Seasonings from Kanto

Chiba / KatoriSoy sauceNo additivesKioke-brewedNaturally brewed

Shimousa Shoyu (下総醤油)

「Kuratsuki yeast at work, in kioke used for 170 years.」

¥588 / 290ml

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Ibaraki / TsuchiuraSoy sauceKioke-brewed

Shibanuma Shihou Shoyu (柴沼醤油 紫峰)

「Founded 330 years ago, kioke still working. The flagship of a great Kanto brewing town.」

¥765 / 1L

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Tochigi / UtsunomiyaMisoNaturally brewedLong-aged

Aogen Gokujo Tennen Jozo Miso (青源 極上天然醸造味噌)

「Only Tochigi rice and soybeans. Amber miso rested by a 400-year-old brewery.」

¥1,310 / 500g

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Gunma / Midori & OmamaSoy sauceNo additivesKioke-brewedNaturally brewed

Oka Naosaburo Shoten Nihonichi Organic Koikuchi Shoyu (岡直三郎商店 日本一 国産有機濃口しょうゆ)

「1% of the industry. Organic tennen jozo from a brewery lined with 60 kioke.」

¥1,787 / 500ml × 2 bottles

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Saitama / KawajimaSoy sauceNo additivesKioke-brewed

Kinbue Whole Soybean Shoyu (金笛 丸大豆しょうゆ)

「12 generations since 1789, with kioke lined up in a brewery you can visit.」

¥1,283 / 1L

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Tokyo / AsakusaSpicyNo additives

Yagenbori Shichimi Togarashi (やげん堀 七味唐辛子)

「Shichimi togarashi started here: 400 years of it in Asakusa.」

¥1,150 / medium-hot, in a bag

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Kanagawa / YokohamaOilNo additives

Kin-Iwai Pure Sesame Oil Kinkuchi (金岩井純正胡麻油 金口)

「The sesame oil tempura cooks ask for by name, made in Yokohama since before the port opened.」

¥918 / 330g

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Tokyo / Izu OshimaSaltNo additives

Umi no Sei Arashio Sea Salt (海の精 あらしお)

「From an island that belongs to Tokyo: the red-label salt that brought Japanese sea salt back.」

¥844 / 350g

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Tokyo / NihonbashiDashi

Ninben Shirodashi (にんべん 白だし)

「Founded in Nihonbashi in 1699. A clear foundation of katsuo dashi.」

¥827 / 1000ml

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Tochigi / OtawaraSpicy

Yoshioka Tetsugama Shichimi (吉岡食品 鉄釜七味)

「From Japan's top chili-producing town: Tochigi Santaka peppers roasted in an iron kettle.」

¥535 / 10g

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Chiba / KatoriVinegarNo additivesLong-aged

Kaki no Shinzui Persimmon Vinegar, Regular Bottle (酵素酢 柿の神髄 レギュラーボトル)

「Not one drop of water. Persimmon alone for 3 years, brewed by the woods of Katori.」

¥4,860 / 500ml

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Ibaraki / HitachinakaDashiKioke-brewed

Kurosawa Shoyu Fujiju Katsuo Dashi Shoyu (黒澤醤油 富士寿 かつおだし醤油)

「Kioke-brewed shoyu, met with Tosa honkarebushi. Pour it and the dish is seasoned.」

¥918 / 1000ml

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Gunma / MinakamiMiso

Marukyu Yaki Negi Chibikko Miso, Grilled Shimonita Leek (丸久物産 焼ねぎちびっこ味噌)

「Grilled Shimonita leek, sealed into miso. For rice or for drinking.」

¥1,198 / 260g

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Saitama / KawajimaDashi

Kinbue Shunkashuto Dashi no Moto (金笛 春夏秋冬のだしの素)

「Cedar-barrel-aged shoyu as the base, combined with dashi. An all-purpose tsuyu you dilute to taste.」

¥1,009 / 1L

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Kanagawa / YokohamaOil

Yokohama Junsei Kuro Goma Abura, Pure Black Sesame Oil (横濱純正黒胡麻油)

「Pressed from black sesame alone. Deep and rich, wearing the Yokohama skyline.」

¥1,155 / 140g

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Chiba / KamagayaVinegarKioke-brewed

Kisaichi Su Kioke no Hitoshizuku 500ml (私市酢 木桶の一滴 500ml)

「Sake-lees vinegar fermented undisturbed in cedar kioke, layered with rice vinegar for a clean, elegant finish.」

¥540 / 500ml

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Chiba / KamagayaVinegarKioke-brewed

Akasu Jitate Umai Awasezu Seasoned Vinegar 200ml (赤酢仕立て 熟寝合わせ酢 200ml)

「30cc per cup of rice, and your rice cooker turns out red Edomae sushi rice.」

¥540 / 200ml

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Tokyo / HachijojimaSpicy

Shimato Shoyu Island Chili Soy Sauce (島とう醤油)

「Island chili with miso and garlic, simmered for six hours on Hachijojima.」

¥864 / 120ml

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Saitama / HidakaSoy sauceNo additivesKioke-brewed

Yugeta Ginjo Jun-nama Shoyu (弓削多 吟醸純生しょうゆ)

「Neither heated nor filtered: a raw soy sauce with its microbes still alive, shipped chilled.」

¥907 / 360ml

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Gunma / AnnakaSoy sauceNaturally brewedLong-aged

Aritaya Tennen Jozo Gunma Shoyu (有田屋 天然醸造群馬醤油)

「Soybeans and wheat grown in Gunma without pesticides, aged two years in a stone storehouse in Annaka.」

¥550 / 100ml

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Saitama / WakoDashi

Ikedaya Hongare Hana-katsuo (かつをぶし池田屋 本枯れ花かつを)

「Karebushi aged ten months or more, shaved without steaming.」

¥939 / 70g

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Saitama / WakoDashi

Ikedaya Taberu Kezuribushi (かつをぶし池田屋 生ハムのような食べる削り節)

「Kagoshima bonito you eat straight from the bag, like prosciutto. A first step toward dashi.」

¥831 / 70g

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Tokyo / NihonbashiKoji

Fabala Kitchen to Tsukau (Sprouted Brown Rice Koji Seasoning)

「Just sprouted brown rice koji and water. Splash it on ingredients before cooking to bring out their own flavor.」

¥1,134 / 150ml

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Chiba / ToganeMiso

Ogawaya Kinzanji Miso, Sweet 450g (金山寺味噌 甘口 450g)

「A sweet nameshi-miso made with a koji of wheat and soybeans, by a koji house founded in 1848.」

¥756 / 450g

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