{"title":"Our Newest In (old, stuck)","description":"\u003cp\u003eThe latest additions to the SushiSushi range: recently listed Japanese ingredients and pantry staples, from soy sauces and dashi to sake and confectionery. New stock is added regularly, so check back often to see what's just landed for your kitchen or menu.\u003c\/p\u003e","products":[{"product_id":"momoya-cracked-chilli-800g","title":"Momoya, Cracked Chilli, 800g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe 800g Catering Pouch of Japan's Original Crispy Chilli Oil\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Taberu rayu (食べるラー油, \"eating chilli oil\") is a Japanese condiment made to be eaten by the spoonful, not just drizzled. Crispy fried garlic, onion and red pepper sit in seasoned oil, giving crunch, umami and mild heat in every spoonful. Momoya, founded in Tokyo in 1920, made the version that started it all, sparking a nationwide craze in Japan when it launched in 2009 and selling out across the country for months. This is the 800g catering pouch of that same condiment, the format for kitchens that go through it fast, and the one our chefs nicknamed Chilli Crack. Also available in a \u003ca href=\"\/products\/momoya-crispy-chilli-oil-fried-garlic-taberu-rayu-110g\" style=\"text-decoration: underline;\"\u003e110g jar\u003c\/a\u003e.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eService size:\u003c\/strong\u003e an 800g pouch built for a busy section, no constant reordering\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTexture-forward:\u003c\/strong\u003e crunchy fried garlic and onion make this a condiment, not just an oil\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMild, controlled heat:\u003c\/strong\u003e red-pepper warmth without overpowering, safe to finish any dish\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe original:\u003c\/strong\u003e Momoya's taberu rayu started Japan's crispy chilli oil craze in 2009\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRamen and noodles:\u003c\/strong\u003e a spoonful on each bowl for crunch and gentle heat across a service\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRice bowls:\u003c\/strong\u003e over steamed rice or donburi, the classic Japanese use\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStir-throughs:\u003c\/strong\u003e into marinades, dressings and dipping sauces for instant depth\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e on eggs, grilled fish, roast vegetables or toast, anywhere you would use chilli flakes\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e食べるラー油: taberu rayu, the chilli oil you eat by the spoon\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Standard rayu (ラー油) is a clear chilli oil with the solids strained out, used to spice up ramen and gyoza. Taberu rayu, \"eating chilli oil\", keeps the crispy fried garlic and onion in the pack, so you eat it by the spoonful for crunch as well as flavour. Momoya, the Tokyo company founded in 1920, created the version that defined the category, and when it launched in 2009 it became a genuine national phenomenon, selling out for months. This 800g pouch is that same condiment in the format a professional kitchen actually needs.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does Momoya Cracked Chilli taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The first thing you notice is the crunch. Fried garlic chips and onion give it a texture regular chilli oil does not have. The heat is gentle and builds slowly, a warm glow rather than a kick. Underneath sits a savoury, almost roasted depth from the garlic and sesame. Unlike fiery Sichuan-style chilli oils, this is deliberately mild, built to lift a plate rather than dominate it, which is exactly why it works as a finishing condiment across a whole menu, and why it earned the \"Chilli Crack\" nickname.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e食べるラー油, taberu rayu (crispy chilli oil condiment)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMomoya (founded Tokyo, 1920)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFormat\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e800g catering pouch\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAlso Available\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e\u003ca href=\"\/products\/momoya-crispy-chilli-oil-fried-garlic-taberu-rayu-110g\" style=\"text-decoration: underline;\"\u003e110g jar\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTokyo, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eFinishing condiment and topping, high-volume kitchens\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is taberu rayu (crispy chilli oil)?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Taberu rayu means \"eating chilli oil\". Unlike standard la-yu, which is strained to a clear oil, taberu rayu keeps the crispy fried garlic and onion in the pack, so you eat it by the spoonful for crunch as well as heat. This is the original, in a catering pouch.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs Momoya Cracked Chilli spicy?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      It is mild. The heat is a slow, warm glow rather than a sharp kick, which is why it works as an everyday finishing condiment across a whole menu rather than only on dishes built for heat.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store the 800g pouch after opening?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it in a cool, dry place and refrigerate after opening. The oil may thicken or partially solidify when chilled, which is normal; let it return to room temperature and stir before service. Always use a clean, dry spoon to keep the crispy solids fresh.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Momoya","offers":[{"title":"Default Title","offer_id":55290946486653,"sku":"S0210","price":42.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/708da37e-ab78-4bbd-a06d-defa410e245b_00001.jpg?v=1790019394"},{"product_id":"tencho-umeboshi-120g","title":"Tencho Umeboshi 120g","description":"\u003cp\u003eThese traditionally cured umeboshi are intensely salty and sour, cultivated from premium Japanese plums and matured with salt and red shiso, imparting a vivid hue and layered earthy flavour through natural fermentation.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003ePlace a whole plum inside rice balls (onigiri) for a classic savoury burst. Serve alongside steamed rice for tangy contrast. Finely chop to enrich dressings, sauces or vinaigrettes, or mix into a bowl of soba or porridge for unique depth.\u003c\/p\u003e\n\u003ch3\u003eAbout Tencho Foods Co., Ltd.\u003c\/h3\u003e\n\u003cp\u003eEstablished in 2019, Tencho Foods is a dedicated maker of traditional Japanese pickled goods, committed to conserving authentic flavours using time-honoured methods.\u003c\/p\u003e\n\u003ch3\u003e梅干し\u003c\/h3\u003e\n\u003cp\u003eUmeboshi (Pickled Ume Plums)\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Wakayama\u003c\/li\u003e\n\u003cli\u003eStorage: Refrigerate after opening and consume within a few weeks; unopened, keep in a cool, dry place.\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Tencho","offers":[{"title":"Default Title","offer_id":55338905895293,"sku":"S0047","price":5.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-489.jpg?v=1739460105"},{"product_id":"oka-naosaburo-sashikomi-twice-brewed-soy-sauce-500-ml","title":"Sashikomi, 4 Year, Double Aged Soy Sauce, 500ml","description":"\u003cp\u003e\nThis premium twice-brewed soy sauce, or \"sashikomi shoyu,\" is crafted through a meticulous fermentation process that enhances its deep umami, rich colour, and complex flavour. Unlike regular soy sauce, it undergoes a second brewing stage using already fermented soy sauce instead of brine, resulting in a fuller-bodied and less salty profile. Ideal for dipping, marinades, and enhancing traditional Japanese dishes.\n\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003e\nUse this soy sauce as a dipping sauce for sushi and sashimi, where its rich umami complements delicate fish. It also works wonderfully in teriyaki glazes, stir-fries, and marinades, adding a robust depth of flavour to meats and vegetables. For a gourmet twist, drizzle it over tofu or grilled aubergine.\n\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003e\nStore unopened in a cool, dark place away from direct sunlight. Once opened, refrigerate and use within a few months to preserve its rich flavour and aroma.\n\u003c\/p\u003e\n\u003ch3\u003eAbout Oka Naosaburo\u003c\/h3\u003e\n\u003cp\u003e\nFounded in 1787, Oka Naosaburo is a distinguished Japanese producer of artisanal soy sauces, committed to preserving traditional brewing techniques. Using carefully selected ingredients and time-honoured fermentation methods, the company produces high-quality condiments that enhance authentic Japanese cuisine.\n\u003c\/p\u003e\n\u003ch3\u003e岡直三郎差し込み醤油\u003c\/h3\u003e\n\u003cp\u003e\nOka Naosaburo Sashikomi Shoyu\n\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003e\n\u003cstrong\u003ePrefecture:\u003c\/strong\u003e Gunma\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Other","offers":[{"title":"Default Title","offer_id":55449654493565,"sku":"S0247","price":22.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Oka_Naosaburo_Sashikomi_Twice_Brewed_Soy_Sauce.jpg?v=1741348205"},{"product_id":"bakasco-yuzu-pepper-hotsauce-60ml","title":"Bakasco Yuzu \u0026 Pepper Hotsauce, 60mL","description":"\u003cp\u003e\nThis unique Japanese hot sauce blends the citrusy brightness of yuzu with the fiery kick of chilli peppers for a balanced yet bold flavour. Inspired by traditional yuzu kosho, it offers a zesty, umami-rich heat that enhances a variety of dishes. The careful fermentation process deepens the complexity of flavours, making it a versatile condiment for Japanese and international cuisine.\n\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003e\nDrizzle over grilled meats, seafood, or ramen for a citrusy spice boost. Add a few drops to dressings, marinades, or dipping sauces to enhance the depth of flavour. It also pairs well with tempura, sushi, and even cocktails for an unexpected yet delightful twist.\n\u003c\/p\u003e\n\u003ch3\u003eAbout Bakasco\u003c\/h3\u003e\n\u003cp\u003e\nFounded when two companies came together, Bakasco is known for its innovative fusion of traditional Japanese ingredients with bold, modern flavours. By combining yuzu, chilli, and fermentation techniques, the company crafts unique condiments that elevate both Japanese and Western dishes.\n\u003c\/p\u003e\n\u003ch3\u003eバカスコ柚子＆ペッパーソース\u003c\/h3\u003e\n\u003cp\u003e\nBakasco Yuzu \u0026amp; Pepper Sauce\n\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003e\n\u003cstrong\u003ePrefecture:\u003c\/strong\u003e Tokushima\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Other","offers":[{"title":"Default Title","offer_id":55449706561917,"sku":"S0275","price":11.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Bakasco_Yuzu_Pepper_Sauce.jpg?v=1741348098"},{"product_id":"ninben-premium-golden-dashi-powder-100g","title":"Ninben, Nihonbashi Premium Golden Dashi Powder, 100g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eRestaurant-grade dashi from a 1699 Tokyo house.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eNinben's premium golden dashi is a refined step up from everyday instant stock: high-grade bonito and kombu milled to a powder that dissolves into a clear, balanced broth with real depth. From a katsuobushi house founded in 1699, it is the convenient route to a stock that tastes drawn by hand. 100g.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePremium grade:\u003c\/strong\u003e high-quality bonito and kelp for a refined, balanced stock.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClarity:\u003c\/strong\u003e dissolves clean for a clear broth, not a cloudy one.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHeritage maker:\u003c\/strong\u003e Ninben has specialised in katsuobushi since 1699.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSpeed:\u003c\/strong\u003e a near hand-drawn dashi in seconds, ready when service is.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClear soups:\u003c\/strong\u003e the base for suimono and a refined miso soup.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eChawanmushi:\u003c\/strong\u003e a clean, savoury dashi for savoury custards.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNoodle broths:\u003c\/strong\u003e build udon and soba tsuyu with depth.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e a pinch lifts sauces, dressings and simmered dishes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eDashi (出汁) is the savoury stock at the heart of Japanese cooking, classically drawn from katsuobushi (dried, smoked, fermented skipjack) and kombu (kelp). This is a premium dashi powder, the same ingredients milled fine, where the grade of the bonito and kelp shows in a cleaner, rounder result. Ninben (にんべん) is one of Japan's most respected katsuobushi houses, founded in Nihonbashi, Tokyo, in 1699, and the \"golden dashi\" name points to the clear, amber stock it produces.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/japanese-food-guide-dashi\" style=\"text-decoration: underline;\"\u003eJapanese Food Guide: Dashi\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does premium dashi powder taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eClean, rounded and savoury, with the smoky depth of bonito balanced by the marine sweetness of kelp and a long umami finish. The premium grade shows in the balance: less of the flat, salty edge of a basic powder, more of the layered savouriness you get from a carefully drawn stock. It makes a clear, refined broth that can carry a dish on its own, which is why it suits clear soups and delicate steamed dishes where the dashi is on show.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003ePremium dashi powder (黄金だし, ōgon dashi)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eNinben (founded 1699)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Tokyo)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eRefined dashi for clear soups and steamed dishes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat makes this dashi powder premium?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIt comes down to the grade of the ingredients and the balance of the blend. A premium dashi powder uses better bonito and kelp and is formulated for a cleaner, rounder, more refined stock rather than a flat, salty hit. From a heritage katsuobushi maker like Ninben, that shows in a clearer broth with more layered umami. It costs more than a basic instant dashi, and the difference is most obvious in dishes where the stock is tasted on its own.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow much do I use per litre?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eStart at roughly one teaspoon per 200ml of hot water, about a tablespoon per litre, and adjust to taste and to the dish. Stir until dissolved. As the powder carries some salt, keep the rest of the seasoning light and taste before adding soy or salt. For clear soups, err on the lighter side so the refinement of the stock comes through.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dry place away from steam and direct light. Fine powder draws in moisture and clumps if left open near the stove, so reseal the pack or decant into an airtight container and use a dry spoon. Kept dry, it holds its flavour until the date on the pack.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Ninben","offers":[{"title":"Default Title","offer_id":55449757843837,"sku":"S0248","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-493_719f633c-5938-4da8-a39c-a1abe2d4907f.jpg?v=1741349014"},{"product_id":"marutomo-kombu-dashi-stock-powder-1kg","title":"Marutomo, Kombu Dashi Stock Powder (Dashi no Moto), 1kg","description":"\u003cdiv class=\"product-description\"\u003e\n\n  \u003c!-- SECTION 1: HERO STATEMENT --\u003e\n  \u003cp\u003eInstant Kombu Dashi — Hokkaido Kelp Umami Without the Extraction Time\u003c\/p\u003e\n  \u003cp\u003e\n    Kombu dashi no moto is a granulated Japanese soup stock powder that delivers the clean, savoury depth of kombu dashi without the 30-minute extraction process. Made using Hokkaido-sourced kombu — Japan's most prized kelp-growing region — this powder dissolves instantly in hot water to produce a clear, umami-rich broth. The 1kg box contains two 500g sachets, designed for professional kitchens running high volumes of miso soup, noodle broth, and simmered dishes.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 2: TWO-COLUMN GRID --\u003e\n  \u003cdiv\u003e\n    \u003cdiv\u003e\n      \u003cp\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eHokkaido kombu base:\u003c\/strong\u003e Uses kelp from Japan's premier kombu region for authentic glutamic acid depth\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eInstant dissolve:\u003c\/strong\u003e No soaking, no simmering — add powder to hot water and the broth is ready in seconds\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eConsistent results:\u003c\/strong\u003e Eliminates batch variation from whole-kombu extraction, standardising flavour across service\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eBulk catering format:\u003c\/strong\u003e 2 x 500g sachets in a 1kg box — reseal between uses, reduces waste\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp\u003eHow to Use\u003c\/p\u003e\n      \u003cul\u003e\n        \u003cli\u003e\n\u003cstrong\u003eMiso soup base:\u003c\/strong\u003e Dissolve in hot water before adding miso paste — the standard two-step method for Japanese soup\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eNoodle broth:\u003c\/strong\u003e Use as the foundation for udon, soba, and ramen tare dilution\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eNimono \u0026amp; nabemono:\u003c\/strong\u003e Add to simmered vegetable dishes and hot pot broths for background umami\u003c\/li\u003e\n        \u003cli\u003e\n\u003cstrong\u003eSeasoning boost:\u003c\/strong\u003e Stir small amounts into rice, stir-fries, or Western soups where you want umami without soy\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SECTION 3: CONTEXTUAL DEPTH --\u003e\n  \u003cp\u003eWhat is kombu dashi no moto and how does it compare to making dashi from scratch?\u003c\/p\u003e\n  \u003cp\u003e\n    Dashi no moto (だしの素) means \"dashi base\" — a granulated concentrate designed to replicate the flavour of traditional dashi extraction. Unlike making dashi from scratch, which requires soaking whole kombu for 30 minutes and carefully controlling water temperature, dashi no moto dissolves instantly and delivers a consistent umami profile every time. This kombu-flavoured version focuses specifically on the vegetable side of Japanese stock — the glutamic acid richness that kombu provides — rather than the bonito-forward flavour of standard mixed dashi powders. For kitchens that need a reliable kombu base at volume, it eliminates the skill-dependent variability of whole-kombu extraction while maintaining the core flavour profile.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 4: SPECS TABLE --\u003e\n  \u003cp\u003eProduct Details\u003c\/p\u003e\n  \u003ctable\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd\u003eType\u003c\/td\u003e\n        \u003ctd\u003eKombu Dashi Stock Powder (だしの素 — Dashi no Moto)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003eBrand\u003c\/td\u003e\n        \u003ctd\u003eMarutomo\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003eKombu Source\u003c\/td\u003e\n        \u003ctd\u003eHokkaido, Japan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003eNet Weight\u003c\/td\u003e\n        \u003ctd\u003e1kg (2 × 500g sachets)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003eOrigin\u003c\/td\u003e\n        \u003ctd\u003eJapan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd\u003eStorage\u003c\/td\u003e\n        \u003ctd\u003eAmbient — store in a cool, dry place. Reseal sachet after opening\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- SECTION 5: FAQ --\u003e\n  \u003cdetails\u003e\n    \u003csummary\u003eWhat is the difference between kombu dashi and regular dashi?\u003c\/summary\u003e\n    \u003cp\u003e\n      Regular dashi (awase dashi) combines kombu and bonito flakes, producing a stock with both glutamic acid from the kelp and inosinic acid from the fish — the classic synergistic umami combination. Kombu dashi uses only kelp, delivering a cleaner, more subtle vegetable-forward umami. It is the preferred base when you want depth without any fish flavour, and is commonly used in vegetarian Japanese cooking, as a foundation for delicate clear soups, and as a seasoning base where bonito would overpower the dish.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails\u003e\n    \u003csummary\u003eHow much kombu dashi powder do I use per litre of water?\u003c\/summary\u003e\n    \u003cp\u003e\n      As a general guide, approximately 8–10g of powder per litre of hot water produces a standard-strength dashi suitable for miso soup and noodle broth. For lighter applications like simmered vegetables, reduce to 5–6g per litre. For a more concentrated stock to use as a seasoning base, increase to 12–15g per litre. Always check the manufacturer's recommended ratio on the packaging, as concentrations vary between brands.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails\u003e\n    \u003csummary\u003eIs kombu dashi powder suitable for vegetarian and vegan cooking?\u003c\/summary\u003e\n    \u003cp\u003e\n      Kombu itself is a seaweed and naturally plant-based, but not all kombu dashi powders are vegetarian or vegan — many contain bonito extract, fish derivatives, or other animal-based flavour enhancers as secondary ingredients. Check the full ingredient list on the back of the pack before using in vegetarian or vegan dishes. If in doubt, contact the supplier for clarification.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Marutomo","offers":[{"title":"Default Title","offer_id":55456508805501,"sku":"S0285","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-492.jpg?v=1741352597"},{"product_id":"hakutsuru-blanc-wine-yeast-sake-8-720ml","title":"Hakutsuru, Blanc Wine Yeast Sake, 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA Sake for Wine Drinkers, Fermented with Wine Yeast\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Sake and white wine, brought closer together. Hakutsuru Blanc is brewed not with traditional sake yeast but with wine yeast, which gives it a noticeably white-wine character: fruity and floral aromatics, a crisp, fresh acidity, and a light, easy body at a gentle 8%. The result drinks more like a fragrant white wine than a classic sake, served well chilled in a wine glass, the ideal bridge bottle for wine lovers curious about sake, and for the table.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy You'll Reach For It\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFermented with wine yeast:\u003c\/strong\u003e gives white-wine-style fruity, floral aromatics not found in standard sake\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCrisp and fresh:\u003c\/strong\u003e a brighter acidity and lighter body than classic sake, closer to a dry white wine\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLower in alcohol:\u003c\/strong\u003e an easy 8%, more like a wine than a typical 15% sake\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA perfect bridge:\u003c\/strong\u003e the bottle to put in front of wine drinkers discovering sake\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWell chilled:\u003c\/strong\u003e serve cold, as you would a crisp white wine\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn a wine glass:\u003c\/strong\u003e a tulip glass shows off the fruity, floral aromatics\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAs an aperitif:\u003c\/strong\u003e light and fresh enough to open a meal\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith food:\u003c\/strong\u003e pair as you would a dry white, with fish, shellfish and lighter dishes\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat is wine-yeast sake?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Sake's character is shaped enormously by its yeast. Most sake is brewed with strains of sake yeast developed over generations to produce its familiar flavour. Wine-yeast sake takes a different path, fermenting the rice with yeast normally used for wine, which produces a very different set of aromas and a higher, fresher acidity. The effect is a sake that leans towards white wine: more overtly fruity and floral, crisper and lighter, and usually lower in alcohol. It is a modern style designed to appeal to wine drinkers and to sit comfortably at a wine-led table, while still being made from rice in a sake brewery, here Hakutsuru, brewing in Nada, Kobe since 1743.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSake, fermented with wine yeast (white-wine style)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHakutsuru (白鶴), founded 1743\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e8%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eFruity, floral, crisp and fresh\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Served\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWell chilled, in a wine glass\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNada, Kobe, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow is it different from normal sake?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The yeast. By fermenting with wine yeast rather than traditional sake yeast, it develops the fruity, floral aromatics and the higher, fresher acidity associated with white wine, and it is lighter and lower in alcohol than a typical 15% sake. So while it is still made from rice in a sake brewery, it tastes and drinks much more like a crisp dry white. If you enjoy white wine but find classic sake unfamiliar, this is designed to be the easy way in.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I serve it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Treat it like a crisp white wine: serve it well chilled in a wine glass rather than a small sake cup, so the fruity, floral aromatics have room to open. It makes a lovely aperitif and pairs as a dry white would, with fish, shellfish, salads and lighter dishes. At 8% it is gentle and easy to drink, so it suits a long lunch or a relaxed evening.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it cool and out of direct light, and refrigerate, especially once opened. As a fresh, aromatic, lower-alcohol style it is best enjoyed young and chilled rather than cellared, much like a crisp white wine. Stand the bottle upright, and once opened drink it within a few days for the brightest fruit and acidity.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Hakutsuru","offers":[{"title":"Default Title","offer_id":56046704263549,"sku":"x0126","price":24.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-513.jpg?v=1747923377"},{"product_id":"hakutsuru-junmai-daiginjo-720ml","title":"Hakutsuru, Junmai Daiginjo, 720ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Top Sake Grade, Pure Rice and Beautifully Polished\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Junmai daiginjo is the summit of sake classification: rice polished down to its starchy core, brewed slowly and cool, with nothing added but water, rice and koji. Hakutsuru's, from the 1743 Nada brewery, is polished to 50% and shows the hallmarks of the grade, ripe apple and pear on the nose and a smooth, velvety texture, with a clean rice sweetness underneath. At 15.3% it is fragrant and refined, the bottle to reach for when the sake itself is the point.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Sommeliers Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe top grade:\u003c\/strong\u003e junmai daiginjo, rice polished to 50% and brewed pure, with no added brewing alcohol\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGinjo aromatics:\u003c\/strong\u003e ripe apple and pear on the nose, the fragrant style cool slow fermentation produces\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVelvety texture:\u003c\/strong\u003e smooth and rounded on the palate with a subtle rice sweetness\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHakutsuru pedigree:\u003c\/strong\u003e from Nada, Kobe, the home of fine sake, by a house founded in 1743\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLightly chilled:\u003c\/strong\u003e serve at 10–15°C; the cooler end protects the delicate aromatics\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUse a wine glass:\u003c\/strong\u003e a tulip glass opens up the apple and pear far better than a small cup\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDo not warm it:\u003c\/strong\u003e heat blows off the fragrance that makes a daiginjo worth the price\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePair delicately:\u003c\/strong\u003e sashimi, white fish, lighter dishes that let the sake speak\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e純米大吟醸 — What junmai daiginjo means\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Sake grade comes down to two things: how much the rice is polished, and whether any brewing alcohol is added. Daiginjo (大吟醸) requires the rice to be milled to at least 50% of its original size, stripping away the outer protein and fat to leave the pure starch core, which is then fermented long and cool to coax out fragrant, fruity aromatics. Junmai (純米, \"pure rice\") means exactly that, made with only rice, water and koji, with no distilled alcohol added. Put together, junmai daiginjo is the most demanding grade to make. Hakutsuru has been refining this craft in Nada since 1743, in a district prized for its hard Rokko water, premium rice and centuries-old toji tradition.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/everything-you-need-to-how-about-hakutsuru-sake\" style=\"text-decoration: underline;\"\u003eThe SushiSushi Guide to Hakutsuru Sake\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHow is junmai daiginjo different from ordinary sake?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Mostly polish and purity. Everyday sake uses rice milled far less and often has a little distilled alcohol added to lighten it and stretch the batch. Junmai daiginjo polishes the rice to at least 50%, uses no added alcohol, and is fermented slowly at low temperature, which is what gives it that clean, fragrant, fruit-driven character and silky texture. It is lighter and more aromatic than a robust everyday junmai, and it rewards being served cool in a wine glass rather than warmed. In short, it is sake made for sipping and appreciating rather than simply drinking.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e純米大吟醸 — Junmai Daiginjo\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHakutsuru (白鶴), founded 1743\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eRice Polish\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e50%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e15.3%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eSake Meter Value\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e+1\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAcidity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1.3\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eLightly chilled, 10–15°C\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNada, Kobe, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between junmai, ginjo and daiginjo?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      They describe two separate things that combine. Junmai means pure rice, made with no added distilled alcohol. Ginjo and daiginjo describe how far the rice is milled: ginjo is polished to at least 60%, daiginjo to at least 50%, with more polishing generally giving a more fragrant, refined sake. So junmai daiginjo is pure-rice sake at the highest polishing grade, the most labour-intensive and typically the most aromatic and delicate style.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat temperature should I serve it at?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Lightly chilled, around 10–15°C. A daiginjo's value is in its aroma, and gentle chilling keeps that fragrance tight and fresh. Avoid warming it, which drives off the delicate apple and pear notes and flattens the sake. Serving it in a wine glass rather than a small ochoko also helps, giving the aromatics room to open. Take it out of the fridge a few minutes before pouring so it is cool rather than ice-cold.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it cool and out of direct light, ideally refrigerated, especially once opened. Premium ginjo and daiginjo sake are more delicate than everyday styles and their aromatics fade with heat and light. Stand the bottle upright, and once opened drink it within a week or two for the best of its fragrance. Unopened and kept cold, it will hold well for several months.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Hakutsuru","offers":[{"title":"Default Title","offer_id":56047043576189,"sku":"x0005","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/3x1MHi26oRP6m0c9sW8ph_2Crlysbk_00001.jpg?v=1779721805"},{"product_id":"wholesale-ramen-noodles","title":"Toa, Dried Ramen Noodles, 720g","description":"\u003cp\u003eCrafted with premium Hokkaido wheat flour, these dried ramen noodles offer a firm, chewy texture and subtle wheat flavour. Produced using traditional methods in Banshu, a region renowned for noodle-making, they are air-dried to preserve quality and shelf life. Their versatility makes them ideal for various dishes, from classic ramen to stir-fries and salads. The 720g packaging reflects Toa's commitment to quality and tradition.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eLink to Recipe: TBC\u003c\/p\u003e\n\u003cp\u003eBoil noodles for 4 minutes, then rinse under cold water to stop cooking. Serve in hot broth with toppings like sliced pork and spring onions, or use in stir-fries with vegetables and sauce. For a refreshing dish, chill the noodles and serve with a dipping sauce or in a salad.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore unopened in a cool, dry place away from direct sunlight. Once opened, keep in an airtight container or reseal the bag tightly to keep the noodles dry.\u003c\/p\u003e\n\u003ch3\u003eAbout Toa Food Industrial Co., Ltd.\u003c\/h3\u003e\n\u003cp\u003eFounded in 1945, Toa Food Industrial Co., Ltd. has been producing high-quality dried noodles for over 70 years. Based in the Banshu region, renowned for its noodle production, Toa combines traditional methods with modern technology to deliver authentic Japanese noodles enjoyed worldwide.\u003c\/p\u003e\n\u003ch3\u003e東亜プレミアム北海道小麦乾燥ラーメン\u003c\/h3\u003e\n\u003cp\u003eToa Puremiamu Hokkaidō Komugi Kansō Rāmen\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: \u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Toa","offers":[{"title":"Default Title","offer_id":56052473233789,"sku":"S0254","price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-509.jpg?v=1747923506"},{"product_id":"hakutsuru-maru-sake-futsushu-2l","title":"HAKUTSURU MARU SAKE, 2L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Everyday Sake Japan Actually Drinks\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Not every sake is a special-occasion bottle. Hakutsuru Maru is the everyday workhorse, and not a minor one: it is Hakutsuru's best-selling brand and the number-one selling pack sake in Japan, the smooth, round sake that households and izakaya pour by the glass, day in, day out. It is brewed by Hakutsuru, one of Japan's great sake houses, founded in Nada in 1743, from 100% Japanese rice. The 2L pack is built for steady pouring, and the flavour is made to sit with food rather than compete with it. Serve it warm, chilled or at room temperature.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEveryday value:\u003c\/strong\u003e a 2L pack makes this an economical house pour or by-the-glass sake without dropping to cooking grade\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFood-friendly:\u003c\/strong\u003e a round, mild umami profile that sits with a wide range of dishes rather than fighting them\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eServe any temperature:\u003c\/strong\u003e good warm, at room temperature or chilled, so one pack covers the seasons\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eJapan's No.1 pack sake:\u003c\/strong\u003e Hakutsuru's best-selling brand, brewed in Nada, Japan's most famous sake district, since 1743\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHouse sake:\u003c\/strong\u003e pour by the glass or carafe as an everyday sake alongside food\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWarm or chilled:\u003c\/strong\u003e serve warm in winter, chilled in summer, into a small \u003ca href=\"\/products\/rustic-sake-cup\" style=\"text-decoration: underline;\"\u003eochoko cup\u003c\/a\u003e\n\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e a drinkable everyday sake also works for cooking, deglazing and marinades\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReseal and keep:\u003c\/strong\u003e the screw-cap pack reseals, so you pour what you need and store the rest\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eMaru, and what futsushu means\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Sake is nihonshu (日本酒), and most of what Japan drinks day to day is futsushu (普通酒), the everyday or table grade, as opposed to the premium ginjo and junmai bottles kept for special occasions. Maru (まる) means circle, or round, a fitting name for a sake built around a soft, rounded umami rather than sharp aromatics. It comes from Hakutsuru (白鶴, white crane), founded in 1743 in Nada, the district of Kobe that has been the heart of Japanese sake brewing for centuries. Hakutsuru sums up its craft as rice, water and people, and Maru is where that everyday craft reaches the most tables: honest, food-friendly, and made to be poured freely. It is the brand Hakutsuru sells more of than any other.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/everything-you-need-to-how-about-hakutsuru-sake\" style=\"text-decoration: underline;\"\u003eHakutsuru Sake: Everything You Need to Know\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does Hakutsuru Maru taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Soft and round, with a gentle, savoury umami and a clean finish. At SMV +1 it sits close to neutral, neither markedly dry nor sweet, which is what makes it so easy alongside food. There is little of the fruity, floral aromatics you find in a premium ginjo; this is the comfortable, everyday side of sake, smooth and unfussy. Warmed, it grows rounder and fuller, which is the classic way to drink an everyday futsushu; chilled, it reads cleaner and lighter. It is a sake to drink rather than to study, which is the point.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eFutsushu (普通酒, everyday table sake) \/ nihonshu\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHakutsuru (白鶴, est. 1743)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNada, Hyogo, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eRice\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e100% Japanese domestic rice\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e13.5%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eSake Meter Value\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e+1 (close to neutral)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAcidity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1.2\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFormat\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e2L pack with resealable screw cap\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Served\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWarm, room temperature or chilled\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is futsushu sake?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Futsushu (普通酒) is everyday or table-grade sake, the category that makes up most of what is drunk in Japan day to day. Unlike the premium grades, ginjo and junmai, it is not defined by a set rice-polishing ratio, which keeps it affordable and approachable. It is the sake for casual drinking and for cooking, where a delicate daiginjo would be wasted. Hakutsuru Maru is a well-made example: smooth and food-friendly rather than showy.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs Hakutsuru Maru best served warm or chilled?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Both work, which is part of its appeal. Everyday futsushu like Maru is the classic style for warming (kan), where gentle heat rounds it out and brings up the umami, ideal in colder months. Chilled, it reads lighter and cleaner for summer drinking. Room temperature is the easy middle ground. For a full breakdown of the named serving temperatures, see our \u003ca href=\"\/blogs\/masterclass\/the-ultimate-guide-to-sake-temperature\" style=\"text-decoration: underline;\"\u003eguide to sake temperature\u003c\/a\u003e.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow long does a 2L sake pack last once opened?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Sake is best fresh. Once opened, reseal the screw cap, keep the pack in the fridge, and aim to drink it within a couple of weeks for the best flavour; it will not spoil quickly but it gradually loses its freshness as it meets air. The resealable 2L pack is designed for exactly this, pour what you need and store the rest cold. If any is left past its best for drinking, it is still perfectly good for cooking.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Hakutsuru","offers":[{"title":"Default Title","offer_id":56066956460413,"sku":"x0090","price":24.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/8GLxQfjgJkoTWSKYRhopU_55a4a0wx_00001.jpg?v=1777910241"},{"product_id":"hakutsuru-maru-sake-futsushu-500ml","title":"Hakutsuru, Maru Sake, 500ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eJapan's Best-Selling Pack Sake, in a Handy 500ml\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Hakutsuru Maru is the everyday sake Japan drinks more of than any other: Hakutsuru's best-selling brand and the number-one selling pack sake in the country. This is the small 500ml size, the easy way to keep a smooth, food-friendly sake to hand without opening a large pack. It is brewed by Hakutsuru, founded in Nada in 1743, from 100% Japanese rice, with a round, gentle umami that takes to warming, chilling or room temperature. The resealable carton makes it simple to pour a glass or measure a splash for the pan.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRight-size pack:\u003c\/strong\u003e 500ml is enough for a couple of servings or a recipe, with no large pack to work through\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFood-friendly:\u003c\/strong\u003e a round, mild umami profile that sits with a wide range of dishes rather than fighting them\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eServe any temperature:\u003c\/strong\u003e good warm, at room temperature or chilled\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eJapan's No.1 pack sake:\u003c\/strong\u003e Hakutsuru's best-selling brand, brewed in Nada, Japan's most famous sake district, since 1743\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBy the glass:\u003c\/strong\u003e pour an everyday sake without committing to a big pack\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWarm or chilled:\u003c\/strong\u003e serve warm in winter, chilled in summer, into a small \u003ca href=\"\/products\/rustic-sake-cup\" style=\"text-decoration: underline;\"\u003eochoko cup\u003c\/a\u003e\n\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCooking measure:\u003c\/strong\u003e a handy size for deglazing, marinades and simmering without waste\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eScale up:\u003c\/strong\u003e for regular or volume service, the same sake comes in a \u003ca href=\"\/products\/hakutsuru-maru-sake-futsushu-2l\" style=\"text-decoration: underline;\"\u003e2L pack\u003c\/a\u003e\n\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eMaru, and what futsushu means\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Sake is nihonshu (日本酒), and most of what Japan drinks day to day is futsushu (普通酒), the everyday or table grade, rather than the premium ginjo and junmai kept for special occasions. Maru (まる) means circle, or round, a fitting name for a sake built on soft, rounded umami rather than sharp aromatics. It comes from Hakutsuru (白鶴, white crane), founded in 1743 in Nada, the district of Kobe that has been the heart of Japanese sake brewing for centuries. Maru is the brand Hakutsuru sells more of than any other, and this 500ml pack is the everyday expression in its most convenient size.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/everything-you-need-to-how-about-hakutsuru-sake\" style=\"text-decoration: underline;\"\u003eHakutsuru Sake: Everything You Need to Know\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does Hakutsuru Maru taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Soft and round, with a gentle, savoury umami and a clean finish. At SMV +1 it sits close to neutral, neither markedly dry nor sweet, which is what makes it so easy alongside food. There is little of the fruity, floral aromatics you find in a premium ginjo; this is the comfortable, everyday side of sake, smooth and unfussy. Warmed, it grows rounder and fuller, the classic way to drink an everyday futsushu; chilled, it reads cleaner and lighter. It is a sake to drink rather than to study, which is the point.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eFutsushu (普通酒, everyday table sake) \/ nihonshu\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHakutsuru (白鶴, est. 1743)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNada, Hyogo, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eRice\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e100% Japanese domestic rice\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eABV\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e13.5%\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eSake Meter Value\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e+1 (close to neutral)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAcidity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1.2\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFormat\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e500ml pack with resealable screw cap\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Served\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWarm, room temperature or chilled\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is futsushu sake?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Futsushu (普通酒) is everyday or table-grade sake, the category that makes up most of what is drunk in Japan day to day. Unlike the premium grades, ginjo and junmai, it is not defined by a set rice-polishing ratio, which keeps it affordable and approachable. It is the sake for casual drinking and for cooking, where a delicate daiginjo would be wasted. Hakutsuru Maru is a well-made example: smooth and food-friendly rather than showy.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs Hakutsuru Maru best served warm or chilled?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Both work, which is part of its appeal. Everyday futsushu like Maru is the classic style for warming (kan), where gentle heat rounds it out and brings up the umami, ideal in colder months. Chilled, it reads lighter and cleaner for summer drinking. Room temperature is the easy middle ground. For a full breakdown of the named serving temperatures, see our \u003ca href=\"\/blogs\/masterclass\/the-ultimate-guide-to-sake-temperature\" style=\"text-decoration: underline;\"\u003eguide to sake temperature\u003c\/a\u003e.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eShould I buy the 500ml or the 2L Maru?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      It depends on how much you get through. The 500ml pack is right for occasional drinking, trying it for the first time, or keeping a small amount for cooking, with no large pack to finish. If you pour Maru regularly or serve it by the glass, the \u003ca href=\"\/products\/hakutsuru-maru-sake-futsushu-2l\" style=\"text-decoration: underline;\"\u003e2L pack\u003c\/a\u003e is far better value per millilitre. Both are the same sake; only the size differs.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep the carton upright in a cool place out of direct sunlight, and refrigerate once opened. As an everyday futsushu it is more robust than a delicate ginjo, but it still tastes best drunk within a few weeks of opening rather than left for months. The resealable cap makes it easy to keep for topping up a glass or a splash for the pan.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e\n","brand":"Hakutsuru","offers":[{"title":"Default Title","offer_id":56069707334013,"sku":"x0083","price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/u8GFQTA7toK8GdlwK3iK5_yHyMRlWk_00001.jpg?v=1777909485"},{"product_id":"toa-japanese-wheat-dried-ramen-noodles-180g","title":"Toa, Japanese Wheat Dried Ramen Noodles, 180g","description":"\u003cp\u003eCrafted from 100% domestic wheat flour, these dried noodles offer a firm yet smooth texture, reminiscent of traditional Chinese-style ramen. Air-dried using time-honoured methods, they maintain their integrity and bite after cooking. Their neutral flavour profile makes them an ideal base for various dishes, from hearty soups to stir-fries. \u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eBoil in 2 litres of water for 4 minutes, then drain. Serve hot with your preferred broth and toppings like sliced pork, soft-boiled eggs, or spring onions. Alternatively, cool the noodles for a refreshing salad or stir-fry them with vegetables and sauces for a quick meal.\u003c\/p\u003e\n\u003ch3\u003eAbout Toa Shokuhin Co., Ltd.\u003c\/h3\u003e\n\u003cp\u003eEstablished in 1947, Toa Shokuhin Co., Ltd. has been dedicated to producing high-quality noodles that honour traditional Japanese culinary techniques. With decades of experience, the company continues to deliver authentic flavours to households worldwide.\u003c\/p\u003e\n\u003ch3\u003e東亜ラーメン\u003c\/h3\u003e\n\u003cp\u003eToa Rāmen\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Hyogo\u003c\/li\u003e\n\u003cli\u003eStorage: Store in a cool, dry place away from direct sunlight; reseal the pack once opened.\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Toa","offers":[{"title":"Default Title","offer_id":56071219118461,"sku":"S0253","price":2.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-531.jpg?v=1749029648"},{"product_id":"toa-premium-hokkaido-buckwheat-soba-200g","title":"Toa, Premium Hokkaido Buckwheat Soba 200g","description":"\u003cp\u003eMade from premium Hokkaido buckwheat, these dried soba noodles offer a robust, nutty-earthy flavour and a satisfyingly firm, springy texture. Air-dried using traditional machinery, they gracefully retain their bite while readily absorbing broths and sauces.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eBoil for 4–5 minutes until al dente, then rinse under cold water for chilled dipping with tsuyu. Alternatively, enjoy in hot broths with mushrooms and spring onions, or toss with sesame dressing and vegetables for a flavorful noodle salad.\u003c\/p\u003e\n\u003ch3\u003eAbout Toa Food Industrial Co., Ltd.\u003c\/h3\u003e\n\u003cp\u003eFounded in 1945, Toa combines over 70 years of noodle-making expertise with traditional craftsmanship and modern standards, producing dried soba that truly embodies Japanese quality and authenticity.\u003c\/p\u003e\n\u003ch3\u003e蕎麦\u003c\/h3\u003e\n\u003cp\u003eSoba Noodles\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Hokkaido\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Toa","offers":[{"title":"Default Title","offer_id":56197365203325,"sku":"s0252","price":3.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-532.jpg?v=1749482713"},{"product_id":"komi-shiro-dashi-concentrate-japanese-white-dashi-stock-1l","title":"Kōmi, Shiro Dashi Concentrate, Japanese Classic Dashi Stock, 1L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA litre of pale, ready-made dashi seasoning for the dishes where soy would spoil the colour.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eKōmi Shiro Dashi is a Japanese white dashi concentrate: bonito and kombu stock balanced with light-coloured soy, mirin and salt. It seasons like soy sauce and tastes of dashi, but leaves clear soups, egg dishes and pale vegetables looking the way they should. Made in Japan and bottled in a 1 litre size for kitchens that use it every day.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eColour stays clean:\u003c\/strong\u003e light soy keeps chawanmushi, suimono and tamagoyaki pale, where dark soy or tsuyu would brown them.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDashi and seasoning in one pour:\u003c\/strong\u003e salt, sweetness and umami arrive together, so one measure replaces several bottles on the line.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSame result every service:\u003c\/strong\u003e a concentrate takes out the day-to-day swing of a stock made from scratch.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eScales from one bowl to a pot:\u003c\/strong\u003e dilute a little for a single soup or a lot for a stockpot; the ratio does the work.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClear soups and noodle broths:\u003c\/strong\u003e dilute with hot water for suimono, udon or soba broth. Start around 1 part to 10 and adjust to taste.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEgg dishes:\u003c\/strong\u003e season the dashi for tamagoyaki and chawanmushi without darkening the egg.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSimmered vegetables:\u003c\/strong\u003e use as the seasoning liquid for daikon, turnip or pumpkin nimono and for ohitashi greens.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBeyond Japanese food:\u003c\/strong\u003e a spoonful in risotto, a butter sauce or a vinaigrette adds savoury depth without a soy colour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eShiro dashi (白だし, white dashi) is a modern Japanese pantry staple: a concentrate built on dashi from katsuobushi (鰹節, smoked and dried bonito) and kombu (昆布), seasoned with pale soy such as usukuchi (薄口) or shiro shōyu (白醤油), plus mirin and salt. Home and restaurant cooks use it for kyō-ryōri style dishes, the light, clear cooking of Kyoto where the colour of the ingredient matters as much as the seasoning. Where mentsuyu is dark and made for noodles, shiro dashi is pale and made for everything else.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/dashi-shiro-dashi-tsuyu-whats-the-difference\" style=\"text-decoration: underline;\"\u003eDashi, Shiro-Dashi, Tsuyu: What's The Difference?\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does shiro dashi taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eNeat from the bottle it is salty and concentrated, so taste it diluted. In a broth it reads as clean bonito smoke and kombu savouriness first, with a soft sweetness from mirin behind it and very little of the fermented, malty note you get from dark soy. The finish is short and tidy, which is the point: it seasons food and then gets out of the way. Next to a stock cube there is no heaviness; next to mentsuyu it is lighter, less sweet and far paler.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eShiro dashi (白だし), white dashi concentrate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBase\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBonito and kombu dashi, light soy sauce, mirin and salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMade in Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eVolume and Format\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1 litre bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eUse\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDilute to taste; also used neat in small amounts as a seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eStorage\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eAmbient before opening; refrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eClear soups, noodle broths, egg dishes, nimono\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between shiro dashi and mentsuyu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eColour and job. Mentsuyu (tsuyu) is made with dark soy and more sweetness, and is designed as a noodle sauce and dip. Shiro dashi is made with light-coloured soy, so it is paler and less sweet, and works as an all-purpose seasoning for soups, egg dishes and simmered vegetables where you want flavour without browning the food.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow much do I dilute it?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIt depends on the dish, and the bottle label gives the maker's guide. As a starting point, try about 1 part to 10 parts water for a clear soup or noodle broth, stronger for a seasoning liquid in nimono, and only a small splash for tamagoyaki. Taste as you go; it is easier to add more than to take it back.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it in the fridge once opened, cap on, and use it within a few weeks for the best aroma. Before opening it is fine in a cool cupboard. The colour can deepen a little over time; check the best-before date on the bottle.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":56403782304125,"sku":"K0003","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/SN8pEBmRyIa-J-WCITeWo_aZuj6HhY_00001.jpg?v=1784199617"},{"product_id":"bakasco-yuzu-pepper-hotsauce-60ml-bbd-19-11-25","title":"Bakasco Yuzu \u0026 Pepper Hotsauce, 60mL BBD (01\/09\/26)","description":"\u003cp\u003eThis product is past its printed best-before date. Best-before is a quality date, not a safety date; sold at a reduced price.\u003c\/p\u003e\n\u003cp\u003e\nThis unique Japanese hot sauce blends the citrusy brightness of yuzu with the fiery kick of chilli peppers for a balanced yet bold flavour. Inspired by traditional yuzu kosho, it offers a zesty, umami-rich heat that enhances a variety of dishes. The careful fermentation process deepens the complexity of flavours, making it a versatile condiment for Japanese and international cuisine.\n\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003e\nDrizzle over grilled meats, seafood, or ramen for a citrusy spice boost. Add a few drops to dressings, marinades, or dipping sauces to enhance the depth of flavour. It also pairs well with tempura, sushi, and even cocktails for an unexpected yet delightful twist.\n\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore unopened in a cool, dry place away from direct sunlight. Once opened, refrigerate and use within a few weeks for the best flavour.\u003c\/p\u003e\n\u003ch3\u003eAbout Bakasco\u003c\/h3\u003e\n\u003cp\u003e\nFounded when two companies came together, Bakasco is known for its innovative fusion of traditional Japanese ingredients with bold, modern flavours. By combining yuzu, chilli, and fermentation techniques, the company crafts unique condiments that elevate both Japanese and Western dishes.\n\u003c\/p\u003e\n\u003ch3\u003eバカスコ柚子＆ペッパーソース\u003c\/h3\u003e\n\u003cp\u003e\nBakasco Yuzu \u0026amp; Pepper Sauce\n\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003e\n\u003cstrong\u003ePrefecture:\u003c\/strong\u003e Tokushima\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Other","offers":[{"title":"Default Title","offer_id":57127497531773,"sku":"S0275-SD","price":5.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Bakasco_Yuzu_Pepper_Sauce.jpg?v=1741348098"},{"product_id":"matsuya-awaya-10-year-aged-soy-sauce-150ml","title":"Matsuya, Awaya, 10-year-aged Soy Sauce, 150ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eTen years of ageing and it shows: a thick, mellow Kumamoto soy you use by the drop, not the splash.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eAwaya is a koikuchi soy sauce from Matsuai Foods (松合食品) of Kumamoto, a maker founded in 1827. It is brewed from whole soybeans and wheat grown for Matsuai by contract farmers in Kumamoto without pesticides or chemical fertilisers, then left to mature for ten years. That long, slow ageing thickens the sauce and turns the flavour deep and rounded, with the salt pushed into the background. This is a finishing soy: a few drops on sashimi, scallops or steak, where you can taste what a decade does.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA decade of ageing:\u003c\/strong\u003e ten years of maturation gives a depth and softness that young soy cannot fake\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThicker body:\u003c\/strong\u003e it clings to fish and meat like a sauce rather than running off like a seasoning\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMellow salt:\u003c\/strong\u003e the umami and aroma lead, so it seasons without the sharp saltiness of everyday soy\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTraceable raw materials:\u003c\/strong\u003e whole soybeans and wheat from Kumamoto contract farms, grown without pesticides or chemical fertilisers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSashimi:\u003c\/strong\u003e brush a little onto white fish, scallops or tuna rather than dipping\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSteak and tataki:\u003c\/strong\u003e a few drops over seared beef, or as a dip for grilled steak\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCarpaccio and crudo:\u003c\/strong\u003e dot it over thinly sliced fish with good oil and citrus\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinishing:\u003c\/strong\u003e add at the end, off the heat, where its aroma is not cooked away\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eKoikuchi (濃口) is the dark, all-purpose style that makes up most of the soy sauce brewed in Japan. Most is matured for months, some for a year or two. Awaya is labelled 10年熟成醤油, soy sauce matured for ten years, which puts it in a small group of very long-aged soys closer in use to a fine balsamic than a kitchen staple. Matsuai Foods has been making soy sauce and miso in Kumamoto Prefecture, on the island of Kyushu, since 1827, and it builds this bottle on marudaizu (丸大豆), whole soybeans, rather than defatted soy meal.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/soy-sauce\" style=\"text-decoration: underline;\"\u003eSoy Sauce: the SushiSushi guide\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does 10-year-aged soy sauce taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eRound, dark and deep. The first thing you notice is the texture, noticeably thicker than young soy, and then the aroma: rich and mellow rather than sharp. On the tongue the umami is dense and layered, with a soft sweetness and savoury notes that sit somewhere between dried fruit and roasted grain. The salt is there but it arrives late and does not dominate. Put a drop next to regular soy and the difference is obvious: this one lingers.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKoikuchi soy sauce (濃口醤油), honjozo, matured 10 years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eName\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e10年熟成醤油 AWAYA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMaker\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMatsuai Foods (松合食品), founded 1827\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKumamoto Prefecture, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSoybeans and Wheat\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWhole soybeans and wheat from Kumamoto contract farms, grown without pesticides or chemical fertilisers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e150ml bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eStorage\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eCool, dark place. Refrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eA finishing soy for sashimi, steak and carpaccio\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow is 10-year-aged soy sauce different from regular soy?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eTime. Everyday soy sauce is usually matured for months. Awaya is left for ten years, which slowly thickens it and turns the flavour deeper, rounder and less salty to taste. The result behaves more like a finishing sauce than a seasoning: you use a few drops at the end rather than cooking with it.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eShould I cook with it?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYou can, but you would be wasting the point. Long heat drives off the aroma that ten years built. Use regular soy in the pan and keep Awaya for the plate: brushed onto sashimi, dotted over carpaccio, or served as a dip with grilled steak and seared scallops, where a small amount goes a long way.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the unopened bottle in a cool, dark cupboard. Once opened, cap it tightly and keep it in the fridge. Chilling protects the aroma and slows the darkening that all soy sauce goes through once it meets air. At a few drops per plate, a 150ml bottle lasts a long time, so looking after it matters.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Matsuya","offers":[{"title":"Default Title","offer_id":57753200329085,"sku":"S1102","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/1f1389bd-42cf-4f25-a2e6-e1cd2d7cecf7_00001.jpg?v=1790019398"},{"product_id":"ishiimiso-ten-year-aged-miso-sauce-260g","title":"Ishiimiso, Ten-Year Aged Miso Sauce 260g","description":"\u003cp data-end=\"568\" data-start=\"161\"\u003eThis rich \u003cstrong data-end=\"199\" data-start=\"171\"\u003eTen-Year Aged Miso Sauce\u003c\/strong\u003e from Ishiimiso is crafted from miso that has been aged for a decade, resulting in deep, complex umami and a beautifully rounded savoury character. Built on a foundation of traditionally fermented miso, this versatile \u003cem data-end=\"427\" data-start=\"417\"\u003ewa-style\u003c\/em\u003e sauce enhances everyday and special dishes alike with depth, balance, and a hint of natural sweetness. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"584\" data-start=\"570\"\u003eHow to Use\u003c\/h3\u003e\n\u003cp data-end=\"931\" data-start=\"586\"\u003eUse it as a glaze or dipping sauce for grilled meats, vegetables, or skewers. Excellent over oden, \u003cem data-end=\"694\" data-start=\"685\"\u003edengaku\u003c\/em\u003e (grilled tofu and vegetables), simmered fish, or even as a bold condiment in place of Worcestershire or ketchup. Try stirring into stews, dressings, or stir-fries for savoury richness in every bite. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore unopened in a cool, dry place. Once opened, keep refrigerated and tightly sealed; like other fermented miso products it will keep well in the fridge for several months, though flavour is best within a few weeks of opening.\u003c\/p\u003e\n\u003ch3 data-end=\"962\" data-start=\"933\"\u003eAbout Ishiimiso Co., Ltd.\u003c\/h3\u003e\n\u003cp data-end=\"1383\" data-start=\"964\"\u003eIshiimiso is a historic miso brewery based in Matsumoto, Nagano Prefecture, with a long tradition of crafting fermented soy products using time-honoured methods and quality ingredients. Their \u003cstrong data-end=\"1184\" data-start=\"1156\"\u003eTen-Year Aged Miso Sauce\u003c\/strong\u003e takes deeply aged miso as its base and elevates it into an all-purpose \u003cem data-end=\"1269\" data-start=\"1256\"\u003ewagyu-style\u003c\/em\u003e sauce that celebrates profound flavour and versatility in Japanese cooking. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1437\" data-start=\"1385\"\u003e\u003cstrong data-end=\"1398\" data-start=\"1385\"\u003e十年熟成味噌ソース\u003c\/strong\u003e\u003cbr data-end=\"1401\" data-start=\"1398\"\u003e\u003cstrong data-end=\"1437\" data-start=\"1401\"\u003eTen-Year Aged Miso Sauce — 260 g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1763\" data-start=\"1439\"\u003e\u003cstrong data-end=\"1447\" data-start=\"1439\"\u003eSpec\u003c\/strong\u003e\u003cbr data-end=\"1450\" data-start=\"1447\"\u003e\u003cstrong data-end=\"1691\" data-start=\"1676\"\u003ePrefecture:\u003c\/strong\u003e Nagano, Japan (Ishiimiso brewery)\u003c\/p\u003e","brand":"Ishiimiso","offers":[{"title":"Default Title","offer_id":57753259934077,"sku":"S0203","price":10.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/S0203.jpg?v=1769693254"},{"product_id":"saika-yuzu-dressing-150ml","title":"SAIKA Yuzu Dressing 150ml","description":"\u003cp\u003eThis bright \u003cstrong\u003eYuzu Dressing\u003c\/strong\u003e from SAIKA brings a refreshingly zesty citrus flavour, built around the aromatic essence of \u003cem\u003eyuzu\u003c\/em\u003e — Japan's beloved bitter-sweet citrus — blended into a savoury wafu (Japanese-style) dressing base. Light and versatile, it brings tangy acidity and umami depth to salads, seafood and everyday dishes.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eShake well before use, then drizzle over fresh greens, mixed salads or cold vegetables. Works well as a dressing for poke bowls, carpaccio, grilled seafood, tofu or noodle salads, and as a bright marinade or finishing sauce.\u003c\/p\u003e\n\u003ch3\u003eAbout This Style of Yuzu Dressing\u003c\/h3\u003e\n\u003cp\u003eYuzu dressing is a classic wafu-style vinaigrette built on a base of light Japanese soy sauce, rice vinegar and oil, lifted with fragrant yuzu citrus juice — a flavour balance of tangy, salty and umami notes that's popular across Japanese cuisine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e柚子ドレッシング — 150 ml\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eYuzu Dressing — 150 ml\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpec\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e SAIKA\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Japan\u003cbr\u003e\u003cstrong\u003eVolume:\u003c\/strong\u003e 150 ml\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore in a cool, dark place before opening. Once opened, keep refrigerated, shake well before each use and use within a few weeks for the freshest citrus flavour.\u003c\/p\u003e","brand":"SAIKA","offers":[{"title":"Single","offer_id":57753458737533,"sku":"H0011","price":7.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/H0011.jpg?v=1769696737"},{"product_id":"saika-yuzu-sushi-vinegar-seasoned-rice-vinegar-yuzu-citrus-300ml","title":"Saika, Yuzu Sushi Vinegar, Seasoned Rice Vinegar with Yuzu Citrus, 300ml","description":"\u003ch3\u003eSushi Rice Vinegar with Real Wakayama Yuzu\u003c\/h3\u003e\n\u003ch4\u003eWhy Chefs Choose This\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eReal yuzu peel:\u003c\/strong\u003e Visible pieces of yuzu citrus suspended in the vinegar. This is genuine fruit, not flavouring.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWakayama provenance:\u003c\/strong\u003e Produced by Saika (雑賀) in Wakayama Prefecture, one of Japan's premier yuzu and vinegar regions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePre-seasoned, ready to use:\u003c\/strong\u003e Sugar and salt already balanced. Fold straight into warm rice for finished shari without measuring or adjusting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePoint of difference:\u003c\/strong\u003e Yuzu sushi vinegar is virtually unavailable in the UK. This gives your shari a fragrant citrus lift that standard sushi-zu cannot deliver.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eHow to Use\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSushi rice (shari):\u003c\/strong\u003e Fold into freshly cooked rice while still warm. The yuzu aroma blooms as it hits the heat. Use roughly 80–100ml per 500g uncooked rice.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChirashi and poke bowls:\u003c\/strong\u003e The yuzu fragrance adds an extra dimension to scattered sushi and rice bowl formats.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePickling liquid:\u003c\/strong\u003e Use as a quick pickle base for vegetables — the yuzu adds floral brightness to sunomono and tsukemono.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDressing base:\u003c\/strong\u003e Blend with oil and soy for a yuzu-forward vinaigrette that works across Japanese and European salads.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSushi vinegar (寿司酢 — sushi-zu) is the pre-seasoned blend of rice vinegar, sugar and salt that transforms plain cooked rice into shari — the lightly tangy, glossy rice that forms the foundation of every piece of sushi. Saika's Yuzu Sushi Meshi-zu (柚子寿司召し酢) takes this foundation and adds real yuzu citrus from Wakayama Prefecture, one of Japan's most celebrated yuzu-growing regions. The result is shari with a fragrant, floral citrus note that standard sushi vinegar doesn't have — you can see the pieces of yuzu peel in the bottle, so this is whole fruit, not extract or flavouring.\u003c\/p\u003e\n\u003ch4\u003eWhat does yuzu sushi vinegar taste like?\u003c\/h4\u003e\n\u003cp\u003eThe base is a clean, balanced sushi vinegar — mild acidity, gentle sweetness, not overly sharp. On top of that, the yuzu adds a bright, floral citrus aroma distinct from lemon or lime, more perfumed than sharp, with a slight bitterness from the peel that adds complexity. The yuzu is noticeable but not overpowering — it complements fish rather than competing with it.\u003c\/p\u003e\n\u003ch4\u003eProduct Details\u003c\/h4\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003e柚子寿司召し酢 — Yuzu Sushi Meshi-zu (Yuzu Seasoned Sushi Vinegar)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSaika (雑賀)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eWakayama Prefecture, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKey Ingredients\u003c\/td\u003e\n\u003ctd\u003eRice vinegar, sugar, salt, yuzu citrus peel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVolume\u003c\/td\u003e\n\u003ctd\u003e300ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest For\u003c\/td\u003e\n\u003ctd\u003eSushi rice, chirashi, poke bowls, quick pickles, vinaigrettes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat is the difference between sushi vinegar and yuzu sushi vinegar?\u003c\/summary\u003e\u003cp\u003eStandard sushi vinegar (sushi-zu) is a blend of rice vinegar, sugar and salt — it seasons the rice but doesn't add aroma. Yuzu sushi vinegar adds real yuzu citrus to the base, giving the finished shari a fragrant, floral lift, most noticeable in simple preparations like nigiri and chirashi where the rice is front and centre. Saika's version uses whole yuzu peel from Wakayama, not extract, so the citrus character is natural and complex.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCan I use yuzu sushi vinegar for anything other than sushi rice?\u003c\/summary\u003e\u003cp\u003eYes. It works as a quick pickle liquid for cucumber, radish and daikon — just pour over sliced vegetables and refrigerate for an hour. It also makes a good base for vinaigrettes: combine with neutral oil and a splash of soy for a yuzu-forward dressing, or use as a finishing splash on ceviche or crudo.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow should I store yuzu sushi vinegar after opening?\u003c\/summary\u003e\u003cp\u003eRefrigerate after opening. The real yuzu peel means it benefits from cold storage to maintain the citrus aroma. Use within 4–6 weeks of opening for the best fragrance. Before opening, store in a cool, dark place. Shake gently before use to redistribute the yuzu pieces.\u003c\/p\u003e\u003c\/details\u003e","brand":"SAIKA","offers":[{"title":"Single","offer_id":57753768657277,"sku":"H0010","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/H0010_916f7f89-7fc1-4290-a9a2-f0c3bbcd8dcf.jpg?v=1769697942"},{"product_id":"ishiimiso-sannengura-one-year-miso-300g","title":"Ishiimiso, Sannengura One Year Miso, 300g","description":"\u003cp data-end=\"569\" data-start=\"178\"\u003eThis traditional \u003cstrong data-end=\"223\" data-start=\"195\"\u003eSannengura One-Year Miso\u003c\/strong\u003e from \u003cem data-end=\"240\" data-start=\"229\"\u003eIshiimiso\u003c\/em\u003e is naturally brewed and aged in cedar barrels with a high ratio of rice koji, yielding a soft, gently sweet flavour and bright, fresh aroma. Crafted using time-honoured fermentation without additives, this miso brings delicate umami and depth to soups, marinades, and everyday home cooking. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"585\" data-start=\"571\"\u003eHow to Use\u003c\/h3\u003e\n\u003cp data-end=\"889\" data-start=\"587\"\u003eStir into simmering dashi and water for classic miso soup. Use as a seasoning for stews, marinades, salad dressings, or vegetable sautés. It also makes an excellent base for sauces, dips, or glazing fish and meats — enhancing dishes with nuanced fermented flavour. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"920\" data-start=\"891\"\u003eAbout Ishiimiso Co., Ltd.\u003c\/h3\u003e\n\u003cp data-end=\"1337\" data-start=\"922\"\u003eFounded in 1868 in Matsumoto, Nagano Prefecture, Ishiimiso is a historic miso brewery dedicated to \u003cem data-end=\"1043\" data-start=\"1021\"\u003enatural fermentation\u003c\/em\u003e and traditional craftsmanship. Their \u003cem data-end=\"1093\" data-start=\"1081\"\u003eSannengura\u003c\/em\u003e series showcases the depth and character that comes from careful ageing and cedar-barrel maturation — with the \u003cem data-end=\"1220\" data-start=\"1205\"\u003eOne-Year Miso\u003c\/em\u003e offering a softer, rice-forward profile that highlights sweet, aromatic notes. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1400\" data-start=\"1339\"\u003e\u003cstrong data-end=\"1361\" data-start=\"1339\"\u003e三年蔵 一年熟成味噌 — 300 g\u003c\/strong\u003e\u003cbr data-end=\"1364\" data-start=\"1361\"\u003e\u003cstrong data-end=\"1400\" data-start=\"1364\"\u003eSannengura One-Year Miso — 300 g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1722\" data-start=\"1402\"\u003e\u003cstrong data-end=\"1410\" data-start=\"1402\"\u003eSpec\u003c\/strong\u003e\u003cbr data-end=\"1413\" data-start=\"1410\"\u003e\u003cstrong data-end=\"1615\" data-start=\"1600\"\u003ePrefecture:\u003c\/strong\u003e Nagano, Japan — Matsumoto region, famed for traditional miso brewing\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate after opening; press a layer of cling film onto the surface to slow oxidation.\u003c\/p\u003e","brand":"Ishiimiso","offers":[{"title":"Default Title","offer_id":57753976406397,"sku":"S0299","price":6.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/S0299_53b0fe4d-5334-4f8e-81a2-7cd97405e6d6.jpg?v=1769698625"},{"product_id":"ishiimiso-sannengura-three-years-miso-300g","title":"Ishiimiso, Sannengura Three Years Miso, 300g","description":"\u003cp data-end=\"638\" data-start=\"186\"\u003eThis deeply fermented \u003cstrong data-end=\"239\" data-start=\"208\"\u003eSannengura Three-Years Miso\u003c\/strong\u003e from \u003cem data-end=\"256\" data-start=\"245\"\u003eIshiimiso\u003c\/em\u003e is matured naturally in traditional cedar barrels for three full years, giving it a rich aroma, deep savoury complexity, and authentic fermented character. As a \u003cem data-end=\"425\" data-start=\"418\"\u003ekioke\u003c\/em\u003e (wooden-barrel) miso — one of the rarest and most traditional styles still made in Japan — it brings profound depth and umami to soups, marinades, and rich miso-based dishes. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"654\" data-start=\"640\"\u003eHow to Use\u003c\/h3\u003e\n\u003cp data-end=\"989\" data-start=\"656\"\u003eDissolve a spoonful into hot dashi or stock for a classic miso soup with robust flavour. Use as a base for hearty stews, marinades for grilled meats or vegetables, or in dressings and sauces to add depth and richness. Its bold character also pairs well with rich proteins and slow-cooked dishes. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"1020\" data-start=\"991\"\u003eAbout Ishiimiso Co., Ltd.\u003c\/h3\u003e\n\u003cp data-end=\"1469\" data-start=\"1022\"\u003eFounded in 1868 in Matsumoto, Nagano Prefecture, Ishiimiso is a historic miso brewery dedicated to traditional fermentation methods that rely on natural processes and cedar barrel maturation. Their \u003cem data-end=\"1232\" data-start=\"1220\"\u003eSannengura\u003c\/em\u003e series — including this Three-Years Miso — showcases the complexity that comes from long ageing and wooden-barrel fermentation, a craft that represents Japanese cultural heritage in fermented foods. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1535\" data-start=\"1471\"\u003e\u003cstrong data-end=\"1493\" data-start=\"1471\"\u003e三年蔵 三年熟成味噌 — 300 g\u003c\/strong\u003e\u003cbr data-end=\"1496\" data-start=\"1493\"\u003e\u003cstrong data-end=\"1535\" data-start=\"1496\"\u003eSannengura Three-Years Miso — 300 g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1868\" data-start=\"1537\"\u003e\u003cstrong data-end=\"1545\" data-start=\"1537\"\u003eSpec\u003c\/strong\u003e\u003cbr data-end=\"1548\" data-start=\"1545\"\u003e\u003cstrong data-end=\"1768\" data-start=\"1753\"\u003ePrefecture:\u003c\/strong\u003e Nagano, Japan — Matsumoto, known for traditional miso brewing\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore unopened in a cool, dry place. Once opened, keep refrigerated with the surface pressed smooth or covered with greaseproof paper to reduce air contact; a long-matured kioke miso like this keeps well for months when stored this way, with only minor surface darkening over time.\u003c\/p\u003e\n","brand":"Ishiimiso","offers":[{"title":"Default Title","offer_id":57754173604221,"sku":"S0298","price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/S0298.jpg?v=1769699203"},{"product_id":"amato-cherry-blossom-plum-wine-sakura-umeshu-500ml","title":"Yamato Japanese Cherry Blossom Plum Wine (Sakura Umeshu) 500ml","description":"\u003ch3\u003eA Sakura-Season Umeshu for the Professional Bar\u003c\/h3\u003e\n\u003ch4\u003eWhy Chefs \u0026amp; Sommeliers Choose This\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean label:\u003c\/strong\u003e No artificial colours, flavours or preservatives.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDomestic ume fruit (国産梅果実使用):\u003c\/strong\u003e Japanese-grown plums, not imported concentrate.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeasonal storytelling:\u003c\/strong\u003e A natural centrepiece for spring menus and cherry blossom events.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow ABV versatility:\u003c\/strong\u003e At 14%, it works neat, in highballs and in cocktails without overpowering.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eHow to Serve\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNeat or on ice:\u003c\/strong\u003e Serve chilled at 5–8°C to let the blossom aromatics open up.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSakura spritz:\u003c\/strong\u003e 1 part umeshu, 2 parts sparkling water, garnish with a shiso leaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJapanese Cosmo:\u003c\/strong\u003e Swap triple sec for sakura umeshu — adds colour and floral depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDessert pairing:\u003c\/strong\u003e Pour over vanilla ice cream or alongside mochi for a simple Japanese dessert course.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSakura umeshu is a cherry blossom-infused Japanese plum wine — and Koto no Haru (古都の春 — \"Spring of the Ancient Capital\") is one of the finest expressions of the style. Whole domestic Japanese ume plums are steeped and then infused with cherry blossom essence, producing a naturally coral-pink liqueur with layered sweetness: tart stone fruit up front, delicate floral mid-palate, and a clean honey finish. At 14% ABV, it sits between a dessert wine and a light liqueur — versatile enough for a standalone serve or as a cocktail backbone. No artificial colouring; the blush comes entirely from the fruit and blossom infusion.\u003c\/p\u003e\n\u003ch4\u003eWhat does it taste like?\u003c\/h4\u003e\n\u003cp\u003eThe aroma opens with cherry blossom and ripe plum, with a faint almond undertone. On the palate, it balances sweet-tart ume against soft floral sakura notes — elegant sweetness rather than sugary. The finish is clean, lightly honeyed and never cloying. Unlike standard umeshu, the sakura infusion adds a delicate perfumed quality that makes this a more refined, seasonal pour — ideal for spring menus, hanami-themed cocktail lists, or as a standalone dessert serve.\u003c\/p\u003e\n\u003ch4\u003eProduct Details\u003c\/h4\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003e桜梅酒 — Sakura Umeshu (Cherry Blossom Plum Wine)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eYamato\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eKoto no Haru (古都の春 — \"Spring of the Ancient Capital\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eJapan (Domestic Ume Fruit — 国産梅果実使用)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eABV\u003c\/td\u003e\n\u003ctd\u003e14%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVolume\u003c\/td\u003e\n\u003ctd\u003e500ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest Served\u003c\/td\u003e\n\u003ctd\u003eChilled (5–8°C), on ice, as a spritz, or in cocktails\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat is the difference between umeshu and sakura umeshu?\u003c\/summary\u003e\u003cp\u003eStandard umeshu is made by steeping ume (Japanese plums) in spirit and sugar. Sakura umeshu adds a cherry blossom infusion during or after steeping, which gives it a pink hue, floral aroma and a lighter, more perfumed character. Koto no Haru uses this method with domestic Japanese ume fruit — no artificial colouring is used.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eIs this suitable for a professional bar or restaurant list?\u003c\/summary\u003e\u003cp\u003eYes. At 14% ABV and 500ml, it's sized and priced for by-the-glass pours, cocktail programmes and dessert pairings. The clean label and provenance story make it easy to menu-write around, and it suits spring\/seasonal rotations and Japanese-themed beverage lists.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow should I store sakura umeshu?\u003c\/summary\u003e\u003cp\u003eStore in a cool, dark place away from direct sunlight. Once opened, refrigerate and consume within 3–4 weeks for the best flavour. The natural colour may shift slightly over time — this is normal and does not affect quality.\u003c\/p\u003e\u003c\/details\u003e","brand":"Meets","offers":[{"title":"Default Title","offer_id":57754349109629,"sku":"S0256","price":34.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/S0256.jpg?v=1769699714"},{"product_id":"tsuku-shin-10-year-aged-ma-kombu-shiroikuchihama-500g","title":"Kōmi, Ma Kombu, 10-Year Aged White Bay (Shiroikuchihama), 500g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eDecade-aged wild kombu from Hakodate's most prestigious shore.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eMa kombu (真昆布) is the benchmark kelp of Japanese cooking, and this sits at the top of it. Tsuku Shin's Shiroikuchihama ma kombu is wild-harvested from one of the three elite kombu shores at Hakodate, graded 1-tōken, then aged a full decade. The ageing rounds off the raw marine edge and concentrates the umami, giving a dashi of rare clarity. 500g.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from the Kōmi kombu range:\u003c\/strong\u003e \u003ca href=\"\/products\/komi-ma-kombu-a-grade-hokkaido-kelp-500g\" style=\"text-decoration: underline;\"\u003ema kombu, A grade\u003c\/a\u003e, \u003ca href=\"\/products\/komi-3-year-aged-black-bay-ma-kombu-kurokuchihama-50g\" style=\"text-decoration: underline;\"\u003e3-year aged black bay\u003c\/a\u003e, \u003ca href=\"\/products\/komi-classic-kombu-dried-kelp-1kg\" style=\"text-decoration: underline;\"\u003eclassic kombu (1kg)\u003c\/a\u003e, \u003ca href=\"\/products\/komi-white-kombu-shiroita-shaved-kelp-200g\" style=\"text-decoration: underline;\"\u003ewhite kombu\u003c\/a\u003e and \u003ca href=\"\/products\/salted-shio-kombu-hokkaido-additive-free\" style=\"text-decoration: underline;\"\u003esalted shio-kombu\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eShiroikuchihama origin:\u003c\/strong\u003e one of three named shores in Hakodate's elite kombu district, prized for the clearest, most elegant dashi.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003e10-year ageing:\u003c\/strong\u003e a decade in controlled storage concentrates glutamate and mellows the raw seaweed note.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGrade 1 inspected:\u003c\/strong\u003e 1-tōken, the top class under Japan's kombu grading for thickness, colour and width.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWild-harvested:\u003c\/strong\u003e tennen, not farmed; wild ma kombu grows denser in the Tsugaru Strait currents.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIchiban dashi:\u003c\/strong\u003e cold-soak a 10cm piece in 1L water for 30 to 60 minutes, then heat to just below boiling and lift out.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKaiseki dishes:\u003c\/strong\u003e suimono, chawanmushi and shabu-shabu broth, anywhere the dashi is the star.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNiban dashi:\u003c\/strong\u003e re-simmer the used kombu with bonito for a robust second stock.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKombu-jime:\u003c\/strong\u003e press sashimi-grade fish between sheets for a few hours; the aged glutamates transfer readily.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eMa kombu (真昆布, true kelp) is the highest-grade Japanese kelp, and the waters off Hakodate in southern Hokkaido are its most celebrated ground. Three named shores there, Shiroikuchihama, Kurokuchihama and Motomachihama, have been prized for centuries, with Shiroikuchihama valued for the clearest, most refined dashi. It was in a bowl of kombu dashi that the chemist Kikunae Ikeda first isolated glutamate in 1908 and named the fifth taste, umami. This kombu is that taste at its most concentrated.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/kombu-dashi\" style=\"text-decoration: underline;\"\u003eKombu Dashi (Kelp Stock)\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhy does aged kombu make better dashi?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eFresh-season kombu makes good dashi, but it holds more moisture and a stronger raw marine character. Over a decade of controlled ageing, the moisture drops, the glutamate concentrates, and the volatile compounds behind harsh seaweedy notes fade. The result is a stock that is cleaner on the palate, richer in umami and more transparent in colour. It is the same principle as ageing cheese or dry-ageing beef: time removes what you do not want and concentrates what you do. In Kyoto's kaiseki tradition, aged ma kombu from Hakodate's named shores is treated as essential, not optional.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eMa kombu 真昆布 (true kelp)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eProducer\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eつく新 Tsuku Shin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eHarvest Area\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e白口浜 Shiroikuchihama, Hakodate, Hokkaido\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eHarvest Method\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e天然 Tennen (wild-harvested)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1等検 (Grade 1 inspected)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eAgeing\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e10 years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003ePremium clear dashi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is Shiroikuchihama kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eShiroikuchihama (白口浜) is one of three named kombu shores in the Hakodate region of southern Hokkaido, alongside Kurokuchihama and Motomachihama. These shores have been recognised for centuries as producing Japan's finest ma kombu. Shiroikuchihama kombu is especially valued for a clear, elegant dashi with refined umami and no cloudiness, which is why it became the preferred kombu of Kyoto's kaiseki cuisine, where the clarity of the stock matters as much as the flavour.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between wild and farmed kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eWild kombu (天然, tennen) grows naturally on the seabed, anchored to rock in tidal currents, developing over two or more years as it competes for nutrients and withstands the ocean. Farmed kombu (養殖, yoshoku) is grown on ropes and usually harvested after one year. Wild kombu is thicker, denser and richer in glutamate, so it gives a more complex, layered dashi. The tennen designation here confirms it is wild-harvested, not cultivated.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow is kombu graded in Japan?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eJapanese kombu is graded by official inspectors on thickness, width, colour, moisture and the absence of damage. Grade 1 (1等検) is the highest class, meeting the top standard across every criterion. Lower grades remain usable but may be thinner, narrower or carry cosmetic marks. For dashi-led cooking where quality is the point, Grade 1 is the professional standard.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":57754569736573,"sku":"K0187","price":149.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/K0187.jpg?v=1769701432"},{"product_id":"komi-3-year-aged-black-bay-ma-kombu-kurokuchihama-50g","title":"Kōmi, Ma Kombu, 3-Year Aged Black Bay (Kurokuchihama), 50g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThree-year aged wild kombu from Hakodate's Black Bay shore.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eKurokuchihama, the \"black-mouth\" shore at Hakodate, gives a bolder, richer ma kombu than its paler neighbour. This is wild-harvested, Grade 1, and aged three years to deepen the umami and settle the raw edge. A 50g pack to try before you commit to the kilo.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.9rem;\"\u003eCooking at volume? The same kombu comes in a \u003ca href=\"\/products\/tsuku-shin-3-year-aged-ma-kombu-kurokuchihama-500g\" style=\"text-decoration: underline;\"\u003e500g catering pack\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from the Kōmi kombu range:\u003c\/strong\u003e \u003ca href=\"\/products\/komi-white-kombu-shiroita-shaved-kelp-200g\" style=\"text-decoration: underline;\"\u003ewhite kombu\u003c\/a\u003e, \u003ca href=\"\/products\/komi-ma-kombu-a-grade-hokkaido-kelp-500g\" style=\"text-decoration: underline;\"\u003ema kombu, A grade\u003c\/a\u003e, \u003ca href=\"\/products\/komi-classic-kombu-dried-kelp-1kg\" style=\"text-decoration: underline;\"\u003eclassic kombu (1kg)\u003c\/a\u003e, \u003ca href=\"\/products\/tsuku-shin-10-year-aged-ma-kombu-shiroikuchihama-500g\" style=\"text-decoration: underline;\"\u003e10-year aged white bay\u003c\/a\u003e and \u003ca href=\"\/products\/salted-shio-kombu-hokkaido-additive-free\" style=\"text-decoration: underline;\"\u003esalted shio-kombu\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBlack Bay character:\u003c\/strong\u003e Kurokuchihama kombu gives a fuller, richer dashi than the clearer Shiroikuchihama.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003e3-year ageing:\u003c\/strong\u003e settles the raw marine note and concentrates umami over fresh-season kombu.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGrade 1 inspected:\u003c\/strong\u003e 1-tōken, the top class of Japan's kombu grading.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWild-harvested:\u003c\/strong\u003e tennen ma kombu from the Donan coast, denser than farmed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIchiban dashi:\u003c\/strong\u003e cold-soak a piece in cold water, then warm to just below boiling and lift out.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRobust broths:\u003c\/strong\u003e a rich base for ramen, nabe and oden where the dashi needs body.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNiban dashi:\u003c\/strong\u003e re-simmer the used kombu with bonito for a second stock.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKombu-jime:\u003c\/strong\u003e press white fish between sheets to cure, firming the flesh and lending umami.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eMa kombu (真昆布, true kelp) is the highest-grade Japanese kelp, and the Hakodate coast in southern Hokkaido is its most celebrated ground. Three named shores there have been prized for centuries: Shiroikuchihama, Kurokuchihama and Motomachihama. Kurokuchihama (黒口浜, black-mouth shore) is known for a fuller, stronger dashi than the lighter Shiroikuchihama. This kelp is wild-harvested there and aged three years by Tsuku Shin to round out its character.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/kombu-dashi\" style=\"text-decoration: underline;\"\u003eKombu Dashi (Kelp Stock)\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does Black Bay kombu taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eRicher and rounder than Shiroikuchihama. The dashi carries deep umami with a slightly stronger marine note and a fuller body, while three years of ageing smooths the raw edge that fresh kombu can show. It reads as savoury and substantial rather than delicate, which is why it suits stocks that need to stand up to other flavours, ramen, nabe and braises, as much as a clear soup.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eMa kombu 真昆布 (true kelp)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eProducer\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eTsuku Shin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eHarvest Area\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e黒口浜 Kurokuchihama, Hakodate, Hokkaido\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eHarvest Method\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e天然 Tennen (wild-harvested)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1等検 (Grade 1 inspected)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eAgeing\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e3 years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e50g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eRich, full-bodied dashi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between Kurokuchihama and Shiroikuchihama kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eBoth are named ma kombu shores at Hakodate. Shiroikuchihama (white-mouth shore) is prized for the clearest, most elegant dashi and is the classic choice for Kyoto kaiseki. Kurokuchihama (black-mouth shore) gives a fuller, richer, more robust dashi. Neither is better; they suit different jobs. Reach for Shiroikuchihama when clarity is everything, and Kurokuchihama when you want a stock with more body and depth.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow much kombu do I need per litre of dashi?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eA common starting point is around 10g of kombu per litre of water, scaling up for a stronger stock. This 50g pack therefore makes roughly five litres of standard dashi, enough to try the kelp properly before moving to the 500g catering pack. Cold extraction overnight gives the cleanest result; do not let the kombu boil hard, which turns the stock cloudy and bitter.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store aged kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dry, dark place. Dried kombu keeps for a long time as long as it stays dry, so reseal the pack after each use to keep moisture out. The fine white bloom that can appear on the surface is natural mannitol, a source of sweetness and umami, not a fault, so do not wipe it all away before use.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":57754818183549,"sku":"K0751","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/K0751.jpg?v=1769700636"},{"product_id":"salted-shio-kombu-hokkaido-additive-free","title":"Kōmi, Salted Kombu (Shio-Kombu), Additive-Free, 50g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eShredded salted kelp, ready to lift a bowl of rice.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eShio-kombu is Hokkaido kelp simmered in soy and salt, then shredded and dried into soft, intensely savoury strands. This one is additive-free, so the deep, sweet umami of the kelp carries the flavour rather than seasoning. Ready to eat, straight from the pack. 50g.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from the Kōmi kombu range:\u003c\/strong\u003e \u003ca href=\"\/products\/komi-white-kombu-shiroita-shaved-kelp-200g\" style=\"text-decoration: underline;\"\u003ewhite kombu\u003c\/a\u003e, \u003ca href=\"\/products\/komi-ma-kombu-a-grade-hokkaido-kelp-500g\" style=\"text-decoration: underline;\"\u003ema kombu, A grade\u003c\/a\u003e, \u003ca href=\"\/products\/komi-classic-kombu-dried-kelp-1kg\" style=\"text-decoration: underline;\"\u003eclassic kombu (1kg)\u003c\/a\u003e, \u003ca href=\"\/products\/tsuku-shin-10-year-aged-ma-kombu-shiroikuchihama-500g\" style=\"text-decoration: underline;\"\u003e10-year aged white bay\u003c\/a\u003e and \u003ca href=\"\/products\/komi-3-year-aged-black-bay-ma-kombu-kurokuchihama-50g\" style=\"text-decoration: underline;\"\u003e3-year aged black bay\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAdditive-free:\u003c\/strong\u003e no MSG or preservatives, just kelp, soy and salt.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIntensity:\u003c\/strong\u003e a little carries deep umami across a whole dish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReady to use:\u003c\/strong\u003e no prep, scatter straight from the pack.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHokkaido kelp:\u003c\/strong\u003e made from high-grade northern ma-kombu.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClassic:\u003c\/strong\u003e top ochazuke, green tea poured over rice.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOnigiri:\u003c\/strong\u003e fold through warm rice for seasoned rice balls.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSalad:\u003c\/strong\u003e toss with cabbage, cucumber and sesame oil for an izakaya-style side.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e stir into pasta, butter or scrambled eggs for instant umami.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eShio-kombu (塩昆布, salt kelp) is kombu cut into fine strips and simmered slowly in soy sauce and salt until it soaks up the seasoning, then dried. It is a tsukudani-style preserve, made to keep and to season. The kelp here is ma-kombu (真昆布, true kelp) from Hokkaido, regarded as the highest grade and the source of the clearest, sweetest umami. Additive-free, or mutenka (無添加), means nothing is added beyond the kelp and its seasoning.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/how-to-make-onigiri-rice-balls\" style=\"text-decoration: underline;\"\u003eHow To Make Onigiri Rice Balls\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does shio-kombu taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eConcentrated and deeply savoury, with a salty hit up front and a long, sweet umami behind it. The strands are soft and slightly chewy, not crisp, closer to a soft jerky than a dried sheet. A pinch is enough; it seasons a bowl of plain rice on its own and adds salt, depth and a marine note to anything it touches. Additive-free, the flavour reads as pure kelp rather than seasoning powder.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShio-kombu 塩昆布 (salted kelp)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eKey Feature\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eAdditive-free (mutenka)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Hokkaido kelp)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e50g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eUmami topping for rice and salads\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between shio-kombu and dashi kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eDashi kombu is a whole dried frond used to draw a stock, then usually removed. Shio-kombu is kombu already cooked in soy and salt, shredded soft and made to be eaten as it is. One is a stock ingredient, the other a finished seasoning and topping. You would not steep shio-kombu for dashi, and you would not scatter raw dashi kombu over rice; they do different jobs.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I use shio-kombu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eUse it sparingly, as a seasoning rather than a vegetable. Fold a pinch through warm rice for onigiri, top ochazuke, or massage it into thinly sliced cabbage or cucumber for a quick salt-and-umami salad. Beyond the Japanese table it lifts pasta, risotto, butter and eggs. Because it is already salty, season the rest of the dish lightly and let the shio-kombu do the work.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store shio-kombu after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eReseal the pack tightly and keep it in a cool, dry place away from direct light; refrigerate once opened for the best texture. The salt makes it a stable preserve, but moisture is the enemy, so use a dry spoon and press out the air when you reseal. Kept dry, the strands stay soft and the flavour holds well over time.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":57754952663421,"sku":"S1298","price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/S1298.jpg?v=1769702101"},{"product_id":"shinohata-dried-budo-sansho-8g","title":"Shinohata, Dried Budo Sansho, 8g","description":"\u003cp data-end=\"716\" data-start=\"193\"\u003eThis premium \u003cstrong data-end=\"227\" data-start=\"206\"\u003eDried Budo Sansho\u003c\/strong\u003e from \u003cem data-end=\"244\" data-start=\"233\"\u003eShinohata\u003c\/em\u003e celebrates the distinctive aroma and citrusy peppery zest of \u003cem data-end=\"319\" data-start=\"306\"\u003ebudō sanshō\u003c\/em\u003e — the renowned Japanese pepper traditionally grown in the mountainous region of \u003cem data-end=\"412\" data-start=\"400\"\u003eArita-gawa\u003c\/em\u003e in Wakayama Prefecture. Carefully harvested, dried and prepared to retain its vibrant colour and fragrance, these fine spice berries bring a refreshing, bright citrus note with a mild tingling heat to your dishes — a prized seasoning in Japanese cooking and beyond. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"732\" data-start=\"718\"\u003eHow to Use\u003c\/h3\u003e\n\u003cp data-end=\"1080\" data-start=\"734\"\u003eSprinkle over grilled fish, yakitori, or tempura for an aromatic finish. Excellent in noodle dishes, soups, and stews, or mixed with salt for a fragrant \u003cem data-end=\"900\" data-start=\"887\"\u003esansho shio\u003c\/em\u003e seasoning. Grind fresh before use to release the peak citrus-pepper aroma, or blend into dressings and sauces for a unique spicy-citrus lift. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"1113\" data-start=\"1082\"\u003eAbout Shinohata Farm (篠畑農園)\u003c\/h3\u003e\n\u003cp data-end=\"1491\" data-start=\"1115\"\u003eShinohata Farm is a specialist sansho producer based in \u003cstrong data-end=\"1203\" data-start=\"1171\"\u003eWakayama’s Arita-gawa region\u003c\/strong\u003e, an area famous as the birthplace of \u003cem data-end=\"1254\" data-start=\"1241\"\u003ebudō sanshō\u003c\/em\u003e. Each berry is carefully hand-harvested and dried under controlled conditions to preserve the natural colour and aroma of the sansho — capturing its lively citrus fragrance and rich spice character. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1550\" data-start=\"1493\"\u003e\u003cstrong data-end=\"1510\" data-start=\"1493\"\u003e乾燥ぶどう山椒 — 8 g\u003c\/strong\u003e\u003cbr data-end=\"1513\" data-start=\"1510\"\u003e\u003cstrong data-end=\"1550\" data-start=\"1513\"\u003eShinohata Dried Budo Sansho — 8 g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"2065\" data-start=\"1552\"\u003e\u003cstrong data-end=\"1560\" data-start=\"1552\"\u003eSpec\u003c\/strong\u003e\u003cbr data-end=\"1563\" data-start=\"1560\"\u003e\u003cstrong data-end=\"1687\" data-start=\"1672\"\u003eNet Weight:\u003c\/strong\u003e 8 g \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-end=\"1732\" data-start=\"1729\"\u003e\u003cstrong data-end=\"1846\" data-start=\"1835\"\u003eOrigin:\u003c\/strong\u003e Wakayama Prefecture, Japan — traditional budo sansho growing region \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-end=\"1955\" data-start=\"1952\"\u003e\u003cstrong data-end=\"1975\" data-start=\"1955\"\u003eFlavour Profile:\u003c\/strong\u003e Bright citrus-pepper aroma with mild numbing warmth\u003c\/p\u003e","brand":"Shinohata","offers":[{"title":"Default Title","offer_id":57755071218045,"sku":"S0291","price":8.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/S0291.jpg?v=1771946577"},{"product_id":"kotokyoto-kujyo-negi-abura-184g","title":"Kyoto Negi-Onion Oil, 184g","description":"\u003cp\u003eKujyo negi oil from Kyoto, pressed with rapeseed oil from Yamanaka Abura-ten, one of Kyoto's oldest oil merchants. Kujyo negi is a traditional Kyoto green onion with 1,300 years of cultivation history behind it. It grows sweeter than regular spring onion and has a distinctive sticky interior that carries the depth of flavour. This oil captures that character. Use it as a finishing oil on ramen, cold tofu, grilled rice or noodles. \u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eDrizzle as a finishing oil over ramen, cold tofu, grilled rice or noodles to bring out the sweet, distinctive character of Kujyo negi.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore in a cool, dark place away from direct sunlight. Refrigerate after opening and use within a few weeks for the best flavour.\u003c\/p\u003e\n\u003ch2\u003eAbout Kotokyoto\u003c\/h2\u003e\n\u003cp\u003eKujyo negi oil from Kotokyoto, Japan's largest producer of Kujyo negi, pressed with rapeseed oil from Yamanaka Abura-ten, one of Kyoto's oldest oil merchants. Kujyo negi is a traditional Kyoto green onion with 1,300 years of cultivation history. It grows sweeter than regular spring onion and has a distinctive sticky interior that carries the depth of flavour. Kotokyoto grow it across four sites in Kyoto, rotating by season to maintain quality year-round. This oil captures that character. Use it as a finishing oil on ramen, cold tofu, grilled rice or noodles. 184g.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eSpec\u003c\/h2\u003e\n\u003cul\u003e\n\n\n\u003cli\u003e\n\u003cstrong\u003ePrefecture:\u003c\/strong\u003e Kyoto\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Koto Kyoto","offers":[{"title":"Default Title","offer_id":58216026898813,"sku":"S3102","price":28.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/0M5BF_HJMGBZdok8_-Zfb_hmou6UzD_00001.jpg?v=1780245239"},{"product_id":"doppo-omachi-rice-craft-beer-330ml","title":"Doppo, Omachi Rice Craft Beer, 330ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA Craft Beer Brewed with Okayama's Heirloom Sake Rice\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Here is a beer with a real sense of place. Doppo is the craft-beer line of Miyashita, an Okayama brewery rooted in sake, and for this one it brews with Omachi, the prized heirloom rice that is the pride of Okayama's sake. The rice gives a clean, crisp, exceptionally smooth beer with a soft, subtly floral character and a light, refined body, something gentler and more interesting than a standard lager. Approachable and elegant, it is lovely on its own and a fine match for sushi.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy People Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBrewed with Omachi rice:\u003c\/strong\u003e Okayama's heirloom sake rice, in a beer\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClean and smooth:\u003c\/strong\u003e crisp, soft and subtly floral, beyond a standard lager\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAward-winning brewery:\u003c\/strong\u003e Doppo, a multi-decorated Okayama craft beer\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSake-maker's craft:\u003c\/strong\u003e brewed by a century-old Miyashita brewery\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Serve\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWell chilled:\u003c\/strong\u003e serve cold to keep it crisp and clean\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn a glass:\u003c\/strong\u003e pour to show its soft, floral character\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith food:\u003c\/strong\u003e sushi, sashimi and delicate dishes\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOn its own:\u003c\/strong\u003e smooth and easy enough to enjoy by itself\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e独歩 — Doppo, and Omachi rice in a beer\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Doppo (独歩) means \"to walk alone\", and Miyashita launched it as one of Japan's pioneering craft beers, going on to win the country's beer competitions many times. Omachi is the rare heirloom sake rice that originated in Okayama, Miyashita's home, and the brewery knows it well: it brews acclaimed Omachi sake too. Using that rice in a beer gives a clean, soft, faintly floral smoothness you do not get from barley alone, a beer that quietly reflects where it is made.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eAlso try:\u003c\/strong\u003e \u003ca href=\"\/products\/miyashita-yuzu-beer\" style=\"text-decoration: underline;\"\u003eDoppo Yuzu Craft Beer\u003c\/a\u003e  ·  the same rice in sake: \u003ca href=\"\/products\/miyashita-takashima-omachi-tokubetsu-junmai-720ml\" style=\"text-decoration: underline;\"\u003eMiyashita Takashima Omachi Tokubetsu Junmai\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapanese rice craft beer\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDoppo (独歩), by Miyashita, Okayama\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrewed with\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOmachi rice\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eClean, crisp, smooth, subtly floral\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eServe\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWell chilled\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e330ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOkayama, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does brewing with rice do?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Rice lightens the body and cleans up the finish, giving a smoother, crisper, less bready beer than barley alone. Using Omachi, a characterful heirloom sake rice, adds a soft, faintly floral note, so this drinks elegant and refined rather than heavy.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat food does it go with?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Its clean, smooth profile makes it an excellent sushi and sashimi beer, and a good partner for delicate Japanese dishes. It is also easy and pleasant to drink on its own.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWho makes Doppo?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Doppo is brewed by Miyashita in Okayama, a comprehensive maker with around a century of history that is also known for its sake, shochu and whisky. Doppo is its pioneering craft-beer line, a repeat winner in Japan's national beer competitions.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Store in a cool, dark place away from direct sunlight, upright or on its side as with most bottled beer. Once opened, drink promptly to enjoy it at its freshest.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Miyashita","offers":[{"title":"Default Title","offer_id":58275478176125,"sku":"X0075","price":5.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/XBh2vbBYcGM82ZtHfkJVF_L1Y1xThY_00001.jpg?v=1781829794"},{"product_id":"koji-clear-non-alcoholic-rice-koji-drink-700ml","title":"Koji Clear Non-Alcoholic Rice Koji Drink, 700ml","description":"\u003cdiv class=\"product-description\"\u003e\n\n\u003cp\u003eA modern amazake with the sweetness kept and the cloudy body filtered out, alcohol-free from first sip to last.\u003c\/p\u003e\n\n\u003cdiv\u003e\n  \u003cdiv\u003e\n    \u003cp\u003eWhy Chefs Choose This\u003c\/p\u003e\n    \u003cul\u003e\n      \u003cli\u003e\n\u003cstrong\u003eFermented sweetness:\u003c\/strong\u003e koji enzymes break rice starch down into natural sugar, so nothing added tastes like sugar syrup.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eZero alcohol:\u003c\/strong\u003e pours and serves like sake without an ABV declaration, an age check, or a licence to sell it.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eClear, not cloudy:\u003c\/strong\u003e a patented filtration step strips out the thick body of homemade amazake, leaving a clean, drinkable finish.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eMenu-ready alternative:\u003c\/strong\u003e stands in wherever a non-alcoholic pairing or mocktail base is needed on a Japanese menu.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n  \u003cdiv\u003e\n    \u003cp\u003eHow to Use\u003c\/p\u003e\n    \u003cul\u003e\n      \u003cli\u003e\n\u003cstrong\u003eTraditional serve:\u003c\/strong\u003e warmed gently, the way amazake is sold hot at shrine stalls and winter festivals across Japan.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eCold serve:\u003c\/strong\u003e straight from the fridge, closer to a rice-based sports drink than a dessert.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eMocktail base:\u003c\/strong\u003e replaces sugar syrup in a non-alcoholic cocktail, its sweetness already balanced by natural acidity.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eKitchen use:\u003c\/strong\u003e stirred through oats, a smoothie, or a glaze where a rounder, fermented sweetness beats refined sugar.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cp\u003eKōji (麹) is the mould that drives Japanese fermentation, converting grain starch to sugar and protein to amino acids. Aspergillus oryzae, the yellow koji strain, was named Japan's \"national fungus\" in 2006. Koji Clear points that same organism at one job: amazake, literally \"sweet sake\" (甘酒), the fermented rice drink Japan has served hot and cold for generations, minus the cloudy body and minus the alcohol its kanji promises but doesn't contain. Made in Akita Prefecture using a patented process built from over two hundred recipe trials, it blends ame-koji (the strain used for ginjo sake) with the sour white koji used in shochu production, then filters the result to a clear, thin-bodied finish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/what-is-koji\"\u003eWhat is Kōji?\u003c\/a\u003e\u003c\/p\u003e\n\n\u003cp\u003eWhat does Koji Clear taste like?\u003c\/p\u003e\n\u003cp\u003eFirst impression is closer to a rice-based sports drink than a traditional amazake: thin-bodied and clear rather than cloudy, with a faint effervescent lift even though it isn't carbonated. The sweetness is entirely fermentation-driven, rice starch broken down by koji enzymes into natural sugar, so it reads rounder and less sharp than anything sweetened with sugar. A clean, fruit-like acidity balances it out, the same citric acid that koji produces in shochu mash, which keeps it refreshing rather than syrupy. No alcohol warmth, no rice-wine bite. Just a light, cold or gently warmed drink at around 59 calories per 100ml.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eAmazake-style fermented rice drink (甘酒, literally \"sweet sake\"), non-alcoholic\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eKoji Clear, made by Akita Seishu Co.\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eKey Feature\u003c\/td\u003e\n\u003ctd\u003ePatented clear-filtration fermentation process (Patent No. 7223463), developed over 200 recipe trials\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eAkita Prefecture, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet Volume \/ Format\u003c\/td\u003e\n\u003ctd\u003e700ml bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eBest Used As\u003c\/td\u003e\n\u003ctd\u003eChilled or warmed rice drink, non-alcoholic cocktail base, natural sweetener for smoothies and oats\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003cdetails\u003e\n  \u003csummary\u003eIs Koji Clear alcoholic?\u003c\/summary\u003e\n  \u003cp\u003eNo. Despite amazake's kanji (甘酒) literally translating as \"sweet sake\", neither traditional amazake nor Koji Clear contains meaningful alcohol. The sweetness and body come from koji enzymes breaking rice starch down into sugar during fermentation, not from a brewing step that produces alcohol. It's safe to serve to drivers, children, or anyone avoiding alcohol, and needs no age check or licence to sell.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eWhat's the difference between Koji Clear and traditional amazake?\u003c\/summary\u003e\n  \u003cp\u003eTraditional amazake is thick, pale and usually made at home by soaking rice koji in warm water overnight. Koji Clear uses a patented fermentation process, developed over more than 200 recipe trials, that filters the result down to a clear, thin-bodied drink closer to a rice-based sports drink than a spoonable porridge. Same fermentation principle, a different finish.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow should I serve Koji Clear?\u003c\/summary\u003e\n  \u003cp\u003eDrink it cold from the fridge for a refreshing rice drink, or warm it gently on the stove for the traditional hot amazake serve found at winter festivals and shrine stalls across Japan. It also works as a non-alcoholic mocktail base, or stirred through porridge, oats or a smoothie for natural sweetness without added sugar.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n  \u003csummary\u003eHow should I store Koji Clear?\u003c\/summary\u003e\n  \u003cp\u003eKeep cool and out of direct light before opening. Refrigerate after opening and consume within a few days, the same as fresh amazake, since it carries no alcohol to help preserve it.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Koji Clear","offers":[{"title":"Default","offer_id":58481724588413,"sku":"S3100","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/76VK8CLzb3MNgU_pnWrYr_W6EWz9Fs_00001.jpg?v=1785769017"},{"product_id":"japanese-mystery-box-retail-50","title":"Japanese Mystery Box, Retail, Worth £75+","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA £50 box of Japanese cupboard staples, worth at least £75\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eThis is a sealed box of Japanese pantry staples from our own range, for £50, worth at least £75 at our website prices. It is the easiest way to fill a Japanese cupboard for less. \u003cstrong\u003eThe picture is not representative:\u003c\/strong\u003e it shows the box, not the contents, and what arrives is a mystery.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Cooks Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGuaranteed value:\u003c\/strong\u003e At least £75 of stock at our website prices, for £50\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHome-kitchen sizes:\u003c\/strong\u003e Every item is a retail pack size. No catering tubs, 1 kg bags or 1.8 litre bottles\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eProper Japanese staples:\u003c\/strong\u003e Seasonings, sauces, vinegars, miso, furikake and more from the range we sell to restaurants\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA way to try new things:\u003c\/strong\u003e You get products you might not have picked yourself, at a price that makes the experiment easy\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFood only:\u003c\/strong\u003e No alcoholic drinks and no soft drinks. Cooking seasonings such as low-alcohol mirin (0.9%) may be included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStock the cupboard:\u003c\/strong\u003e Unpack, check each label and dates, and shelve by use: sauces, seasonings, vinegars\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCook through it:\u003c\/strong\u003e Build a week of meals around what arrived, one new ingredient at a time\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUse short-dated items first:\u003c\/strong\u003e Anything close to or past its best-before date goes to the front of the cupboard\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGive it as a gift:\u003c\/strong\u003e The box is sealed, so it works as a surprise for anyone who likes to cook\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eFukubukuro: 福袋\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eJapan has its own name for this idea: fukubukuro (福袋), the lucky bag. Every New Year, department stores and shops across Japan sell sealed bags at a fixed price, and the contents are worth more than the price on the tag. Nobody knows exactly what is inside until it is opened, and that is the point. Fuku (福) means good fortune and fukuro (袋) means bag. Our mystery box follows the same rule: a fixed price, a guaranteed value above it, and a surprise when the lid comes off.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat sort of things turn up?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eExpect a mix across the Japanese cupboard: the sharp, clean end (rice and sushi vinegars, ponzu), the deep savoury end (miso, koji seasonings, soy-based sauces) and the finishing touches (furikake, sesame, seasoned salts). Most boxes lean towards whatever we hold most of, so two boxes bought the same week can look quite different. Some items may be short-dated, meaning they are close to or just past their best-before date. Best-before is a date for quality, not safety. Every short-dated item is valued at its already reduced website price, so the value promise holds.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003eProduct Type\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMystery box of Japanese pantry staples\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003ePrice\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e£50\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003eMinimum Value\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e£75 at our website prices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003ePack Sizes\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHome-kitchen retail sizes only\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003eShort-dated Items\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMay be included, valued at their reduced website price\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003eDrinks\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNone. Low-alcohol mirin (0.9%) may be included as a seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003ePacked At\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOur Sheffield warehouse, by hand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003ePicture\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNot representative of contents\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow is the minimum value worked out?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eWe add up the website price of every item. Short-dated items are valued at their already reduced sale price. The total always comes to at least £75, for a box that costs £50.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I check what is in each product?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYes. Every item arrives in its original retail packaging with its own full label, so check each label before use. Because the contents are a mystery, we cannot choose items around dietary needs, so this box is best for kitchens without restrictions.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I choose or swap items?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNo. Each box is packed by hand at our Sheffield warehouse from the stock we most need to move, which is how we can guarantee the value. We cannot take requests, swaps or exclusions.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"SushiSushi","offers":[{"title":"Default Title","offer_id":58714152337789,"sku":"Z0011","price":50.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/e5ab092b-c071-4180-9824-7a73cd6bc435.jpg?v=1790002691"},{"product_id":"japanese-mystery-box-retail-100","title":"Japanese Mystery Box, Retail, Worth £150+","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eTwice the cupboard, at least £150 of Japanese staples for £100\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eThis is a sealed box of Japanese pantry staples from our own range, for £100, worth at least £150 at our website prices. It is the bigger box: more items, more variety and a wider spread of the range. \u003cstrong\u003eThe picture is not representative:\u003c\/strong\u003e it shows the box, not the contents, and what arrives is a mystery.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Cooks Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGuaranteed value:\u003c\/strong\u003e At least £150 of stock at our website prices, for £100\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHome-kitchen sizes:\u003c\/strong\u003e Every item is a retail pack size. No catering tubs, 1 kg bags or 1.8 litre bottles\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eProper Japanese staples:\u003c\/strong\u003e Seasonings, sauces, vinegars, miso, furikake and more from the range we sell to restaurants\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA way to try new things:\u003c\/strong\u003e You get products you might not have picked yourself, at a price that makes the experiment easy\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFood only:\u003c\/strong\u003e No alcoholic drinks and no soft drinks. Cooking seasonings such as low-alcohol mirin (0.9%) may be included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStock the cupboard:\u003c\/strong\u003e Unpack, check each label and dates, and shelve by use: sauces, seasonings, vinegars\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCook through it:\u003c\/strong\u003e Build a week of meals around what arrived, one new ingredient at a time\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUse short-dated items first:\u003c\/strong\u003e Anything close to or past its best-before date goes to the front of the cupboard\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGive it as a gift:\u003c\/strong\u003e The box is sealed, so it works as a surprise for anyone who likes to cook\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eFukubukuro: 福袋\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eJapan has its own name for this idea: fukubukuro (福袋), the lucky bag. Every New Year, department stores and shops across Japan sell sealed bags at a fixed price, and the contents are worth more than the price on the tag. Nobody knows exactly what is inside until it is opened, and that is the point. Fuku (福) means good fortune and fukuro (袋) means bag. Our mystery box follows the same rule: a fixed price, a guaranteed value above it, and a surprise when the lid comes off.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat sort of things turn up?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eExpect a mix across the Japanese cupboard: the sharp, clean end (rice and sushi vinegars, ponzu), the deep savoury end (miso, koji seasonings, soy-based sauces) and the finishing touches (furikake, sesame, seasoned salts). Most boxes lean towards whatever we hold most of, so two boxes bought the same week can look quite different. Some items may be short-dated, meaning they are close to or just past their best-before date. Best-before is a date for quality, not safety. Every short-dated item is valued at its already reduced website price, so the value promise holds.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003eProduct Type\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMystery box of Japanese pantry staples\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003ePrice\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e£100\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003eMinimum Value\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e£150 at our website prices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003ePack Sizes\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHome-kitchen retail sizes only\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003eShort-dated Items\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMay be included, valued at their reduced website price\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003eDrinks\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNone. Low-alcohol mirin (0.9%) may be included as a seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003ePacked At\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOur Sheffield warehouse, by hand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003ePicture\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNot representative of contents\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow is the minimum value worked out?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eWe add up the website price of every item. Short-dated items are valued at their already reduced sale price. The total always comes to at least £150, for a box that costs £100.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I check what is in each product?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYes. Every item arrives in its original retail packaging with its own full label, so check each label before use. Because the contents are a mystery, we cannot choose items around dietary needs, so this box is best for kitchens without restrictions.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I choose or swap items?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNo. Each box is packed by hand at our Sheffield warehouse from the stock we most need to move, which is how we can guarantee the value. We cannot take requests, swaps or exclusions.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"SushiSushi","offers":[{"title":"Default Title","offer_id":58714152370557,"sku":"Z0013","price":100.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/4225df69-40d9-442d-9634-a913692c0437.jpg?v=1790002692"},{"product_id":"restaurant-mystery-box-200","title":"Restaurant Mystery Box, Worth £300+","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eAt least £300 of Japanese kitchen stock for £200, for professional kitchens\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eThis is our Restaurant mystery box, built for restaurants, bars and food businesses. It holds Japanese ingredients from our range for £200, worth at least £300 at our website prices, including catering and wholesale sizes where we have them. \u003cstrong\u003ePlease note:\u003c\/strong\u003e this box can include short-dated items and items past their best-before date. Best-before is a date for quality, not safety, and those items are valued at their already reduced website price. \u003cstrong\u003eThe picture is not representative:\u003c\/strong\u003e it shows the box, not the contents.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGuaranteed value:\u003c\/strong\u003e At least £300 of stock at our website prices, for £200\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCatering sizes:\u003c\/strong\u003e Larger bottles, tubs and bags where we have them, so it goes further on a busy service\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWorking stock:\u003c\/strong\u003e Vinegars, soy-based sauces, miso, seasonings and panko: the lines a Japanese or pan-Asian menu gets through fastest\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHonest dating:\u003c\/strong\u003e Short-dated and past best-before items are disclosed up front and valued at their reduced price\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFood only:\u003c\/strong\u003e No alcoholic drinks and no soft drinks. Cooking seasonings such as low-alcohol mirin (0.9%) may be included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCheck in on delivery:\u003c\/strong\u003e Unpack, check every label and date, and log it against your own stock rules\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRotate it first:\u003c\/strong\u003e Put the shortest-dated items at the front and build specials or staff food around them\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTop up the basics:\u003c\/strong\u003e Use it to cover sushi rice seasoning, dressings, marinades and fry coatings for a few weeks\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTest new lines:\u003c\/strong\u003e Try products you do not usually order before committing to a full case\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eFukubukuro: 福袋\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eIn Japan, the fukubukuro (福袋) or lucky bag is a New Year tradition: shops sell sealed bags at a fixed price, and the contents are worth more than the price paid. Fuku (福) means good fortune and fukuro (袋) means bag. The Restaurant box applies the same rule to a professional kitchen, and a sensible one besides: stock that needs to move goes to a kitchen that will use it quickly, at a price that reflects the dates.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat sort of stock turns up?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eMostly the heavy-use end of the range: sushi and rice vinegars, mirin, ponzu, miso, koji seasonings, panko and sesame, often in several units of the same line so they are usable across a service. The mix follows what we hold most of that week, so boxes differ. Every short-dated or past best-before item is valued at its reduced website price.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003eProduct Type\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eRestaurant mystery box of Japanese kitchen stock\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003ePrice\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e£200\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003eMinimum Value\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e£300 at our website prices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003ePack Sizes\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eCatering and wholesale sizes where available\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003eShort-dated and Past Best-before\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMay be included, valued at their reduced website price\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003eDrinks\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNone. Low-alcohol mirin (0.9%) may be included as a seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003ePacked At\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOur Sheffield warehouse, by hand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem; opacity: 0.75; width: 35%;\"\u003ePicture\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eNot representative of contents\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs it safe to use items past their best-before date?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eBest-before is a date for quality, not safety. After it, a product may lose some flavour or texture but is not unsafe on that basis alone, provided it has been stored correctly and the packaging is intact. Use-by dates are different, and we never send anything past a use-by date.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I check what is in each product?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYes. Every item arrives in its original retail packaging with its own full label, so check each label before use. Because the contents are a mystery, we cannot choose items around dietary needs, so this box is best for kitchens without restrictions.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I choose or swap items?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNo. Each box is packed by hand at our Sheffield warehouse from the stock we most need to move, which is how we can guarantee the value. We cannot take requests, swaps or exclusions.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"SushiSushi","offers":[{"title":"Default Title","offer_id":58714152403325,"sku":"Z0012","price":200.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/ee91956a-4197-44ae-a185-50005b56adb3.jpg?v=1790002693"}],"url":"https:\/\/www.sushisushi.co.uk\/collections\/our-newest-in-old.oembed","provider":"SushiSushi","version":"1.0","type":"link"}