Knowing the ingredients means understanding flavour.

Rice or grains inoculated with Aspergillus oryzae. The engine behind soy sauce, miso, mirin and sake.

Rice KojiKoji KinShiro Miso

Dried brown kelp, naturally rich in glutamate. With katsuobushi, the foundation of dashi.

KombuHon Dashi

Soybean paste fermented with koji and salt. The longer it matures, the deeper its colour and flavour.

Shiro MisoOrganic Mugi MisoMiso GlazeMiso powder

Toasted, ground or pressed into oil, sesame gives Japanese cooking its warm, nutty aroma.

KingomaOrganic toasted white sesameGomasio

Skipjack tuna simmered, smoked and dried, then shaved paper-thin. It gives dashi its smoky depth.

KatsuobushiHon Dashi

A soy sauce from the Aichi tradition, made mostly from soybeans: thicker and rounder than everyday shoyu.

TamariTamari Less SaltOrganic Kioke Tamari

Soybeans, wheat, salt and koji, left to ferment: the fundamental seasoning of Japanese cooking.

Soy saucePonzuTeriyaki

A sweet seasoning made from glutinous rice and koji. It brings shine and roundness to glazes, stocks and sauces.

Hon MirinMirin Fu

A tender seaweed with a delicate taste of the sea: it rehydrates in minutes and is at home in miso soup.

Organic wakame

Seaweed pressed into thin sheets and toasted: it wraps sushi and onigiri and, crumbled, scents rice and soups.

Yaki Sushi NoriFurikakeYuzu Furikake