Taste Suzu Shio, premium sea salt from the Noto Peninsula, Ishikawa Prefecture, Japan. You will be amazed by its distinctive flavor. This is a true sea salt packed with natural minerals that provide bitterness, sweetness, slight acidity and, of course, saltiness.
Kombu, kelp, a tall, dark green plant which grows in shallow to medium deep cold seawater, is an indispensable staple in the preparation of Japanese foods. Most of the kelp consumed in Japan comes from the cold, clean waters off Hokkaido, the northern-most large island. Among the many species, Ma-Kombu is known as...
Our colleague and friend, chef Hiroko Shimbo, has illuminated the world of fine Japanese ingredients for us. Her groundbreaking new cookbook "Hiroko's American Kitchen" shows us how to use Japanese ingredients and techniques to enhance American home cooking.
We are pleased to present you with a palette of Japan's finest smoked flavors to illuminate your home cooking: smoked sea salt, smoked soy sauce (yes someone figured out how to smoke a liquid), smoked white sesame seeds, and the amazing smoked soy salt, flaky and flavorful, like bacon but without the guilt.