spiced with a hint of anise from licorice and mirin. Use it for a complementary flavor in recipes that call for Chinese five-spice. Or use it to coat noodles, stir-fry vegetables and marinate meat with this balanced sauce.\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Water, Non-GMO Black Soybeans, Glutinous Rice Flour, Licorice, Sea Salt, Sugar, Disodium Inosinate, Disodium Guanylate, Xantham Gum, Alanine \u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Soy[\/accordion] Specifications [\/title]​\u003cb\u003eNet Weight:\u003c\/b\u003e 14.2 ounces (420 milliliters)\u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e Taiwan[\/accordions-break]​Replace the hoisin sauce in our Hoisin-Ginger Noodles or Pork and Hoisin “Hamburgers” with this sauce. Use as a condiment, sauce, marinade, ingredient in sauces or to coat noodles.[\/how-to-use-break]This product is naturally gluten-free. Shelf stable for about 2 years following the printed manufacturing date when stored in a cool, dark place. Refrigerate after opening.","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126612357357,"sku":"MTC3B 6789114462265","price":13.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/yu-ding-xing-traditional-firewood-soybean-paste-cooking-baking-ingredients-yun-hai-taiwanese-pantry-519122_c6bc19a3-2ad1-4378-a868-fafbbbef8fdf.jpg?v=1793445552"},{"product_id":"grumpy-ginger-malaysian-red-curry-spicy","title":"Grumpy Ginger Malaysian Red Curry - Spicy","description":"\u003cp\u003eJarred curry pastes can be one-dimensional and dull, but this spicy red curry base from Grumpy Ginger tastes noticeably fresh. Grumpy Ginger’s attention to detail and consciously sourced ingredients set this blend apart: Every dried red chili, which impart a noticeable heat and bright red color to the spicy base, is chopped and de-seeded by hand—which no other brand does—to preserve as much flavor as possible. Grumpy Ginger also uses fresh lemon grass and ginger, never processed or powdered, to give the blend a fresh taste taste that’s brighter than the stale, dull flavors of many meal starters. And the curry paste is rounded out with warm spices like cumin and coriander, roasted and ground to add depth (and differentiate the fragrance from a more typical Thai red curry base). It has a luscious texture that blends into dishes, and Grumpy Ginger’s recipe is vegan, gluten-free and made with no preservatives, additives or added sugar. One jar lasts multiple meals that you can pull together in 20 minutes. This version and Grumpy Ginger’s Mild Red Curry are two of our favorite simmer sauces we’ve tried.\u003c\/p\u003e\n[\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Sunflower Oil, Lemon Grass, Shallot, Ginger, Garlic, Sea Salt, Red Chili Pepper, Cumin, Coriander, Turmeric, Fennel Seed, Cinnamon, Black Pepper, Cloves, Cardamom \u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Made in a facility that processes nuts[\/accordion] Specifications [\/title] \u003cb\u003eNet Weight:\u003c\/b\u003e 9 ounces [\/accordions-break] Try Grumpy Ginger’s go-to formula for a Malaysian red curry: simmer 1\/4 cup Grumpy Ginger, 1 1\/2 pounds protein, 2 potatoes, 1 tomato and 1\/4 cup coconut milk. We suggest adding additional vegetables—like summer squash or snow peas—and serving over rice. [\/how-to-use-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126613078253,"sku":"MTC3B 6844406759481","price":11.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/grumpy-ginger-malaysian-red-curry-spicy-curry-sauce-grumpy-ginger-688488_c17c2e2d-0424-4376-856a-3c1d77f21d43.jpg?v=1793445559"},{"product_id":"maruso-soy-thick-black-bean-soy-sauce","title":"Maruso Soy Thick Black Bean Soy Sauce","description":"\u003cp\u003eWe’ve been on the hunt for an everyday thick soy sauce, since it’s a staple pantry ingredient in Taiwanese cooking. Sweeter and thicker than standard soy sauce (thanks to the addition of sugar and, in this case, fermented rice), it’s a condiment to use straight from the bottle, but also great in marinades and glazes. This one is smooth and glossy, while remaining not too thick or cloying. The roasty, toasty fermented soy flavor mingles with salty and savory notes, balanced by a judicious touch of sugar. We love how it’s rich, but doesn’t feel heavy or molasses-thick. We’re working on building out our everyday selection of pantry staples for specific cuisines, beyond the things that have become overly common, and this soy sauce does the trick.\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003eWater, organic black soy beans, sea salt, rice, cane sugar [\/accordion] Specifications [\/title]​\u003cb\u003eNet Volume:\u003c\/b\u003e 14.5 fl oz \u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e Taiwan[\/accordions-break]Situated in Shiluo, a town in Taiwan known for its soy production, Maruso was first founded in 1909 and has remained in the same family for generations.​[\/banner_heading] ​They make their soy sauce using time-honored traditions as well. First, the beans are steamed and hand-mixed with koji—a natural culture made from rice—before the blend is spread across flat wicker trays to germinate for seven days. Black beans are heartier than soy beans, so they can spend a longer time with the koji and therefore absorb more flavor. The beans are then mixed with sea salt and left to ferment in terra cotta urns in the sunshine. After six months, it’s blended with rice and sugar until it reaches its rich final form.[\/banner-text-break]Dip, drizzle or pour into any dish that needs a hit of sweet umami. Glaze veggies like our Sweet-and-Savory Skillet-Steamed Eggplant (substituting in for the oyster sauce) or drizzle atop everything from dumplings to meat skewers. Add to marinades along with ingredients like garlic, chili sauce and cilantro, or even in addition to your favorite tomato-based barbecue sauce. It’s also a great was to add complexity to many types of soups and stews, such as French onion or our Tuscan Beef and Black Pepper Stew.[\/how-to-use-break]  ","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126628413677,"sku":"MTC3B 5865072623673","price":11.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/maruso-soy-thick-black-bean-soy-sauce-maruso-soy-28315848605753_134da8cd-399c-4f6e-9c1d-38f4f15eaf6f.jpg?v=1793445569"},{"product_id":"takuko-white-soy-sauce","title":"Takuko White Soy Sauce","description":"\u003cp\u003eThere is no such thing as just “soy sauce” in Asian cuisine — there are different brews for different purposes. A good example is Japanese white (shiro) soy sauce, which is light amber in color and clearer and thinner than dark soy sauce. Made from coarsely milled roasted wheat that is mixed with steamed soybeans and inoculated with a special type of rice mold called koji, this soy sauce has a subtle flavor that can be used in salad dressings and marinades.\u003c\/p\u003e[\/description-break] Specifications [\/title]\u003cb\u003eNet Volume:\u003c\/b\u003e 375 milliliters\u003cbr\u003e[\/accordions-break]Use this subtle soy sauce in simple applications, to really let its complexities shine. Try it as a simple dressing for salads or grains, or as the main component of a light and elegant marinade for fish or chicken.[\/how-to-use-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126631264493,"sku":"MTC3B 1305881378873","price":18.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/takuko-white-soy-sauce-wa-imports-28315922300985_563a16fc-757d-41a1-9215-7de6737f277f.jpg?v=1793445572"},{"product_id":"blis-gourmet-barrel-aged-fish-sauce","title":"BLiS Gourmet Barrel Aged Fish Sauce","description":"\u003cp\u003eThis bourbon barrel-aged fish sauce is mellowed by seven months of sitting in oak, so the earthy, meaty funk that one expects from any fermented fish product is beautifully balanced by a complementary sweetness. BLiS's product is also rounded out with soft notes imparted by the seven-month aging process: warming spices, vanilla, and fruit woods, as well as a subtle smoky depth. \u003c\/p\u003e\n[\/description-break] Ingredients [\/title]\nIngredients: Red boat 40°N Fish Sauce: fresh wild-caught black anchovies, sea salt\n\nAllergens: Contains fish. No shellfish. [\/accordion] Specifications [\/title]\nNet Volume: 200 milliliters\n[\/accordion] CARE AND USE [\/title] N\/A [\/accordions-break]\nGood-quality fish sauce is rich and pungent, bold with the indescribable savoriness known as umami. Store-brand fish sauce can taste overly fishy or salty. [\/banner_heading] Made properly, though, this ingredient is incredibly savory, complex and smooth. Artisanal producer BLiS Gourmet partners with Red Boat—our favorite brand of fish sauce—to make a bourbon barrel-aged, enhanced version of Red Boat's high-protein 40°N Fish Sauce.  [\/banner-text-break]\n","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126637293805,"sku":"MTC3B 1287300841529","price":16.07,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/blis-gourmet-barrel-aged-fish-sauce-pantry-blis-gourmet-337902_f72d9095-389c-41c9-a975-b8e7141acf69.jpg?v=1793445578"},{"product_id":"grumpy-ginger-malaysian-red-curry-mild","title":"Grumpy Ginger Malaysian Red Curry - Mild","description":"\u003cp\u003eJarred curry pastes can be one-dimensional and dull, but this mild red curry base from Grumpy Ginger tastes noticeably fresh. Grumpy Ginger uses fresh lemon grass and ginger, never processed or powdered, to give the blend a fresh taste taste that’s brighter than the stale, dull flavors of many meal starters. And the curry paste is rounded out with warm spices like cumin and coriander, roasted and ground to add depth (and differentiate the fragrance from a more typical Thai red curry base). It has a luscious texture that blends into dishes, and Grumpy Ginger’s recipe is vegan, gluten-free and made with no preservatives, additives or added sugar. One jar lasts multiple meals that you can pull together in 20 minutes. This version and Grumpy Ginger’s Spicy Red Curry are two of our favorite simmer sauces we’ve tried.\u003c\/p\u003e\n[\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Sunflower Oil, Lemon Grass, Shallot, Ginger, Garlic, Sea Salt, Red Chili Pepper, Cumin, Coriander, Turmeric, Fennel Seed, Cinnamon, Black Pepper, Cloves, Cardamom \u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Made in a facility that processes nuts[\/accordion] Specifications [\/title] \u003cb\u003eNet Weight:\u003c\/b\u003e 9 ounces  [\/accordions-break] Try Grumpy Ginger’s go-to formula for a Malaysian red curry: simmer 1\/4 cup Grumpy Ginger, 1 1\/2 pounds protein, 2 potatoes, 1 tomato and 1\/4 cup coconut milk. We suggest adding additional vegetables—like summer squash or snow peas—and serving over rice.  [\/how-to-use-break]  ","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126646403309,"sku":"MTC3B 6844406825017","price":11.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/grumpy-ginger-malaysian-red-curry-mild-pantry-grumpy-ginger-101440_8ce63d1a-5996-4f1d-9ee3-182f9b17722a.jpg?v=1793445582"},{"product_id":"mymoune-pomegranate-molasses","title":"Mymouné Pomegranate Molasses","description":"\u003cp\u003eI discovered this Pomegranate Molasses from Mymouné through a Cambridge restaurant called Moona; the Lebanese company makes all of its products by hand in small batches, and their pomegranate molasses is the sharpest and brightest I have ever tasted. The bottle will last a long time, and it is so much better than the sweeter, less balanced supermarket products. It's a a powerhouse ingredient used throughout the cooking of the Middle East and the Caucasus region that I guarantee you'll love. — Christopher Kimball\u003c\/p\u003e\n[\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Pomegranate [\/accordion] Specifications [\/title]\u003cb\u003eNet Volume:\u003c\/b\u003e 250 milliliters\u003cbr\u003e \u003cb\u003ePlace of Origin:\u003c\/b\u003e Lebanon [\/accordions-break] Twenty years ago when John Willoughby, the former executive editor of Gourmet magazine, sang the praises of pomegranate molasses, I, of course, made fun of him for suggesting yet another hard-to-find ingredient. [\/banner_heading] As usual, I was wrong and he was right. I now use this simple ingredient every week, adding it to soups, stews, salad dressings—just about anything that could use a hit of sweet and sour. — Christopher Kimball [\/banner-text-break] Use pomegranate molasses for a deep, slightly sweet tang in marinades, salad dressings or sauces. It pairs particularly well with earthy whole grains and legumes, and with dried fruits and nut-forward desserts. [\/how-to-use-break] Because this pomegranate molasses is so well-balanced, you may find yourself looking for more and more uses outside of marinades and dressings. Try a splash in your seltzer or ginger ale, or use it in a cocktail.","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126646763757,"sku":"MTC3B 1304263196729","price":17.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/mymoune-pomegranate-molasses-olive-oil-harvest-28235797135417_ad2f10d3-f53c-4163-87ba-33843c9b30f6.jpg?v=1793445588"},{"product_id":"bachans-hot-spicy-bbq-sauce","title":"Bachan's Hot \u0026 Spicy BBQ Sauce","description":"\u003cp\u003eUnlike grocery-store teriyaki sauces that include artificial preservatives or sweeteners, Bachan's uses only fresh, natural ingredients in its Original Japanese Barbecue Sauce. Authentic Japanese shoyu—soy sauce made with wheat—provides an umami flavor base, while cane sugar and mirin add the signature complementary sweetness. Bachan's also layers green onion, ginger and garlic, which add aromatic complexity and ground the sauce in earthy, savory notes. In a nod to Western barbecue sauce, the secret recipe also includes tomato paste, which adds a nuanced, natural fruitiness and thickens the sauce. \u003cspan\u003eAnd the addition of red jalapeños packs a mouth-watering heat. \u003c\/span\u003e\u003c\/p\u003e\n[\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Non-GMO Soy Sauce (Water, Soybeans, Wheat, Salt), Cane Sugar, Red Jalapeño Puree (Red Jalapeño, Peppers, Salt, Vinegar), Mirin (Water, Rice, Koji Seed, Sea Salt), Tomato Paste, Organic Ginger, Green Onion, Organic Rice Vinegar, Organic Garlic, Sea Salt, Organic Toasted Sesame Oil \u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Contains wheat and soy[\/accordion] Specifications [\/title]\u003cb\u003eNet Weight:\u003c\/b\u003e 16 ounces[\/accordions-break]In Japan, teriyaki refers not to a sauce, but a cooking technique wherein food is grilled or broiled with a glaze of soy sauce, mirin and sugar.[\/banner_heading]In Western cooking, teriyaki has become a catchall term for a range of soy-based sauces and marinades. This barbecue sauce by a Japanese-American grandmother marries the two cultures for a simple, bold sauce. Bachan's Original Japanese Barbecue Sauce has a concentrated flavor that's ideal for marinating meat or thickening with starch for a glaze, but it's also well-rounded and complex enough on its own to drizzle over rice, noodles or even dumplings. As a cooking ingredient, the sauce enhances the natural caramelization that occurs when browning onions, grilling peppers or searing meat.[\/banner-text-break]Try Bachan's instead of hoisin sauce in our Black Bean Noodles with Pork and Mushrooms or Miso-Gochujang Pulled Pork.[\/how-to-use-break]Try adding to your next burger and top with grilled pineapple for a Hawaiian spin.","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126646829293,"sku":"MTC3B 6561805467705","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/bachan-s-hot-spicy-bbq-sauce-bachan-s-28317206052921_fd139a84-8eab-401d-977e-916b743fe68e.jpg?v=1793445593"},{"product_id":"super-sarap-sauce","title":"Super Sarap Sauce","description":"\u003cp\u003eSarap is the Tagalog word for “delicious” or “tasty,” and Super Sarap Sauce, small-batch Filipino condiment made in San Francisco, certainly lives up to the name. Savory, tangy, sweet, citrusy and a little peppery, this powerhouse sauce is unlike anything we’ve ever tasted. The pairing of calamansi, a tart citrus that combines lemon, lime and orange flavors, with mushroom, tamari and sugar adds salt, acid, umami and brightness to any dish. If we were to liken it to anything else on the market, it’s closest to a mixture of ponzu and Worcestershire sauces—but the comparison doesn’t do it justice. And with a relatively thin consistency, it’s easy to mix into sauces, dressings, use as a marinade, coat noodles, tacos, eggs or french fries.\u003c\/p\u003e\n[\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Tamari, liquid aminos, calamansi, garlic, white pepper, mushroom, raw sugar \u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e None - plant based and gluten-free[\/accordion] Specifications [\/title] \u003cb\u003eNet Weight:\u003c\/b\u003e 9 fluid ounces \u003cbr\u003e \u003cb\u003ePlace of Origin:\u003c\/b\u003e San Francisco, CA[\/accordions-break] A simple foundation, with roots in the Filipino staple sauce sawasan.[\/banner_heading] Known as a customizable dipping sauce found all over the islands, sawasan usually starts with soy sauce and vinegar. Sarap sauce expands on that base, leaning into a typical facet of Filipino cooking that balances savory and acidic flavors.[\/banner-text-break] Mix into sauces, dressings, use as a marinade, coat noodles, like our Yakiudon with Pickled Ginger, tacos like our Mojo Pork Tacos, eggs or french fries. Or drizzle it over our Filipino Chicken Adobo with Coconut Broth or our Garlicky Cauliflower Rice with Mustard Greens and Scallions.[\/how-to-use-break] Refrigerate after opening.","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126648205549,"sku":"MTC3B 6741009465401","price":11.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/super-sarap-sauce-condiments-sauces-the-sarap-shop-565503_75bb4af8-242b-4624-9e5e-022fdd76c0df.jpg?v=1793445600"},{"product_id":"rodneys-sauce-bbq-sauce","title":"Rodney's Sauce BBQ Sauce","description":"\u003cp\u003eWe tried a ton of vinegar-based barbecue sauces before we found this one from renowned barbecue master Rodney Scott. It’s an East Carolina-style “mop sauce,” which was pioneered by the African enslaved people that populated the area. They kept their sauces simple: a base of tangy, bright vinegar with a touch of spice— and it’s this same simplicity that makes us love Rodney’s sauce so much. The ingredient list only features the essentials with no sign of artificial thickeners and preservatives. It can be used to “mop” or baste the meat as it cooks (it has better penetration properties than a gloppier ketchup or mustard-based sauce) and also for drizzling and dipping at the table. The consistency is thin, so it can sink perfectly into your meat, and you can see the tasty flecks of black pepper that bring a little heat and spice to the sauce. A hint of lemon helps cut through fattier meats like pork, while a hint of sugar balances things out. It’s a picture-perfect representation of what a vinegar barbecue sauce should be. \n\u003c\/p\u003e [\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Water, distilled vinegar, sugar, black pepper, spice, lemon juice concentrate, xanthan gum [\/accordion] Specifications [\/title]\u003cb\u003eNet Weight:\u003c\/b\u003e 12 ounces \u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e South Carolina, USA [\/accordions-break] A James Beard Award winner for his barbecue, chef Rodney Scott needs no introduction. [\/banner_heading] He’s been cooking up whole-hog barbecue over wood coals since he was in middle school at his family’s restaurant. Now, he’s been slinging classic southern dishes at his restaurant, Rodney Scott’s BBQ, with outposts in Charleston, South Carolina and across the South. [\/banner-text-break] Use for both basting your meat while it cooks and for finishing it at the table. We especially love how the bright vinegar zing cuts through fatty pork (like in pork butt, pork shoulder or whole-hog barbecue) but it’s just as good on poultry. A splash of the stuff also goes a long way in a vinaigrette in place of plain vinegar, on oily fried fish and a creamy coleslaw or potato salad. \n[\/how-to-use-break] \u0026amp;nbsp.\n","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126652760301,"sku":"MTC3B 6560047464505","price":9.07,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/rodneys-sauce-bbq-sauce-pantry-rodneys-751682_e72d84a3-fd91-4b3b-b19d-0f8778f40f12.jpg?v=1793445604"},{"product_id":"suehiro-usukuchi-soy-sauce-with-koji","title":"Suehiro Usukuchi Soy Sauce With Koji","description":"\u003cp\u003e Suehiro’s Usukuchi Soy Sauce with Koji is one of those rare products that is in a category of its own. It lands somewhere in the middle between dark and light soy sauce. With a richness like dark soy but less viscous, it has a slightly saltier flavor closer to light soy. Though fermented for less time than some other soy sauces, Suehiro brilliantly adds koji—a special type of rice mold—not just during the initial brewing, but for a second time later in the process, to add deep complexity and funk that makes it taste like it’s been fermented for years. Brewed in small batches using traditional methods since 1879 in Japan’s Tatsuno City, Hyogo Prefecture, this usukuchi shoyu is made with soy and wheat grown in Japan. It’s aged in fiberglass tanks that are inside a wooden building full of beneficial bacteria that adds the flavor to the shoyu. Upon opening the bottle you’ll notice a dark caramel and malty aroma that leads into a mildly sweet, rich and toasty flavor. You can use this soy sauce just about anywhere, but we think it’s especially is great for drizzling and dipping.\u003c\/p\u003e[\/description-break] \nIngredients [\/title]\n\u003cb\u003eIngredients:\u003c\/b\u003e  Water, soybean, wheat, salt, rice\n\u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Soy[\/accordion] Specifications [\/title]\n\u003cb\u003eNet Weight:\u003c\/b\u003e 100 milliliters \u003cbr\u003e\n\u003cb\u003ePlace of Origin:\u003c\/b\u003e atsuno City, Hyogo Prefecture, Japan [\/accordions-break] \nA powerful weapon in Japan’s culinary arsenal for centuries.[\/banner_heading] \n Koji is a special Japanese rice mold that’s the basis to make sake, soy sauce and miso. When combined with salt and left to age, the koji transforms into shio koji as the rice grains break down into a pudding-y paste that will infuse anything with deep umami flavor. [\/banner-text-break] \nUse anywhere you would soy sauce. It especially is great for drizzling and dipping.[\/how-to-use-break] Refrigerate after opening.\n","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126660165869,"sku":"MTC3B 6720989888569","price":12.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/suehiro-usukuchi-soy-sauce-with-koji-pantry-the-japanese-pantry-125833_6e6c094f-a749-4e9e-b011-ba1e9d184dd3.jpg?v=1793445609"},{"product_id":"angkor-food-tamarind-sauce","title":"Angkor Food Tamarind Sauce","description":"\u003cp\u003ePleasantly thick but not too syrupy, this dipping sauce expertly captures the tart, tangy taste of tamarind. It’s balanced out with umami-packed fish sauce, and flavorful bits of shallot, garlic and dried chilies are scattered throughout. It’s wonderful straight from the bottle as a dip (as it’s traditionally enjoyed in Cambodia), but it’s also a great addition to marinades or drizzled into soups and braises.\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Water, cane sugar, organic tamarind, fish extract, sea salt, organic extra virgin olive oil, modified tapioca starch, dried shallot, dried garlic, dried chili[\/accordion] Specifications [\/title]​\u003cb\u003eNet Weight:\u003c\/b\u003e 9.5 ounces\u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e California, USA[\/accordions-break]Tuk Trey Ompearl Tum, or tamarind dipping sauce, is a common condiment for Cambodian wraps and spring rolls.[\/banner_heading]Tamarind is known for its bracing tartness and grows in large pods with sticky, succulent pulp collecting around its seeds. It’s a beloved ingredient in many South and Southeast Asian cuisines. [\/banner-text-break]We love this sauce as a tableside condiment for dipping dumplings, grilled meat skewers, savory pancakes and the like. And for drizzling into stir-fries and rice dishes (the grains really soak up the sauce’s flavor). We love pouring it on our Curried Beef Skewers and our Grilled Garlic-Herb Shrimp—just substitute mint or cilantro for the tarragon in the recipe. [\/how-to-use-break]  ","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126660329709,"sku":"MTC3B 6538858397753","price":9.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/angkor-food-tamarind-sauce-angkor-food-28315976400953_11b8b739-92ae-4c79-b9c5-3473775b0def.jpg?v=1793445616"},{"product_id":"yokofuku-japanese-garlic-paste-with-shio-koji","title":"Yokofuku Japanese Garlic Paste With Shio Koji","description":"\u003cp\u003eCrafted from Japanese-grown garlic, this velvety, creamy paste is a game-changing flavor booster—every jar contains two whole heads of garlic, finished with a hint of fermented funk from shio koji. Its texture resembles garlic butter—the garlic is raw when pureed into paste. The paste is ready to use out of the jar, bringing garlic, salt and umami to dishes without making a sticky, pungent mess of your hands or cutting board. \u003cbr\u003e\u003cbr\u003e The first note is a bold hit of sweet garlic, with zero pungency or bite to follow up. The koji provides an earthy, rounded sweetness like other fermented ingredients—like gochujang or miso—and is our secret to perfect marinades. Shio koji’s enzymes break down proteins, for juicy, tender meat and fish. Mix it into marinades or brines (the fast-working shio koji save tenderizing time), toss with stir-fries or pastas, stir into soup or rub as is on to steak or chicken legs. We also like it as a condiment—slather it on toasted bread, serve on a charcuterie board or with antipasti, dish some up alongside grilled vegetables or fried chicken. This premium seasoning is made with zero artificial additives.\u003c\/p\u003e\n[\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Garlic, Rice Koji, Salt [\/accordion] Specifications [\/title] \u003cb\u003eNet Weight:\u003c\/b\u003e 5.29 ounces \u003cbr\u003e \u003cb\u003ePlace of Origin:\u003c\/b\u003e Japan [\/accordions-break] Mix it into marinades or brines, toss with stir-fries or pastas, try it in ramen or salad dressing, stir into soup or rub as is on to steak or chicken legs. We also like it as a condiment—slather it on toasted bread, serve on a charcuterie board or with antipasti, dish some up alongside grilled vegetables or fried chicken. We recommend a minimum marination time of 30 minutes (you can also leave the paste on meat or fish for half a day)—we suggest 3 to 4 tablespoons per 0.5 pound of meat or fish. Replace the garlic in our Farfalle with Kale, Garlic and Lemon with the paste; add it to taste. Or, substitute the paste for garlic in our Mexican Shrimp in Garlic Sauce (Camarones al Mojo de Ajo), using 1.5 and 2 tablespoons in place of the cloves and cooking it for 20 seconds, until fragrant. Try a little to taste in our Miso-Ginger Dressing. [\/how-to-use-break]","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126660821229,"sku":"MTC3B 6993801642041","price":13.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/yokofuku-japanese-garlic-paste-with-shio-koji-pantry-umami-insider-237593_fd717825-67bc-4bae-843f-dbc2ee9916bb.jpg?v=1793445622"},{"product_id":"morita-mirin-type-condiment","title":"Morita Mirin-Type Condiment","description":"\u003cp\u003ePale gold and lightly sweet, this mirin-type condiment is a staple in Japanese pantries for bringing a hint of umami to broths and more. Compared to other mirins you can find in the store, this has much more character and nuance, while supermarket versions can skew heavy, syrupy and astringent. This one has the gentle sweetness and complexity of fermented rice that we want without tipping into syrupy, with a hint of salt that doesn’t overpower the slightly savory and sweet character of the fermented rice base. If you can’t have the real-deal hon mirin, mirin-type condiments are great alternatives, and this is one of the best we’ve tried.\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Organic rice, organic malted rice, salt, organic sugar [\/accordion] Specifications [\/title]​\u003cb\u003eNet Volume:\u003c\/b\u003e 16.66 fluid ounces\u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e Japan [\/accordions-break]Mirin is a sweet rice wine that’s a cornerstone of Japanese cooking.[\/banner_heading] ​It’s available in four different varietals, but this one is a mirin-type condiment, which means it has less alcohol and salt, yet still maintains much of the flavor as hon mirin or “true mirin.”[\/banner-text-break]Use in any recipe that calls for mirin. The sugars in mirin make it especially good for glazes and sauces, giving them a gorgeous gloss when cooked. We love drizzling it into our Fried Rice with Edamame and Ham.[\/how-to-use-break]  \n","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126664851693,"sku":"MTC3B 5865073246265","price":9.07,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/morita-mirin-type-condiment-umami-insider-28315764785209_9c5a8d8e-b417-4725-966a-1eea288083ea.jpg?v=1793445627"},{"product_id":"megachef-kecap-manis","title":"MegaChef Kecap Manis","description":"\u003cp\u003eAfter years of searching for the right one, we finally found a version of this Indonesian staple condiment we are proud to sell. Kecap manis, or “sweet dark soy sauce,” is an Indonesian secret for depth, umami and complexity. Megachef’s version—the best one we’ve tried—is virtually impossible to find in the United States. Of the handful of brands sold here, most are packed with thickeners, additives and flavorings; apart from a nominal amount of starch for consistency, Megachef adds no preservatives, artificial coloring or MSG, and its flavor is significantly bolder and richer than the other versions we’ve tried. Soy sauce from non-GMO soybeans and high-quality palm sugar are simmered until the sauce becomes thick and glossy, with a deep dark color and consistency similar to hoisin. The resulting sauce isn’t as salty as soy or as sweet as hoisin, the two most comparable condiments—but it has a funky malty, umami soy flavor, almost akin to molasses. Use it for Indonesian or Asian cooking or anywhere you might like a funky, barbecue sauce-like glaze.\u003c\/p\u003e\n[\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Water, Raw Dark Soy Sauce, Cane Sugar Mixed with Coconut Sugar, Sugar, Syrup, Modified Starch, Potassium Sorbate \u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Soybeans, Tree nuts (Coconut)\u003cbr\u003e\u003cb\u003e Gluten-Free and Vegetarian\u003c\/b\u003e[\/accordion] Specifications [\/title] \u003cb\u003eNet Weight:\u003c\/b\u003e 16.7 fluid ounces \u003cbr\u003e \u003cb\u003ePlace of Origin:\u003c\/b\u003e Thailand [\/accordions-break] You use the word “kecap” more often than you think.[\/banner_heading] “Kecap” comes from “koechiap” or “ke-tsiap,” the Cantonese word for “sauce” that described a popular pickled, spiced fish sauce. The sauce traveled to the Philippines and Indonesia—the birthplace of the word “kecap”—where it was picked up by British traders. Throughout the 18th century, British versions of “katchup” proliferated, typically including bold flavors like spice, beer, anchovies, vinegar and fruit. The mild, sweet, tomato-based version of ketchup we use today came from American attempts in the 19th century to better preserve the sauce. [\/banner-text-break] Try this sauce everywhere! Add 2 tablespoons of kecap manis to the sauce for any fried rice dish, like our Indonesian-Style Chicken Fried Rice. Use it in traditional dishes like Sweet Soy-Braised Pork (Babi Kecap) and Hainanese Chicken and Rice. Add to peanut sauce and serve alongside Singaporean Chicken Satay. Or simply brush fish, shrimp, steak or other meat with kecap manis before grilling.[\/how-to-use-break]  ","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126667768045,"sku":"MTC3B 6772184809529","price":17.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/megachef-kecap-manis-pantry-bcn-trading-619324_797dc882-5d96-43b2-b96a-f328fabd1f3b.jpg?v=1793445636"},{"product_id":"kitchens-of-africa-mild-jerk-paste","title":"Kitchens Of Africa Mild Jerk Paste","description":"This small-batch Mild Jamaican Jerk Paste is almost indescribably complex, with a fruity, earthy and smoky flavor that's great for marinating or basting any kind of meat. Sweet-tart tamarind, soy sauce and a blend of spices provide an aromatic foundation. The sauce also includes two types of mustard and fruity-floral habanero peppers for heat, complemented by smoky cumin and paprika. Kitchens of Africa layers on fresh ingredients like cilantro, ginger and garlic for a well-rounded marinade. You can use Jamaican Jerk Paste on any meat, but we especially like it for chicken and kebabs. Add honey or agave for a sweeter glaze, or try it with soy sauce or fish sauce for deeper, meatier umami notes. Or simmer with tomato puree for a tangy-savory sauce to serve over beans. \u003cbr\u003e \u003cbr\u003e Jainaba Jeng was born and raised in The Gambia, a small country on the west African coast bordered on three sides by Senegal. When she moved to North Carolina in 1997, she noticed that she could find ready-made sauces for some international cuisines, but none from her native country—or, in fact, from Africa. So she took matters into her own hands, creating a line of small-batch simmer sauces that draw on flavors from West Africa to Jamaica. “When you taste our foods, I hope you will feel the warmth, love and soul of all women of Africa to whom I pay tribute on our packaging,” says Jeng. “They are responsible for most of the cooking in Africa.” \u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eNet Weight: \u003c\/b\u003e7.5 ounces\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIngredients:\u003c\/b\u003e African spices, dates, tamarind, dijon mustard (water, mustard seed, distilled vinegar, salt, citric acid), apple cider vinegar, sunflower oil, ginger, garlic, salt, mushroom powder (mushroom, salt, mushroom extract), cane sugar, habanero peppers, xanthan gum\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePlace of Origin:\u003c\/b\u003e United States\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126668292333,"sku":"MTC3B 4686564065337","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/kitchens-of-africa-mild-jerk-paste-kitchens-of-africa-28315594063929_2b3cb018-335b-46cc-a8d6-7db3aa987498.jpg?v=1793445643"},{"product_id":"shibanuma-yakiniku-bbq-sauce","title":"Shibanuma Yakiniku BBQ Sauce","description":"\u003cp\u003eTranslating to “grilled meat” in Japanese, yakiniku is a social style of cooking and eating around a communal grill. Popular throughout Japan, family and friends gather around a tabletop grill to cook meat, vegetables and fish together before dipping them into a several kinds of yakiniku sauces. Shibanuma’s Yakiniku BBQ Sauce is inspired by this concept. Crafted by a 330-year-old esteemed Japanese soy sauce maker, it is no surprise that the first ingredient in this sauce is an umami-rich soy sauce, which is brewed and aged in wooden barrels. The soy is then combined with onion, fruity apple and zingy sansho pepper—a fragrant and floral Japanese peppercorn—to cut through the richness and balance out the flavors. The result? A complex grilling sauce that works just as well as a marinade as it does drizzled over rice. \u003c\/p\u003e [\/description-break] \nIngredients [\/title]\n\u003cb\u003eIngredients:\u003c\/b\u003e Soy sauce (water, defatted soybean, wheat, salt), water, mirin (alcohol), sugar, onion, brewed vinegar (brown sugar, Japanese sake lees), apple, garlic, salt, Japanese pepper (zanthoxylum piperitum), white pepper (piper nigrum), black pepper, red chili (piper nigrum) \n\u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Soy, wheat[\/accordion] Specifications [\/title]\n\u003cb\u003eNet Weight:\u003c\/b\u003e 12.17 ounces \u003cbr\u003e\n\u003cb\u003ePlace of Origin:\u003c\/b\u003e Japan [\/accordions-break] \nYakiniku: a social style of cooking and eating beloved in Japan.[\/banner_heading] \nHistorically, Japanese homes were equipped with an irori, a hearth dug into the floor that families gathered around to grill meat and vegetables. As Japanese cities grew, more people moved into apartments, and grilling was not always possible. To fill that gap, some restaurants specialized in yakitori (grilled chicken), yakiton (grilled pork), or thinly sliced beef and fish to give neighborhoods access to the social act of cooking and eating around a grill with family and friends. [\/banner-text-break] \nTreat it like an all-purpose, yet more complex, version of barbecue sauce; use as marinade or sauce for grilled meats, vegetables and seafood. Or add it to tofu, fried rice and noodles. [\/how-to-use-break] Refrigerate after opening.\n","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126668947693,"sku":"MTC3B 6772156366905","price":12.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/shibanuma-yakiniku-bbq-sauce-pantry-umami-insider-394904_50e23f2d-c159-446e-bef9-f94c5b519b97.jpg?v=1793445651"},{"product_id":"suehiro-double-brewed-soy-sauce","title":"Suehiro Double Brewed Soy Sauce","description":"\u003cp\u003eSince 1879, Suehiro has used the same traditional methods to make their small-batch soy sauces in Japan’s Tatsuno City, Hyogo Prefecture. We were especially wowed by their Double-Brewed Soy Sauce, or Saishikomi, which is deeply layered in comparison to any run-of-the-mill grocery version. Unlike most on the market, this soy is brewed not once but twice, first delicately with soybeans, wheat, salt, water and koji. Then, the mixture is brewed again, this time without salt or water, yielding an earthy, rich and viscous soy sauce that stands apart. It’s salty, but less so than other brands, with funky, coffee-like notes that round out into a dark, almost burnt caramelly sweetness. Use it anywhere you would soy sauce, but we love it most served simply with dishes that have few ingredients, like hand rolls and sashimi.\u003c\/p\u003e\n[\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Water, soybeans, wheat, salt \u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Soy, Wheat[\/accordion] Specifications [\/title] \u003cb\u003eNet Weight:\u003c\/b\u003e 150 milliliters \u003cbr\u003e \u003cb\u003ePlace of Origin:\u003c\/b\u003e Tatsuno City, Hyogo Prefecture, Japan[\/accordions-break] Modernizing traditions was key to this company’s brewing success.[\/banner_heading] Authentic Japanese shoyu—which, unlike Chinese soy sauce, is made with wheat for a sweeter, rounder flavor—is brewed and fermented in cedar barrels to create a rich umami taste. However, Suehiro takes their brewing process a step further. Rather than using cedar vats, Suehiro brews in fiberglass vats, which are better equipped to handle soy sauce’s high salinity and won’t corrode. However, the traditional flavor that cedar provides to shoyu is not lost, as the company stores their fiberglass vats in a cedar building where the wood can still impart its unique flavor. [\/banner-text-break] Use anywhere you would soy sauce—on sushi, sashimi or scallion pancakes, or even just over rice. We especially love it in dishes without too many other ingredients so the flavor can shine through. Try it in our Udon Noodles with Shiitake Mushrooms and Spinach or Sake and Soy-Braised Kabocha Squash. [\/how-to-use-break] Refrigerate after opening.","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126673240301,"sku":"MTC3B 6856204910649","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/suehiro-double-brewed-soy-sauce-soy-sauce-japanese-pantry-257009_e1246c61-9873-4d00-bd49-9b0091ec5359.jpg?v=1793445654"},{"product_id":"el-sabor-de-oaxaca-mole-rojo","title":"El Sabor De Oaxaca Mole Rojo","description":"\u003cp\u003eMole pastes aren’t difficult to find, but most of the ones we’ve tried are either intensely bitter (and not able to be balanced with addition of sugar) or tooth-achingly sweet (which doesn’t allow for any adjustment for personal preference). And Milk Street is the only vendor in the U.S. that carries this decadent mole crafted in Oaxaca, Mexico. Lusciously smooth, this mole is nutty and spicy-sweet. The dried chiles follow quickly after with a deep, dark fruity flavor. There’s a really strong sweetness, from plenty of fruits and nuts, but it’s also incredibly savory, so it’s not going to read as candy-like as some brands we’ve tried. It’s lovely as-is, but still room for a bit of sugar or salt to taste. The extra tomato brings a welcome umami base compared to other types of mole. Simply dilute with water or broth for a smooth sauce.\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Tomato, ancho chilli pepper, guajillo chilli pepper, sesame, peanut, almond, onion, raisins, plantain, oregano, thyme, vegetable oil, wheat flour, sugar, cocoa, salt, garlic and cinnamon\u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Peanuts, Tree Nuts, Wheat\u003cbr\u003eMay contain Dairy.[\/accordion] Specifications [\/title]​\u003cb\u003eNet Weight:\u003c\/b\u003e 500 grams\u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e Mexico[\/accordions-break]Beyond its cobblestone streets and colonial-era churches (and for being one of Christopher Kimball’s favorite food cities), Oaxaca is known for two things: growing more chili varietals than anywhere in Mexico and being the culinary epicenter for moles, which are thick sauces made with chilies, nuts, spices and sometimes dried fruit.[\/banner_heading]El Sabor de Oaxaca’s are only subtly sweet compared to other lesser versions—just enough to let the other flavors shine. Milk Street is the only vendor in the U.S. that carries these decadent Oaxacan moles.[\/banner-text-break]Use this rich paste in Mexican dishes like pollo en mole or enmoladas or get creative and incorporate into less traditional fare. Dilute with water or stock and fold into shredded chicken or beef. Try mixing it into ground meat and veggies and baking under mashed potatoes and pie crust for a spiced up version of Shepard’s pie. Or dollop a spoonful into a bean chili or any other hearty soup that will benefit from the mole’s sweet and savory complexity. And since each spoonful is so packed with complexity and deliciousness, try using a spoonful for a quick way to boost flavors in something like a simple bean chili. It may not be its traditionally intended use, but it’s certainly tasty and an easy way to play with the sweet-nutty-savory-bitter flavors.[\/how-to-use-break]  ","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126686871789,"sku":"MTC3B 6536164737081","price":11.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/el-sabor-de-oaxaca-mole-rojo-el-sabor-de-oaxaca-28315925807161_ca97f9cb-6d18-4a08-beb2-649849ca56c9.jpg?v=1793445660"},{"product_id":"yuasa-ki-ippan-kuromame-shoyu","title":"Yuasa Ki-ippan Kuromame Shoyu","description":"\u003cp\u003eMade from premium black soybeans and aged in cedar barrels for over two years, this Ki-ippan Kuromame Shoyu is thick and rich in flavor—full of funk, earthiness and a bit of sweetness. Crafted by fifth-generation Japanese company Yuasa Soyu Sauce Co. in Yuasa—a traditional brewing city that’s like a living soy sauce museum—it has won the Grand Gold Medal at the Monde Selection for 10 consecutive years. The deep umami and sweet notes that make this shoyu stand out come from the premium black soybeans, sourced from Tanba in Hyogo Prefecture. Known also as “Kuromame,” they have a black skin and white interior, and contain a distinctive taste. Use this anywhere you would soy sauce, from dumplings to meat to noodles, or in marinades, dipping sauces and salad dressings.\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Water, Black soybeans (Tanba species), wheat, sea salt\u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Soy[\/accordion] Specifications [\/title]​\u003cb\u003eNet Volume:\u003c\/b\u003e 200 mL\u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e Wakayama, Japan[\/accordions-break]Brewing soy sauce the traditional way. [\/banner_heading]Made from Yoshino cedar trees, the Japanese soy sauce barrels used by Yuasa Soyau Sauce Co. Ltd are over 100 years old. Each barrel used for fermentation holds about six tons of liquid to produce about 3,000 bottles of soy sauce each. Few craftsmen are experienced enough today to produce these special barrels, so most soy sauce companies have switched out the traditional practice for enameled tanks instead. Yuasa Soyu Sauce is one of the few still making their products from the same original method used for centuries. [\/banner-text-break]Use anywhere you would soy sauce. We especially like it drizzled over our Seared Salmon with Chilies, Pickled Ginger and Snap Peas or Rice Porridge with Chicken and Mushrooms.[\/how-to-use-break]Two-year shelf life.","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126696243437,"sku":"MTC3B 6702894448697","price":18.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/yuasa-soyu-sauce-co-ltd-ki-ippan-kuromame-shoyu-soy-sauce-kix-ny-716505_a2f97edd-84c0-43fc-8f76-e54d82e379de.jpg?v=1793445663"},{"product_id":"chinese-laundry-kitchen-dan-dan-noodle-sauce","title":"Chinese Laundry Kitchen Dan Dan Noodle Sauce","description":"\u003cp\u003eBring dan dan noodles, a popular Sichuan street food, home with this ready-to-use jarred sauce from Chinese Laundry Kitchen. The layered, umami-forward sauce gets its tingly spice from roasted Sichuan peppercorns and nutty flavor from sesame, a classic dan dan sauce ingredient. With a hint of sweetness and warm aromatic spice, it makes a near-instant dinner—just boil noodles and toss with the velvety sauce. But we also like it with other ingredients, like fried tofu or in a green bean stir-fry. Made with 100 percent real ingredients and no additives by a family-owned business in California. Each jar contains 6-8 servings.\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Sesame Paste, Organic Soybean Oil, Chili, Sichuan Peppercorn, Soy Sauce, Rice Vinegar, Cane Sugar \u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Sesame Seeds, Soy, Gluten [\/accordion] Specifications [\/title]​\u003cb\u003eNet Volume:\u003c\/b\u003e 16 ounces, 6-8 servings per jar \u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e California, USA [\/accordions-break] [\/banner-text-break] Toss with boiled drained noodles (2-3 spoonfuls per bowl). Classic Sichuan versions may also include ground meat—like pork or beef—and preserved vegetables, which would be delicious here, but the vegetarian option is also excellent. Try it with pasta, rice, dumplings, vegetables, seared or steamed tofu as well. [\/how-to-use-break] Refrigerate after opening.","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126696374509,"sku":"MTC3B 6937068372025","price":18.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/chinese-laundry-kitchen-dan-dan-noodle-sauce-16oz-pantry-chinese-laundry-kitchen-436781_5bca229c-67bc-4e04-81e6-e7b912659a45.jpg?v=1793445667"},{"product_id":"haku-iwashi-whiskey-barrel-aged-fish-sauce","title":"Haku Iwashi Whiskey Barrel Aged Fish Sauce","description":"\u003cp\u003eIwashi Whiskey Barrel-Aged Fish Sauce is aged for two years before it spends an additional year in a Japanese oak whisky barrel. The fish sauce is made from just three ingredients: sardines from the Sea of Japan, salt and sugar. It is intensely briny but not fishy, and so much better than what you can find in your local supermarket. Our tasters loved the salty, balanced flavor.\u003c\/p\u003e[\/description-break] Ingredients [\/title] Fish, salt, sugar.[\/accordion] Specifications [\/title]\u003cb\u003eNet Volume:\u003c\/b\u003e 375 milliliters\u003cbr\u003e[\/accordions-break]Iwashi is the Japanese term for sardine, literally translated as \"blue fish.\"[\/banner_heading] Artisanal producer Haku sources its iwashi from the Sea of Japan; they are larger and fattier than their Mediterranean counterparts and yield a full-flavored, robust fish sauce.[\/banner-text-break]Use this briny sauce as you would any other fish sauce when called for in a recipe. It does particularly well in simple sauces and marinades, where the complexity of flavor is allowed to shine.[\/how-to-use-break] ","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126696603885,"sku":"MTC3B 1287668695097","price":24.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/haku-iwashi-whiskey-barrel-aged-fish-sauce-wa-imports-28315548385337_775e9d6e-1600-4dd2-9411-cd4c55a7a33a.jpg?v=1793445671"},{"product_id":"palmetto-sauce-company-congaree-gold-mustard-bbq-sauce","title":"Palmetto Sauce Company Congaree Gold Mustard BBQ Sauce","description":"\u003cp\u003eWe tried eight different South Carolina-style, mustard-based barbecue sauces and this one came out on top. It’s thicker in consistency and leans slightly more brown in color than the typical yellow (thanks to the addition of punchy brown mustard). And while others seemed closer to plain mustard than a complex sauce, the Congaree Gold balances the mustard’s pungency with a good amount of sweetness, a touch of savory Worcestershire and just a hint of vinegar acidity. We find it won’t overpower the satisfying fattiness and sweetness of pork (the most common use for the sauce) because of its rounder, more complete, tempered taste.\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Prepared mustard (distilled vinegar, water, mustard seed, salt, turmeric, paprika, spice, natural flavors, garlic powder), ketchup (tomato concentrate [water, tomato paste], sugar, vinegar, salt, onion powder, spice, natural flavor), water, apple cider vinegar [5% acidity], brown sugar, honey, hot sauce (aged cayenne red peppers, distilled vinegar, water, salt, garlic powder), Worcestershire sauce (distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract) and black pepper [\/accordion] Specifications [\/title]​\u003cb\u003eNet Weight:\u003c\/b\u003e 16 ounces \u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e South Carolina, USA [\/accordions-break] Punchy mustard-based barbecue sauce is the most distinctive variety to come out of the Carolinas.  [\/banner_heading] ​This South Carolina staple was brought to the “midlands” of the state by early German settlers and has since become popular across the region. It always features a distinctive yellow mustard punch at the fore, enhanced by sugar, vinegar and spices. We especially love this one from the Palmetto Sauce Company named after the river that runs through central South Carolina. It’s a simple recipe, but widely beloved. Seriously, fans will sop up any remaining sauce with bread when they run out of meat so as not to waste it. [\/banner-text-break] ​A sauce like this where mustard is the star is typically paired with pork. Though, we love it slathered on a stacked turkey or pastrami sandwich. A drizzle adds a touch of zest to an otherwise traditional potato salad and the spicy, palate-clearing mustard does wonders to cut through fatty fried foods when used as a dip. \n [\/how-to-use-break]\u0026amp;nbsp.","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126699782381,"sku":"MTC3B 6559728435257","price":13.27,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/palmetto-sauce-company-congaree-gold-mustard-bbq-sauce-palmetto-sauce-company-28286795350073_715472f5-6103-4906-a2c7-e464161b7434.jpg?v=1793445677"},{"product_id":"red-boat-fermented-fish-sauce-mắm-nem","title":"Red Boat Fermented Fish Sauce (Mắm Nêm)","description":"\u003cp\u003eFor fish sauce aficionados who are looking for the next level of umami, Red Boat's Mắm Nêm will bring bold flavor in the smallest quantities. Made only from wild-caught black anchovies and sea salt, it is fish sauce aged for 12 months that hasn't undergone any pressing or filtration, resulting in an even more pungent and concentrated product. All of the flavor comes from the natural aging process, not added sugar as is the case with most commercial fish sauces. We like how it contributes the same saltiness as anchovies but with a more savory, complex flavor. It's similar to garum, the Italian fish sauce that originated from the ancient Greeks and Romans.\u003c\/p\u003e\n[\/description-break] Ingredients [\/title] Anchovy and sea salt\n\u003cp\u003eAllergens: Gluten Free, no shellfish [\/accordion] Specifications [\/title] Net Volume: 8.8 fl. oz. Place of Origin: Vietnam [\/accordion] [\/accordions-break] Silicon Valley engineer Cuong Pham started his company in 2011 as an effort to recreate the bold flavors and intense aromas of his native Vietnam and make them available to home cooks in the States. [\/banner_heading] With a commitment to transparency and sustainability, Red Boat has revitalized the fish sauce industry on Phú Quốc, once famous for its traditional fishing communities and fish sauce factories. [\/banner-text-break] Use Mắm Nêm in small amounts as a substitute for anchovies, especially in recipes that call for mincing and melting down anchovies in sauce—try it for our Venetian-inspired Pasta with Golden Onions and Breadcrumbs or Pasta with Seared Cauliflower and Garlic. You can also use it to make a Caesar dressing or in Bagna Cauda with Charred Broccoli, a dip from the Piedmont region of Italy that is as good on the bittersweet broccoli as pulled out of the recipe and served with raw vegetables or smeared on crusty bread. [\/how-to-use-break]\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126702272749,"sku":"MTC3B 4164964253753","price":9.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/red-boat-fermented-fish-sauce-m-m-nem-red-boat-28315590819897_9944d1ef-f510-4185-ba0c-a8520484fb50.jpg?v=1793445683"},{"product_id":"yakami-orchard-ginger-ponzu","title":"Yakami Orchard Ginger Ponzu","description":"\u003cp\u003eThis is not your everyday ponzu. When one thinks of the Japanese condiment, a dark, heavily soy-based sauce likely comes to mind. But true ponzu is all about the vinegar. This one is made in the Kyoto tradition and uses the sweetness of ginger to ground its vinegar acidity. The blush-colored liquid hits the palate first with the brightness of the rice vinegar, then gives way to the layered, sweet earthiness of tomato and the sour, grapefruit-like flavor of the citrus fruit known as sudachi. A mellow brine of bonito and kombu lies at the base, as well as a hint of malty soy from white shoyu (a variety of soy sauce that uses wheat as its primary ingredient).\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Cedar-aged rice vinegar, salted mirin (sake, sugar, water, salt, yeast extract, alcohol, water, ginger, white shoyu (water, wheat, sea salt, fermented alcohol, soybeans), sudachi juice, sudachi zest, bonito, kombu seaweed; Allergens: Wheat, Soy and Fish[\/accordion] Specifications [\/title]​\u003cb\u003eNet Volume:\u003c\/b\u003e 375 ml \u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e Japan[\/accordions-break]This classic ponzu gets a bright lift from tomato.[\/banner_heading]It’s made in the Kyoto tradition, blending cedar-aged rice vinegar and mirin with a fresh broth of Momotaro tomato (a popular type of tomato in Japan). Contrary to the dark-colored, soy sauce-heavy liquids you might see in supermarkets, this one lives up to ponzu’s name, which means “vinegar punch” truly keeping the vinegar at the fore.[\/banner-text-break]Traditionally, ponzu is used as a dipping sauce for dumplings. And while that’s a great way to use it, it can do so much more. In place of a squeeze of lemon, splash it on seafood; it’s also great on sushi. Drizzle atop roasted veggies like our Charred Broccoli with Japanese-Style Toasted Sesame Sauce. Or toss with noodles like soba or pour over grilled meats. [\/how-to-use-break] ​KITCHEN NOTES","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126702698733,"sku":"MTC3B 6557833297977","price":13.27,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/yakami-orchard-ginger-ponzu-wa-imports-28264624455737_809a3223-509d-4e1e-940e-024dfb45e543.jpg?v=1793445690"},{"product_id":"red-boat-kho-sauce","title":"Red Boat Kho Sauce","description":"\u003cp\u003e\nIn Vietnamese cuisine, “kho” refers to savory foods that have been stewed or simmered in an aromatic caramel sauce, and this complexly flavored one from Red Boat stands out. Besides its rich, balanced flavor, it has zero additives, preservatives or artificial flavor enhancers—unlike most supermarket brands. It’s also a great way to introduce Vietnamese cooking into your repertoire, as it’s a bit more subtle and nuanced than simply using fish sauce, which is also in this kho. We like how a touch of sweetness from coconut sugar combines with a bit of bite from black and red pepper. And the aromatics from ginger, shallots and green onions really round out the sauce. Try it in braises to boost flavor or on grilled shrimp, pork or chicken.\n\u003c\/p\u003e​ [\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Water, Fish Sauce (Anchovy, Sea Salt), Organic Coconut Sugar, Canola Oil, Ginger, Shallot, Corn Starch, Green Onions, Citric Acid, Black Pepper, Sunflower Lecithin, Crushed Red Pepper, Yeast Extract. \u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Contains Fish (Anchovy)\nProcessed in a facility that also processes peanuts, milk, tree nuts (coconut), soy, wheat, shellfish, and egg.\n[\/accordion] Specifications [\/title]​\u003cb\u003eNet Weight:\u003c\/b\u003e 11.8 ounces[\/accordions-break]Add a small amount of this sauce to stir-fries that feature shrimp, tofu, chicken or fish as a finishing sauce. Use it as part of a braise or baste for ribs or chicken wings, and as a base for noodle dishes.[\/how-to-use-break] \n","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126706303213,"sku":"MTC3B 6625682686009","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/red-boat-kho-sauce-red-boat-28735544361017_2b2f6780-08a6-4c27-b978-99454aa102e9.jpg?v=1793445697"},{"product_id":"yakami-orchard-tomato-ponzu","title":"Yakami Orchard Tomato Ponzu","description":"\u003cp\u003eThis is not your everyday ponzu. When one thinks of the Japanese condiment, a dark, heavily soy-based sauce likely comes to mind. But true ponzu is all about the vinegar. This one is made in the Kyoto tradition and uses the sweetness of ripe tomato to ground its vinegar acidity. The blush-colored liquid hits the palate first with the brightness of the rice vinegar, then gives way to the layered, sweet earthiness of tomato and the sour, grapefruit-like flavor of the citrus fruit known as sudachi. A mellow brine of bonito and kombu lies at the base, as well as a hint of malty soy from white shoyu (a variety of soy sauce that uses wheat as its primary ingredient).\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Cedar-aged rice vinegar, tomato, salted mirin (sake, sugar, water, salt, yeast extract, alcohol, water, white shoyu (water, wheat, sea salt, fermented alcohol, soybeans), sudachi juice, sudachi zest, bonito, kombu seaweed; Allergens: Wheat, Soy and Fish[\/accordion] Specifications [\/title]​\u003cb\u003eNet Volume:\u003c\/b\u003e 375 ml \u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e Japan[\/accordions-break]This classic ponzu gets a bright lift from tomato.[\/banner_heading]It’s made in the Kyoto tradition, blending cedar-aged rice vinegar and mirin with a fresh broth of Momotaro tomato (a popular type of tomato in Japan). Contrary to the dark-colored, soy sauce-heavy liquids you might see in supermarkets, this one lives up to ponzu’s name, which means “vinegar punch” truly keeping the vinegar at the fore.[\/banner-text-break]Traditionally, ponzu is used as a dipping sauce for dumplings. And while that’s a great way to use it, it can do so much more. Use it instead of plain vinegar in potato salads like our Japanese Potato Salad. Add a splash to green vegetables such as our Sesame-Soy Spinach. Brighten fish dishes with a dash of the stuff or toss with noodles like soba. We also love how it complements the earthy taste of mushrooms and also balances the richness of fried food—similar to how malt vinegar is a natural pairing for fish and chips. [\/how-to-use-break] ​KITCHEN NOTES","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126710825197,"sku":"MTC3B 6557833232441","price":13.27,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/yakami-orchard-tomato-ponzu-wa-imports-28264677408825_dd52ba1a-e056-486e-9af9-2c15d10ca4da.jpg?v=1793445701"},{"product_id":"matsutake-shoyu","title":"Matsutake Shoyu","description":"\u003cp\u003eHaku Matsutake Shoyu from Japan is made by infusing matsutake mushroom stems into shiro shoyu—a light, subtly sweet variety of soy sauce with a higher wheat content and mellow golden color—so the mushroom flavor really stands out. The resulting shoyu is earthy, balanced and lightly woody, with a strong mushroom flavor.\u003c\/p\u003e[\/description-break] Ingredients [\/title] Water, soybeans, salt, wheat, matsutake mushrooms, alcohol[\/accordion] Specifications [\/title]\u003cb\u003eNet Volume:\u003c\/b\u003e 500 milliliters\u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e Japan\u003cbr\u003e[\/accordions-break]Earthy, spicy Japanese matsutake mushrooms have a uniquely clean flavor and an aroma reminiscent of cedar or pine.[\/banner_heading]The savory notes in matsutake pair perfectly with the sweet, salty and umami flavor of shoyu.[\/banner-text-break]Use this mushroomy shoyu in place of plain tamari or shoyu in any recipe. The extra boost of earthiness pairs wonderfully with both meats and vegetables.[\/how-to-use-break]\n","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126712660205,"sku":"MTC3B 1303904780345","price":23.07,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/matsutake-shoyu-haku-8754896666681_a1987460-ee80-4a5f-b3f9-595ffb5323d1.jpg?v=1793445705"},{"product_id":"haku-black-garlic-shoyu","title":"Haku Black Garlic Shoyu","description":"\u003cp\u003eHaku Black Garlic Shoyu is a sweet, salty, and umami soy sauce with complex aromas of earthy must. Brewed with wheat, shoyu has a sweeter, rounder flavor than other types of soy sauce, and black garlic imparts hints of fig, raisin, molasses that complement this shoyu’s subtle sweetness. Black garlic shoyu is often used in Japan as a finishing shoyu or as a stand-alone ingredient.\u003c\/p\u003e[\/description-break]Ingredients [\/title] Water, soybeans, salt, wheat, black garlic, alcohol [\/accordion] Specifications [\/title]\u003cb\u003eNet Volume:\u003c\/b\u003e 500 milliliters\u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Contains soy and wheat\u003cbr\u003e[\/accordions-break]You can use this Black Garlic Shoyu as you would any shoyu in marinades, dipping sauces, and dressings, but it really shines in the simplest of applications. Drizzle over a bowl of rice or whole grains as a simple side dish, use it to garnish a simple soup, or use as-is for to dip anything from dumplings to lightly seasoned meats and vegetables.[\/how-to-use-break]   ","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126715969773,"sku":"MTC3B 1287623802937","price":20.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/haku-black-garlic-shoyu-pantry-wa-imports-634051_f6109f65-17b4-4d89-bcf3-26b00482e7cc.jpg?v=1793445708"},{"product_id":"nitto-jozo-white-tamari","title":"Nitto Jozo White Tamari","description":"\u003cp\u003eNote that while tamari is often used as a term for gluten-free soy sauce, Nitto Jozo’s White Tamari is actually all wheat-based. (In Japan, tamari simply refers to a liquid that is pressed out of another substance—in this case, wheat.) This sauce is malty-sweet and slightly tangy, a great choice for those who want the umami flavor of soy sauce with less saltiness. \u003c\/p\u003e\n[\/description-break] Ingredients [\/title]\nIngredients: Water, wheat, sea salt, and rice wine spirit. [\/accordion] Specifications [\/title]\nNet Volume: 300 milliliters\n\nPlace of origin: Japan\n[\/accordion] CARE AND USE [\/title] N\/A [\/accordions-break] Nitto Jozo’s current president, Yoichi Ninagawa, makes this artisanal white tamari himself in Aichi prefecture’s Toyota mountains, using only local spring water, sea salt and wheat. [\/banner_heading] Aged for three months in Japanese cedar vats, this sauce has a light, nuanced flavor that we can’t get enough of; use it raw to preserve its delicate profile. [\/banner-text-break]\nThis nuanced, light-tasting tamari is best used raw in simple dipping sauces, on vegetables, with sushi and in salad dressings. [\/how-to-use-break]  \n \n\n","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126722621677,"sku":"MTC3B 1421295419449","price":13.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/nitto-jozo-white-tamari-japanese-pantry-28315392081977_637b9eb9-340b-43f8-9361-b7cea0585ab1.jpg?v=1793445714"},{"product_id":"haeoorim-jeju-korean-fish-sauce","title":"Haeoorim Jeju Korean Fish Sauce","description":"\u003cp\u003eFor those put off by the typical pungency of fish sauce, Haeeorim’s Jeju Korean Fish Sauce—a milder, less funky take on the classic staple—may be just the thing. Caught in the waters off of Korea’s Jeju Island by local fisherman, a combination of young and horse mackerel marinate in salt crystals from Jeju before being expertly sealed in traditional Onggi (Korean earthenware pots) for more than a year. After the initial fermentation, a mixture of locally-grown daikon radish, sea kelp from Wando and local mandarin orange are added to the Onggi to add interesting notes of flavor, complexity and a bit of sweetness. After another period of aging and ripening, the resulting sauce is clean without the funk of typical fish sauce— thanks to milder mackerel, a less pungent option than the anchovies typically used for fish sauce, and longer fermenting—yet still full of meaty fish flavor. With a little more sweetness and a lighter touch of salt than most other brands, this fish sauce lends itself beautifully to a variety of dishes, from noodles and vegetables to sauces and marinades.\u003c\/p\u003e [\/description-break] \nIngredients [\/title]\n\u003cb\u003eIngredients:\u003c\/b\u003e Horse Mackerel (Japanese Jack Mackerel) and Young Mackerel from Jeju Island, 3-year-dried Sea Salt, Refined Water, Sea Tangle, Dried Radishes, Mandarin Oranges [\/accordion] Specifications [\/title]\n\u003cb\u003eVolume:\u003c\/b\u003e 250 milliliters \u003cbr\u003e\n\u003cb\u003ePlace of Origin:\u003c\/b\u003e Korea [\/accordions-break] \nAdd anywhere you would fish sauce, like soups and noodles. We also like it as the base of sauce for chicken wings or splashed onto roasted vegetables. [\/how-to-use-break]Store in a cool and dry place. \n","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126727176429,"sku":"MTC3B 7054445543481","price":20.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/haeoorim-jeju-korean-fish-sauce-pantry-kimc-market-895790_8cb85bc3-e0f2-403c-94c6-28c81142b8ea.gif?v=1793445718"},{"product_id":"nordur-co-garum-fish-sauce-infused-with-nordur-sea-salt","title":"Norður \u0026 Co Garum Fish Sauce Infused With Nordur Sea Salt","description":"\u003cp\u003eOriginally used as a condiment by the Phoenicians and ancient Romans, garam is a fermented fish sauce that adds a rich umami flavor to savory dishes, oftentimes using oily fish. We especially love this version from Danish producer Norður \u0026amp; Co, which only uses autumn mackerel from Breiðafjörður. Autumn is the ideal time to catch mackerel, since it’s at the end of their fishing season and the fish have had time to develop a rich, fatty flavor by then. Mackerel is also a much more mild fish than those that typically are in fish sauces (anchovies, sardines, etc.), yielding a more mellow flavor and a light sweetness without the abrasive, too-salty kick that some fish sauces have. It’s also made with Iceland’s famous Norður salt—which is evaporated from arctic seawater and has an unmatched, clean taste.\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Mackerel, salt[\/accordion] Specifications [\/title]​\u003cb\u003eNet Volume:\u003c\/b\u003e 100 ml\u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e Iceland[\/accordions-break]Danish company Norður \u0026amp; Co was founded by two friends in 2012 to celebrate the crunchy, clean flavor of Norður salt.[\/banner_heading]Harvested from arctic waters, the salt is made using geothermal energy and adds a complex salinity.[\/banner-text-break]Use in place of a standard fish sauce for a milder, yet equally complex flavor. It adds just enough umami depth without dominating other flavors. We like using it as the fish sauce in our Vietnamese Caramel Fish for a more rounded taste and salinity. Try it in: Quick stews, to emulate the richness of a long slow cook (meat or veg based, works for any style!). Or cooking water for dried beans and grains— just a dash adds savoriness akin to simmering in stock. And drizzle into sauces, to add extra umami, but also as a savory addition to veg-based sauces like marinara or bolognese. Even a dribble in a cheese sauce works delicious magic. We love adding it to the sauce in our Lasagna Bolognese and our Basque-Style Fish and Clams in Parsley-Garlic Sauce. [\/how-to-use-break] ​  \n","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126742282477,"sku":"MTC3B 5865104048185","price":25.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/nordur-co-garum-fish-sauce-infused-with-nordur-sea-salt-nordur-co-28316035809337_5b920fbe-fd12-4775-a4b6-101b7b9583f9.jpg?v=1793445723"},{"product_id":"morita-cooking-sake","title":"Morita Cooking Sake","description":"\u003cp\u003eThis premium cooking sake is made entirely from organic rice, resulting in a delicate character, subtle sweet grain and aromas of fruit. Thanks to the addition of salt, it' leans a little more savory than standard sake, yet doesn't have the harsh mineral quality that exists when you actually taste salt. The straw-colored liquid is slightly more viscous than standard sake and its pleasant flavors come through when incorporated into recipes. Many other brands we’ve tried are so salty and astringent that they bear no resemblance to sake at all. So compared to others we’ve tried, this one is downright elegant, with a subtlety of flavor not generally found in any salted cooking wines. Also, this is a small bottle and should last longer once opened, so it's a great option for someone who wants to try recipes that call for sake without committing to the fridge space, or being left with an almost full 750mL bottle after cooking.\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Organic rice, organic malted rice, salt [\/accordion] Specifications [\/title]​\u003cb\u003eNet Volume:\u003c\/b\u003e 16.66 fluid ounces\u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e Japan [\/accordions-break]A Japanese rice wine with a history as complex as wine from grapes, sake balances sweetness, acidity, saltiness, bitterness and umami. While you can find sake in liquor stores these days, it often comes in large, unwieldy bottles that are impossible to get through and spoil quickly.[\/banner_heading]This cooking sake, on the other hand is salted, so while it isn’t meant for drinking, it’s incredibly convenient to have on hand in your pantry. It’s small enough not to take up space and it’s also not made with preservatives, like many grocery store “cooking wines.” It is the perfect answer for the spontaneous cooking of your favorite Japanese recipes.[\/banner-text-break]Use this cooking sake in stir-fries, as part of a marinade, and in other dishes that you might normally use white cooking wine to add a Japanese flair. It can also be used to tenderize meat or balance the smell and taste of overly fishy fish. We love it in our Steamed Chicken and Shiitakes with Soy-Sake Sauce and Japanese-Style Rice with Flaked Salmon and Shiitake Mushrooms (Sake to Kinoko Takikomi Gohan). [\/how-to-use-break]Just like you can use red or white cooking wine for various dishes, so too can you use cooking sake. This cooking sake contains 2% salt, which differentiates it from regular drinking sake. Be sure to use proper amounts to avoid making foods too salty. Also, it is best to marinate or add the sake to ingredients sooner rather than later in order to get the best flavor.","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126762402029,"sku":"MTC3B 5865073213497","price":11.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/morita-cooking-sake-umami-insider-28315467776057_991a0fc7-8388-4bf3-89e1-4fcd1f451477.jpg?v=1793445729"},{"product_id":"yamashin-jyouzou-co-ltd-kawami-white-soy-sauce","title":"Yamashin Jyouzou Co., Ltd. Kawami White Soy Sauce","description":"\u003cp\u003eWhite soy sauce—a staple in Japanese cooking with a light color and higher sugar content than normal soy sauce—is a great way to season a dish without changing the color. Unlike other overly salty and cloyingly sweet versions on the market, Kawami White Soy Sauce has a complex range of flavors, full of rich umami and subtle sweetness. Its 9:1 ratio of wheat to soy compared to a 1:1 ratio in traditional soy sauce contributes to its distinct color. Made by Yamashin Jyouzou Co., Ltd. located in Hekinan, Aichi Prefecture, this unique soy is heat-treated at a high temperature for a short time and contains a lower salt content than most other white soy sauces. The delicate flavors pair well with mild fish, brothy soups and egg dishes, or when combined in dipping sauces and marinades. Chefs also recommend trying it in Western dishes like pepperoncino and white stew.\u003c\/p\u003e\n[\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Wheat, wheat protein, defatted soybean, salt, ethyl alcohol, water \u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Soy[\/accordion] Specifications [\/title] \u003cb\u003eNet Weight\/Volume:\u003c\/b\u003e 350mL \u003cbr\u003e \u003cb\u003ePlace of Origin:\u003c\/b\u003e Japan [\/accordions-break] Still crafted where it originated.[\/banner_heading] Established in Hekinan, Aichi Prefecture, white soy sauce first was produced in 1802 and was once considered a high-end ingredient—used only in the finest Japanese dining. While its popularity and accessibility has changed, its place of production has not, as Yamashin Jyouzou still crafts their Kawami White Soy Sauce in Hekinan. [\/banner-text-break] White soy sauce is a great way to season a dish without changing the color like a darker soy sauce would. Use in delicate brothy clear soups and egg dishes like tamagoyaki, or for seasoning very mild light fish. It also pairs well in dipping sauces and marinades. Substitute white soy in place of dark soy in this Miso-Shiitake Soup with Napa Cabbage or in this Steamed Chicken and Shiitakes with Soy-Sake Sauce. [\/how-to-use-break] Refrigerate after opening.","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126768103661,"sku":"MTC3B 6702894645305","price":13.27,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/yamashin-jyouzou-co-ltd-kawami-white-soy-sauce-soy-sauce-kix-ny-297141_aea68a1e-2439-424c-93ab-5169ba1ac2cd.jpg?v=1793445733"},{"product_id":"tory-food-bulgogi-sauce","title":"Tory Food Bulgogi Sauce","description":"\u003cp\u003eA quintessential Korean staple, bulgogi is a sweet, salty sauce typically used to marinate thin cuts of beef or pork before being grilled. Comprised of mostly fruit puree and soy sauce, its natural sugars caramelize into a savory glaze for a dish by the same name. While there are some versions of bulgogi sauce on the market, most are overly sweet, unbalanced or filled with fake ingredients. Tory Food’s Bulgogi Sauce, however, contains natural ingredients mostly sourced from Korea, combining sweet, fruity and umami flavors into one powerful mixture. We especially love that Tory Food uses only Asian pear in their blend instead of pineapple, which can sometimes be too strong and turn your meat mushy. The enzymes in the fruit help tenderize tougher cuts of meat while also pairing beautifully with the other ingredients like shiitake mushrooms, Korean kelp, soy and apple puree. And with absolutely zero stabilizers and additives, this bulgogi sauce is as high-quality as it gets—it will be a perfect complement to any cut of meat you marinate it with.\u003c\/p\u003e\n[\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Pear puree 21% (Korea), soy sauce, fructooligosaccharide (alternative sugar made from plants), onion puree (Korea\/pesticide-free), apple puree (Korea), sugar, liquid jin sauce {soy sauce (Korean soybean), Korean sea salt, Korean kelp, Korean anchovy, Korean shiitake, katsuobushi}, garlic puree (Korea), wine (Korea) \u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e This product is made in the same manufacturing environment as pork, chicken, milk and pine nuts.[\/accordion] Specifications [\/title] \u003cb\u003eNet Weight:\u003c\/b\u003e 240 grams \u003cbr\u003e \u003cb\u003ePlace of Origin:\u003c\/b\u003e Korea [\/accordions-break] A dish in two forms.[\/banner_heading] The first iteration of bulgogi, Bul meaning “fire” and gogi meaning “meat,” is known to date back to the Goguryeo era (1st century BCE to 7th century CE), evolving from a skewered meat preparation. But the grilled marinated meat most are familiar with isn’t the only form of bulgogi, there’s also a brothy version that many Americans have never tried. [\/banner-text-break] Add one jar of bulgogi sauce to 1.3 pounds meat of your choice. It would also work well used in place of step one in these Korean Stir-Fried Mushrooms or used in place of step one in these Korean Grilled Marinated Short Ribs (Yangneom Galbi).[\/how-to-use-break] Product may separate due to lack of thickeners and stabilizers—simply shake before using. Store in a cool, dry place away from direct sunlight.","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126777606381,"sku":"MTC3B 6729373155385","price":11.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/tory-food-bulgogi-sauce-condiments-sauces-kimc-market-433148_2648809c-02ff-4edb-8f7f-e433e260b071.jpg?v=1793445737"},{"product_id":"maalouf-pomegranate-molasses","title":"Maalouf Pomegranate Molasses","description":"\u003cp\u003ePomegranate molasses, an indispensable ingredient in many cuisines from the Eastern Mediterranean to Central Asia, is the result of boiling pomegranate juice until it condenses to a concentrated sweet-tart powerhouse. Each bottle of producer Chafic Maalouf’s small-batch version, exclusively sold at Milk Street, is made from the juice of 5 kilos of Lebanese pomegranates using methods that have been practiced for generations. Unlike more common thicker versions, this molasses has a thinner viscosity that spreads rather than sticks when poured, combined with the perfect balance of sugars and acidity. It carries multiple layers of complex aromas and flavors ranging from smoke, tobacco, balsamic, citrus and berries, all engulfed in a subtle, well-rounded sweetness.\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e 100% Pomegranate Juice, Sea Salt[\/accordion] Specifications [\/title]​\u003cb\u003eNet Weight:\u003c\/b\u003e 250 milliliters \u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e Lebanon[\/accordions-break] Next to his olive groves, Chafic Maalouf planted 630 pomegranate trees across two acres.​ [\/banner_heading] The soil’s mixture of clay and silt, very rich in potassium, calcium and other minerals all contribute to the fruit’s depth of flavor. Capturing the perfect balance of sugars and acidity in the fruit for harvest is a tricky game, requiring a trained person to visit the orchard every morning in September, choose a few pomegranates and taste them to determine if they are ready for picking.[\/banner-text-break] Use Maalouf pomegranate molasses when you want to balance out the savory or sweet notes of a dish–much like you might add lemon juice to a dish, but when you also want to provide a background sweet note and complexity. We love it stirred into vinaigrettes like for our Seared Scallop and Arugula Salad with Pomegranate Vinaigrette, added to boost the savory flavor of lamb or beef like in our Rib-Eye Steaks with Rosemary and Pomegranate Molasses, or drizzled over Middle Eastern dips like our Muhammara. [\/how-to-use-break]  ","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126784356589,"sku":"MTC3B 6634693361721","price":13.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/maalouf-pomegranate-molasses-pantry-olive-harvest-847701_7ef36879-9c3d-4f46-91d8-6375bfd18873.jpg?v=1793445743"},{"product_id":"xilli-pipian-verde-mole","title":"Xilli Pipian Verde Mole","description":"\u003cp\u003eHerbaceous, refreshing and nutty, this classic pipian verde mole from Xilli is made with Mexican herbs and green pepitas. Otherwise known as mole verde, most other versions you’d find come in the form of a paste or powder, with ingredients that aren’t fresh or high-quality. This mole is the real deal, getting its name and nutty flavor from the main ingredient, pumpkin seeds, along with tomatillos and jalepeños that contribute to the earthy green color. The nutty creaminess from the pepitas pairs well with the jalapeños, adding a nice sweetness and aroma without an overpowering heat. The fresh herbs in this mole add a refreshing and acidic sweetness, almost reminiscent of a sour green apple. Add this mole to rice or enchiladas, pour and simmer over the protein of your choice or use as a dipping sauce.\u003c\/p\u003e\n[\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Canola oil, pepitas, tomatillo, onions, jalapeno, lettuce, fresh herbs (cilantro, epazote, hoja santa, parsley, oregano, thyme, marjoram), dried herbs (avocado leaves), spice mix (allspice, black pepper, coriander), sea salt.\u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Seeds[\/accordion] Specifications [\/title] \u003cb\u003eNet Weight:\u003c\/b\u003e 10 fluid ounces \u003cbr\u003e \u003cb\u003ePlace of Origin:\u003c\/b\u003e Mexico[\/accordions-break] Pour onto your rice or enchiladas, or turn into a pan-sauce to finish off your veggies or protein of choice and serve with some warm tortillas. It would also be delicious in place of the curry in this Curry-Braised Eggs recipe, simply use the sauce to braise the eggs and finish the dish with some fresh herbs, cotija cheese and a side of chips or tortillas or even some toasted bread.[\/how-to-use-break]  ","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126788485357,"sku":"MTC3B 6679392518201","price":13.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/xilli-salsa-pipian-verde-salsa-xilli-260030_d9f01905-fe76-425e-9bdc-c1dff79f53a9.jpg?v=1793445750"},{"product_id":"ito-shoten-tamari","title":"Ito Shoten Tamari","description":"\u003cp\u003eTamari, the liquid byproduct that results from pressing miso, is so much more than gluten-free soy sauce (a common misconception among American cooks). The distinct tamari from Ito Shoten—based in the Aichi Prefecture, a region of Japan known for deeply rich, uncommonly dark miso—is so complex it’s no wonder it has been likened to a wine. Aged in cedar barrels that are over 100 years old, Ito Shoten’s tamari develops a dark, almost inky color, as well as a wine-like depth and body. Its heady, malty aroma promises plenty of meaty savoriness, as well as caramel notes, deep umami and a lively salinity. This tamari is one to treasure: use it raw in small quantities to finish dishes where its flavor will shine, almost like a soy extract rather than a condiment. Its complexities get lost when it’s cooked into a sauce or dish.\u003c\/p\u003e​ [\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Water, Soybeans, Salt [\/accordion] Specifications [\/title]​\u003cb\u003eNet Weight:\u003c\/b\u003e 6.8 ounces \u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e Aichi, Japan[\/accordions-break] Tamari, a byproduct of miso, was the precursor to soy sauce. [\/banner_heading]It came to ancient Japan from China in the 7th century A.D. The Japanese quickly learned that as they cooked and fermented soybeans to create miso, a pleasantly salty, protein-rich liquid was produced (in fact, “tamari” translates to “puddle” in Japanese). Roughly 1,000 years later, as production became an industrial endeavor rather than a kitchen art, enterprising tamari brewers changed the recipe so it was easier to scale: They brewed a sharper, brinier condiment from a thinner, half-wheat and half-soy mash (faster than waiting for thick, pure miso to ferment), and soy sauce as we know it was born.[\/banner-text-break] Treat this tamari as a final seasoning: Finish a pork roast, grilled fish or steak with a brush of it, perhaps in lieu of a finishing pinch of salt, for added depth and complexity. This tamari pairs beautifully with sashimi, sushi or hand rolls for dipping. We do not recommend using this finishing tamari in sauces or cooked into dishes.[\/how-to-use-break] ​KITCHEN NOTES\n","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126798971117,"sku":"MTC3B 6738304565305","price":16.07,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/ito-shoten-tamari-soy-sauce-the-japanese-pantry-144236_38c16d69-9045-423f-91f3-a6882ea66394.webp?v=1793445754"},{"product_id":"pure-indian-foods-alphonso-mango-puree","title":"Pure Indian Foods Alphonso Mango Puree","description":"\u003cp\u003eRarely have we seen a mango puree in supermarkets and, if we do, it’s often full of sweeteners and additives. Made from Alphonso mangoes, which are renowned in India for their natural sweetness and buttery-smooth texture, this puree contains no added sugar or preservatives—it’s just pure, juicy mango. About five fresh mangos are packed into every jar of this luscious puree and its silky texture is pourable, yet decadent like yogurt, and has a rich, bright flavor that balances sweet and tart, akin to snacking on refreshing mangoes at their peak season.\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Organic Alphonso mangoes [\/accordion] Specifications [\/title]​ \u003cb\u003eNet Weight:\u003c\/b\u003e 16 fl oz \u003cbr\u003e \u003cb\u003ePlace of Origin:\u003c\/b\u003e New Jersey, USA[\/accordions-break]The “king of the mangoes,” Alphonsos are named after Alphonso de Albuquerque, a Portuguese nobleman who founded a colony in India. [\/banner_heading]Honey-sweet and creamy, the rare Alphonso mango is so beloved in India they have entire festivals dedicated to the fruit during its short eating season. The Portuguese people were responsible for the cultivation of unique mango varietals like this one, which were eventually introduced all across Southern India once their popularity grew. Alphonso mangoes can only grow in India’s specific climate and soil quality, so it’s an especially rare find—even in puree form.[\/banner-text-break]Ideal for pouring over ice cream or swirling into yogurt, or even brushing onto a cake like our Lime-Glazed Sweet Potato and Coconut Cake mixed into a glaze or in lieu of icing. Incorporate into pie fillings and smoothies, or go the savory route and use it to sweeten up a homemade barbecue sauce or a tropical salad dressing.[\/how-to-use-break]Refrigerate after opening.","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126801133805,"sku":"MTC3B 4858841759801","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/pure-indian-foods-alphonso-mango-puree-pantry-pure-indian-foods-199343_8390691c-979d-4869-82e7-c405b95c8dca.jpg?v=1793445762"},{"product_id":"fila-manila-kare-kare","title":"Fila Manila Kare Kare","description":"\u003cp\u003eKare Kare is a peanut-based Filipino stew traditionally made with beef or oxtail. Fila Manila makes it easy to create this authentic Filipino dish at home in combination with chicken, beef, pork, vegetables or your favorite plant protein. This peanut simmer sauce gets its depth of flavor from coconut vinegar, date nectar, garlic and onions. Try this versatile sauce with a satay or as part of a salad dressing, as there is a good amount of acid in it that counters the sweet nuttiness of the peanuts. We also love that it’s preservative-free.\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Water, Peanut Butter (100% Roasted Peanuts), Coconut Vinegar, White Vinegar, Diced Onions, Date Nectar, Garlic In Water (Garlic, Water,citric Acid), Kosher Salt, Rice Flour, Avocado Oil, Garlic Powder, Onion Powder, Turmeric (For Color), Yeast Extract, \u0026amp; Black Pepper.\u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Peanuts, tree nuuts[\/accordion] Specifications [\/title]​\u003cb\u003eNet Weight:\u003c\/b\u003e 12 ounces\u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e USA[\/accordions-break]Use as a simmer sauce for meats or poultry, as a basting sauce or marinade for chicken, beef or pork, or use as a dressing or dip.[\/how-to-use-break] ​KITCHEN NOTES","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126813520109,"sku":"MTC3B 6630518128697","price":9.07,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/fila-manila-kare-kare-pantry-fila-manila-707785_a34cd9d3-397b-4d92-bbb9-012ed1974699.jpg?v=1793445766"},{"product_id":"yun-hai-taiwanese-pantry-pineapple-soy-sauce","title":"Yun Hai Taiwanese Pantry Pineapple Soy Sauce","description":"\u003cp\u003eHandcrafted by multi-generational soy sauce makers, this condiment is made by mixing sweet and juicy Taiwanese pineapple with black soybeans and salt and leaving the mixture to ferment for 180 days in earthenware pots. The golden brown liquid has a fruity fragrance, but that pineapple note mingles with the more savory flavors once the sauce hits your palate and yields a sweet, delicious funkiness and nuanced saltiness. More bright and fruity than the deep caramel of standard soy sauce, the condiment also packs a complex umami flavor not only from the nuttiness of the soy, but also from the distinctive fermented pineapple—a flavor layer that can’t be found in grocery stores.\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003eWater, black soybeans, pineapples, licorice, sea salt[\/accordion] Specifications [\/title]​ \u003cb\u003eNet Weight:\u003c\/b\u003e 420 ml\u003cbr\u003e \u003cb\u003ePlace of Origin:\u003c\/b\u003eYunlin, Taiwan[\/accordions-break]Each soy sauce and paste is handmade in XiLuo, a town in West Central Taiwan renowned for its rich agriculture and traditional soy sauce making methods.[\/banner_heading]Yun Hai partners with a multi-generational family brewery that naturally ferments their Taiwanese black soybeans (which have a sweeter, more mellow flavor) and age them for one year or more in terra-cotta barrels.[\/banner-text-break]Use in any recipe as you would soy sauce for a nuance of sweetness and extra savory-salty complexity. Try as an addition to dipping sauces, marinades, soups like our Taiwanese Beef Noodle Soup or even in the cooking water for rice. It’s also ideal for a table-side flavor boost atop noodles, dumplings and especially our Taiwanese Flaky Scallion Pancakes.[\/how-to-use-break]Shelf stable for up to two years after printed manufacturing date; refrigerate after opening.","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126847795437,"sku":"MTC3B 5854909857849","price":18.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/yun-hai-taiwanese-pantry-pineapple-soy-sauce-yun-hai-taiwanese-pantry-28315375468601_113c455c-40b8-4131-9b3e-691f683c5419.jpg?v=1793445775"},{"product_id":"el-sabor-de-oaxaca-mole-negro","title":"El Sabor De Oaxaca Mole Negro","description":"\u003cp\u003eMilk Street is the only vendor in the U.S. that carries this decadent mole crafted in Oaxaca, Mexico. The black paste yields a velvet-smooth sauce when diluted with water or stock that leads with aromatic sweet chili notes from four different chili varietals. The taste then transitions into layers of nutty richness from peanuts, walnuts and almonds. A touch of bitterness and moderate hit of heat rounds out the complex range of flavors. While many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste.\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Black chilhuacle chili, black chili ancho, mulato chili, pasilla chili, plantain, green tomato, ginger, garlic, onion, bread, spices, almond, walnut, peanut, sesame, avocado leaf, cinnamon, sugar, salt\u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Peanuts, Tree Nuts, Wheat\u003cbr\u003eMay contain Dairy.[\/accordion] Specifications [\/title]​ \u003cb\u003eNet Weight:\u003c\/b\u003e 500 ml\u003cbr\u003e \u003cb\u003ePlace of Origin:\u003c\/b\u003e Oaxaca, Mexico[\/accordions-break] Mexico’s rich mole exists in hundreds of varietals—from bright mole verde to dark and nutty mole negro to rich and bright Oaxacan mole coloradito—but it’s increasingly difficult to find one in the States that showcases its complex flavors without processing or added sugar. [\/banner_heading]Containing nuts, chili and oftentimes dried fruit and spices, mole is popular in paste form, as it allows the home cook to infuse dishes with layers of flavor without the laborious process of grinding, rehydrating, cooking, pureeing and reducing. [\/banner-text-break]Use this rich paste in Mexican dishes like pollo en mole or enmoladas or get creative and incorporate into less traditional fare. Dilute with water or stock and fold into shredded chicken or beef. Try mixing it into ground meat and veggies and baking under mashed potatoes and pie crust for a spiced up version of Shepard’s pie. Or dollop a spoonful into a bean chili or any other hearty soup that will benefit from the mole’s sweet and savory complexity.[\/how-to-use-break]  \n","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126857527533,"sku":"MTC3B 5855146410041","price":11.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/el-sabor-de-oaxaca-mole-negro-el-sabor-de-oaxaca-28315526692921_c77e665d-d9d6-4a79-87e3-c4a60f5fd983.jpg?v=1793445783"},{"product_id":"milu-dumpling-sauce","title":"Milu Dumpling Sauce","description":"\u003cp\u003eTo balance the richness of juicy, fatty dumplings at dim sum houses, diners will stir together chili oil, soy sauce and rich Chinese black vinegar. But this top-quality bottled sauce—crafted in the kitchen of acclaimed New York restaurant Milu—does the work for you. It tastes like a high-end, well-balanced version of the DIY dipping sauce: tangy from the Chinkiang vinegar, savory from the soy and with a noticeable tingly heat from Sichuan chili oil. Though it’s perfect for dumplings, Milu’s sauce is also excellent with noodles and stir-fries. Or drizzle it over plain white rice, enrich simple soups with its layered flavors or use anywhere you want to dip or season with spicy, savory, vinegary sauce.\u003c\/p\u003e\n[\/description-break] Ingredients [\/title] \u003cb\u003eIngredients:\u003c\/b\u003e Soy Sauce (Water, Soybeans, Salt, Wheat Flour, Potassium Sorbate), Chili Oil (Canola Oil, Ground Chilies, Spices, Salt), Water, Chinkiang Vinegar, Sesame Oil, Sugar \u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Soy, Gluten, Sesame; Produced in the same facility as soy, peanut, sesame, and dairy products[\/accordion] Specifications [\/title] \u003cb\u003eNet Weight:\u003c\/b\u003e 8 ounces \u003cbr\u003e \u003cb\u003ePlace of Origin:\u003c\/b\u003e New York [\/accordions-break] Serve with dumplings, scallion pancakes or other items to dip. Drizzle some dumpling sauce on top of our Butter-and-Soy Glazed Vegetables, add a splash (start with a teaspoon or two) to Miso Soup with Mixed Vegetables and Tofu or use to finish plain or fried rice—like our Thai Fried Rice. [\/how-to-use-break]  ","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126860968173,"sku":"MTC3B 6776819712057","price":11.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/milu-dumpling-sauce-condiments-sauces-milu-pantry-401157_6f4a77ee-4be1-4177-ac72-6dc3cf08396a.jpg?v=1793445791"},{"product_id":"ohsawa-organic-mirin","title":"Ohsawa Organic Mirin","description":"\u003cp\u003eMirin, an essential element of Japanese cuisine, is a sweet rice wine with less alcohol and a more pronounced natural sweetness than sake. While many grocery-store brands are actually mostly corn syrup, we love Ohsawa Organic Genuine Mirin because it is the real stuff, made using traditional methods by the Kankyo Brewery since 1862. Subtly sweet, mellow and full of umami, this authentic mirin is made by fermenting sweet rice and sake with a special Japanese rice mold for 60 to 90 days then aging the raw product for a full nine months. This condiment both seasons and sweetens, balancing out the salinity of soy-based dishes and adding a lustrous sheen to all of our favorite Asian dishes. And unlike perishable wine or vermouth, mirin can be stored at room temperature in your pantry. Ohsawa Organic Genuine Mirin will add silky sweetness and umami to all sorts of Asian dishes. Try it in our Chicken Teriyaki Donburi or Soy-Steamed Japanese-Style Rice with Mushrooms and Tofu, both of which use mirin in classic Japanese style as a mellow counterpoint to soy sauce. You can also bring out the sweet notes of the Korean chili paste gochujang in our Gochujang-Glazed Potatoes (Gamja Jorim) or Korean Chicken-Vegetable Soup with Noodles. Mirin adds crucial body to the dressing of our Eventide Green Salad with Nori Vinaigrette; the dressing is also great tossed with cold soba noodles for a quick noodle salad or drizzled over poached salmon or shrimp. You can also use mirin as a base for pan sauces: After browning steaks, chops or chicken broths, deglaze the pan with 2 to 3 tablespoons mirin, simmer down by half, and whisk in butter and herbs to taste. For an all-purpose dipping sauce for noodles or dumplings, make mentsuyu: Simply combine ½ cup each mirin and sake and ¼ cup soy sauce (and if you have either, ½ cup of bonito flakes and 3-inch piece of kombu seaweed). Bring to a simmer, then cool (and strain if adding bonito or knob); it’ll store indefinitely in the refrigerator. This sauce can also be blended with miso and diluted to serve as a soup base or boiled to concentrate into a teriyaki glaze.\u003c\/p\u003e\n[\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Organic sweet rice, organic distilled rice wine (water, organic sweet rice, koji seed), organic koji (rice, koji seed), and sea salt. Certified: Organic [\/accordion] Specifications [\/title]\u003cb\u003eNet Volume:\u003c\/b\u003e 8.45 or 12.68 ounces \u003cbr\u003e\u003cb\u003ePlace of origin:\u003c\/b\u003e Japan[\/accordions-break]The Kankyo Brewery (whose name means “sweet and strong”) has made its mirin the same way since 1862. [\/banner_heading] Producers apply koji, a special Japanese rice mold, to steamed sweet rice and let it ferment for 24 hours, just long enough to activate sugar production. Distilled sake is then added to the mixture, which is left to develop the sugars and amino acids that give mirin its characteristic golden hue and silky mouthfeel. After 60 to 90 days, a raw version of the mirin is pressed from the rice mixture and aged for another nine months, finally producing a liquid that is subtly sweet, mellow and full of umami. [\/banner-text-break]Use in any recipe that calls for mirin. Its subtle sweetness acts as a counterpoint to savory ingredients such as soy sauce or miso, and can also play up the sweetness in ingredients such as gochujang or caramelized onions. Mirin adds both sweetness and tang to simple dressings and marinades for vegetables and meat alike. For an all-purpose dipping sauce for noodles or dumplings, make mentsuyu: Simply combine ½ cup each mirin and sake and ¼ cup soy sauce (and if you have either, ½ cup of bonito flakes and 3-inch piece of kombu seaweed). Bring to a simmer, then cool (and strain if adding bonito or kombu); it’ll store indefinitely in the refrigerator. This sauce can also be blended with miso and diluted to serve as a soup base or boiled to concentrate into a savory-sweet glaze. [\/how-to-use-break]Cheap mirin can be overly salty and astringent. This balanced and elegant mirin is a pantry must-have.","brand":"My Store","offers":[{"title":"8.45 fl. oz.","offer_id":68126861426925,"sku":"MTC3B 2486738452537","price":12.57,"currency_code":"USD","in_stock":true},{"title":"12.68 fl. oz.","offer_id":68126861459693,"sku":"MTC3B 2486738452537-2","price":12.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/ohsawa-organic-mirin-pantry-japan-gold-878913_83498a22-78f2-4dae-babc-e23074716e68.jpg?v=1793445796"},{"product_id":"kitchens-of-africa-traditional-yassa","title":"Kitchens Of Africa Traditional Yassa","description":"Originally from Senegal and popular throughout West Africa, traditional yassa is a spicy, tangy dish made with chicken or fish in a lemony caramelized onion sauce. Kitchens of Africa's Traditional Yassa Simmer Sauce is a generations-old family recipe, with a sweet and mellow caramelized onion base accented by zesty ginger, lime and dijon mustard. Poblano pepper and a secret blend of spices add heat and depth, for an overall bright-tasting sauce with a tropical feel. Like curry, yassa is an easily adaptable recipe; simply simmer covered with your choice of meat, seafood, vegetables or even tofu for a quick and easy weeknight meal. We recommend serving over a bed or rice or couscous to soak up all of the sauce—and don't forget an extra squeeze of lime at the end of cooking to accentuate the bright flavors. Beyond the traditional, toss with roasted vegetables with right before serving, or use a light coating as a glaze for grilled vegetables.\u003cbr\u003e \u003cbr\u003e Jainaba Jeng was born and raised in The Gambia, a small country on the west African coast bordered on three sides by Senegal. When she moved to North Carolina in 1997, she noticed that she could find ready-made sauces for some international cuisines, but none from her native country—or, in fact, from Africa. So she took matters into her own hands, creating a line of small-batch simmer sauces that draw on flavors from West Africa to Jamaica. “When you taste our foods, I hope you will feel the warmth, love and soul of all women of Africa to whom I pay tribute on our packaging,” says Jeng. “They are responsible for most of the cooking in Africa.” \u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eNet Weight: \u003c\/b\u003e12 ounces\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIngredients: \u003c\/b\u003eWater, onion, poblano pepper, sunflower oil, lime juice, cider vinegar, dijon mustard (water, mustard seed, vinegar, salt, citric acid), ginger, garlic, cane sugar, salt, spices, mushroom powder (mushroom, salt, mushroom extract), habanero pepper, paprika, xanthan gum\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePlace of Origin:\u003c\/b\u003e United States\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126865850605,"sku":"MTC3B 4686564130873","price":11.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/kitchens-of-africa-traditional-yassa-kitchens-of-africa-28315415773241_8bf356f0-594b-44de-9924-b7c01d27056c.jpg?v=1793445802"},{"product_id":"suehiro-ponzu-shoyu","title":"Suehiro Ponzu Shoyu","description":"\u003cp\u003eJapanese soy sauce brewer Suehiro makes its intense and citrusy Ponzu Shoyu without any added water, so this version of the classic dipping sauce is bursting with a stellar balance of salty, tangy and umami flavors. Traditionally brewed dark soy sauce provides a savory flavor base along with four types of Asian citrus—aromatic yuzu, tart sudachi, bitter orange and mild, sweet yukou—which add a complex tanginess and bright floral-fruity aroma. Mirin, a type of Japanese rice wine, as well as kombu dashi, an umami soup stock, round out the flavor and add body.\u003c\/p\u003e\n[\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003eDark soy sauce (water, soybean, wheat, salt, alcohol), citrus juice (yuzu, sudachi, bitter orange, yukou), mirin (rice, koji, brewing alcohol, starch), kombu dashi (water, kelp), sugar[\/accordion] Specifications [\/title]\u003cb\u003eNet Volume:\u003c\/b\u003e 150 milliliters\n\u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e Japan\n[\/accordions-break] Use ponzu as a dipping sauce on anything from sushi and grilled meat to dumplings to crudite. It's also great in recipes that call for both soy sauce and lemon or lime juice, acting as two ingredients in one. If you find you don't have citrus on hand, substitute Muso Organic Ponzu for the soy sauce in stirfry sauces and marinades. [\/how-to-use-break]KITCHEN NOTES\n","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126869324013,"sku":"MTC3B 4662144532537","price":9.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/suehiro-ponzu-shoyu-japanese-pantry-28315543207993_23ea1e11-9b24-4c2c-8be1-f97d8e413d4b.jpg?v=1793445807"},{"product_id":"haku-smoked-shoyu","title":"Haku Smoked Shoyu","description":"\u003cp\u003eHaku Smoked Shoyu is a limited-production Japanese soy sauce made with wheat, so it has a sweet, round flavor and can be used in versatile ways. This shoyu is smoked with Mizunara oak, a rare type of Japanese oak also prized for Japanese whiskey. Use it either on its own for dipping or as an ingredient for layering salty, sweet and umami flavor in your dishes.\u003c\/p\u003e[\/description-break] Ingredients [\/title] Water, soybeans, salt, wheat, alcohol, natural wood smoke\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAllergens:\u003c\/b\u003e Contains soy and wheat.[\/accordion] Specifications [\/title]\u003cb\u003eNet Volume:\u003c\/b\u003e 375 milliliters\u003cbr\u003e[\/accordions-break]Japanese producer Haku uses a proprietary cold-smoking process that is time-intensive.[\/banner_heading] This perfectly infuses shoyu with a smoky aroma without overpowering the sauce's nuanced umami flavor.[\/banner-text-break]Use this lightly smokey shoyu either on its own as a dipping sauce or finishing drizzle, or as an ingredient for layering salty, sweet and umami flavor in your dishes. It particularly shines in marinades when you want a bit of grill flavor without the grill.[\/how-to-use-break] ","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126869520621,"sku":"MTC3B 1287683178553","price":20.27,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/haku-smoked-shoyu-wa-importsjapanese-pantry-28230815776825_ba971916-00af-48bd-b029-9fbfdbaecac0.jpg?v=1793445811"},{"product_id":"takasago-soy-sauce-organic-smoked-marudaizu-soy-sauce","title":"Takasago Soy Sauce Organic Smoked Marudaizu Soy Sauce","description":"\u003cp\u003eMarudaizu soy sauce is made with whole soy beans that don’t undergo a degreasing process first, which results in a unique, mild flavor. This one uses organic beans from Hokkaido and barley harvested in Japan and is brewed and aged outdoors in the Izumo region. It’s also smoked using real cherry wood (unlike many smoked soy sauces that use artificial flavorings), which imparts an incredible aroma and a smoky taste that comes through immediately—a bonfire-like scent hits your nose as soon as you uncap the bottle. Overall the taste is smoky, earthy and filled with umami-laden soy flavor.\u003c\/p\u003e\n​ [\/description-break] Ingredients [\/title]\u003cb\u003eIngredients:\u003c\/b\u003e Soybean, wheat, salt; Allergens: Soy, gluten[\/accordion] Specifications [\/title]​\u003cb\u003eNet Weight:\u003c\/b\u003e 5.33 ounces \u003cbr\u003e\u003cb\u003ePlace of Origin:\u003c\/b\u003e Japan[\/accordions-break]This soy sauce is a rare treat. [\/banner_heading]It’s organic and infused with the fragrant smoke of cherry wood, not blended with artificial wood smoke like most others on the market. It’s truly exceptional, as the producer has been handcrafting the stuff using traditional techniques since 1877.[\/banner-text-break]Give its smoky, complex taste, this soy sauce makes a stunning statement as a finishing sauce. Drizzle on steak, sashimi, grilled fish and veggies, rice and even pizza and potatoes to enhance each’s umami flavor. Or use to make yaki-onigiri (grilled or pan-fried rice balls—one of our favorite uses for the sauce): Just mix the smoked soy sauce into white rice, form it into a ball shape, and then grill or pan-fry it. The sauce also offers a welcome boost to steamed dishes (especially on steamed onion) and even pairs well with olive oil and garlic (don’t be afraid to drizzle a touch into your pasta bowl). And a dab blended with ketchup is pure magic. [\/how-to-use-break] ​KITCHEN NOTES","brand":"My Store","offers":[{"title":"Default Title","offer_id":68126872010989,"sku":"MTC3B 6561101545529","price":10.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0842\/3964\/6957\/files\/takasago-soy-sauce-organic-smoked-marudaizu-soy-sauce-umami-insider-28293492506681_34c4a1e1-31bf-460a-a711-90a623bb908d.jpg?v=1793445818"}],"url":"https:\/\/milkkitchenstreet.com\/collections\/sauces-starters.oembed","provider":"HomeKitchen Haven","version":"1.0","type":"link"}