◎Fermented Seasonings

Miso Is More Than Just Soup: The Versatile Charm of a Traditional Ingredient
Jul 16, 2025
Miso is now widely recognized in the U.S. thanks to “miso soup,” but this fermented...
Ricotta Crostini with Honey and Clear Soy Sauce
Jul 16, 2025
Crispy crostini topped with creamy ricotta, a drizzle of honey, and a splash of Invisible...
Kamada Soy Sauce: Dashi Soy Sauce in a Carton
Jul 16, 2025
A Century-Old Brand Since 1789 Kamada Soy Sauce, founded in 1789 and based in Kagawa...
Shibanuma: 330 Years of Barrel-Brewed Tradition
Jul 16, 2025
Timeless Craft, Unshakable Passion Shibanuma is one of Japan’s oldest soy sauce makers, founded over...
Tsurumiso: Tradition-Fermented Miso from the Heart of Fukuoka
Jul 16, 2025
Naturally Sweet Flavor Born from Extra Kōji Tsurumiso is a miso producer from Yanagawa, Fukuoka,...
Fundodai: Pioneering Clear Soy Sauce for the Modern Kitchen
Jul 16, 2025
150 Years of Craftsmanship Meets Innovation Fundodai is a soy sauce maker from Kumamoto, Japan,...