Mitoku Concentrated Shiitake Broth is a richly flavorful and versitile stock. The goodness of shiitake mushrooms is concentrated and blended with Johsen shoyu. Just dilute and heat to make savory soups and authentic Oriental noodle broths in an instant. It is also perfect as a dipping sauce for tempura.

Johsen Shoyu, according to the Japanese Ministry of Agriculture, is “the highest quality of shoyu (soy sauce) in Japan.” Made strictly by traditional brewing methods, only pure deep-well water, organic soybeans, whole wheat and sea salt are mixed and aged in cedar vats for a minimum of two years. No alcohol or other chemical preservatives are added, unlike most commercial soy sauces.

Johsen Shoyu, according to the Japanese Ministry of Agriculture, is “the highest quality of shoyu (soy sauce) in Japan.” Made strictly by traditional brewing methods, only pure deep-well water, organic soybeans, whole wheat and sea salt are mixed and aged in cedar vats for a minimum of two years. No alcohol or other chemical preservatives are added, unlike most commercial soy sauces.

Wheat-free Yaemon Tamari is not a miso by-product or a traditional soy sauce. It is a unique, naturally fermented, wheat-free soy product that is aged for more than one year in wooden casks. For those in reasonably good health, certified organic Mansan Wheat-Free Tamari is a special treat to be used on occasion. Its ingredients include mirin, a sweet brown rice cooking sake that contains alcohol.

More than 300 years ago, miso masters sold the liquid essence pressed out of the miso during the aging process. Pressing 25 pounds of miso yields only one 10 oz. bottle of Tamari. This is the only authentic Miso Tamari avilable in the western world.

This extraordinary soy sauce is made exclusively for the Ohsawa Japan Company.Uncompromising when it comes to quality,Ohsawa's brewmaster uses the finest ingredients:special washed Oshima Island "umi no sei" sea salt and "yuuki" soybeans and wheat ecologically grown by farmers with a commitment to sustainable agriculture.Each step of the traditional process is carefully performed by hand,from the critical preparation of koji (cultured wheat and soybeans) to the daily stirring of shoyu.Naturally aged for 2 years in cedar casks,Sakurazawa Shoyu is an outstanding savory seasoning with an irresistable aroma and a complex,full-bodied flavor.In Japan,the finest soy sauce is reserved for sushi and as a table condiment.Sakurazawa Shoyu is ideal for sushi,and can be counted on to bring out the natural flavors in any recipe calling for soy sauce.Unpasteurized.

This extraordinary soy sauce is made exclusively for the Ohsawa Japan Company.Uncompromising when it comes to quality,Ohsawa's brewmaster uses the finest ingredients:special washed Oshima Island "umi no sei" sea salt and "yuuki" soybeans and wheat ecologically grown by farmers with a commitment to sustainable agriculture.Each step of the traditional process is carefully performed by hand,from the critical preparation of koji (cultured wheat and soybeans) to the daily stirring of shoyu.Naturally aged for 2 years in cedar casks,Sakurazawa Shoyu is an outstanding savory seasoning with an irresistable aroma and a complex,full-bodied flavor.In Japan,the finest soy sauce is reserved for sushi and as a table condiment.Sakurazawa Shoyu is ideal for sushi,and can be counted on to bring out the natural flavors in any recipe calling for soy sauce.Unpasteurized.

Mirin is the secret ingredient in authentic Japanese cuisine. An exquisite versitile seasoning, mirin's mild sweetness complements savory seasonings such as shoyu and miso. The Sumiya family is the last of the traditional Mirin makers. Their Organic Mikawa Mirin is the finest in all Japan.It is naturally aged over 9 months to create an unmatched gentle sweetness,a rare,magical quality that enhances and harmonizes delicate flavors. Use Organic Mikawa Mirin to add depth of flavor to stir-fries, sauces, noodle broths, fried noodles, dips for tempura and sushi, seafood dishes and teriyaki.