Inspiration, by Ingredient
From dashi to yuzu — explore chef-loved essentials by category.
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Spark your next menu R&D
Curated picks for culinary exploration — now with limited-time savings.
Hidden Flavors, Found.
Hyper-local, micro-sourced ingredients from Japan.
2 blocks: Includes 1 Obushi (the back side of the bonito) and 1 Mebushi (the belly side of the bonito)
NEW
1 block: Includes 1 Obushi (the back side of the bonito)
NEW
- 0.42 oz. (12g) *Comes in a bamboo container
- 0.95 oz. (27g)*Comes in a bamboo container
- 1.8 oz. (50g) *Refill. No bamboo container.
- 10.6 oz. (300g) *Refill. No bamboo container.
NEW
2.8 oz. (80g)
1-Pack | 1.76 oz (50g)
12.2 fl. oz. (360ml)
2.4 fl. oz. (70 ml), 24.3 fl. oz. (720ml)
Umami Resource
A chef’s guide to umami-rich Japanese ingredients, their origins, crafts, culinary applications, and more.
Umami-rich Japanese Ingredients: Miso
A chef’s guide to miso: Explore the rich world of this umami-packed Japanese ingredient, from traditional styles to new forms,...
Umami-rich Japanese Ingredients: Katsuobushi
Discover how katsuobushi, the cornerstone of Japanese umami, transforms dishes worldwide. Explore grades, shaving styles, and techniques in this chef’s...
Umami-rich Japanese Ingredients: Koji
Koji is the key to Uamami—deep, layered flavors in Japanese ingredients. Discover how fermentation transforms dishes with shio koji, soy...
Umami-rich Japanese Ingredients: Miso
A chef’s guide to miso: Explore the rich world of this umami-packed Japanese ingredient, from traditional styles to new forms, crafted by passionate small producers.
Umami-rich Japanese Ingredients: Katsuobushi
Discover how katsuobushi, the cornerstone of Japanese umami, transforms dishes worldwide. Explore grades, shaving styles, and techniques in this chef’s guide from The House of Umami.
Umami-rich Japanese Ingredients: Koji
Koji is the key to Uamami—deep, layered flavors in Japanese ingredients. Discover how fermentation transforms dishes with shio koji, soy koji, and sweet koji.
Featured Ingredients & Artisans
Learn about rare ingredients and the story behind each one.
Cultivating heirloom Yama Budou grapes — a rare Japanese superfruit
Japanese wild grape or “Yama Budou” is a rare variety of grapes only grown in the northern mountains of the Tohoku region. Ancient Japanese natives consumed these grapes as alternative medicine due to their antioxidant-rich properties over 700 years ago. Since 1971, farmers at ag-people are committed to organic farming and regenerative agriculture. No synthetic fertilizers, pesticides, or herbicides. The pure deliciousness of Yama Budou is slowly juiced and aged for 3-5 years. The result? A rich, flavorful grape extract that makes a delectable partner for your dishes.
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We micro-source small batch, limited edition, hand harvested and hand curated artisans. We are connoisseurs of the unique, trekking to the smallest, most-remote villages, seeking one-of-a-kind ingredients never before available. The 2% of items we carry that are already available outside of Japan? Chefs tell us our quality is far superior.
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Our farmers and artisans have as many as 160 years and 8 generations behind them; Each product you purchase not only supports these families and their businesses, but their incredible work, decades of expertise, and one-of-a-kind artistry – part of Japan's cultural heritage. Additionally, working directly with farms or artisans, allows us to pay them more.
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