The Japanese Pantry

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

01/27/2026

🦪 To know our very own Greg Dunmore is to know how much he loves oysters on the half shell.

His preferred way to eat them is with a mignonette.

Traditionally, a French mignonette is made with red wine vinegar, finely minced shallots and cracked black pepper. This original recipe actually comes from Greg’s wife - also a talented chef - who brilliantly substituted red wine vinegar for our Iio Jozo Sushi Vinegar.

We suggest using a little Konbu Dashi (swipe for recipe) to help lighten the acidity and sweetness of the vinegar, while adding an amazing depth of umami. If you’re lucky enough to get your hands on a couple dozen oysters, we highly recommend this preparation!

01/23/2026

The Perfect Clam & Somen 🐚🍜

Today we’re excited to share one of our favorite cold-weather recipes.

Simple, soothing, and luxurious savory dish. Here is how to bring it together:

1. Prep the Dashi
Make your Konbu Dashi

2. The Broth & Clams
• In a medium pot, combine: Konbu dashi, white tamari, sake, Liquid Shio Koji, and mirin.
• Bring to a simmer. Taste for seasoning—it should be just shy of salty, as the clams will release their own brine.
• Add the clams, cover, and steam for 3–5 mins until they’ve all opened wide.

3. The Noodles
• Boil somen for 1.5–2 minutes.
• Pro Tip: Drain immediately and run under cold water, then plunge into an ice bath for 60 seconds.

4. Serve
Divide noodles into 4 bowls, pour over the hot broth and clams, and garnish with fresh scallions. Enjoy!

01/22/2026

Our latest shipment just landed from Japan, right on cue for the start of the year. 🇯🇵

Restock spicy Organic Karashi Mustard Powder, a three-year aged Tamari, Iio Jozo’s one-of-a-kind Pickling Vinegar, and Usukuchi Soy Sauce with Koji - great for finishing for anything from tofu to sashimi.

If you’ve been waiting to refresh your staples, this is the moment to begin the year with a beautifully stocked pantry. Link in bio!

01/02/2026

FUKUBUKURO bags now available!
This year, we’re again offering three sizes: Small, Large, and Extra Large.

We won’t tell you what’s inside, but we will tell you this:

* Each bag is about 30% off our regular prices
* Every bag includes a special bonus gift (maybe two… maybe three)
* Quantities are limited, and these sell out fast

These lucky bags don’t last long! Link in bio!

12/31/2025

Wishing everyone a happy, healthy, and prosperous 2026!

Thank you for making 2025 such an amazing year for The Japanese Pantry. We are deeply grateful to our incredible Japanese producers and partners, and especially to you. Your support makes it possible for us to share these remarkable artisanal ingredients. Thank you sincerely.

12/26/2025

SAVE THE DATE — Fukubukuro is almost here!

As 2025 winds down, it’s nearly time for one of Japan’s most beloved New Year traditions: Fukubukuro.

🛍️ Fukubukuro goes live:
Friday, January 2 at 9:00 AM Pacific

This year, we’re offering three sizes: Small, Large, and Extra Large.

We won’t tell you what’s inside, but we will tell you this:
• Each bag is approximately 30% off our regular prices
• Every bag includes a special bonus gift (possibly more than one)
• Quantities are limited, and these sell out quickly

12/23/2025

🎄✨ All of us at The Japanese Pantry wish you a holiday season full of warmth, cheer, and delicious food!

And if you’re looking for a festive recipe this holiday season, try chicken karaage. Link in bio!👨🏼‍🍳

12/05/2025

will be at The Progress Holiday Market THIS Sunday! 🎄

Join us on December 7th from 11am–2:30pm for an amazing lineup of local makers, delicious food + drinks by Atomic Workshop, and all the festive vibes.

No reservations needed — just stop by, shop, snack, and say hi! ❤️

See you there!

12/02/2025

🎄Yuzu Kosho Gift Box! 🎄Spice up the holidays and save with our Red & Green Yuzu Kosho Gift Box!

This festive duo includes one jar each of Premium Organic Red Yuzu Kosho 40g and Premium Organic Green Yuzu Kosho 40g from Kagura no Sato, an exceptional producer tucked into the mountains of Miyazaki Prefecture. They grow their organic yuzu and organic togarashi (chili peppers) to create these bright, aromatic condiments that add instant flavor and cheer to any dish. And since the bundle is red and green, they make for a perfect holiday gift! Link in bio 🔗