November 2025 - Taste of Asia
This month, we’re traveling by taste buds. From slurp-worthy noodles to whisky barrel–aged fish sauce and a big, bold “umami bomb,” the Taste of Asia box brings comfort-bowl energy straight to your kitchen.
Whether you’re building a weeknight ramen bar or jazzing up leftovers, this collection is all about depth of flavor, texture, and a little culinary adventure—no passport required.
Flavor Fun Fact 🥢
The use of chopsticks dates back to around 1200 BC in China. Historians believe they were first used as cooking tools before becoming the everyday utensils we know today.
This month’s Taste of Asia artisan gift box is designed to be just as versatile—great for quick meals, slow simmered broths, and everything in between.
Mikuni Wild Harvest – Japanese Style Ramen Noodles
These authentic Japanese-style ramen noodles are crafted for that perfect springy-chewy bite you expect at a true ramen bar. Made with wheat flour, egg powder, and salt, they’re all about clean ingredients and restaurant-level texture.
Great for:
- Classic shoyu or miso ramen bowls
- Quick weeknight “fridge clean-out” noodle soups
- Stir-fried ramen with veggies and leftover roast chicken
- Late-night bowls with a soft-boiled egg, green onions, and chili oil
Mikuni Wild Harvest – Hokkaido-Style Udon Katakuriko Noodles
Udon Katakuriko noodles are inspired by snowy Hokkaido, one of Japan’s largest potato-growing regions. Potato starch is blended with wheat flour to create the coveted koshi—that “strong texture” and bouncy chew udon lovers crave.
Mild in flavor with a comforting wheat profile, these noodles happily soak up whatever you pair with them.
Try them:
- In a hot dashi or miso broth with mushrooms and scallions
- Chilled with a sesame-soy dipping sauce
- Tossed in a light stir-fry with seasonal veggies
- In a simple bowl with butter, soy sauce, and a squeeze of citrus
Haku – Iwashi Whisky Barrel Aged Fish Sauce
Delicate, nuanced, and deeply savory, Haku Iwashi Whisky Barrel Aged Fish Sauce is a masterclass in patience and craft. Made from rich iwashi sardines from the Sea of Japan, the sauce is first aged for two years, then finished with another twelve months in Japanese whisky barrels.
The result: a mellow, elegant umami with gentle sweetness—more like a fine finishing sauce than a punchy pantry staple.
Use a few drops to:
- Finish ramen, udon, or fried rice
- Add complexity to vinaigrettes or dipping sauces
- Boost marinades for steak, tofu, or grilled vegetables
- Enrich soups, stews, or even a classic pan sauce
Oakland Dust – Bay Area Banger Asian Sauce
Meet your new flavor sidekick: Bay Area Banger Asian Sauce from Oakland Dust. It’s a savory umami bomb with just a touch of honey—bold enough to stand on its own, yet balanced enough to play nicely with almost anything on your plate.
Born from kitchen-table memories and big family gatherings, this sauce was crafted to bring people together over great food and loud laughter.
Delicious on:
- Crispy wings, grilled chicken, or pork chops
- Drizzled over rice bowls, noodles, or roasted veggies
- As a glaze for salmon or shrimp
- A dipping sauce for dumplings, egg rolls, or skewers
Bring the Night Market Home
With slurpable noodles, barrel-aged umami, and a sauce that turns any dish into a headliner, the November Taste of Asia box is your invitation to play in the kitchen—one bowl, skillet, or sheet pan at a time.
Build a ramen night with friends, create a cozy solo udon bowl, or simply add a few drops and drizzles to upgrade your weeknight staples.