{"title":"Groceries","description":"","products":[{"product_id":"wadaman-organic-white-sesame-oil-300ml","title":"\u003c!--3150--!\u003eSesame Oil - Organic White","description":"\u003cp\u003eThis is my go-to sesame oil. It's mild and not overly-roasted but rich in sesame aromatics. And the body is so silky! I usually use mine sparingly and as a finishing oil since the flavor and texture really cut through all other oils and flavors, but if I'm making something special, I'll use it in the pan as cooking oil. I love adding a splash to sauteed veggies or meats, and also use it in marinades, sauces, and dressings.\u003c\/p\u003e\n\u003cp\u003eEtsuji Wada, the 4th generation owner who's considered 'the best sesame roaster in Japan', has been personally roasting Wadaman sesame seeds for over 45 years. Sesame roasting is a lot like coffee roasting and attention to detail goes a long way. Wadaman sesame seeds go through a meticulous six-step cleaning process, and a three-step roasting process at three different temperatures. This all helps to extract the maximum amount of flavor. Wadaman sesame oils are pressed in small batches and are only lightly pressed resulting in lower yields of the highest quality sesame oil.\u003c\/p\u003e\n\u003cp\u003eMade in Osaka, Japan\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e300mL and 500ml glass bottles. Please keep in a cool, dark place. Do not refrigerate.\u003c\/p\u003e","brand":"Real Good Food","offers":[{"title":"300ml","offer_id":41970507907226,"sku":"F-GOU-WAD-ORG-W-300","price":32.0,"currency_code":"USD","in_stock":false},{"title":"500ml","offer_id":41970507939994,"sku":"F-GOU-WAD-ORG-W-500","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-140.jpg?v=1599940937"},{"product_id":"morinaga-bags-of-hi-chew","title":"\u003c!--1100--!\u003eHi Chew bags - Tropical Mix","description":"\u003cp\u003eWho isn't obsessed with Hi Chew? If you like fruit chews, these are a must. These are bags of individually wrapped assorted flavors (~18 per bag).\u003c\/p\u003e\n\u003cp\u003eTropical: pineapple, mango, orange\u003c\/p\u003e\n\u003cp\u003eI adore the orange flavor in the tropical mix, in particular! \u003c\/p\u003e\n\u003cp\u003e3.17 oz\u003c\/p\u003e\n\u003cp\u003eGluten-free. Contains soy lecithin, gelatin; made in a facility that processes milk.\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":41946737574042,"sku":"F-SNA-MOR-BAG-TROP","price":3.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/IMG_0613.jpg?v=1656368767"},{"product_id":"wadaman-roasted-organic-sesame-seeds-50g","title":"\u003c!--1900--!\u003eSesame Seeds - Roasted Organic","description":"\u003cp\u003eWhat is Japanese food without sesame seeds? When I open a package of these, my mouth waters. When I start grinding them up, my tummy rumbles. Meticulously sourced, sorted, and roasted, these organic sesame seeds are so aromatic and flavorful. The devil's in the details, and these tiny accents can really add to a dish and make a big difference. White sesame seeds are traditionally used in cooking or to make pastes, while gold and black ones are best suited for garnishes. \u003cmeta charset=\"utf-8\"\u003eTo keep them super aromatic, I store mine in the fridge or freezer.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEtsuji Wada, 4th generation owner, is considered the best sesame roaster in Japan, personally roasting Wadaman sesame for over 45 years. Sesame roasting is a lot like coffee roasting, and attention to detail goes a long way. Wadaman sesame seeds go through a meticulous six-step cleaning process and a three-step roasting process at three different temperatures to extract the maximum amount of flavor. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e1.76 oz \u003c\/p\u003e\n\u003cp\u003eMade in Osaka, Japan\u003c\/p\u003e","brand":"Real Good Food","offers":[{"title":"Black","offer_id":36056316215450,"sku":"F-GOU-WAD-ROA-0209-2","price":6.5,"currency_code":"USD","in_stock":true},{"title":"Gold","offer_id":36056316182682,"sku":"F-GOU-WAD-ROA-0209-1","price":7.0,"currency_code":"USD","in_stock":false},{"title":"White","offer_id":36056316149914,"sku":"F-GOU-WAD-ROA-0209-50","price":6.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/IMG_1359.jpg?v=1601679875"},{"product_id":"suntory-boss-coffee-black","title":"\u003c!--1600--!\u003eBoss Coffee - Black","description":"\u003cp\u003eBoss is the best iced coffee. Change my mind ;)\u003c\/p\u003e\n\u003cp\u003eUbiquitous in Japan, Boss Coffee only recently entered the US market, and we all rejoiced. They \"flash brew\" their coffee, which means it's brewed hot but then chilled down in seconds which results in balanced, rich flavor and silky texture.\u003c\/p\u003e\n\u003cp\u003eBlack is unsweetened; just black coffee (vegan). 140mg caffeine\u003c\/p\u003e\n\u003cp\u003e8 fl oz Please refrigerate before enjoying\u003c\/p\u003e\n\u003cp\u003eGluten-free \u0026amp; soy-free. Au Lait is vegetarian. Black is vegan.\u003c\/p\u003e\n\u003cp\u003e[And yup, they stopped producing the vanilla one in the US :\/ ]\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36082090311834,"sku":"F-NON-SUN-BOS-0209-0","price":3.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-118.jpg?v=1625706874"},{"product_id":"bull-dog-katsu-sauce","title":"\u003c!--2600--!\u003eKatsu Sauce","description":"\u003cp\u003eBulldog Sauce is the standard for katsu sauce (unless you want to make your own!) It's indispensable for katsu. This 'fruit and vegetable sauce' is based on Worcestershire sauce, but adjusted for the Japanese palate: It's full-bodied and sweet, balanced with a hint of vinegar tang. Its main components are stewed fruits and veggies, vinegar, and tons of spices. \u003c\/p\u003e\n\u003cp\u003e16.9 fl oz  (Not small, but if it's too big for you, you're not making enough katsu or Japanese hamburger steak. Or maybe even meatloaf?!) \u003c\/p\u003e\n\u003cp\u003e**Refrigerate after opening\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003ePS. I always cut it (equal parts) with ketchup to serve with katsu.\u003c\/p\u003e\n\u003cp\u003eVegan and gluten-free. Contains soy.\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36082090475674,"sku":"F-SEA-BUL-KAT-0209-0","price":8.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-131.jpg?v=1599940398"},{"product_id":"calbee-potato-chips","title":"\u003c!--1400--!\u003ePotato Chips - Honey Butter","description":"\u003cp\u003eCalbee Potato Chips! I love them. They have good flavor, but it's not overpowering.\u003c\/p\u003e\n\u003cp\u003eHoney Butter: Very lightly sweet and salty. The perfect balance between the two. Once again, not overpowering flavor so I wouldn't call them super sweet. Vegetarian\/gluten free.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e 2.54 oz \u003c\/p\u003e\n\u003cp\u003eHoney Butter contains milk, soybeans;\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36082090672282,"sku":"F-SNA-CAL-POT-0209-1","price":3.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/IMG_1427.jpg?v=1601842822"},{"product_id":"futaba-furikake","title":"\u003c!--1878--!\u003eFurikake","description":"\u003cp\u003eCrunchy toppings for rice. These ones have a better texture than others, IMHO.\u003c\/p\u003e\n\u003cp\u003eNori Katsuo: Bonito flakes and nori. A classic, and my favorite. 1.76 oz\u003c\/p\u003e\n\u003cp\u003eTarako: Cod roe flavor (I always need more cod roe in my life.) The cod roe is nicely salty and umami forward. 2.11 oz\u003c\/p\u003e\n\u003cp\u003eNori Goma: Nori and sesame seeds. (It contains bonito too, though, so it's not vegetarian) 1.93 oz\u003c\/p\u003e\n\u003cp\u003eAll contain soy, fish, wheat. Nori Katsuo and Tarako also contain milk and eggs. \u003c\/p\u003e","brand":"JFC","offers":[{"title":"Nori Goma","offer_id":36082092540058,"sku":"F-RIC-FUT-FUR-NORIGOMA","price":6.5,"currency_code":"USD","in_stock":true},{"title":"Tarako","offer_id":36082092507290,"sku":"F-RIC-FUT-FUR-TARAKO","price":8.5,"currency_code":"USD","in_stock":true},{"title":"Nori Katsuo","offer_id":36082092474522,"sku":"F-RIC-FUT-FUR-NORIKATS","price":6.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/IMG_0624.jpg?v=1603098207"},{"product_id":"ajishima-shiso-furikake","title":"\u003c!--1876--!\u003eFurikake - Red Shiso","description":"\u003cp\u003eRice topping. These are simple and delicious, non-nori based furikakes. You can use them as a quick condiment to add color and flavor to rice, sushi rolls, veggies, and tsukemono. \u003c\/p\u003e\n\u003cp\u003eThis one is essentially just dried red shiso, with sugar and salt. Really simple in the best way. (Shiso is an herb that is in the family of mint and basil, and tastes like a nice mix of the two. Also, think umeboshi. Pickled plums are made with red shiso leaves for color and flavor.)\u003c\/p\u003e\n\u003cp\u003e 1.7 oz\u003c\/p\u003e\n\u003cp\u003eVegan, gluten-free, soy-free.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":41946736656538,"sku":"F-GRO-AJI-RED-SHISO","price":4.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-067.jpg?v=1599938968"},{"product_id":"amanoya-himemaru","title":"\u003c!--1500--!\u003eHimemaru Kabukiage","description":"\u003cp\u003eOne of our most popular items, and with good reason! Perfectly textured rice crackers, slightly sweet and salty with a hint of spice (really, just a hint).\u003c\/p\u003e\n\u003cp\u003eOriginal: touch of togarashi chili (I'd call this one 'not spicy')\u003c\/p\u003e\n\u003cp\u003eWasabi: a touch of wasabi (this one's definitely packs a wasabi punch at first, but it fades quickly)\u003c\/p\u003e\n\u003cp\u003eShoyu: TBH, I'd call this one 'original' or 'plain'. It's basically the same as the other two flavors, just without the togarashi or wasabi.\u003c\/p\u003e\n\u003cp\u003e3.46 oz\u003c\/p\u003e\n\u003cp\u003e*Contains soybeans, wheat, and bonito (fish); made in a facility that also processes peanuts, crustaceans.\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Original","offer_id":36159799197850,"sku":"F-SNA-AMA-HIM-ORI-0","price":3.5,"currency_code":"USD","in_stock":true},{"title":"Wasabi","offer_id":36159799230618,"sku":"F-SNA-AMA-HIM-WAS-1","price":3.5,"currency_code":"USD","in_stock":true},{"title":"Shoyu","offer_id":42405992792218,"sku":"F-SNA-AMA-HIM-SHOYU","price":3.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/image_5d0c8b58-4ffd-43dd-9d23-da279c14a369.jpg?v=1602185823"},{"product_id":"liquid-shio-koji","title":"\u003c!--2025--!\u003eHanamaruki Liquid Shio Koji","description":"\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;This stuff is magic! Just add a splash to anything you're cooking, and it will bring out the umami flavor. Especially good on sautéed or boiled veggies, as a marinade for meats, or add a splash to sauces, soups, stews. You can also use this as a salt substitute. Just use double the amount. If you use it in addition to salt, hold back on the salt a touch.  \u0026lt;\/p\u0026gt;\u0026lt;\/p\u0026gt; If you are unfamiliar with shio koji, it's time to jump on the bandwagon! Fermented foods are an indispensable aspect of Japanese cuisine; so much so that Japan has a \\\u0026quot;national mold\\\u0026quot; (Aspergillus oryzae). Think of soy sauce, miso, katsuobushi, natto, rice vinegar, mirin, sake and of the depth of flavor and umami they all share. You can use shio koji as a quick seasoning to increase the depth and flavor in your foods at home. \u0026lt;\/p\u0026gt;\u0026lt;\/p\u0026gt;   16.9 fl oz  *Refrigerate after opening\u0026quot;}\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003eThis stuff is magic! Liquid gold! Just add a splash to anything you're cooking, and it will bring out the umami flavor. It's especially good on sautéed or boiled veggies or as a marinade for meats, or you can add a splash to sauces, soups, stews. You can also use this as a salt substitute. Just use double the amount (1 tsp salt = 2 tsp shio koji). If you use it in addition to salt, season with shio koji first and then add salt to taste. As always, season with Japanese seasonings before you add salt. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;This stuff is magic! Just add a splash to anything you're cooking, and it will bring out the umami flavor. Especially good on sautéed or boiled veggies, as a marinade for meats, or add a splash to sauces, soups, stews. You can also use this as a salt substitute. Just use double the amount. If you use it in addition to salt, hold back on the salt a touch.  \u0026lt;\/p\u0026gt;\u0026lt;\/p\u0026gt; If you are unfamiliar with shio koji, it's time to jump on the bandwagon! Fermented foods are an indispensable aspect of Japanese cuisine; so much so that Japan has a \\\u0026quot;national mold\\\u0026quot; (Aspergillus oryzae). Think of soy sauce, miso, katsuobushi, natto, rice vinegar, mirin, sake and of the depth of flavor and umami they all share. You can use shio koji as a quick seasoning to increase the depth and flavor in your foods at home. \u0026lt;\/p\u0026gt;\u0026lt;\/p\u0026gt;   16.9 fl oz  *Refrigerate after opening\u0026quot;}\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003eIf you are unfamiliar with \u003ca href=\"https:\/\/www.fulamingo.com\/products\/shio-koji\" title=\"Shio Koji | Fulamingo Japanese Grocery \u0026amp; Sake\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eshio koji\u003c\/a\u003e, it's time to jump on the bandwagon! Fermented foods are an indispensable aspect of Japanese cuisine; so much so that Japan has a \"national mold\" (Aspergillus oryzae). Think of soy sauce, miso, katsuobushi, natto, rice vinegar, mirin, and sake. These are all fermented items, and they all share a depth of flavor and rich umami. You can use shio koji as a quick seasoning to increase the depth and flavor of your foods at home. It sort of just makes food taste more like itself in this eye-opening way.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;This stuff is magic! Just add a splash to anything you're cooking, and it will bring out the umami flavor. Especially good on sautéed or boiled veggies, as a marinade for meats, or add a splash to sauces, soups, stews. You can also use this as a salt substitute. Just use double the amount. If you use it in addition to salt, hold back on the salt a touch.  \u0026lt;\/p\u0026gt;\u0026lt;\/p\u0026gt; If you are unfamiliar with shio koji, it's time to jump on the bandwagon! Fermented foods are an indispensable aspect of Japanese cuisine; so much so that Japan has a \\\u0026quot;national mold\\\u0026quot; (Aspergillus oryzae). Think of soy sauce, miso, katsuobushi, natto, rice vinegar, mirin, sake and of the depth of flavor and umami they all share. You can use shio koji as a quick seasoning to increase the depth and flavor in your foods at home. \u0026lt;\/p\u0026gt;\u0026lt;\/p\u0026gt;   16.9 fl oz  *Refrigerate after opening\u0026quot;}\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003e 16.9 fl oz \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;This stuff is magic! Just add a splash to anything you're cooking, and it will bring out the umami flavor. Especially good on sautéed or boiled veggies, as a marinade for meats, or add a splash to sauces, soups, stews. You can also use this as a salt substitute. Just use double the amount. If you use it in addition to salt, hold back on the salt a touch.  \u0026lt;\/p\u0026gt;\u0026lt;\/p\u0026gt; If you are unfamiliar with shio koji, it's time to jump on the bandwagon! Fermented foods are an indispensable aspect of Japanese cuisine; so much so that Japan has a \\\u0026quot;national mold\\\u0026quot; (Aspergillus oryzae). Think of soy sauce, miso, katsuobushi, natto, rice vinegar, mirin, sake and of the depth of flavor and umami they all share. You can use shio koji as a quick seasoning to increase the depth and flavor in your foods at home. \u0026lt;\/p\u0026gt;\u0026lt;\/p\u0026gt;   16.9 fl oz  *Refrigerate after opening\u0026quot;}\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003e*Refrigerate after opening\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;This stuff is magic! Just add a splash to anything you're cooking, and it will bring out the umami flavor. Especially good on sautéed or boiled veggies, as a marinade for meats, or add a splash to sauces, soups, stews. You can also use this as a salt substitute. Just use double the amount. If you use it in addition to salt, hold back on the salt a touch.  \u0026lt;\/p\u0026gt;\u0026lt;\/p\u0026gt; If you are unfamiliar with shio koji, it's time to jump on the bandwagon! Fermented foods are an indispensable aspect of Japanese cuisine; so much so that Japan has a \\\u0026quot;national mold\\\u0026quot; (Aspergillus oryzae). Think of soy sauce, miso, katsuobushi, natto, rice vinegar, mirin, sake and of the depth of flavor and umami they all share. You can use shio koji as a quick seasoning to increase the depth and flavor in your foods at home. \u0026lt;\/p\u0026gt;\u0026lt;\/p\u0026gt;   16.9 fl oz  *Refrigerate after opening\u0026quot;}\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003eVegan, soy-free, gluten-free. \u003c\/span\u003e\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36196088217754,"sku":"F-SEA-HAN-LIQ-0902-1","price":8.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-082.jpg?v=1603175213"},{"product_id":"higashimaru-usukuchi-soy-sauce","title":"\u003c!--3110--!\u003eShoyu - usukuchi","description":"\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;This style of shoyu (soy sauce) is only used for cooking (not dipping). Lighter in color so it won't stain the food but still imbues delicious flavor. Generally it has leaner body and flavor than typical shoyu and therefore reads more sharp and salty. 34 oz (larger size bottle, but you're cooking with it, so you'll use it!)\u0026quot;}\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003eThis style of shoyu (soy sauce) is only used for cooking (not dipping). Lighter in color so it won't stain the food but still imbues delicious flavor. Generally it has leaner body and flavor than typical shoyu and therefore reads more sharp and salty. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;This style of shoyu (soy sauce) is only used for cooking (not dipping). Lighter in color so it won't stain the food but still imbues delicious flavor. Generally it has leaner body and flavor than typical shoyu and therefore reads more sharp and salty. 34 oz (larger size bottle, but you're cooking with it, so you'll use it!)\u0026quot;}\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003e34 fl oz (larger size bottle, but you're cooking with it, so you'll use it!)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;This style of shoyu (soy sauce) is only used for cooking (not dipping). Lighter in color so it won't stain the food but still imbues delicious flavor. Generally it has leaner body and flavor than typical shoyu and therefore reads more sharp and salty. 34 oz (larger size bottle, but you're cooking with it, so you'll use it!)\u0026quot;}\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003econtains soy, wheat\u003c\/span\u003e\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36196670668954,"sku":"F-SEA-HIG-USU-0902-0","price":10.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-108.jpg?v=1610160906"},{"product_id":"vermont-curry-roux-hot","title":"\u003c!--2006--!\u003eCurry Roux (Hot)","description":"\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Vermont Curry is a little richer than the S\u0026amp;B Curry. It has the addition of milk, cheese, tomatoes, apples, and honey. Which one is better? Depends on who you ask!  PS. You can make curry with any meat and any veggies you want, but make sure to follow the instructions on how much water to add!  8.11 oz (double batch size, packaged in two separate blocks so you can use half now and save the other for later)\"}' data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003eVermont Curry is a little richer than the \u003ca href=\"https:\/\/www.fulamingo.com\/products\/curry-roux-hot\" title=\"S\u0026amp;B Curry Roux (hot) | Fulamingo Japanese Grocery \u0026amp; Sake\" target=\"_blank\"\u003eS\u0026amp;B Curry\u003c\/a\u003e. It has the addition of milk, cheese, tomatoes, apples, and honey. Which one is better? Depends on who you ask!\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Vermont Curry is a little richer than the S\u0026amp;B Curry. It has the addition of milk, cheese, tomatoes, apples, and honey. Which one is better? Depends on who you ask!  PS. You can make curry with any meat and any veggies you want, but make sure to follow the instructions on how much water to add!  8.11 oz (double batch size, packaged in two separate blocks so you can use half now and save the other for later)\"}' data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003e8.11 oz (double batch size, packaged in two separate blocks so you can use half now and save the other for later)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Vermont Curry is a little richer than the S\u0026amp;B Curry. It has the addition of milk, cheese, tomatoes, apples, and honey. Which one is better? Depends on who you ask!  PS. You can make curry with any meat and any veggies you want, but make sure to follow the instructions on how much water to add!  8.11 oz (double batch size, packaged in two separate blocks so you can use half now and save the other for later)\"}' data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003ePS. You can make curry with any meat and veggies you want, but make sure to follow the instructions on how much water to add! \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Vermont Curry is a little richer than the S\u0026amp;B Curry. It has the addition of milk, cheese, tomatoes, apples, and honey. Which one is better? Depends on who you ask!  PS. You can make curry with any meat and any veggies you want, but make sure to follow the instructions on how much water to add!  8.11 oz (double batch size, packaged in two separate blocks so you can use half now and save the other for later)\"}' data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003eVegetarian. Contains wheat, soy, dairy.\u003c\/span\u003e\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36196689576090,"sku":"F-SEA-HOU-VER-0902-0","price":6.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-095.jpg?v=1600041105"},{"product_id":"kadoya-sesame-oil","title":"\u003c!--3150--!\u003eSesame Oil","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;If I'm not using a nice sesame oil, I'm using this one. No exceptions, no substitutions. It has the body, texture, and flavor I want from a roasted sesame oil, at least in a Japanese context.  5.5 fl oz\u0026quot;}\"\u003eIf I'm not using a \u003ca title=\"Wadaman Organic White Sesame Oil | Fulamingo Japanese Grocery \u0026amp; Sake\" href=\"https:\/\/www.fulamingo.com\/products\/wadaman-organic-white-sesame-oil-300ml\" target=\"_blank\"\u003ereally nice sesame oil\u003c\/a\u003e, I'm using this one. No exceptions, no substitutions. It has the body, texture, and flavor I want from a roasted sesame oil, at least in a Japanese context.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e11 fl oz - not giant but def respectable. Plastic bottle\u003c\/p\u003e\n\u003cp\u003econtains sesame.\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":42118482854042,"sku":"F-SEA-KAD-SES-LG","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/image_2d03abb0-be01-41d5-9051-26530b9567af.jpg?v=1655882345"},{"product_id":"kewpie-mayo","title":"\u003c!--2500--!\u003eMayo","description":"\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;The best mayonnaise IMHO. In a handy squeeze bottle for easy dispensing and stress relief  17.64 oz (not small, but don't worry, you'll get through it!)\u0026quot;}\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003eMade in Japan! The best mayonnaise IMHO (and yes, I'm obviously biased). What makes it so good? The creamy texture and the umami-rich flavor. This Japanese-made kewpie is def superior to it's US-made counterpart. \u003c\/span\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;The best mayonnaise IMHO. In a handy squeeze bottle for easy dispensing and stress relief  17.64 oz (not small, but don't worry, you'll get through it!)\u0026quot;}\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;The best mayonnaise IMHO. In a handy squeeze bottle for easy dispensing and stress relief  17.64 oz (not small, but don't worry, you'll get through it!)\u0026quot;}\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003eAlso, the fact that it comes in\u003c\/span\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;The best mayonnaise IMHO. In a handy squeeze bottle for easy dispensing and stress relief  17.64 oz (not small, but don't worry, you'll get through it!)\u0026quot;}\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003e a handy squeeze bottle for easy dispensing and stress relief ;)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e17.64 oz (not small, but don't worry, you'll get through it!)\u003c\/p\u003e\n\u003cp\u003e*Refrigerate after opening\u003c\/p\u003e\n\u003cp\u003eVegetarian and gluten-free. Contains egg, soy.\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36196920983706,"sku":"F-SEA-KEW-MAY-0902-0","price":9.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-123.jpg?v=1600043632"},{"product_id":"kikkoman-soy-sauce","title":"\u003c!--3100--!\u003eShoyu","description":"\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"This shoyu (aka Japanese soy sauce) and is a brewed and fermented product, and not acid hydrolyzed (as many soy sauces are). This is an industrial product, but they still brew it and let it ferment for months which builds flavor and aroma without adding flavoring agents. 16.9 fl oz (not too big, not too small!)\"}' data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003eThis shoyu (aka Japanese soy sauce) is a brewed and fermented product, and not acid hydrolyzed (as many soy sauces are). This is an industrial product, but they still brew it and let it ferment for months which builds flavor and aroma without adding flavoring agents. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"This shoyu (aka Japanese soy sauce) and is a brewed and fermented product, and not acid hydrolyzed (as many soy sauces are). This is an industrial product, but they still brew it and let it ferment for months which builds flavor and aroma without adding flavoring agents. 16.9 fl oz (not too big, not too small!)\"}' data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003eThis one is brewed in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"This shoyu (aka Japanese soy sauce) and is a brewed and fermented product, and not acid hydrolyzed (as many soy sauces are). This is an industrial product, but they still brew it and let it ferment for months which builds flavor and aroma without adding flavoring agents. 16.9 fl oz (not too big, not too small!)\"}' data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003e16.9 fl oz (not too big, not too small!)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"This shoyu (aka Japanese soy sauce) and is a brewed and fermented product, and not acid hydrolyzed (as many soy sauces are). This is an industrial product, but they still brew it and let it ferment for months which builds flavor and aroma without adding flavoring agents. 16.9 fl oz (not too big, not too small!)\"}' data-sheets-userformat='{\"2\":512,\"12\":0}' data-mce-fragment=\"1\"\u003econtains soybeans, wheat.\u003c\/span\u003e\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36196933566618,"sku":"F-SEA-KIK-SOY-500-0902-1","price":6.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/image_36c64834-d970-4b86-91cd-42e8724f5b15.jpg?v=1651567766"},{"product_id":"dried-shiitake-mushrooms","title":"\u003c!--3030--!\u003eDried Shiitake Mushrooms","description":"\u003cstyle data-mce-fragment=\"1\" type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;Dried shiitake mushrooms are a staple in Japanese cooking. I love it for making vegan dashi (shiitake+konbu+water) and also reconstitute it to cook in rice, sautee with veggies, or pickle. If you use the mushrooms to make dashi, don't discard the mushrooms! Slice them up, sautee them, or pickle them! These are Chabana Nikuatsu style so they are thicker, plumper mushrooms. PS. You can set the dried shiitake in the sun for an hour before cooking them to enrich them with Vitamin D! 3.5 oz (about 24 mushrooms, depending on size) *Store in an airtight container in a cool dark place\u0026quot;}\"\u003eDried shiitake mushrooms are a staple in Japanese cooking. I love them for making vegan dashi (shiitake+konbu+water). for reconstituting and cooking in rice, for sauteeing with veggies, and for pickling. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;Dried shiitake mushrooms are a staple in Japanese cooking. I love it for making vegan dashi (shiitake+konbu+water) and also reconstitute it to cook in rice, sautee with veggies, or pickle. If you use the mushrooms to make dashi, don't discard the mushrooms! Slice them up, sautee them, or pickle them! These are Chabana Nikuatsu style so they are thicker, plumper mushrooms. PS. You can set the dried shiitake in the sun for an hour before cooking them to enrich them with Vitamin D! 3.5 oz (about 24 mushrooms, depending on size) *Store in an airtight container in a cool dark place\u0026quot;}\"\u003eIf you use the mushrooms to make dashi, don't discard the mushrooms! Slice them up, sautee them, or pickle them! These are Chabana Nikuatsu style so they are thicker, plumper mushrooms. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;Dried shiitake mushrooms are a staple in Japanese cooking. I love it for making vegan dashi (shiitake+konbu+water) and also reconstitute it to cook in rice, sautee with veggies, or pickle. If you use the mushrooms to make dashi, don't discard the mushrooms! Slice them up, sautee them, or pickle them! These are Chabana Nikuatsu style so they are thicker, plumper mushrooms. PS. You can set the dried shiitake in the sun for an hour before cooking them to enrich them with Vitamin D! 3.5 oz (about 24 mushrooms, depending on size) *Store in an airtight container in a cool dark place\u0026quot;}\"\u003ePS. You can set the dried shiitake in the sun for an hour before cooking them to enrich them with Vitamin D! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;Dried shiitake mushrooms are a staple in Japanese cooking. I love it for making vegan dashi (shiitake+konbu+water) and also reconstitute it to cook in rice, sautee with veggies, or pickle. If you use the mushrooms to make dashi, don't discard the mushrooms! Slice them up, sautee them, or pickle them! These are Chabana Nikuatsu style so they are thicker, plumper mushrooms. PS. You can set the dried shiitake in the sun for an hour before cooking them to enrich them with Vitamin D! 3.5 oz (about 24 mushrooms, depending on size) *Store in an airtight container in a cool dark place\u0026quot;}\"\u003e3.5 oz (about 24 mushrooms, depending on size) \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;Dried shiitake mushrooms are a staple in Japanese cooking. I love it for making vegan dashi (shiitake+konbu+water) and also reconstitute it to cook in rice, sautee with veggies, or pickle. If you use the mushrooms to make dashi, don't discard the mushrooms! Slice them up, sautee them, or pickle them! These are Chabana Nikuatsu style so they are thicker, plumper mushrooms. PS. You can set the dried shiitake in the sun for an hour before cooking them to enrich them with Vitamin D! 3.5 oz (about 24 mushrooms, depending on size) *Store in an airtight container in a cool dark place\u0026quot;}\"\u003e*Store in an airtight container in a cool dark place\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;Dried shiitake mushrooms are a staple in Japanese cooking. I love it for making vegan dashi (shiitake+konbu+water) and also reconstitute it to cook in rice, sautee with veggies, or pickle. If you use the mushrooms to make dashi, don't discard the mushrooms! Slice them up, sautee them, or pickle them! These are Chabana Nikuatsu style so they are thicker, plumper mushrooms. PS. You can set the dried shiitake in the sun for an hour before cooking them to enrich them with Vitamin D! 3.5 oz (about 24 mushrooms, depending on size) *Store in an airtight container in a cool dark place\u0026quot;}\"\u003eVegan, gluten-free, soy-free.\u003c\/span\u003e\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36196964892826,"sku":"F-DRY-MAR-DRI-0902-0","price":8.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-101.jpg?v=1600044285"},{"product_id":"dried-donko-shiitake-mushrooms","title":"\u003c!--3030--!\u003eDried Shiitake Mushrooms - Donko","description":"\u003cstyle data-mce-fragment=\"1\" type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;These are Donko Shiitake, which mean they are grown in the winter, allowing them to develop slowly. This deepens their flavor and keeps them growing thicker. These mushrooms have slight cracks on the cap, which is prized for creating a nutty flavor. These are grown on sawtooth oak logs in the forests of Kyushu by a fmaily-owned shiitake company. You can use these to make dashi or you can reconstitute them and cook with them. But if you make dashi with them, make sure you eat the shiitake and don't throw them out! PS. You can set the dried shiitake in the sun for an hour before cooking them to enrich them with Vitamin D! 1.76 oz (about 10 mushrooms, depending on size. In general, each mushroom is very dense and weighty!)\u0026quot;}\"\u003eThese are Donko Shiitake, which means they are grown in the winter, which means they grow slowly, resulting in deep, robust flavor and extra plump meat. These are grown on sawtooth oak logs located deep in the forests of Oita and Kamamoto by a family-owned shiitake company. The cracks on the top of the cap are prized because it reflects quality mushroom growing skill and a beautiful nutty flavor. To get such high-quality mushrooms, they harvest the shiitake exactly 7 minutes after the mushroom blooms!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;These are Donko Shiitake, which mean they are grown in the winter, allowing them to develop slowly. This deepens their flavor and keeps them growing thicker. These mushrooms have slight cracks on the cap, which is prized for creating a nutty flavor. These are grown on sawtooth oak logs in the forests of Kyushu by a fmaily-owned shiitake company. You can use these to make dashi or you can reconstitute them and cook with them. But if you make dashi with them, make sure you eat the shiitake and don't throw them out! PS. You can set the dried shiitake in the sun for an hour before cooking them to enrich them with Vitamin D! 1.76 oz (about 10 mushrooms, depending on size. In general, each mushroom is very dense and weighty!)\u0026quot;}\"\u003eYou can use these to make dashi or you can reconstitute them and cook with them. If you make dashi with them, make sure you eat the shiitake and don't throw them out! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;These are Donko Shiitake, which mean they are grown in the winter, allowing them to develop slowly. This deepens their flavor and keeps them growing thicker. These mushrooms have slight cracks on the cap, which is prized for creating a nutty flavor. These are grown on sawtooth oak logs in the forests of Kyushu by a fmaily-owned shiitake company. You can use these to make dashi or you can reconstitute them and cook with them. But if you make dashi with them, make sure you eat the shiitake and don't throw them out! PS. You can set the dried shiitake in the sun for an hour before cooking them to enrich them with Vitamin D! 1.76 oz (about 10 mushrooms, depending on size. In general, each mushroom is very dense and weighty!)\u0026quot;}\"\u003ePS. You can set the dried shiitake in the sun for an hour before cooking them to enrich them with Vitamin D!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;These are Donko Shiitake, which mean they are grown in the winter, allowing them to develop slowly. This deepens their flavor and keeps them growing thicker. These mushrooms have slight cracks on the cap, which is prized for creating a nutty flavor. These are grown on sawtooth oak logs in the forests of Kyushu by a fmaily-owned shiitake company. You can use these to make dashi or you can reconstitute them and cook with them. But if you make dashi with them, make sure you eat the shiitake and don't throw them out! PS. You can set the dried shiitake in the sun for an hour before cooking them to enrich them with Vitamin D! 1.76 oz (about 10 mushrooms, depending on size. In general, each mushroom is very dense and weighty!)\u0026quot;}\"\u003eFrom Fukuoka, Kyushu, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;These are Donko Shiitake, which mean they are grown in the winter, allowing them to develop slowly. This deepens their flavor and keeps them growing thicker. These mushrooms have slight cracks on the cap, which is prized for creating a nutty flavor. These are grown on sawtooth oak logs in the forests of Kyushu by a fmaily-owned shiitake company. You can use these to make dashi or you can reconstitute them and cook with them. But if you make dashi with them, make sure you eat the shiitake and don't throw them out! PS. You can set the dried shiitake in the sun for an hour before cooking them to enrich them with Vitamin D! 1.76 oz (about 10 mushrooms, depending on size. In general, each mushroom is very dense and weighty!)\u0026quot;}\"\u003e1.76 oz (about 10 mushrooms, depending on size. In general, each mushroom is very dense and weighty!)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":512,\"12\":0}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;These are Donko Shiitake, which mean they are grown in the winter, allowing them to develop slowly. This deepens their flavor and keeps them growing thicker. These mushrooms have slight cracks on the cap, which is prized for creating a nutty flavor. These are grown on sawtooth oak logs in the forests of Kyushu by a fmaily-owned shiitake company. You can use these to make dashi or you can reconstitute them and cook with them. But if you make dashi with them, make sure you eat the shiitake and don't throw them out! PS. You can set the dried shiitake in the sun for an hour before cooking them to enrich them with Vitamin D! 1.76 oz (about 10 mushrooms, depending on size. In general, each mushroom is very dense and weighty!)\u0026quot;}\"\u003eVegan, gluten-free, soy-free.\u003c\/span\u003e\u003c\/p\u003e","brand":"Real Good Food","offers":[{"title":"Default Title","offer_id":36197216878746,"sku":"F-DRY-TAK-DRI-0902-0","price":18.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-059.jpg?v=1600045962"},{"product_id":"yamaki-jozo-organic-soy-sauce","title":"\u003c!--3100--!\u003eShoyu - organic unpasteurized","description":"\u003cstyle type=\"text\/css\" data-mce-fragment=\"1\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Yamaki Jozo ferments this Nama (meaning \\\"unpasteurized\\\") soy sauce in giant cedar vats, using just soft mountain spring water pesticide-free whole Japanese soybeans and wheat. The process for making this shoyu takes over two years. The result is a soy sauce so unparalleled in quality, that it is presented annually to the Emperor of Japan. The flavor is lightly salty, with a subtle sweet fruitiness and loads of rich umami. (New look, same amazing shoyu)  500mL Please refrigerate after opening\"}' data-mce-fragment=\"1\"\u003eYamaki Jozo ferments this Nama (meaning \"unpasteurized\") soy sauce in giant cedar vats, using just soft mountain spring water, pesticide-free whole Japanese soybeans and wheat. The process for making this shoyu takes over two years. The result is a soy sauce so unparalleled in quality, that it is presented annually to the Emperor of Japan. The flavor is lightly salty, with a subtle sweet fruitiness and loads of rich umami. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Yamaki Jozo ferments this Nama (meaning \\\"unpasteurized\\\") soy sauce in giant cedar vats, using just soft mountain spring water pesticide-free whole Japanese soybeans and wheat. The process for making this shoyu takes over two years. The result is a soy sauce so unparalleled in quality, that it is presented annually to the Emperor of Japan. The flavor is lightly salty, with a subtle sweet fruitiness and loads of rich umami. (New look, same amazing shoyu)  500mL Please refrigerate after opening\"}' data-mce-fragment=\"1\"\u003e500mL \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Yamaki Jozo ferments this Nama (meaning \\\"unpasteurized\\\") soy sauce in giant cedar vats, using just soft mountain spring water pesticide-free whole Japanese soybeans and wheat. The process for making this shoyu takes over two years. The result is a soy sauce so unparalleled in quality, that it is presented annually to the Emperor of Japan. The flavor is lightly salty, with a subtle sweet fruitiness and loads of rich umami. (New look, same amazing shoyu)  500mL Please refrigerate after opening\"}' data-mce-fragment=\"1\"\u003e*Please refrigerate after opening\u003c\/span\u003e\u003c\/p\u003e","brand":"Real Good Food","offers":[{"title":"Default Title","offer_id":36197947998362,"sku":"F-SEA-YAM-ORG-0902-0","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-134.jpg?v=1600046723"},{"product_id":"kasugai-mame-mix","title":"\u003c!--1500--!\u003eMame Mix - Small Bag","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;Peanuts, green peas, and broad beans covered in assorted flavored batters including squid and bonito. Delicious snack to pair with sake or beer.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.01 oz\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003eMame = beans :)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;Peanuts, green peas, and broad beans covered in assorted flavored batters including squid and bonito. Delicious snack to pair with sake or beer.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.01 oz\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003ePeanuts, green peas, and broad beans covered in assorted flavored batters including squid and bonito. This is a snack style that I don't see enough of in the States, and I'll never turn these down if I see them. Delicious snack to pair with sake or beer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;Peanuts, green peas, and broad beans covered in assorted flavored batters including squid and bonito. Delicious snack to pair with sake or beer.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.01 oz\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003e2.01 oz\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;Peanuts, green peas, and broad beans covered in assorted flavored batters including squid and bonito. Delicious snack to pair with sake or beer.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.01 oz\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003ePescatarian. Contains wheat, soy, squid, sesame, fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;Peanuts, green peas, and broad beans covered in assorted flavored batters including squid and bonito. Delicious snack to pair with sake or beer.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.01 oz\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003eMade in a facility that also processes milk and shrimp.\u003c\/span\u003e\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36198082969754,"sku":"F-GC-SNA-KAS-MAM-0920","price":2.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-087.jpg?v=1600047419"},{"product_id":"yuzu-kosho","title":"\u003c!--2030--!\u003eYuzu Kosho","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Yuzu kosho is the chef's secret weapon. It is a condiment made from fresh chilis and yuzu, fermented in salt. The yuzu flavor rides above the spicy heat and just a little dab of it will add magic to any dish that you add it to. Bon Apetit says, ' It's the closet thing you'll get to a silver bullet condiment that'll instantly impart depth to your dish'. Use in small amounts to season chicken or sautéed vegetables (think lemon and chili flake), meats, noodles, soups, and even desserts! (Hint: a little goes a long way!!)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.82 oz\u0026lt;br\u0026gt;\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Ingredients: Yuzu, Green Pepper, Salt\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003eYuzu kosho is the chef's secret weapon. It is a condiment made from green chilies and yuzu, fermented in salt. The yuzu flavor rides above the spicy heat and just a little dab of it will add magic to any dish that you add it to. Bon Apetit says, '\u003ca href=\"https:\/\/www.bonappetit.com\/entertaining-style\/trends-news\/article\/yuzu-kosho-recipe\" title=\"Bon Appétit - Meet Yuzu Kosho, the Secret Weapon Condiment Chefs Are Putting On Everything\" target=\"_blank\"\u003eIt's the closet thing you'll get to a silver bullet condiment that'll instantly impart depth to your dish\u003c\/a\u003e'. Use in small amounts to season chicken or sautéed vegetables (think lemon and chili flake), meats, \u003c\/span\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Yuzu kosho is the chef's secret weapon. It is a condiment made from fresh chilis and yuzu, fermented in salt. The yuzu flavor rides above the spicy heat and just a little dab of it will add magic to any dish that you add it to. Bon Apetit says, ' It's the closet thing you'll get to a silver bullet condiment that'll instantly impart depth to your dish'. Use in small amounts to season chicken or sautéed vegetables (think lemon and chili flake), meats, noodles, soups, and even desserts! (Hint: a little goes a long way!!)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.82 oz\u0026lt;br\u0026gt;\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Ingredients: Yuzu, Green Pepper, Salt\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003enoodles, soups, and even desserts! (Hint: a little goes a long way!!)\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Yuzu kosho is the chef's secret weapon. It is a condiment made from fresh chilis and yuzu, fermented in salt. The yuzu flavor rides above the spicy heat and just a little dab of it will add magic to any dish that you add it to. Bon Apetit says, ' It's the closet thing you'll get to a silver bullet condiment that'll instantly impart depth to your dish'. Use in small amounts to season chicken or sautéed vegetables (think lemon and chili flake), meats, noodles, soups, and even desserts! (Hint: a little goes a long way!!)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.82 oz\u0026lt;br\u0026gt;\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Ingredients: Yuzu, Green Pepper, Salt\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003eProtip: As is the case with a lot of Japanese cooking, don't salt your veggies\/proteins\/noodles. Use Japanese seasonings INSTEAD OF salt. After you season your dish, taste it and then add salt as needed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Yuzu kosho is the chef's secret weapon. It is a condiment made from fresh chilis and yuzu, fermented in salt. The yuzu flavor rides above the spicy heat and just a little dab of it will add magic to any dish that you add it to. Bon Apetit says, ' It's the closet thing you'll get to a silver bullet condiment that'll instantly impart depth to your dish'. Use in small amounts to season chicken or sautéed vegetables (think lemon and chili flake), meats, noodles, soups, and even desserts! (Hint: a little goes a long way!!)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.82 oz\u0026lt;br\u0026gt;\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Ingredients: Yuzu, Green Pepper, Salt\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003ePS. Our sake-senpai Marcus Pakiserさん loves yuzu kosho on popcorn!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Yuzu kosho is the chef's secret weapon. It is a condiment made from fresh chilis and yuzu, fermented in salt. The yuzu flavor rides above the spicy heat and just a little dab of it will add magic to any dish that you add it to. Bon Apetit says, ' It's the closet thing you'll get to a silver bullet condiment that'll instantly impart depth to your dish'. Use in small amounts to season chicken or sautéed vegetables (think lemon and chili flake), meats, noodles, soups, and even desserts! (Hint: a little goes a long way!!)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.82 oz\u0026lt;br\u0026gt;\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Ingredients: Yuzu, Green Pepper, Salt\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003e2.8oz (It's a small jar, but you really only need a tiny bit!)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Yuzu kosho is the chef's secret weapon. It is a condiment made from fresh chilis and yuzu, fermented in salt. The yuzu flavor rides above the spicy heat and just a little dab of it will add magic to any dish that you add it to. Bon Apetit says, ' It's the closet thing you'll get to a silver bullet condiment that'll instantly impart depth to your dish'. Use in small amounts to season chicken or sautéed vegetables (think lemon and chili flake), meats, noodles, soups, and even desserts! (Hint: a little goes a long way!!)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.82 oz\u0026lt;br\u0026gt;\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Ingredients: Yuzu, Green Pepper, Salt\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003e*Keep refrigerated\u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36198216794266,"sku":"F-RG-SEA-OCE-YUZ-1002-0","price":7.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-069.jpg?v=1600048864"},{"product_id":"jb-potato-starch","title":"\u003c!--2200--!\u003ePotato Starch Katakuriko","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eI\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emperative \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efor\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e making karaage fried chicken. P\u003c\/span\u003eotato starch is called Katakuriko in Japanese. You can also use it to thicken sauces as you would corn starch. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e12 oz\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36198333087898,"sku":"F-DRY-JB-POT-0902-0","price":6.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-084.jpg?v=1600048833"},{"product_id":"kewpie-dressing-various-flavors","title":"\u003c!--2950--!\u003eDressings","description":"\u003cp\u003eI love these dressings made by Kewpie (like the mayo). \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;This dressing has a little bite to it! Spicy like spicy greens. Flavored with fermented yuzu and spicy pepper (yuzu kosho)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;8oz\u0026lt;\/p\u0026gt;\"}'\u003eYuzu Kosho: this one's got a little bite to it! Spicy like spicy greens. Yuzu Kosho is yuzu (a Japanese citrus) fermented with spicy peppers. (vegan)\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;This dressing has a little bite to it! Spicy like spicy greens. Flavored with fermented yuzu and spicy pepper (yuzu kosho)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;8oz\u0026lt;\/p\u0026gt;\"}'\u003eSavory Soy: 'Wafu' (\u003c\/span\u003e\u003cspan data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;This dressing has a little bite to it! Spicy like spicy greens. Flavored with fermented yuzu and spicy pepper (yuzu kosho)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;8oz\u0026lt;\/p\u0026gt;\"}'\u003eJapanese-style) dressing. It's soy sauce and rice vinegar-based and is my favorite of the series. (vegan)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;This dressing has a little bite to it! Spicy like spicy greens. Flavored with fermented yuzu and spicy pepper (yuzu kosho)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;8oz\u0026lt;\/p\u0026gt;\"}'\u003eCreamy Sesame: Similar to goddess dressing. Maybe a little lighter and tangier. (vegetarian)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e8 fl oz\u003c\/p\u003e\n\u003cp\u003e*Refrigerate after opening\u003c\/p\u003e\n\u003cp\u003eAll three contain soy and wheat. Yuzu Kosho \u0026amp; Savory Soy are vegan. Creamy Sesame contains egg (vegetarian).\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Creamy Sesame","offer_id":36198445449370,"sku":"F-SEA-KEW-CRE-0902=0","price":7.75,"currency_code":"USD","in_stock":false},{"title":"Savory Soy","offer_id":36198445416602,"sku":"F-SEA-KEW-SAV-0902-0","price":7.75,"currency_code":"USD","in_stock":true},{"title":"Yuzu Kosho","offer_id":36198445383834,"sku":"F-SEA-KEW-YUZ-0902-0","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/image_6fec8967-9704-4bef-94ba-72f22010acd3.jpg?v=1641331498"},{"product_id":"mizkan-rice-vinegar","title":"\u003c!--3200--!\u003eVinegar - Rice","description":"\u003cp\u003eThe industry standard for rice vinegar. Rice vinegar is so versatile you can add a splash to anything to add a little pop.\u003c\/p\u003e\n\u003cp\u003e24 fl oz (it's big because you know what you're doing if you're seeking out Mizkan.)\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36198571409562,"sku":"F-SEA-MIZ-RIC-0902-0","price":6.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-111.jpg?v=1603177826"},{"product_id":"royal-milk-tea","title":"\u003c!--1625--!\u003eRoyal Milk Tea","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;Black tea sweetened with cream and sugar. Floral and delicious. Tastes just like the ones my grandma used to make me.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;9.2 fl oz\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt; \u0026lt;\/p\u0026gt;\"}'\u003eBlack tea sweetened with cream and sugar. Floral and delicious. Tastes just like my grandma used to make.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;Black tea sweetened with cream and sugar. Floral and delicious. Tastes just like the ones my grandma used to make me.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;9.2 fl oz\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt; \u0026lt;\/p\u0026gt;\"}'\u003e8.96 fl oz\u003cbr data-mce-fragment=\"1\"\u003eBest enjoyed cold\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;Black tea sweetened with cream and sugar. Floral and delicious. Tastes just like the ones my grandma used to make me.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;9.2 fl oz\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt; \u0026lt;\/p\u0026gt;\"}'\u003eGluten-free, soy-free, vegetarian. Contains milk.\u003c\/span\u003e\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36198617809050,"sku":"F-NON-SAN-ROY-0902-0","price":3.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-120.jpg?v=1600050817"},{"product_id":"cup-noodles","title":"\u003c!--1850--!\u003eInstant Ramen Cup","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;meta charset=\\\"utf-8\\\"\u0026gt;\\n\u0026lt;p\u0026gt;Cup of Noodle made by Sapporo Ichiban. Shio flavored with veggie bits. Just add hot water and add the soup packets! Season with RaYu chili oil (optional)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.98 oz\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003eCup noodles made by Sapporo Ichiban. I like the texture of Sapporo Ichiban noodles (they add mountain yam to them), and their soups are robust in flavor. The cup noodles come with dehydrated veggie bits. Just add hot water and the soup packets. Season with \u003ca href=\"https:\/\/www.fulamingo.com\/products\/la-yu-chili-oil\" title=\"La Yu Chili Oil\" target=\"_blank\"\u003eLa Yu chili oil\u003c\/a\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;meta charset=\\\"utf-8\\\"\u0026gt;\\n\u0026lt;p\u0026gt;Cup of Noodle made by Sapporo Ichiban. Shio flavored with veggie bits. Just add hot water and add the soup packets! Season with RaYu chili oil (optional)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.98 oz\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;meta charset=\\\"utf-8\\\"\u0026gt;\\n\u0026lt;p\u0026gt;Cup of Noodle made by Sapporo Ichiban. Shio flavored with veggie bits. Just add hot water and add the soup packets! Season with RaYu chili oil (optional)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.98 oz\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003eShio: A light, clear, veggie and fish based-soup. Intended to be delicate in flavor with just enough salt to bring out the sweetness of the veggies.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;meta charset=\\\"utf-8\\\"\u0026gt;\\n\u0026lt;p\u0026gt;Cup of Noodle made by Sapporo Ichiban. Shio flavored with veggie bits. Just add hot water and add the soup packets! Season with RaYu chili oil (optional)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.98 oz\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003eMiso: Robust soup made with 6 types of miso and shichimi togarashi (seven-spice chili blend). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;meta charset=\\\"utf-8\\\"\u0026gt;\\n\u0026lt;p\u0026gt;Cup of Noodle made by Sapporo Ichiban. Shio flavored with veggie bits. Just add hot water and add the soup packets! Season with RaYu chili oil (optional)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.98 oz\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003eTonkotsu: A nice balance of richness, a vegetable broth enhanced with chicken and pork. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;meta charset=\\\"utf-8\\\"\u0026gt;\\n\u0026lt;p\u0026gt;Cup of Noodle made by Sapporo Ichiban. Shio flavored with veggie bits. Just add hot water and add the soup packets! Season with RaYu chili oil (optional)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.98 oz\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003e2.98 oz\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;meta charset=\\\"utf-8\\\"\u0026gt;\\n\u0026lt;p\u0026gt;Cup of Noodle made by Sapporo Ichiban. Shio flavored with veggie bits. Just add hot water and add the soup packets! Season with RaYu chili oil (optional)\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;2.98 oz\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003eAll flavors contain soy, wheat, and milk. Miso and Shio are pescatarian (contains fish). Tonkotsu contains chicken and pork.\u003c\/span\u003e\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Miso","offer_id":36198842826906,"sku":"F-GC-NOO-SAP-CUP-MISO-0920","price":3.0,"currency_code":"USD","in_stock":false},{"title":"Shio","offer_id":36198842761370,"sku":"F-GC-NOO-SAP-CUP-SHIO-0920","price":3.0,"currency_code":"USD","in_stock":false},{"title":"Tonkotsu","offer_id":42679699767450,"sku":"F-GC-NOO-SAP-CUP-TONK-0920","price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/image_62c35e5f-7f05-42c6-91cf-5fd59dbc9641.jpg?v=1666197191"},{"product_id":"dashi-konbu","title":"\u003c!--3050--!\u003eDashi Konbu","description":"\u003cp\u003eDried Konbu seaweed for making dashi stock.\u003c\/p\u003e\n\u003cp\u003e4oz (you'd use about 0.33 oz to make 4 cups of dashi)\u003c\/p\u003e\n\u003cp\u003eVegan, gluten-free, soy-free.\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36211097600154,"sku":"F-DAS-WEL-DAS-0902-0","price":6.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-073.jpg?v=1603174411"},{"product_id":"jb-shichimi-togarashi","title":"\u003c!--2100--!\u003eTogarashi - Shichimi","description":"\u003cp\u003eThis is the industrial standard for shichimi togarashi, the Japanese 7-spice blend. \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eOriginally, shichimi togarashi was a blend based on Chinese herbs and philosophy and was sold for its medicinal qualities. These days people eat it more for the flavor and aromatics that it adds to food. Although every blend is proprietary and slightly different, they generally follow the formula of 2 spices for spice and 5 for aromatics. This blend uses chili pepper and sanshou (Japanese pepper) for spice and orange peel, black sesame seed, white sesame seed, ginger, and seaweed for aromatics. It's not super spicy though! (If you want a spicier version, check out \u003ca href=\"https:\/\/www.fulamingo.com\/products\/yamatsu-tsujita-shichimi-togarashi\" target=\"_blank\" title=\"Yamatsu Tsujita Shichimi Togarashi | Fulamingo Japanese Grocery and Sake\" rel=\"noopener noreferrer\"\u003ethis one\u003c\/a\u003e.)\u003c\/p\u003e\n\u003cp\u003eShichimi Togarashi is imperative for enjoying udon or soba. It's also amazing on grilled meats, veggies, eggs, fish, dressings. Now that I think about it, it's really good on everything ;)\u003c\/p\u003e\n\u003cp\u003e0.52 oz\u003c\/p\u003e\n\u003cp\u003econtains sesame.\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36211977879706,"sku":"F-SEA-S\u0026B-SHI-0902-0","price":2.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-071.jpg?v=1600120200"},{"product_id":"tamanishiki-super-premium-short-grain-rice","title":"\u003c!--2000--!\u003eRice - Tamanishiki Super Premium Short Grain Rice (sm)","description":"\u003cp\u003eGrown in California, this Tamanishiki rice is a hybrid of the highly lauded Koshikari and Yuma Gokuchi varietals. This is Japanese short grain rice, so it's shorter and stickier than Basmati or Jasmine rice. The texture of Japanese rice makes it perfect for making sushi, onigiri, or eating plain with chopsticks. \u003c\/p\u003e\n\u003cp\u003e4.4 lb (I would call this a small bag of rice)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36212189954202,"sku":"F-RIC-TAM-SUP-0902-0","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-109.jpg?v=1600121905"},{"product_id":"curry-powder","title":"\u003c!--2005--!\u003eCurry Powder","description":"\u003cp\u003eJapanese Curry Powder blend, if you want to make Japanese curry from scratch, without the \u003ca href=\"https:\/\/www.fulamingo.com\/products\/curry-roux-hot\" title=\"S\u0026amp;B Curry Roux (hot) | Fulamingo Japanese Grocery \u0026amp; Sake\" target=\"_blank\"\u003eroux blocks\u003c\/a\u003e. First, make your stew, then make a roux and add this curry powder along with garam masala and cayenne pepper to it. Finally, mix the seasoned roux into the stew for homemade Japanese curry.\u003c\/p\u003e\n\u003cp\u003e3 oz\u003c\/p\u003e\n\u003cp\u003eVegan, soy-free, gluten-free.\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36212373422234,"sku":"F-SEA-S\u0026B-CUR-POW-0","price":6.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-113.jpg?v=1600124645"},{"product_id":"s-and-b-mustard-powder","title":"\u003c!--2050--!\u003eKarashi Mustard Powder","description":"\u003cp\u003eChinese Mustard in powder form. Just add water to desired consistency and mix! It's spicy! It's a must-have for katsu, shumai, cold-cut steaks. (I usually aim for about 1:1 mustard powder to water)\u003c\/p\u003e\n\u003cp\u003ePS. You can mix it with mirin instead of water, if you want to add a little sweetness to it.\u003c\/p\u003e\n\u003cp\u003e3 oz\u003c\/p\u003e\n\u003cp\u003eVegan, soy-free, gluten-free.\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36213780218010,"sku":"F-DRY-S\u0026B-MUS-0902-0","price":5.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-114.jpg?v=1603175392"},{"product_id":"bonito-flakes","title":"\u003c!--3000--!\u003eBonito Flakes","description":"\u003cp\u003eHana Katsuo (bonito flakes) from our very own Forest Grove! Yamaki is a 100+ year old highly esteemed katsuobushi company based in Ehime, Japan, and they recently opened up a facility in Forest Grove, Oregon.\u003c\/p\u003e\n\u003cp\u003eHanakatsuo (this style of katsuobushi) is skipjack tuna that's been dried, smoked, and then shaved for easy use. \u003cmeta charset=\"utf-8\"\u003eKatsuobushi is a staple in Japanese cooking, especially when it comes to making dashi. Dashi is a broth (more like a tea) made from dried fish, konbu seaweed, shiitake mushrooms or any combination of these. My favorite and go-to dashi is katsuobushi and konbu. Besides dashi, katsuobushi is delicious as a garnish, sprinkled on top of sauteed veggies (especially spinach!), tofu, udon, or you can mix it with shoyu to make okaka to eat with rice.\u003c\/p\u003e\n\u003cp\u003eYamaki is committed to bringing quality katsuobushi to the US market, and we're all about it!\u003c\/p\u003e\n\u003cp\u003e 2.82 oz\/80g (Yes, it's a large bag, but it goes quick if you make dashi (which you should): I use about 0.33 oz per 4 cups of dashi. Also it keeps practically forever)\u003c\/p\u003e\n\u003cp\u003eGluten-free, Soy-free. Pescatarian.\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36215275880602,"sku":"F-DAS-YAM-BON-0902-0","price":7.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-102.jpg?v=1600136948"},{"product_id":"la-yu-chili-oil","title":"\u003c!--2010--!\u003eChili Oil - La Yu","description":"\u003cp\u003eThis is the Japanese version of a Chinese condiment (la yóu) and is a staple for Chinese-derived ramen and gyoza. It's sesame oil (and corn oil) infused with chili peppers and paprika and is delicious. I freak out if I'm out of it!\u003c\/p\u003e\n\u003cp\u003e1.11 fl oz\u003c\/p\u003e\n\u003cp\u003ePS You have to remove the foil from under the pour cap before you can use it. And you press down on the little button to release the oxygen to allow the oil to dispense.\u003c\/p\u003e\n\u003cp\u003eVegan, soy-free, gluten-free.\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36231473528986,"sku":"F-SEA-S\u0026B-LAY-0902-0","price":3.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-070.jpg?v=1603184142"},{"product_id":"miwa-yamakatsu-somen-noodles","title":"\u003c!--3300--!\u003eNoodles - Somen","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Miwa, Nara, is the birthplace of Somen Noodles. Miwa Yamakatsu has been producing Somen there for over 200 years. Their Somen are made from a blend of high quality, soft wheat, arrowroot, and sweet potato flours to achieve a low gluten (8%!) content in the noodles. The noodle's dough is carefully risen at low temperature, and then rolled and folded into 150 layer sheets, before being cut and cold-dried. Normally Miwa-area noodles are pulled using cottonseed oil, but Yamakatsu declines this practice, preferring to avoid the oxidized oil aroma common in other Somen noodles of the area.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Net Wt: 500 g \/ 17.6 oz\u0026lt;br\u0026gt;Ingredients: water, flour, salt, kuzu starch, sweet potato starch.\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003eYou don't see a lot of somen in the States, but it's such an important noodle in Japan. It was a traditional gift among the wealthy (in feudal times) and remains a staple gift for people in Japan. It's a very thin noodle and has a beautiful slippery texture and is to be enjoyed cold and served with dipping sauce. It's a staple of Japanese summers and one of my favorite styles of noodle (along with udon). \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Miwa, Nara, is the birthplace of Somen Noodles. Miwa Yamakatsu has been producing Somen there for over 200 years. Their Somen are made from a blend of high quality, soft wheat, arrowroot, and sweet potato flours to achieve a low gluten (8%!) content in the noodles. The noodle's dough is carefully risen at low temperature, and then rolled and folded into 150 layer sheets, before being cut and cold-dried. Normally Miwa-area noodles are pulled using cottonseed oil, but Yamakatsu declines this practice, preferring to avoid the oxidized oil aroma common in other Somen noodles of the area.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Net Wt: 500 g \/ 17.6 oz\u0026lt;br\u0026gt;Ingredients: water, flour, salt, kuzu starch, sweet potato starch.\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003eMiwa, Nara, is the birthplace of Somen Noodles. Miwa Yamakatsu has been producing Somen there for over 200 years. Their Somen are made from a blend of high quality, soft wheat, arrowroot, and sweet potato flours to achieve a low gluten (8%!) content in the noodles. The noodle's dough is carefully risen at low temperature, and then rolled and folded into 150 layer sheets, before being cut and cold-dried. Normally Miwa-area noodles are pulled using cottonseed oil, but Yamakatsu declines this practice, preferring to avoid the oxidized oil aroma common in other Somen noodles of the area.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Miwa, Nara, is the birthplace of Somen Noodles. Miwa Yamakatsu has been producing Somen there for over 200 years. Their Somen are made from a blend of high quality, soft wheat, arrowroot, and sweet potato flours to achieve a low gluten (8%!) content in the noodles. The noodle's dough is carefully risen at low temperature, and then rolled and folded into 150 layer sheets, before being cut and cold-dried. Normally Miwa-area noodles are pulled using cottonseed oil, but Yamakatsu declines this practice, preferring to avoid the oxidized oil aroma common in other Somen noodles of the area.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Net Wt: 500 g \/ 17.6 oz\u0026lt;br\u0026gt;Ingredients: water, flour, salt, kuzu starch, sweet potato starch.\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003eCooking Instructions:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Miwa, Nara, is the birthplace of Somen Noodles. Miwa Yamakatsu has been producing Somen there for over 200 years. Their Somen are made from a blend of high quality, soft wheat, arrowroot, and sweet potato flours to achieve a low gluten (8%!) content in the noodles. The noodle's dough is carefully risen at low temperature, and then rolled and folded into 150 layer sheets, before being cut and cold-dried. Normally Miwa-area noodles are pulled using cottonseed oil, but Yamakatsu declines this practice, preferring to avoid the oxidized oil aroma common in other Somen noodles of the area.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Net Wt: 500 g \/ 17.6 oz\u0026lt;br\u0026gt;Ingredients: water, flour, salt, kuzu starch, sweet potato starch.\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003e(the directions on the pack are in Japanese, so let us guide you if you can’t read them.)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Miwa, Nara, is the birthplace of Somen Noodles. Miwa Yamakatsu has been producing Somen there for over 200 years. Their Somen are made from a blend of high quality, soft wheat, arrowroot, and sweet potato flours to achieve a low gluten (8%!) content in the noodles. The noodle's dough is carefully risen at low temperature, and then rolled and folded into 150 layer sheets, before being cut and cold-dried. Normally Miwa-area noodles are pulled using cottonseed oil, but Yamakatsu declines this practice, preferring to avoid the oxidized oil aroma common in other Somen noodles of the area.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Net Wt: 500 g \/ 17.6 oz\u0026lt;br\u0026gt;Ingredients: water, flour, salt, kuzu starch, sweet potato starch.\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003e- Bring a big pot of water to boil. It’s important to use a lot of water so that it doesn’t stop boiling when you add the noodles. DON’T salt it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Miwa, Nara, is the birthplace of Somen Noodles. Miwa Yamakatsu has been producing Somen there for over 200 years. Their Somen are made from a blend of high quality, soft wheat, arrowroot, and sweet potato flours to achieve a low gluten (8%!) content in the noodles. The noodle's dough is carefully risen at low temperature, and then rolled and folded into 150 layer sheets, before being cut and cold-dried. Normally Miwa-area noodles are pulled using cottonseed oil, but Yamakatsu declines this practice, preferring to avoid the oxidized oil aroma common in other Somen noodles of the area.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Net Wt: 500 g \/ 17.6 oz\u0026lt;br\u0026gt;Ingredients: water, flour, salt, kuzu starch, sweet potato starch.\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003e- Put the noodles in the pot and spread them out so they don’t clump.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Miwa, Nara, is the birthplace of Somen Noodles. Miwa Yamakatsu has been producing Somen there for over 200 years. Their Somen are made from a blend of high quality, soft wheat, arrowroot, and sweet potato flours to achieve a low gluten (8%!) content in the noodles. The noodle's dough is carefully risen at low temperature, and then rolled and folded into 150 layer sheets, before being cut and cold-dried. Normally Miwa-area noodles are pulled using cottonseed oil, but Yamakatsu declines this practice, preferring to avoid the oxidized oil aroma common in other Somen noodles of the area.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Net Wt: 500 g \/ 17.6 oz\u0026lt;br\u0026gt;Ingredients: water, flour, salt, kuzu starch, sweet potato starch.\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003e- Cook for 1 to 1.5 minutes. When they float to the surface they are done. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Miwa, Nara, is the birthplace of Somen Noodles. Miwa Yamakatsu has been producing Somen there for over 200 years. Their Somen are made from a blend of high quality, soft wheat, arrowroot, and sweet potato flours to achieve a low gluten (8%!) content in the noodles. The noodle's dough is carefully risen at low temperature, and then rolled and folded into 150 layer sheets, before being cut and cold-dried. Normally Miwa-area noodles are pulled using cottonseed oil, but Yamakatsu declines this practice, preferring to avoid the oxidized oil aroma common in other Somen noodles of the area.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Net Wt: 500 g \/ 17.6 oz\u0026lt;br\u0026gt;Ingredients: water, flour, salt, kuzu starch, sweet potato starch.\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003e- Immediately drain the noodles and dunk them in a bowl of ice water.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Miwa, Nara, is the birthplace of Somen Noodles. Miwa Yamakatsu has been producing Somen there for over 200 years. Their Somen are made from a blend of high quality, soft wheat, arrowroot, and sweet potato flours to achieve a low gluten (8%!) content in the noodles. The noodle's dough is carefully risen at low temperature, and then rolled and folded into 150 layer sheets, before being cut and cold-dried. Normally Miwa-area noodles are pulled using cottonseed oil, but Yamakatsu declines this practice, preferring to avoid the oxidized oil aroma common in other Somen noodles of the area.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Net Wt: 500 g \/ 17.6 oz\u0026lt;br\u0026gt;Ingredients: water, flour, salt, kuzu starch, sweet potato starch.\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003e- Drain and plate the noodles and serve alongside tsuyu dipping sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Miwa, Nara, is the birthplace of Somen Noodles. Miwa Yamakatsu has been producing Somen there for over 200 years. Their Somen are made from a blend of high quality, soft wheat, arrowroot, and sweet potato flours to achieve a low gluten (8%!) content in the noodles. The noodle's dough is carefully risen at low temperature, and then rolled and folded into 150 layer sheets, before being cut and cold-dried. Normally Miwa-area noodles are pulled using cottonseed oil, but Yamakatsu declines this practice, preferring to avoid the oxidized oil aroma common in other Somen noodles of the area.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Net Wt: 500 g \/ 17.6 oz\u0026lt;br\u0026gt;Ingredients: water, flour, salt, kuzu starch, sweet potato starch.\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003e17.6 oz (about 4 servings of soba)\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;\u0026lt;p\u0026gt;Miwa, Nara, is the birthplace of Somen Noodles. Miwa Yamakatsu has been producing Somen there for over 200 years. Their Somen are made from a blend of high quality, soft wheat, arrowroot, and sweet potato flours to achieve a low gluten (8%!) content in the noodles. The noodle's dough is carefully risen at low temperature, and then rolled and folded into 150 layer sheets, before being cut and cold-dried. Normally Miwa-area noodles are pulled using cottonseed oil, but Yamakatsu declines this practice, preferring to avoid the oxidized oil aroma common in other Somen noodles of the area.\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;Net Wt: 500 g \/ 17.6 oz\u0026lt;br\u0026gt;Ingredients: water, flour, salt, kuzu starch, sweet potato starch.\u0026lt;\/p\u0026gt;\u0026quot;}\" data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003eFrom Miwa, Nara, Japan\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Real Good Food","offers":[{"title":"Default Title","offer_id":36233036038298,"sku":"F-NOO-MIW-SOM-0902-0","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-047.jpg?v=1600219570"},{"product_id":"suehiru-ponzu","title":"\u003c!--2900--!\u003ePonzu","description":"\u003cstyle type=\"text\/css\" data-mce-fragment=\"1\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;Shoyu, 4 kinds of Japanese citrus: yuzu, sudachi, daidai, and yukou. mirin, and dashi. Made by a 150+ year usukuchi shoyu brewing house. \u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;My mom always boiled crab and we ate it with chopsticks and dipped it in ponzu. It pairs beautifully with all other white fish, too, as well as veggies, or mixed in with mayo. \u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt; \u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;150mL glass bottle\u0026lt;\/p\u0026gt;\\n\u0026lt;meta charset=\\\"utf-8\\\"\u0026gt;\\n\u0026lt;p\u0026gt;\u0026lt;span\u0026gt;Ingredients: dark soy sauce (water, soybean, wheat, salt, alcohol), citrus juice (yuzu, citrus sudachi, bitter orange, yukou citrus), mirin (rice, rice koji, brewing alcohol, starch), konbu dashi (water, kelp), sugar\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;From Tatsuno City, Hyogo, Japan\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003ePonzu is a condiment that is underrepresented in the States IMHO. It is basically a shoyu (soy sauce) with dashi and citrus. This one is made by a 150+ year shoyu brewery and is made using 4 kinds of Japanese citrus: yuzu, sudachi, daidai, and yokou. The aromatics of this ponzu are out of control!!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;Shoyu, 4 kinds of Japanese citrus: yuzu, sudachi, daidai, and yukou. mirin, and dashi. Made by a 150+ year usukuchi shoyu brewing house. \u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;My mom always boiled crab and we ate it with chopsticks and dipped it in ponzu. It pairs beautifully with all other white fish, too, as well as veggies, or mixed in with mayo. \u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt; \u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;150mL glass bottle\u0026lt;\/p\u0026gt;\\n\u0026lt;meta charset=\\\"utf-8\\\"\u0026gt;\\n\u0026lt;p\u0026gt;\u0026lt;span\u0026gt;Ingredients: dark soy sauce (water, soybean, wheat, salt, alcohol), citrus juice (yuzu, citrus sudachi, bitter orange, yukou citrus), mirin (rice, rice koji, brewing alcohol, starch), konbu dashi (water, kelp), sugar\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;From Tatsuno City, Hyogo, Japan\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003eMy mom always boiled crab and we ate it cold with chopsticks dipping it in ponzu. It pairs beautifully with all other white fish, too, as well as veggies, or mixed in with mayo. Honestly, there's not much that isn't more delicious with ponzu on it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;Shoyu, 4 kinds of Japanese citrus: yuzu, sudachi, daidai, and yukou. mirin, and dashi. Made by a 150+ year usukuchi shoyu brewing house. \u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;My mom always boiled crab and we ate it with chopsticks and dipped it in ponzu. It pairs beautifully with all other white fish, too, as well as veggies, or mixed in with mayo. \u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt; \u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;150mL glass bottle\u0026lt;\/p\u0026gt;\\n\u0026lt;meta charset=\\\"utf-8\\\"\u0026gt;\\n\u0026lt;p\u0026gt;\u0026lt;span\u0026gt;Ingredients: dark soy sauce (water, soybean, wheat, salt, alcohol), citrus juice (yuzu, citrus sudachi, bitter orange, yukou citrus), mirin (rice, rice koji, brewing alcohol, starch), konbu dashi (water, kelp), sugar\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;From Tatsuno City, Hyogo, Japan\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003e5.07 fl oz\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;Shoyu, 4 kinds of Japanese citrus: yuzu, sudachi, daidai, and yukou. mirin, and dashi. Made by a 150+ year usukuchi shoyu brewing house. \u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;My mom always boiled crab and we ate it with chopsticks and dipped it in ponzu. It pairs beautifully with all other white fish, too, as well as veggies, or mixed in with mayo. \u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt; \u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;150mL glass bottle\u0026lt;\/p\u0026gt;\\n\u0026lt;meta charset=\\\"utf-8\\\"\u0026gt;\\n\u0026lt;p\u0026gt;\u0026lt;span\u0026gt;Ingredients: dark soy sauce (water, soybean, wheat, salt, alcohol), citrus juice (yuzu, citrus sudachi, bitter orange, yukou citrus), mirin (rice, rice koji, brewing alcohol, starch), konbu dashi (water, kelp), sugar\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;From Tatsuno City, Hyogo, Japan\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003eFrom Tatsuno City, Hyogo, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;p\u0026gt;Shoyu, 4 kinds of Japanese citrus: yuzu, sudachi, daidai, and yukou. mirin, and dashi. Made by a 150+ year usukuchi shoyu brewing house. \u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;My mom always boiled crab and we ate it with chopsticks and dipped it in ponzu. It pairs beautifully with all other white fish, too, as well as veggies, or mixed in with mayo. \u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt; \u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;150mL glass bottle\u0026lt;\/p\u0026gt;\\n\u0026lt;meta charset=\\\"utf-8\\\"\u0026gt;\\n\u0026lt;p\u0026gt;\u0026lt;span\u0026gt;Ingredients: dark soy sauce (water, soybean, wheat, salt, alcohol), citrus juice (yuzu, citrus sudachi, bitter orange, yukou citrus), mirin (rice, rice koji, brewing alcohol, starch), konbu dashi (water, kelp), sugar\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\\n\u0026lt;p\u0026gt;From Tatsuno City, Hyogo, Japan\u0026lt;\/p\u0026gt;\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}' data-mce-fragment=\"1\"\u003e*Please refrigerate after opening\u003c\/span\u003e\u003c\/p\u003e","brand":"Real Good Food","offers":[{"title":"Default Title","offer_id":36233230844058,"sku":"F-SEA-SUE-PON-0902-0","price":12.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-133.jpg?v=1600221026"},{"product_id":"iio-jozo-rice-vinegar","title":"\u003c!--3201--!\u003eVinegar - Rice","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIio Jozo's Pure Rice Vinegar is fragrant, with a soft, lengthy acidity. It has gentle aromatics and a deep umami richness that come from natural fermentation (without mechanical acetators) and long, slow aging processes. It has a myriad of uses, from salads, to enhancing any dish with an understated acidity. The neutral flavor of rice vinegar makes it especially versatile in all styles of cooking and using just a splash will make any dish pop without overpowering it. It is brewed specifically to stand up to high heat and slow cooking, so it is useful in braises and stews.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIio Jozo takes no shortcuts. They use the same labor-intensive methods utilized by the best sake breweries to make their own junmai sake, from which they then ferment into rice vinegar. After a 100 day further fermentation period, the rice vinegar is aged for an additional 250 days while it rounds out and matures into what is arguably the best rice vinegar in Japan. Iio Jozo has been making vinegar for over 100 years. They use only pesticide-free rice, most of which is organically grown by local farmers, in collaboration with the brewery. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIio Jozo has been brewing vinegars since 1893 but they are the last of the artisanal rice vinegar makers left in the Kyoto prefecture. Let's support them to inspire new generations of vinegar brewers!\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e16.9 fl oz\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom Miyazu, Kyoto, Japan\u003c\/span\u003e\u003c\/p\u003e","brand":"Real Good Food","offers":[{"title":"900 mL","offer_id":41129126985882,"sku":"F-SEA-IIO-RIC-900","price":33.0,"currency_code":"USD","in_stock":true},{"title":"500 mL","offer_id":41129126953114,"sku":"F-SEA-IIO-RIC-0902-0-1","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-137.jpg?v=1600223766"},{"product_id":"yamatsu-tsujita-shichimi-togarashi","title":"\u003c!--2100--!\u003eTogarashi - Shichimi","description":"\u003cp\u003eShichimi Togarashi: one of my favorite Japanese condiments and an everyday staple of Japanese life. Sprinkle it over rice, dip grilled chicken in it (like you dip sushi in soy sauce), sprinkle a little over fresh tofu or pickles, or mix it with a little soy sauce to make a delicious dipping sauce (and if you want to level it up, add mayo and dip veggies in it!). Sprinkle the yuzu shichimi over fish soups or season \\ beef, chicken, or pork broths with the classic shichimi togarashi. Also, if you're eating a low salt diet, seasoning with togarashi will enrich the flavor without adding salt!\u003c\/p\u003e\n\u003cp\u003eShichimi Togarashi is a blend of seven spices that work in harmony to enhance the flavor of the dish, add a little spice, and is also considered to have medicinal properties (detoxification, appetite enhancement, and improved digestion). That's why it's an everyday condiment in the Japanese diet. Typically, a shichimi togarashi is made of chili pepper, sansho pepper, citrus peel, black sesame seeds, white sesame seeds, hemp or poppy seeds, nori seaweed, and ginger. This one trades out shiso for ginger and uses poppy seeds instead of hemp seeds. Both the original shichimi togarashi and the yuzu togarashi are made with the same ingredients, but the yuzu togarashi has more yuzu peel in it and is very citrus forward.\u003c\/p\u003e\n\u003cp\u003eYamatsu Tsujita is a spice blender based outside of Osaka, a region renowned for its shichimi togarashi. Yamatsu Tsujita honors this tradition by using only the best quality ingredients grown in Japan, picked at peak ripeness, and adjusting each batch to showcase the ingredients that are showing best at the time. Yamatsu Tsujita has taken a particular interest in supporting the Japanese chili varietal, Takanotsume, that has become obsolete as Japanese companies look to foreign, more economical chilies. It has a beautiful aroma and flavor and definitely has a kick to it (more so than the industrial brands).\u003c\/p\u003e\n\u003cp\u003eWe now also offer a limited edition tin to put your togarashi in! The cheerful metal tin is a classic device for dashing out togarashi and has a swivel top that you can attenuate to allow a little or a lot out. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePS. The package is actually a postcard and can be mailed!\u003c\/p\u003e\n\u003cp\u003e0.5 oz \u003c\/p\u003e\n\u003cp\u003eFrom Sakai, Japan \u003c\/p\u003e\n\u003cp\u003e*To keep the flavors super punchy, store in the freezer or fridge\u003c\/p\u003e","brand":"Real Good Food","offers":[{"title":"Classic","offer_id":41946731315354,"sku":"F-GC-SEA-YAMATSU-TOG-RED-POUCH","price":13.5,"currency_code":"USD","in_stock":true},{"title":"Classic + Tin","offer_id":41946731380890,"sku":"F-GC-SEA-YAMATSU-TOG-RED-TIN","price":20.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-049.jpg?v=1645572525"},{"product_id":"sanshou","title":"\u003c!--2075--!\u003eSanshou","description":"\u003cp\u003ePeople are pretty intimidated by sanshou. It's a very old spice that's native to Japan and Korea and has been used in Japanese cooking for thousands of years for its flavor as well as its medicinal and preservative qualities. It's a shrub in the citrus family that produces little fruits (peppercorns) that are ground or cooked with whole. It's earthy and lemony with a little kick and a hint of mint and it's slightly tingly on the tongue. But how do you use it? It's a finishing spice, so you sprinkle it over food right before you serve it or you put it out on the table so people can season their food with it while they eat. It goes especially well with fatty, rich foods, like duck or sui-gyoza (boiled and served in a brothy sauce) and is indispensable for unagi (Japanese eel) and yakitori (grilled chicken skewers). An easy way to try it and learn to love and crave its flavor is by cutting it with salt (3 parts sansho to 1 part salt) and use that over french fries, steak, fried chicken, etc.\u003c\/p\u003e\n\u003cp\u003eYes, you can buy cheap versions of sanshou, but then you'll never really understand what makes it so special. This one is made from a varietal of Asakura Sanshou called Mountain Asakura Sanshou. It has the smallest fruit of the Japanese Sanshou varietals, which means the aroma, color, and color is extra punchy. It also means that it is the hardest to grind to a powder which is why Tsujita-san only uses stone mills (not electric mills) to grind this sansho. Electric mills grind quickly and create heat, which kills the color and the aroma. By using stone mills, they are able to grind slowly and meticulously.\u003c\/p\u003e\n\u003cp\u003e0.53 oz \u003c\/p\u003e\n\u003cp\u003e*To preserve the freshness, please store in the fridge or freezer\u003c\/p\u003e","brand":"Real Good Food","offers":[{"title":"Default Title","offer_id":36253733355674,"sku":"F-SEA-YAM-SAN-0902-0","price":16.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-048.jpg?v=1600382773"},{"product_id":"smoked-soy-sauce","title":"\u003c!--3115--!\u003eShoyu - smoked","description":"\u003cp\u003eSmoked shoyu?! I can't stop putting it on everything. Made with sakura (cherrywood) smoked soy beans, the smoke flavor is bold so you only need a few drops to really impact the flavor of any dish. It's packed in a squeeze bottle so it's really easy to just pour a few drops over your food. The shoyu itself is cleverly packed in an airtight bladder pack inside the plastic bottle so there is minimal oxidation as you use it. As always, I keep my shoyu in the fridge to best preserve the flavors though.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYugeta Shoyu Brewery's family motto is 'we must treat each customer with honesty' and this philosophy permeates all of the processes they use to make each product. They start with ground water at the base of the Chichibu Mountain Chain, soy beans grown organically in Aomori, wheat grown organically in Saitama, air-dried sea salt. Their shoyu is fermented and aged for a year in open pine wood vats, some of which have been used to make shoyu since the late 1800's, that are teaming with 300+ bacterium needed to make rich, complex shoyu. Yugeta-san says his staff's role is only to stir the brew occasionally and that the lion's share of the work is done by the microorganisms. This slow brewing and aging process means they never need to add alcohol or chemical seasonings to preserve or enhance the taste. \u003c\/p\u003e\n\u003cp\u003eFrom Sakado City, Saitama, Japan\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Real Good Food","offers":[{"title":"Default Title","offer_id":36289810366618,"sku":"F-SEA-YUG-SMO-0902-0","price":16.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-135.jpg?v=1600638667"},{"product_id":"brown-rice-vinegar","title":"\u003c!--3210--!\u003eVinegar - Genmai Brown Rice","description":"\u003cp\u003eGenmai kurozu, or whole grain rice vinegar, made by the esteemed Iio Jozo Vinegar Brewery. This is made with unpolished organic brown rice grown in Tamba, a region famous for its grains. It reflects the Japanese ideal for vinegar (not too sour but rich in umami) in that it's mild and rich, but it is also one of the more aromatic and flavorful (malty) vinegars in the Iio Jozo line. This vinegar is amazing in dashi and other broths and stocks because it brightens and deepens the flavors. It can also be used in lieu of other vinegars to cook or finish dishes, or jump on the Japanese trend of vinegar health tonics by adding it to sparkling water and sipping it over ice!\u003c\/p\u003e\n\u003cp\u003eIio Jozo has been brewing vinegars since 1893 but they are the last of the artisanal rice vinegar makers left in the Kyoto prefecture. Let's support them to inspire new generations of vinegar brewers!\u003c\/p\u003e\n\u003cp\u003eIio Jozo is committed to growing organic rice, making their own sakes, and brewing vinegar without the addition of acetic acid or mechanical agitators. Instead they are champions of natural fermentation and aging to build flavors, aroma, and umami. While industrial vinegars can be made in days or months, Iio Jozo's vinegars ferment for 100 days and then are aged under wood and straw mats for an additional 250 days. Also, they add sake and water to existing vinegars to create sort of a double-brewed vinegar which means there is more rice (grams) per liter, and are therefore more nutritious and more umami-rich. \u003c\/p\u003e\n\u003cp\u003e16.9 fl oz \u003c\/p\u003e\n\u003cp\u003eMade in Miyazu, Kyoto, Japan\u003c\/p\u003e","brand":"Real Good Food","offers":[{"title":"Default Title","offer_id":36310569484442,"sku":"F-SEA-IIO-BRO-0902-0","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-138.jpg?v=1600642303"},{"product_id":"usukuchi-shoyu","title":"\u003c!--3110--!\u003eShoyu - usukuchi","description":"\u003cp\u003eUsukuchi Shoyu is different from the usual Kikkoman-style shoyu (koikuchi) that you're used to. Usukuchi shoyu is meant for cooking, not dipping, and is a legacy of Kansai (Kyoto, Osaka, Kobe, etc) cuisine. Kansai food is generally seasoned very lightly and reveres subtle flavors that don't mask the flavor of the ingredients. Kanto-style food \u003cmeta charset=\"utf-8\"\u003e(representing Tokyo and its surrounding regions) is more seasoned and rich, favoring strong, heavy flavors (relative to Japan). If I had to generalize, I'd say usukuchi shoyu is more aromatic and salty while koikuchi shoyu is more flavorful and umami-rich. Which one is better? Don't ask a group of people from Kansai and Kanto or you'll probably instigate a fight lol, but I like to think they both have their strengths and contexts :) *full disclosure, my family is from Kanto... ;)\u003c\/p\u003e\n\u003cp\u003eUsukuchi shoyu works really well for simmering. The finished product will be imbued with all the flavor of shoyu while retaining its natural color. It's also commonly used for takikomi gohan (rice steamed with veggies), chawanmushi (savory egg custard) and in Kansai, is used to flavor all the soup broths like udon and soba. In general, you can use it to season anything though! Add a splash to chicken stock to really make it sing, add to sautéed veggies to give them a little pop, its perfect to use in marinades too. Using usukuchi shoyu in the place of salt (yes, it has a lower sodium content than salt) will give your food a complexity that will leave your friends wondering when you became such a good cook!\u003c\/p\u003e\n\u003cp\u003eSuehiro shoyu is brewed in the birthplace of the usukuchi style shoyu and their commitment to tradition shows. They use only Japan-grown wheat and soy beans, adding only sea water and koji besides. What makes usukuchi different from koikuchi is the ratio of soy beans to wheat. Usukuchi shoyu are made with more wheat, which results in their lighter color. In order to arrest fermentation earlier (about 3 months in), they add sea water, which is why its a little saltier than a koikuchi.\u003c\/p\u003e\n\u003cp\u003eIn general, in Japan, shoyu is used in the place of salt; it's sort of an umami-rich salt. So definitely adjust the amount of salt you add to your dishes if you plan to use shoyu. \u003c\/p\u003e\n\u003cp\u003eFrom Tatsuno City, Hyogo, Japan \u003c\/p\u003e","brand":"Real Good Food","offers":[{"title":"1 Liter","offer_id":41610482712730,"sku":"F-SEA-SUE-USU-1L","price":22.5,"currency_code":"USD","in_stock":true},{"title":"500mL","offer_id":41610482679962,"sku":"F-SEA-SUE-USU-500mL","price":14.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/Fula-09112020-2-058.jpg?v=1600736249"},{"product_id":"kikkoman-cooking-mirin","title":"\u003c!--3160--!\u003eHon Mirin","description":"\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003e\u003cem data-mce-fragment=\"1\"\u003ePlease note, this product is not available for shipping. It is available for free pick-up or delivery in Portland, OR.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMirin is a Japanese cooking must-have. I call it one of the \"Holy Trinity of Japanese cooking\", along with \u003ca title=\"Hakutsuru Junmai Sake\" href=\"https:\/\/www.fulamingo.com\/products\/hakutsuru-junmai-750ml-bottle\" target=\"_blank\"\u003ecooking sake\u003c\/a\u003e and soy sauce. Mirin is a sweet sake but it is meant for cooking, not drinking. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis is a hon-mirin (hon = real). Various mirin out there can have additional ingredients such as salt, sugar, or even corn syrup. Kikkoman's hon mirin is simply sake made from rice, yeast, koji, and water where they arrest fermentation early to maintain its natural sweetness. \u003c\/p\u003e\n\u003cp\u003eMirin goes into sauces, marinades, soups, glazes, desserts, and so much more. If you were looking at pantry essentials to be able to cook Japanese food at home, start with mirin. (Along with soy sauce and cooking sake.) At home, we go through a lot of it, using it in all sorts of Japanese recipes. \u003c\/p\u003e\n\u003cp\u003e750 mL\u003c\/p\u003e\n\u003cp\u003eVegan, gluten-free, soy-free.\u003c\/p\u003e","brand":"RNDC","offers":[{"title":"Default Title","offer_id":36505466437786,"sku":"F-SAK-KIK-MIR-720-1","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/IMG_1297.jpg?v=1601766558"},{"product_id":"jorinij-white-miso-by-soy-beam","title":"\u003c!--2020--!\u003eWhite Miso - Local","description":"\u003cp\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003e\u003cem data-mce-fragment=\"1\"\u003ePlease note, this product is not available for shipping. It is available for free pick-up or delivery in Portland, OR.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJorinji White Miso is light, mild, less umami, and slightly sweeter than the \u003ca href=\"https:\/\/www.fulamingo.com\/products\/jorinij-red-miso-by-soy-beam\" title=\"Jorinij Red Miso by Soy Beam | Fulamingo Japanese Grocery and Sake\" target=\"_blank\"\u003ered miso\u003c\/a\u003e. Its fermentation takes only six months to complete! \u003c\/p\u003e\n\u003cp\u003eMiso paste shows up in so many Japanese recipes. Most everyone now knows about miso soup, which starts with miso paste with dashi broth. Miso can also be used in sauces, marinades, and dressings to bring nutty, savory umami into your cooking. Typically you'd utilize the light and simple flavor of white miso in the hot days of summer. Then, when the weather cools and calls for heartier cooking, red miso typically gets used. \u003c\/p\u003e\n\u003cp\u003eThese are now packed in glass jars! We are still offering 2 sizes (tho the sizes are slightly larger than before):\u003c\/p\u003e\n\u003cp\u003e8 oz - good sized jar\u003cbr\u003e16oz - large jar!\u003c\/p\u003e\n\u003cp\u003eJorinji Miso is fermented in Portland using only non-GMO soybeans, sea salt, and hand-made raw Koji. Their recipe dates back over 1300 years. Soy Beam, makers of Jorinji Miso, know that Portland is an ideal climate for miso fermentation. The average moisture and temperature here contribute wonderfully to the miso that they produce.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.jorinjisoybeam.com\/\" title=\"Jorinji miso by Soy Beam in Portland, Oregon | website\" target=\"_blank\"\u003eSoy Beam\u003c\/a\u003e is an awesome small company that brings traditional, high-standards Japanese craftsmanship to Portland. We are very proud to carry their products and hope to spread the word about the amazing work they do. \u003c\/p\u003e\n\u003cp\u003e*Keep refrigerated\u003c\/p\u003e\n\u003cp\u003e#supportjapaneseowned\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eVegan \u0026amp; gluten-free. Contains soy.\u003c\/span\u003e\u003c\/p\u003e","brand":"Soy Beam","offers":[{"title":"8 oz","offer_id":42311161479322,"sku":"F-PG-JOR-MISO-WHI-8","price":9.5,"currency_code":"USD","in_stock":false},{"title":"16 oz","offer_id":42311161512090,"sku":"F-PG-JOR-MISO-WHI-16","price":15.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/image_d51e5e03-b29a-4d02-b526-e24b7457da00.jpg?v=1660115903"},{"product_id":"jorinij-red-miso-by-soy-beam","title":"\u003c!--2020--!\u003eRed Miso - Local","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003e\u003cem data-mce-fragment=\"1\"\u003ePlease note, this product is not available for shipping. It is available for free pick-up or delivery in Portland, OR.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor those of you with soy allergies, never fear, our local favorites, Jorinji's got you! 100% soy-free miso made with their traditional recipe, substituting organic chickpeas for soybeans. Its a little earthier, greener, and sweeter than traditional miso and I love using it in sauces and dressings.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMiso paste shows up in so many Japanese recipes. Most everyone now knows about miso soup, which starts with miso paste with dashi broth. Miso can also be used in sauces, marinades, and dressings to bring nutty, savory umami into your cooking. Typically you'd utilize the light and simple flavor of white miso in the hot days of summer. Then, when the weather cools and calls for heartier cooking, red miso typically gets used. \u003c\/p\u003e\n\u003cp\u003eThese are now packed in glass jars! We are still offering 2 sizes (tho the sizes are slightly larger than before):\u003c\/p\u003e\n\u003cp\u003e8 oz \u003cbr\u003e16oz - a large jar!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJorinji Chickpea Miso is fermented in Portland using only organic chickpeas, sea salt, and hand-made raw Koji. They use the same methodology they use to make their \u003ca title=\"Jorinij Red Miso by Soy Beam | Fulamingo Japanese Grocery and Sake\" href=\"https:\/\/www.fulamingo.com\/products\/jorinij-red-miso-by-soy-beam\" target=\"_blank\"\u003ered\u003c\/a\u003e and \u003ca title=\"Jorinij White Miso by Soy Beam | Fulamingo Japanese Grocery and Sake\" href=\"https:\/\/www.fulamingo.com\/products\/jorinij-white-miso-by-soy-beam\" target=\"_blank\"\u003ewhite miso\u003c\/a\u003e. Their recipe dates back over 1300 years. Soy Beam, makers of Jorinji Miso, know that Portland is an ideal climate for miso fermentation. The average moisture and temperature here contribute wonderfully to the miso that they produce.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e*Keep refrigerated\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e#supportjapaneseowned\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVegan, soy-free, gluten-free\u003c\/p\u003e","brand":"Soy Beam","offers":[{"title":"8 oz","offer_id":42311262077082,"sku":"F-PG-JOR-MISO-RED-8","price":12.0,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":42311262109850,"sku":"F-PG-JOR-MISO-RED-14","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/image_34b43559-65d5-4150-9643-7f1674d1618a.jpg?v=1660116064"},{"product_id":"jorinji-chick-pea-miso","title":"\u003c!--2020--!\u003eChickpea Miso - Local","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003e\u003cem data-mce-fragment=\"1\"\u003ePlease note, this product is not available for shipping. It is available for free pick-up or delivery in Portland, OR.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor those of you with soy allergies, never fear, our local favorites, Jorinji's got you! 100% soy-free miso made with their traditional recipe, substituting organic chickpeas for soybeans. Its a little earthier, greener, and sweeter than traditional miso and I love using it in sauces and dressings.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 4 oz size is good for those of you who want to dabble or sample. The 13oz is a good size tub. It's miso, so it won't go bad in the fridge, it just gets richer in flavor.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJorinji Chickpea Miso is fermented in Portland using only organic chickpeas, sea salt, and hand-made raw Koji. They use the same methodology they use to make their \u003ca title=\"Jorinij Red Miso by Soy Beam | Fulamingo Japanese Grocery and Sake\" href=\"https:\/\/www.fulamingo.com\/products\/jorinij-red-miso-by-soy-beam\" target=\"_blank\"\u003ered\u003c\/a\u003e and \u003ca title=\"Jorinij White Miso by Soy Beam | Fulamingo Japanese Grocery and Sake\" href=\"https:\/\/www.fulamingo.com\/products\/jorinij-white-miso-by-soy-beam\" target=\"_blank\"\u003ewhite miso\u003c\/a\u003e. Their recipe dates back over 1300 years. Soy Beam, makers of Jorinji Miso, know that Portland is an ideal climate for miso fermentation. The average moisture and temperature here contribute wonderfully to the miso that they produce.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e*Keep refrigerated\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e#supportjapaneseowned\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVegan, soy-free, gluten-free\u003c\/p\u003e","brand":"Soy Beam","offers":[{"title":"8oz (glass jar)","offer_id":36651874582682,"sku":"F-PG-SEA-SOY-CHI-1002-0","price":11.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/IMG_0361.jpg?v=1602971298"},{"product_id":"ra-oh-instant-ramen","title":"\u003c!--3350--!\u003eRa Oh Instant Ramen","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOk, so not your typical cheap instant noodle but they're definitely worth the splurge. The noodles aren't fried like most instant noodles, and they cook up super silky. The broths are rich and flavorful. They come with either a liquid soup packet or a powder packet and oil. Honestly, once you throw your favorite toppings on top, you could just as easily be tucked inside a tiny ramen shop at a subway station in Tokyo as you could be eating instant noodles at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTonkotsu: the richest of the three. Creamy and savory. Vegetarian\u003c\/p\u003e\n\u003cp\u003eMiso: I often find miso ramen too flavorful and get tired of it halfway through. I like this one because the miso flavor is mild. It reminds me of an upgraded version of the 'oriental' flavor Top Ramen (they renamed it soy sauce flavor, thank god). Pescatarian.\u003c\/p\u003e\n\u003cp\u003eShoyu: Soy sauce flavor. Crisp, clean, and the lightest of the three. Tastes exactly how I expect shoyu ramen to taste. Vegetarian.\u003c\/p\u003e\n\u003cp\u003e3.77 oz (1 package)\u003c\/p\u003e\n\u003cp\u003ePS. Have you seen the \u003ca href=\"https:\/\/www.youtube.com\/watch?v=fqseyLw2Flg\" title=\"Nissin Noodles - The Instant Meal with a Lasting Legacy\" target=\"_blank\"\u003edocumentary\u003c\/a\u003e about Nissin Ramen?! It's fascinating)\u003c\/p\u003e\n\u003cp\u003econtains soy, wheat, dairy. Miso also contains fish.\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Shoyu","offer_id":36789402960026,"sku":"F-NOO-NIS-RAO-SHY","price":4.75,"currency_code":"USD","in_stock":true},{"title":"Miso","offer_id":36789402927258,"sku":"F-NOO-NIS-RAO-MSO","price":4.75,"currency_code":"USD","in_stock":false},{"title":"Tonkotsu","offer_id":36789402894490,"sku":"F-NOO-NIS-RAO-TON","price":4.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/image_df9f4d1b-0b2b-44d6-9508-e8948f1e6bec.jpg?v=1602978354"},{"product_id":"okonomiyaki-sauce","title":"\u003c!--2600--!\u003eOkonomiyaki Sauce","description":"\u003cp\u003eYou can't make okonomiyaki without okonomiyaki sauce! Don't substitute \u003ca href=\"https:\/\/www.fulamingo.com\/products\/bull-dog-katsu-sauce\" title=\"Bulldog Katsu Sauce | Fulamingo Japanese Grocery \u0026amp; Sake\" target=\"_blank\"\u003ebulldog sauce\u003c\/a\u003e for okonomiyaki sauce. This is sweeter (it's made with dates as well as 19 other fruits and veggies) and is a little thicker as well. This brand is the industry standard for okonomiyaki sauce and I couldn't eat okonomiyaki at home without it. I think you could get away with using it on takoyaki though. Or on burgers :)\u003c\/p\u003e\n\u003cp\u003eOkonomiyaki are savory pancakes and are super popular these days. They were actually created during the post-WWII rice shortage and hunger crisis. The US exported wheat to Japan and shifted the Japanese food culture from rice to wheat. This is the era when ramen saw its boom, as well as bread, sandos, katsu, takoyaki, and of course, okonomiyaki.\u003c\/p\u003e\n\u003cp\u003e10.6 oz (not the smallest size, but not too big either)\u003c\/p\u003e\n\u003cp\u003eVegan. Contains soy, wheat.\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36800395018394,"sku":"F-GC-SEA-OTA-OKO-1002-0","price":5.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/IMG_1469.jpg?v=1603181711"},{"product_id":"instant-dashi-teabags","title":"\u003c!--3010--!\u003eDashi 'teabags' - Instant","description":"\u003cp\u003eInstant dashi made with high-quality ingredients. It's made with bonito and konbu as well as sardine, mackerel, and flying fish. All of it is powdered and packed in a teabag. Making this rich dashi is so easy! Just bring two cups of water to a boil, turn off the heat, drop in the teabag, and remove it after two minutes. Dashi is amazing as a soup or as a seasoning. This rich style dashi makes incredible miso soup, but you can also add it to your chicken soups or veggie soups to really level up your soup game. You can make the dashi and keep it in your fridge and add a splash to sauces here and there, or you can just sip it as is, maybe with a touch of soy sauce and some dashi blanched spinach and shiitake. Given that this dashi is made with four types of fish, it has quite a bold flavor.\u003c\/p\u003e\n\u003cp\u003eMade by St Cousair, the parent company based in Japan of our friends Kuze Fuku \u0026amp; Sons, a Japanese family making Japanese based foods in Newberg, OR, using locally sourced ingredients. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e15 pack of 'teabags'\u003c\/p\u003e\n\u003cp\u003ePescatarian, gluten-free, soy-free.\u003cbr\u003eMade in Nagano, Japan\u003c\/p\u003e","brand":"St Cousair","offers":[{"title":"Default Title","offer_id":41108983742618,"sku":"F-DAS-KUZ-INS-1202-0","price":18.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/APC_0162.jpg?v=1608516889"},{"product_id":"kingodo-atsuyaki-senbei-rice-crackers","title":"\u003c!--1500--!\u003eAtsuyaki Senbei Rice Cracker","description":"\u003cp\u003eThese thick and super crunchy rice crackers are the sort of treat that my Dad brings me every time he comes back from Japan. These are super traditional senbei rice crackers that sport a hefty crunch. \u003c\/p\u003e\n\u003cp\u003eThe sesame flavor is savory, earthy, and full of sesame seeds. The soy flavor is nicely salty and caramelized.\u003c\/p\u003e\n\u003cp\u003eSenbei are a classic Japanese rice cracker that is usually made from rice dough that is either baked or fried, and then quickly dunked in a seasoning sauce. \u003c\/p\u003e\n\u003cp\u003eEach bag has nine big crackers, each individually wrapped for freshness. \u003c\/p\u003e\n\u003cp\u003eBoth contains wheat and soy. The sesame senbei also contains sesame seeds.\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Black Sesame","offer_id":36806675202202,"sku":"F-KON-SEN-KIN-SES-2","price":7.75,"currency_code":"USD","in_stock":true},{"title":"Soy Sauce","offer_id":36806675169434,"sku":"F-KON-SEN-KIN-SHO-1","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/image_601e92f8-fac5-4b9a-b302-43fc2816bec3.jpg?v=1603222874"},{"product_id":"melon-cream-soda","title":"\u003c!--1625--!\u003eMelon Cream Soda","description":"\u003cp\u003eThe green dream! Delicious and just like it sounds: a classic cream soda matched with honeydew melon flavor! It's fun and fruity, with a touch of vanilla. \u003c\/p\u003e\n\u003cp\u003eThis melon cream soda is sweet and refreshing. \u003c\/p\u003e\n\u003cp\u003eTo make a classic Japanese melon cream soda float, just pour a cold can into a glass, over ice, and add a scoop of vanilla ice cream on top. Yum. My mom makes me get them with her every time we’re in Japan.\u003c\/p\u003e\n\u003cp\u003e11.84oz can.\u003c\/p\u003e\n\u003cp\u003eVegetarian, gluten-free, soy-free. Contains milk.\u003c\/p\u003e","brand":"JFC","offers":[{"title":"Default Title","offer_id":36807633076378,"sku":"F-GC-BEV-FEL-MEL-SOD-1","price":2.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/image_a28f65ca-8a11-4735-9010-cd03968701ef.jpg?v=1603417049"},{"product_id":"shio-koji","title":"\u003c!--2025--!\u003eShio Koji - Local","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #808080;\" data-mce-fragment=\"1\" data-mce-style=\"color: #808080;\"\u003e\u003cem data-mce-fragment=\"1\"\u003ePlease note, this product is not available for shipping. It is available for free pick-up or delivery in Portland, OR.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor those of you with soy allergies, never fear, our local favorites, Jorinji's got you! 100% soy-free miso made with their traditional recipe, substituting organic chickpeas for soybeans. Its a little earthier, greener, and sweeter than traditional miso and I love using it in sauces and dressings.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 4 oz size is good for those of you who want to dabble or sample. The 13oz is a good size tub. It's miso, so it won't go bad in the fridge, it just gets richer in flavor.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJorinji Chickpea Miso is fermented in Portland using only organic chickpeas, sea salt, and hand-made raw Koji. They use the same methodology they use to make their \u003ca title=\"Jorinij Red Miso by Soy Beam | Fulamingo Japanese Grocery and Sake\" href=\"https:\/\/www.fulamingo.com\/products\/jorinij-red-miso-by-soy-beam\" target=\"_blank\"\u003ered\u003c\/a\u003e and \u003ca title=\"Jorinij White Miso by Soy Beam | Fulamingo Japanese Grocery and Sake\" href=\"https:\/\/www.fulamingo.com\/products\/jorinij-white-miso-by-soy-beam\" target=\"_blank\"\u003ewhite miso\u003c\/a\u003e. Their recipe dates back over 1300 years. Soy Beam, makers of Jorinji Miso, know that Portland is an ideal climate for miso fermentation. The average moisture and temperature here contribute wonderfully to the miso that they produce.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e*Keep refrigerated\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e#supportjapaneseowned\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVegan, soy-free, gluten-free\u003c\/p\u003e","brand":"Soy Beam","offers":[{"title":"Default Title","offer_id":36830330454170,"sku":"F-PG-SEA-SOY-SHI-1002-0","price":11.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0423\/7397\/2122\/products\/IMG_0355.jpg?v=1603396403"}],"url":"https:\/\/www.fulamingo.com\/collections\/groceries.oembed?page=4","provider":"Fulamingo","version":"1.0","type":"link"}