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Smoked Shoyu, Haku
Traditionally brewed in the preserved ancestral methods of the Mushiro Koji process. After aging, master craftsmen meticulously follow a cold-smoking process unique to the Haku family company, exclusively using Mizunara hardwood, a type of Japanese Oak which bears a smokey flavor. The shoyu’s overall smokey flavor is mellower than expected, balanced well with a classic umami and savory profile.
6x750ml, #12918
750ml/ea, #12919
Whisky Barrel Aged Shoyu, Haku
Traditionally brewed in the preserved ancestral methods of the Mushiro Koji process. Master craftsmen then thoughtfully age the shoyu in Japanese Whisky Barrels made from Mizunara hardwood, a type of Japanese oak. The result is a mellow, delicate shoyu with a touch of sweetness. A residual whisky aroma pairs well with a subdued fermented soy bean and grain flavor, complimented by the savory and natural sweetness of umami.
6x750ml, #12916
750ml/ea, #12917
Matsutake Shoyu, Haku
Prized Matsutake Mushrooms are added to the second fermentation process to yield an umami explosion. Contains complex aromas of earthy must, leather, fermented soybeans, and white pepper. Flavor notes are savory, umami, fungal, with hints of pine. Aged 5 years.
6x500ml, #13122
500ml/ea, #13123
Sashimi Tamari, Takuko
A coveted ingredient supporting a 3,000 year tradition in Japan. It is dark in color and clean in appearance, with a complex fermented soybean aroma and classic tamari flavor. Organic. Gluten Free.
6x750ml, #12920
750ml/ea, #12921
Shoyu, Takuko
Dark style shoyu with rich flavor and complex aroma. Wonderful aromatics of fermented soy and grain, full in flavor with a round finish.
6x60oz, #12914
60oz/ea, #12915
Black Garlic Shoyu, Haku
Regional black garlic is added to a second fermentation process to create depth in flavor. Contains notes of fig, raisin, and balsamic. Garlic subtleties stand out in this shoyu. Has a complex aroma of fermented soy bean & black truffle. Aged 5 years.
6x500ml, #12912
750ml/ea, #12913
Rice Vinegar, Hotaru
Genuine brewed all natural traditional rice vinegar. It is used as the foundational form of acidity for countless applications. The flavor is savory, mildly acidic, with a subtle natural sweetness.
4x1gal, #12942
1gal/ea, #12943
Seasoned Rice Vinegar, Hotaru
All natural rice vinegar, traditionally seasoned for preparing sushi rice and other applications. It has a milder acidity and rounder flavor compared to other vinegars. Savory, with the ideal balance of sugar and salt.
4x1gal, #12940
1gal/ea, #12941
Suji-Mirin, Tsuki
Tenderizes and adds a mild sweetness, deep body, and umami when used. Creates depth and helps flavors sink into the dish. The pleasant sake aroma pairs with a natural rice wine sweetness. Has a rich golden honey color that darkens naturally with age.
6x60oz, #12944
60oz/ea, #12945
Yuzu Juice, Yakami Orchards
A fresh press of the yuzu fruit, presented in its natural state and capturing its floral aromas, tart citrus qualities, and natural essential oils. The taste closely resembles grapefruit, with notes of tangerine and lemon, and subtle hints of pine. It is a golden orange color with natural pulp that tends to float to the top.
6x750ml, #12922
750ml/ea, #12923
Black Garlic Molasses, CalPAC
A wonderfully complex symphony of flavors playing in perfect harmony. Made from 100% black garlic, with a nutty, savory flavor, complimented by roasted garlic undertones and a natural sweetness.
6x250ml, #13120
250ml, #13121
Organic White Miso, Namikura
Kyoto Shiro (AKA white miso) is made with 1.5 to 2 times as much white rice koji as cooked soybeans. It has a lower salt ratio than other miso. Known for its lighter color, smooth texture, and milder flavor, it is often thinned with sake and spread on fish to marinate prior to grilling. It has a lighter fermented soybean flavor, a pleasant sweetness, and the essence of umami.
10×2.2lb, #12926
2.2lb, #12927
Organic Red Miso, Namikura
Namikura (AKA red miso), is classified due to being aged for at least 6 months and using less rice and more soybeans in its production. The longer the miso ages, the darker and stronger it becomes. Has the robust flavor of fermented soybean, with a nice salinity and umami.
10×2.2lb, #12924
2.2lb, #12925
Yuzu Kosho Red, Yakami Orchards
A bright, spicy flavor profile with a subtle umami finish created by fresh yuzu zest, fresh red chilies, sea salt, and konbu seaweed. The vibrant citrus notes are up front, with spicy chili following as it travels across the palate with a pleasant, lingering umami finish. The main appeal is the rich ripe red chili.
6x500gr, #12948
500gr/ea, #12949
Yuzu Kosho Green, Yakami Orchards
A bright, spicy flavor profile with a subtle umami finish created by fresh yuzu zest, fresh green chilies, sea salt, and konbu seaweed. The vibrant citrus notes are up front, with spicy chili following as it travels across the palate with a pleasant, lingering umami finish. The main appeal is the fresh green chili pepper.
6x500gr, #12946
500gr/ea, #12947
Nori Yaki Sheets, WA Imports
Gold A Grade Yaki-Nori (AKA roasted seaweed) is a vital ingredient of the sushi trade, used primarily for maki and nigiri. Has a fresh ocean seaweed flavor and a slight roasted nuttiness. Dark emerald green color.
50x10ct, #12930
10ct/ea, #12931
Kombu Dashi, WA Imports
Known as “King of the Kelp” because of its strong fragrance and ability to produce a clear, mellow, sweet, and rich refined dashi stock.
12x2lb, #12928
2lb/ea, #12929
Shichimi Togarashi, Santaka Spice
A fundamental 7-spice blend with tremendous history and importance throughout Japanese cuisine. Ingredients include: bansho, chimpi, goma, otane, shiso, sansho, and byakukyo. Flavor profile includes spicy chilies, toasted sesame, herbs, ginger, and a delicate citrus sweetness. Has the aroma of warm dried chilies and floral citrus essence.
24×10.5oz/ea, #12938
10.58oz/ea, #12939
Yuzu Shichimi Togarashi, Santaka Spice
A traditional 7-spice blend unique to Japanese cuisine, highlighting the floral aromas and tart flavor of yuzu peel, paired with the warmth of togarashi peppers. Flavor profile includes spicy chilies, toasted sesame, herbs, ginger, and a delicate citrus sweetness. Has the aroma of warm dried chilies and bright citrus essence
24×10.5oz/ea, #12936
10.58oz/ea, #12937
Green Tea Matcha, Masato Tea Company
Culinary Grade 2nd Harvest Green Tea Matcha is ideal for a multitude of culinary creations. It possesses a bold flavor profile, appearing slightly bitter and earthy.
6×2.2lb, #12932
2.2lb/ea, #12933
Aji Nori Furikaki, Santaka Spice
One of the most popular rice toppings in Japan. The emerald green color and fresh sea taste comes from the small nori strips, paired with a crunchy and nutty sesame taste from toasted white and black sesame seeds. Flavor has a slight earthy funk. Vegan
12x10oz, #12934
10oz, #12935
Peeled Black Garlic, CalPAC
Quality garlic with proper care and whole fermenting technique brings out its many layers of flavor. Notes of dried fig, raisin, balsamic, with subtle garlic undertones.
6x1lb, #13191
1lb, #13192
About These Exceptional Brands
W.A. Imports, Inc.
Driven by the pursuit to source the finest gastronomic gems from the world’s final culinary frontier, Japan, at the core, WA Imports is an ingredient-focused obsession. Our commitment is to source the highest quality ingredients from the premium producers throughout Japan and beyond. These producers have been closely following ancestral methods dating back many generations and have remained constant despite more efficient modern methods.
CalPAC
Produced by craftsmen, who have spent many years learning the ancestral techniques of properly fermenting garlic from master fermenters in Kyoto, Japan. The process of proper fermentation and aging quality garlic takes precise humidity and temperature control to capture all the incredible layers of flavor and texture. When mastered there is a perfect moistness to each clove. Aromas of grape-must and black truffle come forward along with the natural flavor notes of fig, balsamic, and raisin with a molasses-like sweetness on the finish.
Haku
One of the most respected shoyu producers in Japan, Haku Shoyu is crafted by 5th generation shoyu masters located on the skirts of Kyoto. Haku craftsmen work with local farmers to select the finest grains and closely follow traditional methods handed down through the generations. Haku is gaining notoriety for the progressive nature of the current generation who
are utilizing western culinary creativity blended with traditional principles. Mizunara Whisky Barrel Aged Shoyu, Smoked Shoyu, Cherry Blossom Shoyu, Black Garlic Shoyu and Matsutake Shoyu are a few examples of this forward-thinking approach to traditional Japanese Shoyu.
Hotaru
Created using traditional methods, Hotaru premium condiments are created in small batches yielding a style that is preferred by accomplished chefs.
Masato Tea Company
Masato Tea Company Ceremonial Grade Matcha is Premium-1st Harvest Matcha worthy of the famed Japanese Tea Ceremony. Intended to be consumed on its own with water to appreciate the natural sweetness and nutty, earthy subtleties. Masato Tea Company, Culinary Grade Matcha is the 2nd Harvest which is ideal for a multitude of culinary creations. It possesses a bolder flavor profile and is slightly bitter which makes it ideal for smoothies, cocktails or deserts.
Namikura
Namikura Miso Co is a family-owned, 5th generation producer that is highly regarded throughout Japan for its incredible depth of flavor and superb texture. The family prides themselves on being involved in every level of production, from hand selecting local ingredients all the way through to packaging.
Santaka Spice
Santaka Spice uses the fundamental spice blends that hold tremendous history and importance throughout Japanese cuisine. Prized regional spices represent the history and cultural refinement that are the pillars of tradition in the kitchen.
Takuko
Takuko use coveted ingredients supporting a 3000 year tradition of Shoyu in Japan. Dark in color, clean in appearance they have a natural balance. A worthy compliment to the Ocean’s finest seafood as well as prized meats, noodles and rice dishes.
Tsuki
Tsuki thoughtfully combines quality ingredients to create an authentic, exquisite base. For the creative home chef that aspires to add their own proteins and vegetables or anyone short on time but not short on standards.
Yakami Orchards
Located along the Pacific coast of southeastern Japan is the citrus mecca of Miyazaki. Yakami Orchards is a cooperative of the finest growers sprinkled along hillsides of several neighboring villages. The volcanic terroir from this region, combined with the struggle the four-season climate provides, spawn the finest citrus in the world. Centuries ago, farmers built hillside terraces known as Ishizumi lined with stones to provide an airy environment for their prized citrus trees. The stones reflect sunlight to the center of the trees and keep them warm at night as the cooler atmospheric layers descend on the valley. This daily cycle is what makes the citrus from this region so sought after. Yakami Orchards produces the finest Yuzu, Sudachi & Kabosu juices, Yuzu Kosho, Yuzu Marmalade and Ponzu’s in Japan and is preferred by the finest chefs in North America.