The Japanese Pantry

04/24/2026

We’re excited to share one of our favorite go-to dishes at home: Tofu with Ginger and Katsuobushi. It’s simple, deeply satisfying, and comes together in minutes. The key is starting with a soft tofu you truly enjoy. Once you have that, the ginger, katsuobushi, and soy saucemake it soar even more.

The finishing touch on this simple, yet lovely dish is a fluttering heap of katsuobushiflakes, poached and smoked skipjack tuna, from Matoba Suisan.

Located in the port town of Makurazaki in far southern Kyushu, Matoba Suisan crafts katsuobushi using traditional methods, all done by hand.

They are a wonderful addition to any dish as a topping. You can add a smoky, slightly salty, umami rich savoriness by simply sprinkling on top of dishes like this latest recipe for tofu with ginger, takoyaki, and more. We hope you enjoy! Link in bio!

04/16/2026

Introducing: Naoko Takei Moore's Simply Donabe + Ingredient Box.

Renowned culinary expert, author, and owner of TOIRO, Naoko Takei Moore has just released her new cookbook, Simply Donabe— and to celebrate, we’ve teamed up with her to create a curated ingredient box designed to bring her recipes to life.

Together with Naoko, we hand-selected artisanal pantry staples — from umami-rich soy sauce and miso to convenient dashi packs of flavorful katsuobushi and konbu — that pair beautifully with the recipes in Simply Donabe.

The result: a box that makes it possible to craft an exceptionally tasty donabe at home. Plus, when purchasing as a kit, you’ll save 10% and get free shipping.

Link in bio 🔗

03/31/2026

🚐 We’re looking for a full-time Warehouse Associate & Delivery Driver to join us in Dogpatch.

You’ll be delivering artisanal Japanese products to the top restaurants and specialty shops in the Bay Area, and helping power our nationwide shipments.

The essentials:
• Schedule: Mon–Fri, 9am–5pm (no weekends)
• Competitive pay + Benefits (healthcare, 401k, etc.)
• The job: deliveries around the Bay, packing orders with care, and keeping the warehouse running smoothly

If you’re passionate about food, detail-oriented, have a clean driving record, and are looking for a steady weekday gig with a growing company, we’d love to meet you.

Link in bio to apply.

03/24/2026

BACK IN STOCK: Dashi packs from Uneno.

If you’ve been waiting to replenish your supply, now is a great time. These incredibly convenient packs make it easy to prepare deeply flavorful dashi in minutes, whether you prefer the classic balance of katsuobushi and konbu or a fully vegetarian option. Made with carefully selected natural ingredients, they deliver the clean, layered umami that forms the backbone of so many Japanese dishes. Link in bio!

03/19/2026

New Blog: From snow-covered onsen in Okayama to the tropical edge of Japan on Hateruma Island, this trip was all about contrast and discovery.

We followed sugar from the field to package on one of the most remote islands in Okinawa, where coral-rich soil, meticulous technique, and a bit of magic create one of the most distinctive sugars we’ve ever tasted. If you know, you know. Plus ferries, handmade sea salt, and plenty of unforgettable meals along the way. Link in bio to read much more.

03/10/2026

Producer spotlight: Mitsuboshi Soy Sauce from Horikawaya Nomura one of the finest we’ve ever tasted. Words can hardly describe its incredible flavor, aroma, and umami. Link in bio 🔗

03/05/2026

🧑‍🍳✨ We’re excited to introduce a new recipe for Oyakodon, which takes its name from the Japanese words for “parent” (oya) and “child” (ko), followed by don for donburi, or rice bowl. It features chicken (the parent) and egg (the child) served over rice, but the age-old question of which came first does not apply here.

Directions:
1. Marinate the chicken with the salt and sake (1/8 teaspoon) for at least 1 hour, or up to 24 hours.

2. In a small bowl, whisk together the Dashi,white tamari, soy sauce, mirin, sake (2 teaspoons), and kuzu until well combined. In two separate small bowls, crack in one egg each and whisk well.

3. Prepare two small sauté pans with lids. If you only have one pan, cook the chicken in two batches.

4. Heat the pan(s) over medium-high heat and add half of the sesame oil to each pan. Just before the oil begins to smoke, divide the chicken evenly between the pans and cook until browned on one side.

5. Reduce the heat to medium, flip the chicken, and add the onions to each pan. Cook until the onions are just beginning to soften at the edges, without browning.

6. Divide the dashi mixture evenly between the pans and bring to a gentle simmer. Slowly pour the beaten egg into each pan in a circular motion, cover immediately, and cook for 30 seconds to 1 minute, or until the egg is set to your liking.

7. Divide the cooked rice between two bowls. Crumble the nori by hand and sprinkle it over the rice. Spoon the chicken, egg, and sauce mixture over each bowl, using a rubber spatula to loosen any pieces from the pan if needed.

8. Garnish with scallions and serve immediately.

Full recipe in bio!

03/03/2026

🥢 When we first introduced Yamachiku chopsticks last year, we knew we had found something special. We’ve since been so pleased by the warm response and they’ve quickly become a staple at many of your tables, as they are at ours.

Crafted in Kumamoto, Japan, Yamachiku has been shaping sustainably harvested bamboo into chopsticks for over 60 years. Each pair is carefully formed and finished to highlight the natural strength and warmth of bamboo. These chopsticks are lightweight, beautifully balanced, and made for everyday meals.

We were immediately impressed by Yamachiku’s chopsticks. Unlike disposable chopsticks, these are meticulously crafted, lightweight, and strong, designed to last 5 to 10 years, with a deep commitment to quality and environmental stewardship. Link in bio!

02/12/2026

Featured collection: kitchen tools 👩🏻‍🍳✨

Her collection distills over three decades of culinary wisdom into purposeful kitchen tools.

To bring each idea to life, Matsuda-san partners with master artisans across Japan. The team iterates until function and form truly align. The name translates to “tools that let you cook as you like.” That spirit shows up in the kitchen with simple storage, faster prep, and better results without sacrificing craft.

We’re thrilled to share these brilliantly engineered pieces; we hope you’ll find them as unique and special as we do. Link in bio!

02/10/2026