Umami Tasting Box curated by The House of Umami

Umami-rich Japanese Ingredients — in one box.

This Umami Tasting Box features 9 authentic Japanese ingredients, each one crafted to amplify umami in your kitchen. At The House of Umami, we introduce these products to top chefs across the U.S., and the response has been unanimous — they ask for more.

Inside, you’ll find bold standouts like sansho, yuzu kosho, koji sauce, kombu, and versatile, high-impact condiments that elevate your everyday dishes.

9 Japanese Ingredients that got a “Wow!” from top chefs:

1.Budo Sansho Powder

Sansho is a Japanese pepper with a citrusy flavor and a tingling sensation. Budo Sansho is a rare grape-like clustered variety that can only be harvested for a few weeks in a year in Wakayama. Farmers take out every single seed before stone-milling to preserve the sansho's vivid green color and fresh aroma.

Menu Inspo:
Sprinkle on grilled fish, roasted meats, dark chocolate, or cocktails.

2.Rishiri Kombu

Authentic kombu sourced from the nutrient-rich waters of northern Hokkaido. Aged for 1-3 years in a kombu cellar to develop concentrated umami and refined aroma.

Menu Inspo:
Kaiseki-style clear soup, kombu-infused beurre blanc, or kombu-cured hamachi crudo.

3.Yuzu Kosho Paste

A fermented paste of aromatic green yuzu zest, fiery green chili, and kettle-cooked sea salt from the mineral-rich coast of Yamaguchi. The balanced citrus heat enlivens your dish without overpowering.

Menu Inspo:
Add a vibrant kick to everything from sashimi, braised short ribs, or ice cream.

4.Smoked Naturally Brewed Soy Sauce

Traditional Japanese fermentation meets Western smoking in this two-year-aged soy sauce from a stone brewery in Gunma. Smoked over sakura (cherry blossom) wood, it delivers umami with a soft, lingering smokiness. Ideal for adding dimension to delicate proteins and layered compositions.

Menu Inspo:
Try using it as a finishing touch on seafood, vinaigrettes, or vegetable purées.

5.Kidaru Kotobuki Rice Vinegar (Aged for 3 years)

A premium rice vinegar aged over 3 years in wooden barrels in Gifu and bottled only to order. With over a century of tradition behind it, every step from rice polishing to koji making is done in-house for depth and smoothness. Its rich, balanced acidity brings nuanced brightness to your dishes.

Menu Inspo:
Let its refined acidity shine in crudo, broths, light pickles, or dressings.

6.Shizen Ichi Miso

A naturally brewed rice koji miso aged over a year for complex flavor. Made with organic soybeans and rice from Saga and salt from the Goto Islands, it uses twice as much koji as soybeans for an intense umami and natural sweetness. Its slightly grainy texture and balanced profile make it a standout miso.

Menu Inspo:
Miso-butter sauces for roasted vegetables, glaze for grilled eggplant, or ramen broths.

7.Misoful Crumble

A coarse-ground, dehydrated miso made from ten fermented grains — including soybeans, barley, and various rices. It delivers bold umami with a chewy texture. A new way to finish, season, or layer umami without adding moisture.

Menu Inspo:
Spoon it over creamy soups, fold it into pastas, or use it as a savory accent on ice cream.

8.Sweet Koji Sauce

A naturally fermented sauce made from koji rice — free from added sugars or artificial additives. Its gentle, nuanced sweetness offers a refined alternative to sugar or mirin, with layered umami that elevates both sweet and savory dishes.

Menu Inspo:
Use it to glaze roasted meats, balance vinaigrettes, or layer umami into desserts.

9.Umami Dashi Pack Tomato

Chefs' favorite vegan dashi blend. Made with soprano tomatoes, onions, basil, and oregano, it brings rich, savory depth to tomato-based and creamy dishes. Steep the packet for broth, or tear open the packet and sprinkle the powder over your dish as a seasoning adjustment.

Menu Inspo:
Enrich minestrone, finish bolognese, or deepen creamy sauces.