SOY SAUCE TAMARI “WARABE UTA”
| Highly recommended as a compliment to steaks, Japanese foods and olive oil dressings. A luxurious tamari shoyu, produced in limited batches and aged for 3 years in 145-year-old wooden kioke barrels. A rich, flavorful taste packed with umami and a texture that is thicker than regular soy sauce. Minamigura uses only Japanese domestic salt, traditional methods and Japanese soybeans. Sourced from the rice factory, a small independent curator in Scarsdale, NewYork of high quality Japanese rice and food products Operating with strict quality controls where every product is selected and tested to ensure origin, free of pesticides and highest quality. - Skilled rice appraisers very origin, taste, aroma, stickiness and luster - Temperature control ensures highest quality product at time of delivery - Experts mill rise just prior to shipping - All products are additive-free and come directly from Japan |
SOY SAUCE “TSURUBISHIO” AGED 4 YEARS
| Highly recommended to compliment sushi, sashimi, mochi, hotpots, grilled fish and tofu. Aged for 4 years to ensure a unique rich, mellow flavor that has a lower salt content than regular soy sauce providing a guilt free, delicious experience. The difference to regular soy sauce will be felt as soon as you pour it. Yamarok Shoyu use twice as much raw material and time using the highest quality natural ingredients and traditional fermentation techniques. Sourced from the rice factory, a small independent curator in Scarsdale, NewYork of high-quality Japanese rice and food products Operating with strict quality controls where every product is selected and tested to ensure origin, free of pesticides and highest quality. - Skilled rice appraisers very origin, taste, aroma, stickiness and luster - Temperature control ensures highest quality product at time of delivery - Experts mill rise just prior to shipping - All products are additive-free and come directly from Japan |
AGED BALSAMIC VINEGAR OF MODENA I.G.P.
| Elegant and versatile, perfected under the watchful eye of the three-Michelin star chef, Massimo Bottura of Osteria Francescana in Modena. Bearing P.G.I. accreditation confirming that this is made in Italy with excellence in quality. From its beautiful long slender neck comes a dark, rich, almost syrupy but well-balanced vinegar. A full body consistency, delivering a sweet and tangy flavor. Drizzle atop a salad greens, grilled meat or a risotto. |
ULTIMATE RED WINE VINEGAR
Made with California Shiraz (or Syrah), this vinegar is a bold standout that will quickly become your go-to red wine vinegar for your most versatile vinaigrettes. This vinegar was co-fermented in small batches using a unique process from the early 1800s and aged in 25-gallon American oak barrels.
Perfect for Vinaigrettes, meat marinades, salads, and more.
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CALIFORNIA JUNMAI RICE WINE VINEGAR
Made with junmai-grade sake from California, this rice wine vinegar is elegant and has more weight than commercial vinegars. It is slow fermented in small batches using a unique process from the early 1800s and aged in 25-gallon American oak barrels. A perfect partner for your micro greens, cucumbers, and any other dish where you would use an expressive rice wine vinegar.
Perfect for Cucumber or microgreen salads, sushi rice, seafood, soup, and delicate sauces.
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BETTER THAN CHAMPAGNE CHARDONNAY WINE VINEGAR
Winner of Best White Wine Vinegar in the Better Homes and Gardens 2024 Food Awards.
Made with chardonnay from California, this vinegar would be a blanc de blanc if it were a champagne. Luckily, it is not; it is better. It is slow fermented in small batches using a unique process from the early 1800s and aged in 25-gallon American oak barrels.
Delicate, bright, and clean acid with a slightly nutty flavor, perfect for vinaigrettes, beurre blanc, finishing hot sauce, and mignonette for oysters.
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APPLE CIDER VINEGAR
Unfiltered, slow-fermented, and barrel aged for 6 months giving this vinegar an unmatched depth of flavor.
Made with apple cider from northern Massachusetts, this ACV is a tribute to Johnny Appleseed.
This vinegar is lightly sweet and highly tangy, a small-batch New England ACV.
Perfect for dressings, marinades, warm grain salads, roasted root vegetables, cocktails, and more.
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NUNEZ DE PRADO PREMIUM SPANISH 100% EXTRA VIRGIN OLIVE OIL
Seven generations of the Núñez de Prado family have dedicated their lives to producing extraordinary olive oil. The family’s mill still crushes olives in the ancient way, using true granite stones. This oil is gathered after the olives are crushed, but before they are pressed between mats. Only the oil that flows naturally through gravity is bottled in its unfiltered form. This oil has an extraordinarily low oleic acidity of 0.1%, ten times lower than required to be labeled Extra Virgin. It is called Flor de Aceite, meaning "flower of the oil," because many of the savory aromas and flavors are concentrated within it.
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LAUDEMIO FRESCOBALDI PREMIUM ITALIAN 100% EXTRA VIRGIN OLIVE OIL
Represents the highest expression of extra virgin olive oil from Frescobaldi's olive groves. A unique emerald-green and robust extra virgin olive oil. The benchmark of the typical aromas of Tuscany: scents of just-mown grass, followed by artichoke heart and green olive notes.
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MOLINO 100% ARBEQUINA EXTRA VIRGIN ALL-PURPOSE SPANISH OLIVE OIL
Harvested in mid-November, this all-purpose olive oil has mellow fruit and scarcely any astringency, hinting at flavors of sweet plantain and green apple.
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