[ヴィーガン温うどん用つゆ] Vegan Udon Tsuyu Broth is a kombu dashi based vegan alternative to traditional udon noodle broth for making Japanese udon noodle soup. It’s 100% vegan, umami-rich kombu (kelp) dashi based, savory & light, with no high fructose corn syrup and/or any other unwanted additives. read more

[ぬか床] Nukadoko (A Fermented Rice Bran Bed for Pickling) is an essential component for making quintessential Japanese pickles called Nukazuke. My Nukadoko is made from scratch with rice bran, sea salt, water, kombu and chili peppers. It’s quite a process from start to finish but read more

[塩麹] If you think soy sauce & miso are the only Japanese seasonings, you will discover something new here! Shio Koji is a type of Japanese fermented seasoning that’s salty & sweet and rich in umami taste. It takes only 3 ingredients to make! You read more