Yuzu koshō ( 柚子胡椒 ) is a Japanese seasoning, originated in Kyushu, the third largest and most southern of the four main islands of Japan. It is a paste made from chili peppers, yuzu peel, and salt which is then allowed to fermented.
Ume Plum Vinegar (赤梅酢) is the pickling brine from making umeboshi plums with sea salt and red shiso (beefsteak leaf), that impart its ruby red color.
Hatcho Miso is traditionally made of 100% soybeans (no grains) and it is a darker, more reddish brown than miso made with rice.
Gochugaru is Korean chili pepper flakes or powder.
Korean soy sauce
Japanese Umeboshi Plum Paste, or Neri Ume (練梅), is a very tart, salty paste and used as seasoning for many Japanese dishes.
Sesame paste or Neri Goma (練りごま) is similar to tahini, and we use it to make dressing, sauce, and various things. The difference between neri goma and tahini is that neri goma is made with unhulled sesame seeds and tahini is made with hulled sesame seeds. However, in some cases, neri goma can be made from hulled one. […]
Oyster-Flavored Sauce is a rich, concentrated mixture of oyster extractives, soy sauce, brine and assorted seasonings and it enhances the flavors.
Black vinegar (黒酢) is an aged vinegar made from rice and it’s usually aged for 1-3 years. In Japan, black vinegar is always made from rice. It is deeper in color and flavor, and has a distinct smell and almost smoky flavor. Taste is more mild and less sour than regular rice vinegar. This particular black vinegar shown […]
Sansho pepper (山椒) is a Japanese seasoning made from the ground berries of the prickly ash tree, has a peppery-lemon flavor with a long residual heat, and used for sushi and noodles.