Cooking

Koikuchi Soy Sauce 360ml(12.17fl oz) YAMASAN KYOTOUJI

(188)

$24.05 USD

Authentic handmade soy sauce from a small brewery who has over 135 years history. Traditional artisanal flavor from the Town of Soy Sauce where has over 400 years history. From the simplest, fine non-GMO ingredients without any artificial additives. Naturally & slowly brewed for more than a year. Because our brewery is adamant for traditional handmade & natural brewing methods, the amount is limited, but we would like to take them over to the next generation.

Japanese Authentic Tradition for Your Creative Daily Life

For your creative recipes. Put Japanese authentic tradition in your daily life.

Introducing 3 types of Soy Sauce

You can feel difference
Natural Brewed Koikuchi Soy Sauce

Authentic Koikuchi soy sauce offers delicate flavors and a mellow aroma. Made from natural sea salt, domestic wheat, and soybeans, it achieves harmony through aging, enhancing the natural taste of blended ingredients. Ideal for enhancing dishes like steak sauce, lobster sauce, chili sauce, gumbo, and Jambalaya, it deepens flavors and masks meat and fish odors as a secret seasoning.

Where is Soy Sauce Made

Gods Brew the Soy Sauce

Our soy sauce is slowly aged using only Koji and organisms from our wooden brewery. The sauce’s quality and flavor vary based on their activity. The brewer's main task is to create the best environment for them. In the past, people believed that an invisible god brewed soy sauce.

Soy Sauce Terroir-Premier Tatsuno Brand

Tatsuno, in Japan's inland sea, enjoys ideal mild climate and humidity, protected by mountains. Pure, soft water from the Ibo River enhances umami through slow fermentation. These natural advantages have historically enabled Tatsuno to brew premium soy sauce.

Manufacturing scene of soy sauce making

The soy sauce koji is made by adding koji mold to steamed soybeans and roasted, finely crushed wheat. This is the key to making delicious soy sauce.

The completed soy sauce koji is transferred to a tank and mixed with salt water to create Moromi. Stir occasionally to incorporate air while maturing.

The Moromi is pressed using a special machine, and the liquid that is squeezed out is then heated and filtered to increase its clarity.

After completing the finishing process and bottling, each bottle is individually wrapped and shipped by hand.

Small Brewery’s Traditional Philosophy

"We do not manufacture but "cultivate" the soy sauce."

Naturally brewing soy sauce, like organic farming without chemicals, involves listening, sniffing, and observing subtle changes during aging. These subtle adjustments could never be made by machine, meaning that it is impossible to manufacture the sauce in a large scale.

Natto Superfood Set – Gut Health from Beans to Seasoning YAMASAN KYOTOUJI

Natto and Kombu Mix 1.5oz(45g)

(1)

$17.50 USD

NATTO & KOMBU MIX
A Fusion of Two Japanese Superfoods

A healthy and delicious fusion of natto (fermented soybeans) and kombu (kelp), two of Japan’s most powerful superfoods. Enjoy the naturally smooth, gelatinous texture of kelp combined with the umami-rich natto in a variety of easy recipes.

💪 Health Benefits

Natto: Packed with dietary fiber, vitamin K2, B-complex vitamins, and probiotics for digestive health.
Kombu: A traditional source of minerals and fucoidan, also used in making dashi (Japanese soup stock).

⏱️ Quick and Easy Rehydration

Put 1 tbsp (7g) of the mix into a bowl.
Add 30mL of water.
Let it soak for 10 minutes at room temperature.
Stir well and enjoy as-is or with seasoning like soy sauce, sesame oil, olive oil, or vinegar.

🍳 Recipe Ideas

🥢 Vegan Spring Rolls

Ingredients (10 rolls):
40g green onion, 50g carrot, 2 shiitake mushrooms, 1 egg, 3 tbsp natto & kombu mix, 10 spring roll wrappers, 1/2 tsp salt, 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp cooking sake, pepper to taste.

Cut ingredients into thin strips and fry. Wrap and seal with flour water. Fry at 150–160°C, turning occasionally.

🍝 Japanese-Style Pasta

Ingredients (1 serving):
200g spaghetti, 30g shimeji mushrooms, 4 cherry tomatoes, 1 tbsp natto & kombu mix, 1 tbsp white soy sauce, olive oil, parsley.

Rehydrate mix. Sauté mushrooms & tomatoes, add pasta & mix. Finish with soy sauce, parsley, and a drizzle of olive oil.

🍅 Stuffed Tomato Salad

Ingredients (1 serving):
1 tomato, 2/3 tbsp natto & kombu mix, 1 egg, 1/3 cucumber, ponzu sauce.

Rehydrate mix and prepare boiled egg. Hollow tomato, slice cucumber and egg, stuff with mix and top with ponzu.

🥣 Egg Drop Soup

Ingredients (1 serving):
[A] 2 shiitake mushrooms, 1 tbsp cooking sake, 1 tbsp soy sauce, 15g green onion, 1 dashi packet, 1 egg (beaten), 1 tbsp natto & kombu mix.

Make dashi with 400mL water. Add green onions, pour in beaten egg. Add rehydrated mix and enjoy.

🧀 Stuffed Green Peppers

Ingredients (2 servings):
2 green peppers, 30g sliced cheese, 30g shiitake mushrooms, 1 egg, 1 tbsp natto & kombu mix, 1 tbsp sesame oil, 1 tbsp cooking sake.

Cut and deseed peppers. Fill with mix and top with cheese. Grill for 5 mins on low heat until cheese melts.

Eat clean, feel good.
Add the power of traditional Japanese superfoods to your daily meals!

Koji Grain Miso

(68)

From $17.99 USD

Garlic Miso Powder Seasoning

(62)

From $18.23 USD

Hinoki Cutting Board - Small - YAMASAN KYOTOUJI

Hinoki Cutting Board - Large

(20)

$56.95 USD

The finest wooden cutting board

Cutting boards come in a variety of materials, including plastic, wood, and rubber, and the feel of cutting varies greatly depending on the material.

Wooden cutting boards are a great match for knives, and hinoki cutting boards are particularly easy to use and highly functional. Experience the comfort of cutting with the knife and the sound it makes when you cut, making cooking even more enjoyable.

Beautiful, durable and environmentally friendly

Knife-Friendly

Hinoki cutting boards offer excellent blade comfort. They absorb shock moderately, prevent blade deterioration, and put less strain on your wrists.

Quick-Drying

Hinoki wood has a high oil content, so it repels water well and dries quickly.

Antibacterial

Hinoki cutting boards are naturally antibacterial, deodorizing, and durable, making them easy to keep clean.

Eco-friendly

Hinoki wood has a beautiful, straight grain and a pale color. This cutting board is made from scrap wood and is environmentally friendly.

Care Instructions for Hinoki Cutting Boards

Before use

Wet both sides of the cutting board. This will create a film of water on the surface, reducing the transfer of color and odors from food. Wipe off excess water from the damp cutting board before using it again.

After use

Scrub the surface using a scrubbing brush or sponge, following the grain of the wood. After removing any dirt, pour boiling water over it to prevent the growth of bacteria.

Wipe off any moisture and place it in a well-ventilated place away from direct sunlight, standing upright to dry.

3 Sizes of Japanese Hinoki Cutting Board

Tono Hinoki is one of the three major Japanese cypresses. This Japanese Hinoki Cutting Board is made from this high-grade wood, Tono Hinoki in Gifu Prefecture. It is light, thin and durable. It is an ideal long-lasting cutting board which has a sense of stability.

Miso Powder Seasoning

(86)

$18.23 USD

A beautifully presented dish of fresh vegetables with a side of white miso dressing on a wooden surface

White Miso Paste with Malted Rice 350g(12.35oz)

(25)

$20.30 USD

Characterized by its mellow sweetness & aroma of abundantly contained rice koji, white miso has deep connection with the traditional food culture of Kansai region in western Japan. The miso is often used for Ozoni (Miso soup with mochi rice cake & seasonal vegetables), stir fry sauce for seafoods, and pickled sauce for vegetables.

Miso is widely used in both traditional and modern Japanese cuisine and has attracted worldwide attention. And this white miso uses twice the amount of rice koji as soybeans, so it has less salt than other miso, and you can feel the natural and mild sweetness of the koji.

Why has Japan become the World's Most Long-Lived Country?

For a long time, Japan has cultivated a culture of fermented foods as preserved foods, such as miso, soy sauce, natto, and eating them on a daily basis.

A healthy diet based on eating fermented foods, which is deeply rooted in the Japanese people, has made Japan a country of longevity.

Start your day with miso soup

The ingredients for standard Japanese miso soup are very simple. Things like miso, dashi stock, a few cups of water, tofu, mushrooms, green onions, and wakame seaweed. Boil the water to extract the stock, simmer the ingredients, and finally add the miso.

It is important not to boil the water when adding the miso. If the miso boils, the good bacteria won't survive, so turn off the heat before dissolving the miso.

Match Your Lifestyle

Vegetables become More Flavorful!

This is a refreshing salad that will have your taste buds dancing with the perfect combination of flavors and textures. If you're not a fan of onions, I would recommend adding half the amount. Save the miso leftover-- it will be good on just about anything!

Types of Cooking Methods

Miso is very compatible with meat. This Miso Marinated Meat dish will tenderize the meat and pull out the savor “umami” flavors within it for a mouth-watering and satisfying meal. Use this marinade in all types of beef, pork, fish and chicken.

Two plates of food with garnishes and a knife, featuring text 'Simple Seasoning Item for Any Dishes'.

Red Miso and Black Seasame Furikake Seasoning 45g(1.59oz)

(39)

$18.30 USD

Miso Paste Malted Rice300g(10.58oz)

(93)

~~$17.95 USD~~$14.00 USD

Ponzu Sauce (Yuzu Blend) 300ml(10.14floz)

(42)

$24.08 USD

This Product is made by blending Japanese natural four types of citrus juice and naturally brewed soy sauce. The sourness of natural juice makes the food even more delicious. It can be used not only for hot pot dishes but also for salads and grilled fish. The manufacturing site of Tatsuno City, Hyogo Prefecture, is blessed with a mild climate peculiar to the Seto Inland Sea and is a town with lots of greenery and rich nature. In addition, the Ibo River that flows through the center of the city is the "soft water" that is most suitable for making soy sauce. The most suitable climate for making soy sauce, and "water", we are making soy sauce with a traditional manufacturing method that makes the most of its nature and "water", thanks to these benefits. Our history of soy sauce making and its technology have been handed down by many craftsmen. In the past, many craftsmen have been trying to protect traditional soy sauce in the past. At present, we are working hard to make soy sauce every day, incorporating the new technologies and knowledge, but also what we must not change and what we must protect. And we want to value the relationship of trust with our customers that have been nurtured in that history and above all else. Soy sauce cannot be made with human power alone. In order to make "soy sauce" from soy and wheat as raw materials, various microorganisms need to help. One of them, "Soy Sauce Yeast", has been living in the warehouse for many years to create the taste and aroma of soy sauce. This "soy sauce yeast" supports the unchanging taste of our soy sauce. It is one of the irreplaceable wealth given in tradition.

4 Japanese citrus juices that enhance the taste and aroma of dishes

Yuzu

Yuzu juice is a symbol of Japanese food flavor. Strong acidity and fresh aroma enhance the flavors of various dishes.

Sudachi

Squeezing sudachi fruit juice into dishes will enhance the flavor. It's refreshing acidity and aroma are indispensable flavor for Japanese cuisine.

Daidai (Bitter Orange)

It has a refreshing sweetness, strong acidity, and a pleasant aroma. Goes well with soy sauce and enhance the flavor of dishes.

Yuko

It is called a "phantom fruit" because of its low production volume. Good balance of acidity and sweetness, goes well with various dishes.

Authentic soy sauce made by traditional methods

Naturally brewed soy sauce

We use naturally brewed soy sauce that is fermented and aged over a long period.

This soy sauce is made using the traditional method of making whole soybeans and wheat, without using any additives or enzymes, and with the help of yeast that lives in the factory.

A Tradition Passed Down

The traditional techniques cultivated at 100 years old soy sauce factory that has been passed down to the present day through many craftsmen. They work on making traditional soy sauce with the pride of “things that should not be changed'' and “things that should be preserved and handed down.”

Packaging of Nori Tsukudani Simmered Seaweed Paste with a spoonful of black paste on a wooden spoon, alongside a bowl of white rice topped with the paste.

Nori Tsukudani Simmered Seaweed Paste 165g(5.8oz)

(0)

$17.68 USD

Japanese Dashi Red Miso Powder 100g(3.52oz)

(17)

~~$17.38 USD~~$14.00 USD

Tororo Kombu Furikake Umami Seasoning 28g(1.0oz)

(52)

$18.25 USD

An elegantly plated Japanese-style caprese featuring shio kombu, tomato, and zucchini

Salted Kombu 100g(3.5oz)

(10)

$22.88 USD

Kombu Salted -Hokkaido seaweed 100%, No Chemical Additive, Japanese traditional superfood.

Salted Kombu（Shio Kombu） made from Hokkaido

This natural Kombu seaweed is from Hokkaido, where the largest production place of Kombu seaweed in Japan. This product is carefully blended with natural ingredients without using chemical seasoning. Can be easily tossed into pasta and is especially suited for tomato and cheese recipes. Fresh Kombu seaweed and natural salt are well-blended and create a balanced harmony. Natural taste from Hokkaido’s ocean and the flavor of salted Kombu will help your daily cooking.

Tossed Salted Kombu & Tomato cheese layers salad.

Salted Kombu is very useful for mixing salad. Especially this Salted Kombu goes well with Tomato and cheese. Salted Kombu brings out umami flavor, and you will be satisfied with this.

Olive Marinated Salted Kombu on Crackers.

Salted Kombu is great for Party recipes. Easy to cook, easy to prepare for your dining table. Just place it on a cracker and you will have a delicious appetizer with the flavor of the rich umami.

Salted Kombu on Fresh Tofu

Tofu is very popular in Japan and many other countries for its health benefits. Tofu is an easy way to consume soy. Simply place marinated salted kelp and favored vegetables on the top of the Tofu and you will have a delicious and healthy dish. The sour & salty flavors create harmony, match in your mouth. Freeze tofu with salted kelp is a great dish for Summer.

About Hokkaidou

This Salted Kombu seaweed is grown in clean air, greenery, and seawater containing lots of nutrients from the mountains and sea of Hokkaido. Seafoods from Hokkaido are grown in the naturally rich and nutrient-rich sea, has rich nutrition but also full of flavor. Hokkaido’s cold water temperature produces kelp with strong umami and rich flavor. Seafoods had survived the harsh cold season and grown strong and packed with umami flavor. Soft and natural flavor Kombu is recommended with any foods. nutritious, high minerals, contains rich umami of the Hokkaido’s ocean.

Curry Dashi Stock 200g(7.0oz)

(7)

$21.75 USD

Hinoki Cutting Board - Medium

(22)

$47.65 USD

The finest wooden cutting board

Cutting boards come in a variety of materials, including plastic, wood, and rubber, and the feel of cutting varies greatly depending on the material.

Wooden cutting boards are a great match for knives, and hinoki cutting boards are particularly easy to use and highly functional. Experience the comfort of cutting with the knife and the sound it makes when you cut, making cooking even more enjoyable.

Beautiful, durable and environmentally friendly

Knife-Friendly

Hinoki cutting boards offer excellent blade comfort. They absorb shock moderately, prevent blade deterioration, and put less strain on your wrists.

Quick-Drying

Hinoki wood has a high oil content, so it repels water well and dries quickly.

Antibacterial

Hinoki cutting boards are naturally antibacterial, deodorizing, and durable, making them easy to keep clean.

Eco-friendly

Hinoki wood has a beautiful, straight grain and a pale color. This cutting board is made from scrap wood and is environmentally friendly.

Care Instructions for Hinoki Cutting Boards

Before use

Wet both sides of the cutting board. This will create a film of water on the surface, reducing the transfer of color and odors from food. Wipe off excess water from the damp cutting board before using it again.

After use

Scrub the surface using a scrubbing brush or sponge, following the grain of the wood. After removing any dirt, pour boiling water over it to prevent the growth of bacteria.

Wipe off any moisture and place it in a well-ventilated place away from direct sunlight, standing upright to dry.

3 Sizes of Japanese Hinoki Cutting Board

Tono Hinoki is one of the three major Japanese cypresses. This Japanese Hinoki Cutting Board is made from this high-grade wood, Tono Hinoki in Gifu Prefecture. It is light, thin and durable. It is an ideal long-lasting cutting board which has a sense of stability.

Japanese Dashi Malted Rice Miso Powder 100g(3.52oz)

(19)

~~$17.38 USD~~$14.00 USD

Yuzu Kosho Pepper Paste 90g(3.17oz)

(46)

$20.25 USD

Peel Yuzu, and chop the zest into fine pieces. Add fresh green pepper & salt to the zest and grind. Very simple recipe with very simple ingredients. Therefore, the ingredients decide almost everything. One commitment to the recipe is the extent of grinding. By grinding modestly on purpose in order to leave the texture of grains, you can enjoy full flavor of the fine ingredients. Not only as Japanese style condiments, but also for Italian, French, Chinese and other cuisines. You will discover your own creative recipes for the simple, but deep seasoning. ?Put in the refrigerator after opening.

Originally from the local area of Kyushu where it originated, Yuzu Kosho has been employed as a condiment for hot pot, miso soup, and sashimi. The term "Kosho" has long been used to refer to chili peppers in the region, leading to the naming of this versatile seasoning as Yuzu Kosho.

Carefully Selected Materials

Green Yuzu Citrus

Compared to the yellow yuzu, the summer green yuzu boasts a sharply refreshing aroma characteristic of the vibrant season. Stuffed with the aromatic essence of yuzu, which is cultivated entirely in the natural surroundings of Yamaguchi Prefecture, once the bottle is opened, the invigorating scent becomes prominent.

Green Chili Pepper

When it comes to crafting Yuzu Kosho, the level of spiciness in the green chili is crucial. The maker meticulously selects high-quality chilies with a refined level of heat.

Salt of Hagi

The seawater is slowly boiled for over 40 h using the traditional Japanese cooking method, "Boiling in the caldron" until it crystallizes. By doing so, the balance of contained nutrition does not differ from the natural condition of sea. Also, the far infrared rays of the pot make the salt mellow.

Enjoy Using It in Various Dishes

For Seasoning Meat

The invigorating aroma of yuzu peel and green chili pepper complements various meats, enticing and whetting the appetite.

Goes Well with Italian Cuisine

It pairs harmoniously with olive oil, garlic, and cheese, making it a delightful addition to Italian dishes like pasta, pizza, and Ajillo.

As An Accent for Soup

Try dissolving it in a simple-flavored soup; the aromatic spice will add a fine accent.

With Cheese and Vegetables

We recommend pairing it with creamy cheese or using it to create a flavorful vegetable dip.

Enjoy your dishes with yuzu kosho

Yuzu kosho is a delightful Japanese condiment made from yuzu citrus zest, chili peppers, and salt, offering a unique blend of citrusy brightness and spicy heat. It pairs wonderfully with various dishes, adding a zesty kick. Here are a few delicious ways you can enjoy yuzu kosho.