Monthly Selection
Our ten picks this month
Last updated: 2026-10-07
1
Chiba / KamagayaVinegar
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.」
2
Gunma / AnnakaSoy sauce
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.」
3
Tokushima / TokushimaMiso
Awa no Kuni Rice Miso (阿波の国)
「Buy it 100g at a time: a Tokushima rice miso that balances sweetness against a clean acidity.」
4
Chiba / KatoriVinegar
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.」
5
Chiba / KamagayaVinegar
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.」
6
Kagawa / ShodoshimaSoy sauce
Yamaroku Tsurubishio Shoyu (ヤマロク醤油 鶴醤)
「Twice the ingredients, 4 years of time. Depth grown in a wooden barrel.」
7
Ishikawa / SuzuSalt
Okunoto Agehama Salt (奥能登 揚げ浜塩)
「Agehama salt-making, unchanged for 500 years. Crystals raised by hand on the shore.」
8
Fukuoka / HisayamaDashi
Kayanoya Dashi (茅乃舎だし)
「The pack that started Japan's dashi boom, scented with grilled flying fish from Hisayama.」
9
Aichi / OkazakiMiso
Kakukyu Hatcho Miso (カクキュー 八丁味噌)
「Soybean miso guarded by stone-stackers, through two summers and two winters.」
10
Aichi / HekinanMirin
Sanshu Mikawa Mirin (三州三河みりん)
「One sho of rice for one sho of mirin. The day you throw out mirin-style seasoning.」
These picks are chosen by us. Items marked PR are part of a paid listing plan and their position in the ranking is unrelated to that.