October 2025 - Taste of Asia
🥢🌏 Fun fact to kick us off:
Fortune cookies are not from China (they’re a Japanese-American invention), the earliest ice cream traces back to China around 200 BC, northern China leans wheat (noodles, buns) while the south is all about rice—and that magic fifth taste, umami, threads through so many Asian dishes. This month’s curation celebrates that savory spark in a shareable lineup you’ll love to explore together. If you’re new here, this is part of our gourmet food subscription that spotlights small makers and surprising flavors every month. ✨
Maker Stories, Tasting Notes & Easy Uses
🍊 Kankitsu Labo – Organic Yuzu & Grape Jam
Founded in 2022, Kankitsu Labo is on a mission to share Japan’s extraordinary citrus beyond the familiar yuzu—there are 80+ regional varieties with distinct aromas and stories. This minimalist jam blends organic yuzu from Tokushima with organic grape juice—no sugar, no additives, just bright citrus with a gentle grape roundness.
Try it: on buttered toast, swirled into yogurt, drizzled over vanilla ice cream, shaken into a gin-yuzu spritz, or dotted on a charcuterie board alongside creamy cheeses.
🍅 Sennari Vinegar Brewery – Organic Japanese Umami Ketchup
Not your average ketchup. Sennari brews its own rice vinegar, then layers ripe tomatoes, organic onion & garlic, and apple cider vinegar for a tangy, savory depth. Small-batch and JAS Organic certified, it’s equal parts familiar and wow.
Try it: with crisp fries, on smash burgers, whisked into a quick BBQ glaze, or spooned into tomato soup for extra body.
🌿 Kameya – Hon Wasabi (Real Wasabi)
Most “wasabi” pastes are horseradish-based. This Hon Wasabi is the real deal—grown near Mt. Amagi in Izu with spring water from the Kakita River. Expect clean heat, fresh greenery, and an aroma that lifts rather than overwhelms.
Try it: with sashimi or sushi (especially white fish), stirred into soba dipping sauce, dotted on grilled steak, or blended into a wasabi-mayo for sandwiches.
Need a little inspiration, check out this recipe for Yuzu & Black Pepper Hot Honey Wings
🥢 “Shiho-No-Shizuku” Premium Koikuchi Pure Soy Sauce (Unpasteurized)
From a 330-year-old brewery using time-honed methods and aged wooden barrels, this unpasteurized shōyu is rich yet remarkably clean. Living enzymes = vibrant aroma and layered umami.
Try it: as a finishing dip for sushi/sashimi, over silken tofu with scallion, in quick pan sauces for seared meats, or whisked with citrus for a bright ponzu.
🍚 Kyoichi Nakata – Two-Year Fermented Miso Paste
A masterwork from the pioneer of Japan’s first non-additive miso, this paste ferments for two years to develop deep, savory warmth with a satisfying salty backbone.
Try it: classic miso soup, rubbed onto salmon before broiling, whisked into sesame dressings, or stirred into browned butter to glaze roast vegetables.
Quick Pairings & Mini Recipes ⚡
- Yuzu Jam + Sparkling Water → 1 tsp jam, ice, top with bubbles, squeeze of lemon.
- Umami Ketchup Wing Glaze → ketchup + soy sauce + honey; toss on hot wings.
- Wasabi Soy Dip → 1 tsp wasabi + 2 tbsp soy; great with tempura or grilled steak.
- Miso-Butter Corn → 1 tbsp miso + 2 tbsp soft butter; melt over charred corn.
- Yuzu Vinaigrette → yuzu jam + rice vinegar + neutral oil + pinch salt; shake.
Pantry & Storage 🗂️
- Soy sauce (unpasteurized): refrigerate after opening for peak flavor.
- Miso paste: refrigerate; flavors deepen over time.
- Hon Wasabi: refrigerate capped; use sparingly and often.
- Yuzu jam: refrigerate after opening; stir if separation occurs.
- Umami ketchup: refrigerate after opening; shake before use.
Share the Adventure 🎁
Snap your creations and tag @FoodieBoxLove—we love seeing how you remix these small-batch gems. Looking for a thoughtful present? This artisan gift box theme is an instant conversation starter for clients, employees, and foodie friends alike. 💬💝