Blog » Condiment

For a limited time, our entire Otsuka Tableware line is 30% off. These simple and elegant glass dispensers showcase, store, and serve condiments in style.

To commemorate its 90th year, Kewpie released a limited edition mayo, named Tamago wo ajiwau mayonnaise, in a super cool jar.

Homemade mustard is the best, both for cost and taste. Plus, it is almost impossible to fail. Try this step-by-step customizable recipe for making mustard.

Making miso is actually very easy. All you need are soybeans, salt, and koji. Here is a step-by-step guide to making miso at home.

Easy step-by-step instructions on how to make your own Japanese cooking sake, or mirin, at home.

All day to do as I pleased, all night to gorge on cheese: this was my MLK weekend mantra. It was the start of the Winter Fancy Food Show at the Moscone Center, so Chris was away meeting luminaries of the gourmet world while...

My parents hosted a shinnenkai (New Year's party) last night and it was a fantastic feast! As usual, Hideko and Kuni battled it out in the kitchen for cooking space, laughing and making fun of each other along the way. Who will make the best dish of...

I met a wonderful couple on Instagram, who I visited on my last trip to Japan. When they cook, they always use local ingredients prepared with such care and style. I look forward to their dinner picture everyday and I often...

Yuzu citrus is one of the most important ingredients in Japanese cooking. The juice of the yuzu is prized both for its citrusy flavor and elegant. The skin is often used as a garnish for chawanmushi (steamed egg custard) or osuimono (clear dashi soup). Lately, upscale...

Last month, MOTO made a surprise appearance for our one-year anniversary party. With not one hair out of place, he casually sauntered into our shop and helped us dress into our summer kimnonos. On his last day in California, we had dinner at...

Duck has always been a bird I've been meaning to explore. Its rich, luscious fat always makes me feel like I'm indulging in something reserved for a special occasion. I always dream about the duck fat potato chips that Hopscotch in Oakland fries up...

Doubanjiang has been called "the soul of Sichuan cooking." A spicy bean paste most recognizable in Sichuan cuisine, doubanjiang is also a popular ingredient for Japanese home cooking, called tobanjan. I use doubanjiang quite often in my cooking for sauces, and I was curious...

Step-by-step instructions on making Japanese sesame sauce, or gomadare. This sauce is ideal for shabu shabu, stirfrys, and as a dip for steamed vegetables.

When life gives you sour oranges, make ponzu sauce. Ponzu is such a versatile condiment and its acidity adds a lot more dimension than regular soy sauce. It's also extremely easy to make your own ponzu at home. Especially when you find sour oranges (called dai-dai...

For a year in college I studied art in Italy’s culinary capital, Bologna. I lived with four Italian girls who made endless variations of pasta and always had homemade chili oil...

Trends in Japan changes as often as Taylor Swift changes boyfriends. It's like, wasn't she dating the Kennedy kid and even bought a house across from his in order to be close to him? Next minute, she is shacking up with one of the bad...

This is my second write-up in a series about summer vegetables. Instead of enjoying them now, I am packing them for the upcoming seasons. I love shiso. You often find them sadly sitting underneath your sashimi at Japanese restaurants. These green herbs are similar to...

Whenever I go see my 92 year-old grandma and have a conversation over tea, she drops all kinds of wisdom bombs on me. And she does it so casually, I never really notice the impact her words have on me until I...

My sister has a giant myoga plant that is thriving in a shady spot by her chicken coup coop. Powerful myoga buds started busting through the styrofoam container walls a few weeks ago. The plant was inherited from someone who could...

After I posted salt koji recipe a couple of weeks ago, I found out koji is literally a miracle condiments. This is the easiest thing to make, as long as you can find koji (usually at the Japanese grocery store), and the result is...