The holiday season is swiftly approaching! Although everyone celebrates differently, the practice of sharing gifts and food is pretty dang near universal. As our little gift to you, we’re sharing some of our favorite products that we just can’t live without. Whether it be for your coworker, partner, parent, friends, or for yourself, we hope something on these lists catches your eye (and stomach!)
Adam – Dashi Okume Konbu Dashi
“It’s all about the base. Specifically, the subtly-strong, plant-powered, umami base that cured my, 'What’s missing from this soup?' malaise and quickly became my miso’s new best friend. Pop a bag in your next broth and experience mushroom, kelp magic!!"
AJ – Red Boat 50 Degree Fish Sauce
“I’ve used this fish sauce to make my kimchi before and it adds such a powerful flavor. The 50 Degree reserve is only two ingredients and is just a higher quality version of an already delicious product!!”
Alli – Jeju Tangerine Balsamic Vinegar
“Oooh man, I can’t get enough of this stuff. This Jeju Tangerine Balsamic Vinegar packs bright, juicy flavor into a luscious, creamy viscosity. It’s almost like biting into a fresh, juicy tangerine with a little more depth! Made from locally grown tangerines on the island of Jeju, the vinegar is made using age-old, traditional fermentation methods. I simply cannot stop drizzling it over vanilla ice cream - although, I probably should!! Mix it with seltzer water for a refreshing drink or use as a stunning dressing to any minimalist salad.”
Amy – Heydoh Soy Sauces
“The newest addition to our soy sauce lineup, and I’ve been loving them! So yummy and soo cute. The Classic is super versatile for cooking, marinating, etc. While, the Silky is double fermented with a touch of sugar, making it perfect for dipping and finishing. Try it drizzled on some steamed egg (my go-to winter dish)!!”
AP – Sticky Rice Pu’er Tea
“This is everything you could want in a meal-time tea. The perfect tea cake for entertaining - the deep aroma of sticky rice and the taste of a subtle, fermented Chinese tea is irresistible! Reminiscent of dim sum and classic Asian fare, it’s a 10/10!!”
Callie – Yamaroku Kikotsuyu Soy Sauce with Dashi
“Not only is this soy sauce aged for two years, it is infused with dried bonito and kelp. The result is a well-rounded, deep, and slightly sweet flavor with an unmistakable oceanic umami finish. I put this in everything, from stewed greens and pasta sauces to cakes and jams! Also, it’s delicious on its own for dipping and drizzling!!”
Elise – Tart Bay Leaf Vinegar
“Tart’s Bay Leaf Vinegar gives the often underestimated bay leaf her day in the sun. I love this vinegar for adding depth and brightness in equal measure to soups and dressings and in sweet applications such as finishing a jam, caramel, curd, or glaze!”
Emma – The Rice Factory’s Hokkaido Nanatsuboshi White Rice
“This short-grain, white rice is the highest quality around, grown in Hokkaido and fresh-milled to order in NYC. Each grain is texturally perfect, plus it’s as versatile as it gets - complementing dishes of all varieties!”
Erin – Uncle’s Big Green Curry
“This freeze-dried brick preserves the flavor and nutrients without any additives or preservatives. The result is an absolutely delicious, well-balanced, flavorful curry - not too sweet! Best kitchen short-cut ever!!”
Jacqueline – Rocky's Hojicha Tin
Hojicha is my go to afternoon tea. It's a roasted green tea that's rich, toasty, and comforting, especially in the winter. I prepare it the same way I would matcha, and drink it with oat milk and a touch of maple syrup (:-)”
Marcus – Onggi Pot Mug
“There’s always that one favorite mug in every home. This is mine. A perfect, hefty weight, smooooth Japanese glaze, with a fun pop of Onggi green!”
Margot – 50 Hertz Dried Red Sichuan Pepper
“I use these Sichuan peppers every single day. A handful ground in my mortar and pestle is enough to add that zing to stir fries, hotpots, sauces, popcorn - you name it. Gently crush and toast a few in some neutral oil, add some chili peppers, garlic, and peanuts, throw into a glass container, and cover with sizzling hot oil and you’ve got yourself an irresistible chili crisp you’ll want to scoop on everything!”
Victoria – Kettl Soba Cha
“I can’t get enough of this roasted buckwheat tea! Yes, it makes for a cozy beverage - every sip transporting you to an onsen in the snowy mountains of Japan, enveloped by the smell of campfire. But, it’s also delightful sprinkled on ice cream for a toasty crunch, infused into custards (soba cha flan anyone?), or tossed into your favorite cookie batter. Plus, the spent grains can be added to soups or oatmeal. It’s richly flavored, comforting, and versatile!”
