Miso Sauce & Sumiso

Japan's quintessential fermented seasoning, made by fermenting and aging soybeans with koji (rice, barley, or soybean koji) and salt. Essential for miso soup and countless Japanese dishes.

An acidic seasoning made by first fermenting raw materials (rice, fruits, etc.) into alcohol, then converting to acetic acid through acetic acid bacteria. Includes rice vinegar, black vinegar, fruit vinegars, and more.

A sweet alcoholic condiment (about 14% ABV) made from glutinous rice, rice koji, and shochu/distilled alcohol, saccharified and aged for about 60 days. Widely used as a seasoning in Japanese cuisine.

A versatile seasoning made by fermenting rice koji with salt and water. Koji enzymes break down proteins in meat and fish to unlock umami. A 'shio koji boom' around 2011 spread it nationwide.

A Japanese seasoning combining citrus juice with soy sauce, vinegar, mirin, and dashi. Widely used as 'ponzu shoyu' for hot pot, sashimi, and salads.

A seasoning made by mixing rice koji with soy sauce and fermenting. Like shio koji, it is noted as a versatile condiment. The umami of soy sauce combines with koji's sweetness and enzymatic power for deep flavor.

An ancient seasoning made by fermenting soybeans or grains with salt and koji. Considered the common ancestor of miso and soy sauce, still produced as 'hishio miso' in some regions today.

A pungent condiment made by pickling chopped wasabi stems and roots in sake lees. Known as a specialty of Shizuoka Prefecture, with distinctive heat and sake lees umami.

Japan's quintessential fermented seasoning, made by fermenting and aging soybeans with koji (rice, barley, or soybean koji) and salt. Essential for miso soup and countless Japanese dishes.