Proposal for Gohan Market

Daitoku Shoyu’s sansho pepper-infused soy sauce is crafted with premium soy sauce and locally grown Asakura sansho peppercorns. The soy sauce maker...

Organic, smoked, and made without a degreasing process—it is truly a unique, rare soy sauce! Most of the smoked soy sauce products available in the...

If you've enjoyed Asian cuisine even just once, chances are you've had soy sauce. The brown, salty liquid is an essential condiment in Japanese cui...

Shimanto Domeki’s Dashi-Infused Koikuchi Soy Sauce is unique in the way in which large shavings of bonito flakes and koikuchi (full-bodied) soy sau...

Shimanto Domeki’s Dashi-Infused Rice Vinegar is unique in the way in which large shavings of bonito flakes and rice vinegar sealed in the same bott...

This artisan organic rice vinegar has a smooth, slightly sweet, umami rich flavor. Unlike mass produced rice vinegar that is brewed for a shorter d...

Saijo-gaki is a supreme persimmon variety that has been esteemed in Japan for centuries for its rich and jammy taste. Made with the high-quality pe...

Developed by Tosa Tsukasa, a long-standing, esteemed restaurant in Kochi Prefecture, this ponzu sauce literally upgrades your dishes to restaurant ...

Bando Farm is the only certified farm in Japan that conducts the entire process of growing citrus and manufacturing citrus goods onsite. Their orga...

This is a truly special mayonnaise: unlike the majority of American mayo products, Japanese mayo uses only the egg yolk, mixed with rice vinegar or...

Produced by Ikeichi Saika-en based in Kochi Prefecture, the Ike Tomato is well regarded for its high sugar content (about 9-12°Bx), well-balanced a...

Umeboshi, commonly known as pickled “ume" plum, is actually a salt-cured ume plum that has been enjoyed in Japan for centuries. Its salty and super...

Umesu is a byproduct of making umeboshi, salt-cured “ume” plum, which has been enjoyed in Japan for centuries. The plum extract from the curing sto...

Harvested by the Fukami family, this premium ume plum paste is made with organic Nanko plums, the highest regarded variety of ume. The fourth-gener...

Literally meaning “sprinkles”, furikake is Japanese savory flakes commonly used as a topping over rice. There are a number of different types, but ...

Rayu refers to a chili oil often used in Japanese-style Chinese food. This artisanal rayu from Kuki, a century-old sesame product manufacturer, is ...

Made with carefully selected, domestically grown rice and non-GMO corn, this traditional Japanese-style ramen has a chewy texture and hearty flavor...

Yuba, or tofu skin, is made with only soybeans and water, and is a great source of protein. Minami Foods’ Dried Handmade Yuba is crafted from soybe...

These low-carb, fiber-rich, and gluten-free noodles are made of konjac (Konnyaku), an Asian yum plant widely known as a healthier alternative to pa...

Tsukudani is a traditional Japanese condiment made with fish, meat, seaweed, or vegetables simmered in several kinds of Japanese seasonings—typical...

Powdered sansho peppercorn is a traditional Japanese spice that boasts a unique, refreshing aroma and pungent flavor. With an optimal environment f...

Rice koji, generally called malted rice, breaks down proteins and starch into sugar and amino acids, and because of this, it can extract the sweetn...

Fu (wheat gluten) has been enjoyed in Japan for centuries, and in particular it is essential to kaiseki ryori (a traditional Japanese elegant multi...

Wasa Buono is an unconventional seasoning sauce that’s flavorful, refreshing, umami-rich, and spicy at the same time. Made by blending hon-wasabi (...