Seasonings from Tohoku

Miyagi / SendaiMiso

Josen Honba Sendai Miso (ジョウセン 本場仙台みそ)

「400 years from Date Masamune's own brewery. Red miso good enough to eat plain.」

¥504 / 750g

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Aomori / TowadaTare sauce

Stamina Gen Tare (スタミナ源たれ)

「Apple and garlic. All of Aomori in the one bottle every household keeps.」

¥898 / 420g

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Iwate / HanamakiDashiNo additivesNaturally brewed

Sasacho Shinise no Aji Tsuyu (佐々長醸造 老舗の味 つゆ)

「Makes better whatever you pour it on, brewed with Hayachine spring water.」

¥1,397 / 500ml

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Akita / OgaFish sauceNo additivesLong-aged

Akita Shottsuru, 100% Hatahata (秋田しょっつる ハタハタ100%)

「Only the prefectural fish and salt. Aged 3 years, one of Japan's three great fish sauces.」

¥2,160 / 130g

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Yamagata / YamagataSoy sauce

Marujuoya Aji Marujyu Dashi Shoyu (丸十大屋 味マルジュウ)

「The flavor behind imoni gatherings. The dashi shoyu that holds up Yamagata's table.」

¥1,430 / 1L

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Fukushima / AizuwakamatsuMiso

Aizu Tenpo Genen Juwari Koji Miso (会津天宝 減塩十割こうじみそ)

「Brewed with as much rice koji as soybeans. The sweet koji miso of Aizu.」

¥791 / 700g

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Aomori / Aomori CityMiso

Kanesa Aomori Ginger Miso (かねさ 本場青森しょうがみそ)

「One spoonful on oden. The sweet-savory ginger miso that has warmed Aomori winters.」

¥1,058 / 100g × 3 packs

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Iwate / RikuzentakataSoy sauce

Yagisawa Kiseki no Hishio Shoyu (八木澤商店 奇跡の醤)

「A drop of moromi that survived the tsunami. Shoyu (soy sauce) from a rebuilt brewery in Rikuzentakata.」

¥1,980 / 150ml × 2 bottles

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Iwate / Noda VillageSaltSun-dried

Noda Shio Firewood-Kiln Sea Salt (薪窯直煮製法 のだ塩)

「Four days over a wood fire. Direct-boiled salt from Noda Village, Iwate, on the old salt road.」

¥1,160 / 200g

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Miyagi / SendaiSpicy

Jinchu Gyutan Sendai Rayu Chili Oil (陣中 牛タン 仙台ラー油)

「Chunks of beef tongue in Sichuan-style chili oil. A spoonable chili oil born in Sendai.」

¥1,380 / 100g

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Miyagi / KesennumaSoy sauce

Ishiwatari Kesennuma Kanjuku Kaki Shoyu (石渡商店 気仙沼 完熟かき醤油)

「Kesennuma oysters in a single drop. A rich table shoyu backed by dashi.」

¥810 / 150ml

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Akita / DaisenDashi

Tohoku Shoyu Aji Doraku no Sato All-Purpose Tsuyu (東北醤油 味どうらくの里)

「The quiet lead in Akita kitchens. One bottle decides the seasoning.」

¥1,588 / 500ml × 2 bottles

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Akita / KakunodateDashiNo additives

Ando Jozo Shirodashi (安藤醸造 白だし)

「Char fish shottsuru hidden inside. Restaurant-grade shirodashi from Kakunodate.」

¥896 / 360ml

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Yamagata / YonezawaTare sauce

Maruhira Umai Tare All-Purpose Sauce (マルヒラ うまいたれ)

「Yonezawa's local sauce. Bonito dashi up front, and it goes on anything.」

¥918 / 1L

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Fukushima / KoriyamaKoji

Horaiya Honten Oshinko Sagohachi Pickling Bed (宝来屋本店 お新香三五八)

「Three salt, five koji, eight rice. A Fukushima pickling bed that lends fermented depth just by burying things in it.」

¥389 / 500g

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Akita / OgaFish sauceLong-aged

Shottsuru Junen Jukusen 10-Year Fish Sauce (しょっつる十年熟仙)

「Fish sauce rested for 10 years. The longest aging of any shottsuru sold in shops.」

¥7,560 / 200ml

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Aomori / TowadaTare sauce

Stamina Gen Tare Shioyaki no Tare (スタミナ源 塩焼のたれ)

「The Gen Tare with no shoyu in it. Salt, pepper and garlic.」

¥389 / 380g

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Aomori / HirosakiVinegar

Kanesho Ponzu Shoyu (カネショウ ぽん酢しょうゆ)

「Ponzu built on apple vinegar, with grated apple still in it.」

¥864 / 500ml

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Akita / KatagamiSoy sauceNaturally brewedLong-aged

Yamakiu Sugioke-Brewed Ginjo Shoyu (ヤマキウ 杉桶仕込み吟醸)

「Over two years in cedar barrels. Shoyu from a brewery that made it before it made sake.」

¥777 / 1L

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Akita / Odate & HinaiKoji

Honda Kojiya Fresh Rice Koji (本多麹屋 こうじ)

「Fresh koji from a koji house in Hinai. The start of sagohachi-zuke and nata-zuke alike.」

¥480 / 400g

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