01

Soy Sauce

Brewed at a house founded in 1688. Still aged in kioke, open wooden vats with no lid. This is what Japanese chefs use. Use it for sashimi, grilled fish, and anything where the seasoning should not overpower the food.

A kioke is an open wooden vat. It has no lid. The label reads hon-kioke jukusei: aged in the original kioke, the way this house has done since the Edo period.

02

Yuzu Ponzu

Real Japanese yuzu juice and bonito dashi. Not flavoring. Yuzu barely grows outside Japan. It is not a lemon and not a lime. The aroma is its own. Grilled fish, hot pot, salad, cold tofu. One pour and the table tastes Japanese.

03

At Home

You do not need technique. You only change what you cook with.