The Ito family’s heirloom sauce, traditionally used for yakitori and unagi, holds more than just umami—it holds a sweet and complicated legacy.

When miso meets butter, everyday cooking becomes less ordinary.

When seafood is slowly fermented with salt, the result is a briny, savory blast of umami that can transform dishes and inspire lifelong love affairs.

Pork floss pairs well with congee, omelets, sponge cakes, and Swiss rolls, but it's also perfect just straight out of the jar.