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Chefs' favorite vegan dashi made with soprano tomatoes, onions, basil, and oregano. Steep the packet for broth, or tear open the packet and sprinkle for seasoning.
A naturally brewed rice koji miso aged over a year for complex flavor. Made with twice as much koji as soybeans for an intense umami and natural sweetness.
Fine, thread-like strands of kombu. Its airy texture is great for garnish while its rich umami elevates broths. When added to soups, it transforms into a soft, melty texture.
A rare Japanese pepper with a beautifully aromatic, citrusy flavor & a tingling sensation. Instantly brightens your dishes.
A minimalistic yet powerful piece hand-made with Japanese lacquer. Crafted in Fukui, Japan, where 1500 years of tradition thrives. Dishwasher-safe for any kitchen. Size: 5.2"(L) x 5.2" (W) x 3.3" (H)
A minimalistic yet powerful piece hand-made with Japanese lacquer. Crafted in Fukui, Japan, where 1500 years of tradition thrives. Dishwasher-safe for any kitchen. Size: 4.7"(L) x 4.7" (W) x 2.6" (H)
A sleek, modern take on traditional Japanese chopsticks. Crafted with virgin lacquer in Fukui, these refined pair of chopsticks will bring the elegance of Japan to your dinner table. *The color and type of chopsticks will be selected at random. The image is one example.
Modern plant-based miso soup made with tomato dashi base.
A practical guide to Japanese ingredients — origins, craft, and applications for both home and pro kitchens.
Hi chefs, Ayako here — founder of The House of Umami. Every few months, I pack a box of about...
Hi chefs, Ayako here — founder of The House of Umami. Every few months, I pack a box of about...
