Thinly sliced fresh ginger root pickled with red shiso (beefsteak) leaves in the traditional manner with all natural ingredients. Contains no red dye, preservatives or refined sugar found in commercial sushi bar varieties. Always served with sushi and great with vegetables, grains and fish.

These are thinly sliced, naturally made pickles from Japan, where pickles have been a part of daily meals for centuries. They are pickled with Johsen shoyu, rice vinegar, ginger root, shiso leaf sprouts, sesame seeds, licorice, red pepper and sea salt. Try them in sushi and rice balls or chopped and mixed in with cooked grain.

To make these pickles, thin slices of daikon radish are dried and cured with natural shoyu, rice vinegar, licorice and sea salt. For a sweeter flavor, try soaking the pickles in a little water and brown rice syrup. They are great as is, in sushi or rice balls, or chopped and mixed in with cooked brown rice.

Unlike the sweet and mildly pungent ginger pickles you find in Japanese restaurants and sushi bars, these ginger pickles are not processed with sugars or chemical dyes, but naturally made with ginger root, shiso leaves, rice vinegar, apple cider vinegar and sea salt. If you like the sweet flavor of the more commercially processed ginger pickles, soak these natural ginger pickles in a solution of water and brown rice syrup.

Traditionally used in Japan as an alternative to nori in wrapping rice balls or making sushi, this product is also nice to use instead of commercially processed grape leaves to wrap grains, seeds and vegetables.

These delicious, crunchy pickles are named after the famous Japanese monk Takuan, who first created them. To make them, daikon radish is hung outside to dry naturally for several days, then fermented with sea salt and brown rice nuka (rice bran) for several months in large wooden kegs, according to traditional methods. They are outstanding in sushi, rice balls, and salads.

Mitoku Nori-Miso Sprinkle is a savory, country style condiment made from a traditional Japanese farmhouse recipe. It is made with toasted brown sesame seeds, barley miso, and green nori flakes.

Conveniently packaged in easy-to-use shakers, Maine Coast Sea Vegetables brings us finely ground sea vegetables that are 100% organic. They are great for traveling and an easy way to start incorporating sea vegetables into your diet.

Conveniently packaged in easy-to-use shakers, Maine Coast Sea Vegetables brings us finely ground sea vegetables that are 100% organic. They are great for traveling and an easy way to start incorporating sea vegetables into your diet.

A special variety of nori, these flakes are very low in sodium, and high in iron, calcium and protein. Ready to eat and easy to use, simply sprinkle on grains, noodles and vegetable dishes.

Often confused with miso soybean paste, Natto Miso Chutney is a natural condiment made from barley miso, barley malt, roasted soybeans, finely slivered kombu and fresh ginger root. No, there’s no natto in this chutney! Mildly salty and sweet tasting, it is fermented for about one month. All-natural without any additives, chemicals or refined sugars, this chutney can be used as any other condiment on grains, noodle dishes, sautéed vegetables, or to make marinades, sauces, dressings and dips.

Made from the same red shiso leaf (perilla) that gives umeboshi plums their deep red color, shiso leaves are pickled with sea salt and then carefully sun-dried and ground to a fine powder. When ground with roasted tan sesame seeds and green nori flakes, this is a delightful, mild condiment for those wishing to control their sodium intake. Try it sprinkled on grains, noodles or vegetables.

Ever wonder about that sinus-clearing green mound next to the sushi at the Japanese or macro restaurant? Well, it’s wasabi, a hot, spicy Japanese horseradish or mustard. Wendy Esko calls it “macrobiotic drain cleaner, sure to clean rusty pipes.” A little goes a long way—simply mix a little wasabi powder with enough lukewarm water to make a thick paste, and use for sushi or a spicy flavor in dressings, dips and sauces.

A very strong, sweet-tasting condiment, tekka is high in iron and in Japan is considered strengthening for the system. It is made from very finely minced carrots, burdock, lotus root and ginger root that are slowly cooked with miso and sesame oil in cast iron cookware for several hours. Use it sparingly, on occasion. Traditionally believed to be helpful in the treatment of iron deficiencies and immune system disorders.

These pale, almost rose-colored, finely shaved dried fish flakes are made from the bonito, a member of the mackerel family. Fillets of fresh bonito are steamed, sun-dried and smoked over a wood fire until they are dry as wood with a petrified look. The fillets are then shaved over a bladed wooden box. They can be used as a condiment on tofu, noodles, vegetables or grains; as a seasoning for soups, stews, bean dishes and noodle broths; or like a boullion for rich sauces. Bonito flakes add a delicious smoked flavor to French Onion Soup or Boston Baked Beans. They come in 5/ 5g. packages.