Welcome to our new range of premium Japanese products.

 Yozo Koshu Green 50g $16.99: Yuzu Kosho is a Japanese condiment made from fresh chillies combined with the rind and juice of the fragrantly tart yuzu. A powerful, flavour-packed paste.

This one is fermented from green yuzu peels, green chillies and Japanese sea salt. 

Adds a bright citrusy-salty note to mild soups or sauces. Fantastic stirred into mayonnaise or olive oil vinaigrettes. Crazy good with steak.

Yozo Koshu Red 50g $16.99: Yuzu kosho is a Japanese condiment made from fresh chillies combined with the rind and juice of the fragrantly tart yuzu. A powerful, flavour-packed paste.

Made using the same process as green yuzu kosho, but using late-season red chillies instead. 

Red yuzu kosho has a slightly rounder profile than the green.

Shoyu 1L $39.99: Brewed from whole Japanese soy beans, wheat, Koji, sea salt and mountain spring water. Fermented and aged over two summers in large cedar barrels. 

This soy sauce has a deep, rich, complex flavour from the naturally occurring enzymes that live in the decades-old cedar barrels it ferments in. 

A world away from commercially produced soy sauce.

Dashi Shoyu 500ml $39.99: Dashi is the broth or stock that forms the foundation of many dishes in Japanese cuisine, most famously miso soup. 

It is made from dried tuna flakes (katsuobushi) and seaweed (konbu) and dried mushroom (shiitake). 

An instant and natural Umami enhancer!

Ponzu (yuzu shoyu) 360ml $29.99: With Yamaki Jozo Shoyu as its base, aged in cedar barrels with organic rice vinegar, four Japanese citrus (yuzu, sudachi, yukou and dai dai) and several dashi elements, this irresistible sauce is natural umami in a bottle. 

Use 1:1 with extra virgin olive oil for a bright vinaigrette, drizzled over steamed fish, oysters or with seared beef.

Golden Sesame oil 180ml $39.99: Hands down the best sesame oil produced in Japan. 

The process Wadaman uses for cleaning, roasting, and finally separating out the best seeds is mind boggling. 

A little of this sesame oil goes a long way, though you might be tempted to use more.

Fine Japanese fish sauce 130ml $24.99: Shottsuru is a fish sauce made from sandfish (hatahata). We offer two varieties;
Fine Japanese Fish Sauce and 10+ Year Old Fine Japanese Fish Sauce.

Historically, fish sauce producers could be found along the entire Japanese coastline. Yet in the early 90's, due to the old age of producers and a lack of demand, the number of producers dropped dramatically.

Hideki Moroi, a third-generation soy sauce, miso and pickle maker, felt a deep sense of responsibility to revive shottsuru. With quiet dedication and many years of experimenting, fermenting and taste testing, Moroi created a product that he was proud to sell. 

This shottsuru is umami in a bottle. It's pleasantly salty and well-rounded.

Use as a replacement for salt, a flavour-elevator in soups, stews, over vegetables or meats or simply drizzle with olive oil over fresh tomatoes.

Genmai Su (Brown rice vinegar) 500ml $39.99: A full-flavoured vinegar with gentle caramel overtones. 

Brown rice, brown rice koji and water work to ferment this vinegar in black stoneware pots which are placed along the hillsides of the sunny Kagoshima prefecture. 

The early morning breeze helps to cool the pots, slowing down fermentation before the intense heat of the day kickstarts it again.

Junmai Su (rice vinegar) 900ml $24.99: Unlike any commercial vinegar readily available abroad. 

This bright, aromatic vinegar is fermented from in-house brewed sake (Japanese rice wine) and may end up fulfilling all of your most elegant vinegar needs.