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Picual olives, for too long, have been relegated to the category of “mixing oils”, helping stabilize more famous varietals for travel and time. The artists at Molino have created a single-variety Picual in Granada, Spain that gives this olive the opportunity to shine on its own. A dramatic bottle will make you smile each time…
Found on most tables in Hawaii, Chili Peppah Water is meant to go on everything, from rice to vegetables to meat. With a vinegary tang, ginger heat, and a mix of seasonal peppers we really do put this on everything. Every batch of Chili Peppah Water will vary slightly, depending on the types of fresh…
Traditionally-made Korean fig vinegars, though increasingly popular, are still quite rare. Hanega uses only figs from Jeonnam, where the warmer climate is optimal for figs and other orchard fruits. It has a natural sweetness which makes it great as a drinking vinegar. With a deep knowledge of Asian medicine passed down through multiple generations, family-owned…
Hanega’s flagship vinegar combines ginkgo from the family orchard with 14 other herbs, fruits, grains and roots. Naturally fermented and aged for at least five years, it balances herbal notes with a hint of orange. With a deep knowledge of Asian medicine passed down through multiple generations, family-owned Hanega has been making vinegars using traditional…
Quite simply one of the biggest impact “Secret Ingredients” out there is fish sauce. Famously used in a number of Asian cuisines, a quick dash or two of regular fish sauce brings an incomparable punch of umami and salt. It’s rare to find a single splash of anything that takes grilled meats, braised greens, soups…
Though kudzu, also known as Japanese arrowroot, is technically a root vegetable, its subtle earthiness is balanced by the sweetness of added watermelon, lightening up the overall flavor of the vinegar. With a deep knowledge of Asian medicine passed down through multiple generations, family-owned Hanega has been making vinegars using traditional brewing and fermentation methods…
Much like the bubbly red from which this jam is derived, Lambrusco wine jelly has a floral complexity and acidity that will slice right through any rich cheese board. Pairs well with both goat and sheep milk cheeses such as an herbed chevre or Pecorino. Paola Calciolari began her career as a pharmacist but her…
A seductive blend of plums and pinewood-smoked black tea, this compote is beautiful with cured meats and soft, milky cheeses. We think this remarkable condiment pairs uniquely well with burrata, a loaf of rustic bread and Netflix. Paola Calciolari began her career as a pharmacist but her true passion was food. Using traditional recipes handed…
More tart than Western versions, plums in Korea are rarely eaten raw but typically made into syrups, pickles, and alcohol. It has long been used in Asian medicine to reduce fatigue and aid digestion. Whiile popular as a drinking vinegar, its combination of astrignecy and sweetness is likewise suitable for dressings and marinades. With a…
We love Shoyu, Japanese-style soy sauce, because the incorporation of wheat with the soy makes it a touch sweeter and more finessed. This shoyu undergoes a remarkable process of cold-smoking over Mizunara hardwood oak. A few drips on raw fish bring some ethereal flavors of the grill without cooking. A bit more in a soup…
Yuzu rinds give this aromatic marmalade its blend of bitterness and sweetness—a constant yet delicious struggle in every jar. Spread it on toast or into yogurt at breakfast or pair with cheeses at dinner. Company: Yakami OrchardsIngredients: yuzu, sugar, honeyCountry of Origin: Miyazaki, Japan
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