COOKING ESSENTIALS

After many years of travelling throughout Japan, we've discovered a number of wonderful artisanal cooking condiments. These delicious products are available now through the links below.

Isshi Soden Mirin

Ogasawara Mirin is located in Hekinan City, Aichi Prefecture, an area well-known for its long history (over 200 years) of producing Mikawa Mirin. This region is known for its mild climate, high-quality rice, and excellent water. Taking full advantage of its small production system, this long-established company works ever so carefully to produce genuine, hand-made mirin. 

This delicious Mirin is aged for 4 years and is a mellow, sweet mirin that, being good enough to drink on its own, is able to bring out the best in the food it is used with. Unlike mirin made using artificial sweeteners, which produce a heavy sugary taste, Isshi Soden has a light, mellow sweetness that is light on the tongue, delivering a taste that is only possible when using Koji-rice in the fermentation process.

Igeta Soy Sauce

Inoue Honten are producers of sensational Shoyu (Soy Sauce). They offer both light and dark versions which are solely made from domestically grown soy and wheat. Produced using only whole soy bean they focus on only traditional methods and natural fermentation, without using any additives or preservatives. 

Kanzuri (fermented chilli)

Kanzuri is a fermented chilli paste, made with Togarashi chilli peppers, salt, Koji-kin (a yeast-like mould used in sake production) and the peels of yuzu (Japanese citrus). During production the peppers are dried in the snow in Niigata (where the Kanzuri is made). A wonderful accompaniment to soups or ramen, or used as a condiment for things like Yakitori or steak. Or to replace wasabi with sushi or sashimi.