With the first few steps inside our market, Onggi customers are almost immediately greeted by the smooth, polished lines of Troy Yoshimoto’s water-seal fermentation crock.... Read more
To James Park, chili crisp is personal. It’s more than just a condiment—it allows home cooks to blend the flavors that are meaningful to them,... Read more
Natto, a traditional Japanese product made from fermented soybeans, is hard to find in the United States. Overseas, this Japanese food is a staple, appearing... Read more
Spring is here and fermentation projects are afoot! Sourdough, pickles, koji, kimchi, tofu—there are so many exciting projects to start. Depending on what you’re working... Read more
Bob Florence is making soy sauce in Connecticut. With an eye toward local ingredients and attention to detail, Moromi is thriving, producing traditionally made soy... Read more
We’re always asked what our very favorite products are on the shelves, and naturally, it feels impossible to pick just one. But we put our... Read more
