Onggi Staff Picks 2024!
If you’ve been in our market, you may have noticed copious amounts of green stickers that read, “Onggi Fave,” lining our shelves. With just a glance, you can tell we love what we carry! For the holidays, we’ve asked our team to make the tough choice on the one item they currently can’t live without. Whether you’re shopping for friends and family or having a TYM (treat yourself moment), you can’t go wrong with our staff picks.
Alli – Adam Field Onggi
“After making my first batch of kimchi in Adam Field’s Onggi Fermentation Crock, I never want to use another vessel to preserve my food. Adam’s work is grounded in centuries of traditional craftsmanship and his designs are simple and elegantly aesthetic. His onggi is now a breathtaking, yet practical permanent fixture in my kitchen.”
Amy – TART Ocean Vinegar
“All of TART’s vinegars are special, but the TART Ocean Vinegar is my personal fave and go-to in my pantry. It’s also super special because it’s made with all Maine seaweed! It’s savory, tangy, and can be used in so many ways.”
Anna – Chai Wallahs of Maine
“My fave for this season is the Assam Black Chai Tea from Chai Wallahs of Maine. Their unique blend of spices yields a soothing and complex cup every time. Add some milk, a spoonful of honey, and you’re golden! They also have a non-caffeinated Rooibos Chai blend available!”
AP – Furikake
“This furikake will change your life. No really, it goes on everything and adds the perfect amount of salt to umami ratio. Not to mention it elevates the look of any dish! Throw it in rice or over eggs, you won’t regret it.”
Christy – Sonoko Sakai's Curry Powder
“Sonoko’s chicken curry recipe is included with their Curry Powder Tin and it’s become part of my regular meal rotation! You can taste just how fresh the spices are and I love the umami that shines through from the kombu and shiitake.”
Emma – 50 Hertz Red Sichuan Pepper Oil
“I love the distinct tingling, numbing sensation the 50Hertz Sichuan Pepper Oil provides. This fragrant, infused oil is the perfect vessel for delivering an electrifying sensation with a unique depth to anything you add it to. I’ve found that it especially compliments dishes with peanuts, tofu, and vegetables. Just a few drops go a long way!”
Erin – The Fermentation Kitchen by Sam Cooper
“My pick is The Fermentation Kitchen by Sam Cooper! I think this is the most exciting book published on fermentation since Noma’s guide! Sam Cooper’s recipes are playful, inspiring, and approachable. Both beginners and seasoned fermenters will find this book wildly interesting.”
Isabelle – Pink Salt Kitchens Nam Prik Pao
“I am completely addicted to the vegan/mild Nam Prik Pao. It’s a roasted thai chili jam that is a little tangy, a little smoky, a little sweet, and suuuuper umami. I love drizzling it on my eggs, adding a spoonful to any sauce, or including it in a cheeseboard. Completely delightful from head to toe!”
Jacqueline – Maine Salt Farm
“Sourcing local ingredients is important to me. It feels so special to have a staple pantry ingredient come from a sustainable farm so close to home (cape elizabeth!) This salt adds depth and enhances flavor beautifully. High quality, flavorful, local, and sustainable - yes please!”
Marcus – Onggi x Kinto Tumblers
“I’ve had Kinto Tumblers for over five years and they're still perfect now – keeps cold things cold and hot things hot for the whole day. Seriously, it never leaks and is super easy to clean. So when we got a chance to design Onggi tumblers for our cafe, it had to be these!”
Margot – Kettl Tea Soba Cha
“I’m a born and bred tea lover- you should see the disheveled state of my tea cabinet! I can’t relax without a warm cup of something keeping me cozy. The Kettl Soba Cha, a roasted buckwheat tea, has become a major cold-weather staple. Toasty, comforting, and gentle, it’s also caffeine free so I can drink it late into the evening.”
Sydney – Maine Beer Co Lunch Mustard
“The Lunch Mustard by Maine Beer Co. is my favorite mustard of all time! During the magical mustard making process, the mustard seeds take a little bath in Maine Beer Co.’s Lunch IPA, which creates a great zing. It’s the perfect spicy brown mustard to add to any kind of sandwich- I like to add it to my miso tofu sandwiches. An honorable mention goes to the Bessou Nori Crunch popcorn because I simply cannot stop eating it!”
