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They call it Oni Karashi — Demon Mustard — for a reason. Yamasei’s Organic Karashi hits fast and hot, with a nose-clearing burn that doesn’t ask permission. No vinegar, no sweetness, just pure, fiery intensity honed by Japanese masters.

The Citrus Assassin. Sourced from a fierce, all-female collective in the Southern Japanese Alps, this electric powder is made from Yuzu peel and juice dried low and slow to lock in shockingly pure citrus oil.

This isn’t Obaachan’s (grandma’s) furikake. It’s a crunchy, fiery, umami-packed blast straight from the back alleys of Nishiki Market. Golden-roasted Sesame seeds, Scallions dried for peak crunch, crimson Takanotsume Chile, crackling Rayu oil crunch, earthy Shiitake, and wild Sanshō Pepper — layered to deliver maximum flavor chaos.

In Okinawa, Kokuto — or “Black Sugar” — is both a sacred treat and a piece of heritage. Ours is made by Nakasone Kokuto, using fresh Sugarcane juice boiled for over five hours into a dark, velvety syrup with notes of licorice, caramel, and toffee. Blended with toasted sesame, it becomes a creamy, nutty paste black as night, with just a hint of spice.

Chinsuko cookies are the princess of Okinawa, dating back to the days of the Ryukyu Kingdom. This delicious, crumbly cookie was made by Nanpudo, who took the traditional recipe and gave it a twist: adding Yukishio, or “snow salt,” from Miyakojima Island. A fine, powdery salt from the pristine seawater of Okinawa, it has a mellow sweetness and rich umami flavor — giving the cookies just the right balance of savory and sweet. Made fresh just for us.

This creamy, nutty chocolate starts with pinnacle-grade Hukuju Matcha — shade-grown and stone-milled by the Yamaguchi family in the misty hills of Hoshinomura, and sourced by husband-and-wife tea experts at Kettl. It’s then blended into a silky bar of Belgian white chocolate and finished with a crunch of Nagano Soba Cha, or roasted Buckwheat. 

Kurogorō — a traditional family Ryokan in Okinawa  — began making Yuzu Kosho and serving it to their guests. They made it with local Yuzu, green Chili Peppers, and premium Okinawan Sea Salt. It quickly became famous, and we were lucky to get our hands on a batch. We splashed it over some organic Mangos, added some Shikuwasa Lime Juice and slowly dried to the chewiest perfection.

From the emerald hills of Okinawa comes a centuries-old ritual of protection and renewal. Known locally as gettou (さんにん), Shell Ginger has long been revered in Japan for its aromatic leaves and calming properties. We’ve tucked them into muslin sachets, blended with a touch of Ginger essential oil. Steep it in the bath like a tea bag and let the scent rise — clean, herbaceous, and quietly grounding. A healing steam for body and spirit.

A bar inspired by the mineral-rich hot springs of Japan. Infused with Japanese Momi Fir, crisp Yuzu, earthy Vetiver, and a whisper of Pink Peppercorn, this soap is sharp, green, and quietly electrifying — like stepping into a forest bath at dawn. The scent lingers gently on the skin, clearing the mind and awakening the senses.

Inspired by the Japanese art of quiet empathy, this candle channels the spirit of omoiyari — thoughtful care without a word. Grounded notes of Momi Fir, Bay Leaf, and Oakmoss create a scent that’s clean, balanced, and quietly complex. The fragrance of unspoken grace.