braised meats, marinades, and all the classics
salad dressings, sashimi, and all the classics
*Does not contain gluten
WHERE WE ARE
Twenty years ago, people weren’t buying extra-virgin olive oil. Now, they’re choosing from a wall of different varieties. A choice of milk or dark chocolate has become an endless variety of cacao percentages and producers. Coffee has more stats than Major League Baseball. But soy sauce and tamari in American grocery stores still tastes like caramel colored salt water. We’re on a mission to change that.
WHERE WE'RE GOING
There's great small-scale soy sauce and tamari, especially outside the US. We want to bring that depth and flavor to everyone—it’s the same quality we’ve come to expect in our olive oil, chocolate, and coffee. For a decade, we’ve been working on it in our Momofuku Culinary Lab for our restaurants. Now, we’re making the results available to home cooks.
HOW WE GET THERE
Kombu is the key. Core to East Asian food, it’s a crucial ingredient at Momofuku—forming the backbone of our ramen since day 1. Kombu is loaded with glutamic acid that deepens and enriches the natural flavors of soy sauce and tamari. Think of it like a great backup singer. The soy sauce and tamari are the stars but they truly shine because the kombu is there to enhance them.