{"title":"Japanese ingredients","description":"\u003cp class=\"p1\"\u003eGood Japanese cooking is built on ingredient quality. A properly aged shoyu, a mirin that is actually brewed, a rice vinegar with real depth: these are the things that make a dish. Outside Japan, ingredients like these are rare to find. We offer ingredients that are still made the slow way, by small producers who are taking the time that good fermentation requires.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eA focused selection to complement our knives and cookware.\u003c\/p\u003e","products":[{"product_id":"igeta-koikuchi-shoyu-made-in-nara","title":"Igeta koikuchi shōyu made in Nara","description":"\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eInoue Honke has been brewing soy sauce in Nara since 1864, now in its sixth generation. What sets them apart is a commitment to doing everything in-house: from steaming whole domestically grown soybeans and roasting wheat over a wood fire, to fermentation, pressing, and bottling. No shortcuts, no additives, and no outside facilities. The wild yeasts that live in the old brewery walls are considered guests to be supported, not variables to be controlled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTheir koikuchi is the result of two full years of natural fermentation, stirred by hand through the seasons. Inoue Honke describes it as having a mellow depth with a clean, firm finish, a character that comes from time and restraint rather than from any additions. Ingredients: Japanese wheat, Japanese soybeans, salt.\u003c\/p\u003e","brand":"Dōguya","offers":[{"title":"900 ml","offer_id":53814103376209,"sku":null,"price":18.9,"currency_code":"EUR","in_stock":true},{"title":"360 ml","offer_id":53814103408977,"sku":null,"price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6195\/7457\/files\/yoikokuchi900.jpg?v=1780403603"},{"product_id":"igeta-usukuchi-shoyu-made-in-nara","title":"Igeta Usukuchi shōyu made in Nara","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eUsukuchi is often misunderstood in the West. Lighter in colour than koikuchi, it is actually higher in salt, and its purpose is to season food without darkening it or overpowering delicate flavours. Inoue Honke makes theirs according to traditional usukuchi methods, adding amazake produced in-house from their own rice koji. That addition contributes a gentle softness that balances the higher salinity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLike all Igeta soy sauces, this one is naturally brewed without any chemical additives, using only Japanese soybeans, wheat, and sun-dried salt alongside the house-made amazake. It is particularly well suited to dashi-based dishes, light vegetable preparations, and anything where you want the ingredients to speak clearly. Ingredients: Japanese wheat, Japanese soybeans, salt, amazake (house-made).\u003c\/p\u003e","brand":"Dōguya","offers":[{"title":"900 ml","offer_id":53814112649553,"sku":null,"price":18.9,"currency_code":"EUR","in_stock":true},{"title":"360 ml","offer_id":53814112682321,"sku":null,"price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6195\/7457\/files\/yoiusukuchi900.jpg?v=1780403739"},{"product_id":"igeta-noko-shoyu-made-in-nara","title":"Igeta nōkō shōyu made in Nara","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNōkō shōyu, sometimes called saishikomi or \"twice-brewed\" soy sauce, is made by using finished koikuchi in place of the salt water that would normally be used to start fermentation. At Inoue Honke, this process runs for three years, producing a sauce that is noticeably thicker, darker, and more intense than their standard koikuchi. The website describes the result as luxuriously rich while remaining surprisingly light in use.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIt is the kind of soy sauce that earns its place undiluted: as a dipping sauce for sashimi or sushi, a finishing touch on cold tofu, or alongside grilled fish. A small amount carries considerable depth. Ingredients: Japanese wheat, Japanese soybeans, salt.\u003c\/p\u003e","brand":"Dōguya","offers":[{"title":"900 ml","offer_id":53814122217809,"sku":null,"price":22.9,"currency_code":"EUR","in_stock":false},{"title":"360 ml","offer_id":53814122250577,"sku":null,"price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6195\/7457\/files\/yoinoko360.jpg?v=1780403912"},{"product_id":"robai-natural-pure-rice-vinegar-made-in-ono-fukui-500-ml","title":"Rōbai natural pure rice vinegar made in Ono, Fukui 500 ml","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKawahara Suzō has been making rice vinegar in Ono, a mountain basin city in Fukui Prefecture, since 1823. Ono is known for its exceptionally clean groundwater, most households draw directly from private wells, and that same water forms the backbone of every bottle of Rōbai. The name (老梅, \"old plum\") signals what to expect: a gentle, rounded acidity rather than anything sharp or aggressive.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat makes Rōbai unusual is how far back in the process Kawahara's involvement begins. About a third of the rice is grown by the brewery itself without pesticides or synthetic fertilizers; the rest comes from a small number of trusted organic producers in Ishikawa and Akita. Koji is made by hand in thin layers, which produces the clean, fruity aroma rather than the musty character common in mass-produced rice vinegar. The sake that results is then left to convert to vinegar through static fermentation, a slow, undisturbed process of around three months in which the acetic acid bacteria work at their own pace. The result is a vinegar with smooth, deep acidity that works equally well in sushi rice, a simple sunomono, or a light dressing.\u003c\/p\u003e","brand":"Dōguya","offers":[{"title":"Default Title","offer_id":53814311649617,"sku":null,"price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6195\/7457\/files\/yoivinegar.jpg?v=1780404019"},{"product_id":"isshi-soden-mirin-600-ml","title":"Isshi Sōden mirin 600 ml","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHekinan in Aichi Prefecture has been the heart of mirin production since the late 1700s, and Ogasawara Mirin Jōzō is one of only four breweries still operating there. Established in 1922 and currently run by Kazuya Ogasawara and his wife, it is a two-person operation that has never mechanised or cut corners on ingredients. Most mirin on the market is a shortcut: starch syrup, glucose, and salt blended to approximate sweetness. Isshi Sōden is none of that. It contains only glutinous rice from Saga, hand-made rice koji, and domestically produced shōchū, aged for four years. \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe process is almost entirely manual. Koji making and preparation, the two stages that most determine the final flavour, involve kneading glutinous rice and koji by hand in a room kept above 30 degrees Celsius, over three days and three nights. Brewing happens only in spring, in tanks of around 5,000 litres, and annual production is small enough that the mirin rarely reaches the open market. The result is noticeably viscous, with a deep caramelised sweetness and a soft warmth from the shōchū. A small amount goes a long way in simmered dishes, glazes, or dipping sauces, and it is good enough to drink neat as a digestif.\u003c\/p\u003e","brand":"Dōguya","offers":[{"title":"Default Title","offer_id":53814316892497,"sku":null,"price":25.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6195\/7457\/files\/yoimiri.jpg?v=1780404100"},{"product_id":"igeta-ponzu-shoyu-360-ml","title":"Igeta ponzu shōyu 360 ml","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePonzu is one of those condiments that rewards good ingredients more than almost anything else, since there is nowhere to hide. Inoue Honke's version is built on a blend of their two-year koikuchi and three-year kōkō shōyu, giving it considerably more depth than a ponzu made from standard soy sauce alone. To that base they add sudachi and yuzu juice from Tokushima Prefecture, along with katsuobushi and kombu dashi.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result sits closer to the citrus end of the spectrum than many commercial ponzu, with a clean sharpness that doesn't linger sourly. It works well as a dipping sauce for shabu-shabu, grilled fish, or tofu, but also as a dressing for raw vegetables or a finishing splash over a simply cooked piece of meat. Ingredients: sudachi juice, koikuchi shōyu, hon mirin, katsuobushi, kombu.\u003c\/p\u003e","brand":"Dōguya","offers":[{"title":"Default Title","offer_id":53814329606481,"sku":null,"price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6195\/7457\/files\/yoiponzu.jpg?v=1780404321"},{"product_id":"kanzuri-fermented-chili-paste","title":"Kanzuri fermented chili paste","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKanzuri is a fermented chili paste made exclusively by the Tōjō family in Myōkō, a city in Niigata Prefecture that receives up to fifteen metres of snow per year. The name was trademarked in 1966, but the condiment has much older roots as a household staple of the Jōetsu region. The particular chili cultivar used, known as S-30, is locally grown and about three times larger than a standard tōgarashi. The only other ingredients are yuzu peel, rice koji, and sea salt, with no additives or preservatives.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat defines Kanzuri more than anything is the step called yukisarashi. On the coldest day of the year in January, the salt-pickled chilies are spread across fresh snow and left to rest for three to four days. The snow draws out excess salt and bitterness, mellowing the heat and coaxing out a natural sweetness. After that the chilies are ground with yuzu and koji and left to ferment in barrels for a minimum of three years, stirred annually and carefully monitored through each season. The result is a paste with a rounded, complex heat, bright citrus, and deep umami, closer to a well-aged condiment than a hot sauce. It works as a dipping sauce for sashimi or hot pot, as a seasoning stirred into ramen or miso soup, or simply alongside grilled meat or fish.\u003c\/p\u003e","brand":"Dōguya","offers":[{"title":"Default Title","offer_id":53814338683217,"sku":null,"price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6195\/7457\/files\/yoikanzuri.jpg?v=1780404376"},{"product_id":"kaneichi-kishu-budo-sansho","title":"Kaneichi Kishu Budō Sanshō","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWakayama Prefecture accounts for the majority of Japan's sanshō production, and has done so for somewhere between 800 and 1,000 years. Yamamoto Katsunosuke founded Kaneichi in 1880 in Kainan City, recognising that the hilly local terrain, unsuitable for conventional crop farming, was ideal for sanshō trees, which prefer the partial shade of a mountainside over full sun. The company has specialised in Kishu sanshō ever since, working with the same farming families across generations.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBudō sanshō, named for the grape-like clusters in which the berries grow, produces the largest and fleshiest berries in Japan. Sanshō trees have a relatively short productive life of around ten years, after which yields drop significantly, making farming them a considerable labour of love. The green berries are harvested before they ripen and dried whole, retaining the fragrant outer husk that holds most of the flavour. The effect on the palate is distinctive: a bright, almost floral citrus aroma followed by a tingling, numbing sensation that briefly sets the tongue alight before fading cleanly. A small pinch over grilled fish, tofu, or a bowl of chawanmushi is enough to lift the whole dish.\u003c\/p\u003e","brand":"Dōguya","offers":[{"title":"Whole berries","offer_id":53814407201105,"sku":null,"price":12.9,"currency_code":"EUR","in_stock":true},{"title":"Ground powder","offer_id":53814407233873,"sku":null,"price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6195\/7457\/files\/DSCF3452.jpg?v=1780405711"},{"product_id":"hashihei-dried-rice-koji-from-nara-260-g","title":"Hashihei Dried Rice Koji from Nara 260 g","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eInoue Honke in Nara has been making soy sauce and miso since 1864, and koji has always been at the centre of that work. The same rice koji they use to brew their own products is available here in dried form for home use. Drying makes it more shelf-stable than fresh koji and easier to work with, while retaining the enzymatic activity that makes koji so useful in the kitchen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRice koji is cooked rice that has been inoculated with the mould Aspergillus oryzae and allowed to ferment. The enzymes it produces break down starches into sugars and proteins into amino acids, which is what makes it the foundation of so much of Japanese food culture: sake, miso, soy sauce, mirin, amazake, shio koji, and more all begin here. At home it is perhaps most accessible as shio koji, a simple mixture of koji, salt, and water left to ferment for a week, which functions as a marinade, a seasoning, and a meat tenderiser all in one. It can also be used to make amazake, a naturally sweet fermented rice drink, or as a starter for homemade miso. Ingredients: Japanese rice.\u003c\/p\u003e","brand":"Dōguya","offers":[{"title":"Default Title","offer_id":53814466150737,"sku":null,"price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6195\/7457\/files\/DSCF3454.jpg?v=1780405751"}],"url":"https:\/\/www.doguya.store\/de\/collections\/japanese-ingredients.oembed","provider":"Dōguya","version":"1.0","type":"link"}