Miso is a fermented food which has many beneficial vitamins and minerals that retain their efficacy even after the paste is used in cooking. This Kyoto Shiro White Miso is typically made with 1.5 to 2 times as much white rice koji as cooked soybeans and has a lower salt ratio than other versions. It is known for its lighter color, smooth texture and milder flavor and is often thinned with sake and spread on fish to marinate prior to grilling. It’s certified Kosher OU and certified organic. Get some!
Tamari is a soy sauce alternative made from just soybeans. It aids digestion of fruits and vegetables and is a good source of vitamin B3, protein, manganese, and tryptophan. You can use this in any type of cuisine: traditional asian dishes like stir fries and dipping sauces, but also great in casseroles and stews too.
Nama Shoyu is a raw, unpasteurized Japanese-style soy sauce. This artisanal one is made from mountain spring water and aged over two years in 150 year old cedar kegs. The flavor is full-bodied and delicate. Perfect for organic, macrobiotic, vegan, raw, and kosher cooking.
I am pretty sure my grandparents ate this sweet and sour cantonese style duck sauce. Who knew it was fat-free, gluten free and vegan. Plus it is kosher (even for Passover). This might be a kosher cult item.
This sweet + spicy dressing is an all purpose sauce that adds flavor to everything and anything. Thai sweet chili sauce is sweet and and mildly spicy with a full body garlic flavor. Sweetened with palm sugar, this is a great condiment to use in dipping sauces, asian dressings. I love this with baked french fries.