The first thing you notice is the very delicate shape of the bottle and it is indeed a reflection of the treat inside.

To the nose, the flavor of the smell is distinctly different than the shoyu's of Japan. This soy sauce is not as round or filling in the nostrils, it feels thinner or perhaps the descriptor is leaner than shoyu.

To my nose and olfactory memory when comparing the Japanese Tamari shoyu to this Soy Sauce from Taiwan, they are distinctly different!

The Ito Shoten Denemon Tamari shoyu (also wheat free) is malty, rich, salty, soy. It fills the mouth with its flavor like a big cloud and then disappears. It is strong in its personality.

This Amber River Soy is clear, complex, where the flavor rolls through the mouth and then rises in the back and then leaves a salty tongue. More pointy in its presentation. It lingers longer in a nice way. And when it leaves, it does so with almost no trace. And that is nice.

To the eye, the Ito Shoten Denemon is very dark in color, the Amber River is light with edges of caramel color.

Tasting soy sauce of any kind straight up is quite an experience. It can be interesting, it can be overwhelming, and at some point they become indistinguishable from one to another. Think of it as having a salt bomb with clear and distinct, exciting umami flavor.

As you know we have been collecting Shoyu's and soy sauces since we started some 27 years ago. Our collection has evolved, matured, changed and I like to think gotten incredibly better.

We have learned that soy sauce is wildly (widely?) different from town to town, country to country and incredibly creative!

Like vinegar, honey or a fine wine, soy sauces have flavors that you love and can't live without.

This Amber River Soy from Taiwan is my new favorite! Without a drop of wheat its flavorful taste makes a bowl of rice sing.

What makes this sauce unique? It starts with the beans.

(If you want us to add soy sauce to the olive tasting bar in the store let us know and we will set it up.)

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Nestled in the heart of Xiluo Township, Yunlin County, Taiwan, Yu Ding Xing has been a renowned producer of traditional Taiwanese soy sauce for three generations. Founded in 1958, this family-owned brewery maintains its artisanal approach to soy sauce making.

Their commitment to traditional techniques, including long fermentation and wood-firing, creates a distinct flavor profile and preserves Taiwan's culinary heritage.

The creation of this Amber River Soy Sauce is made from black soybeans, unlike the yellow soybeans used in many other parts of Asia.

The black soybeans grown in the south of Taiwan are known for their rich black color, sweet, and nutty flavor. They have a mellower taste compared to the yellow variety, and are rich in protein content and have a richer concentration of certain antioxidants and phytonutrients due to their dark outer shell, compared to other soybean varieties. This protein gives the Amber River Soy Sauce its exemplary savory feel.

The process of making this traditional Taiwanese soy sauce is an intricate one. At its core, it consists of just a few ingredients: local black soybeans, sea salt, water, and sugar. But the magic lies in the meticulous methods of fermentation (8 days instead of 2) and aging in earthenware pots in the sun, which can take up to a year or more.

The now fermented beans are heated over wood-fires to halt the fermentation process. The use of wood over more modern fuels, such as gas, takes more time and keeps the traditional handmade brewing technique unique.

This results in a soy sauce that is complex in flavor, with a depth not found in the mass-produced soy sauces.

This commitment to tradition, process and control to sourcing all the ingredients in Taiwan makes for a very special ingredient.

The family is located near the Zhoushui River between Yunlin and Changhua Counties, about 214 kilometres south from The Grand Hotel in Tapei. You might know of the brilliant-red Xiluo Bridge. This bridge was started under Japanese rule and completed with American funding in the early 50s. At the time of its opening in 1953 this 1.9-kilometer-long Warren truss bridge was the world's second-longest bridge, ranking only behind San Francisco's Golden Gate Bridge at the time.

Shop now for Amber River Soy Sauce here!

This Japanese tamari soy sauce is quite remarkable. First, it is 100% wheat free, as you know not all tamari are 100% wheat-less.

Tamari is often regaled as the wheat free soy sauce, but one should be very cautious and read the label as wheat is often reduced but not eliminated.

This very special aged Tamari is made with Japanese grown soybeans and sea salt and aged in wood casks made of cedar for three years.

The result is a heavenly rich color and flavor, and has a viscosity that has a higher resistance to deformation compared to other soy sauces.

To the nose, it is milky with a heavy feel. To the eye, it is beyond dark and more solid in color leaning toward red. Tilt the spoon and the deep, auburn red color is evident, and the viscous liquid trails like a ten-year-old balsamic might.

To the mouth, it has a complex, multiplexed flavor profile. Salt may be the first and last flavor hits you get, but in between it is combination of wow, a richness which comes across as a hint of smokiness, and a sweetness or roundness that surrounds the other flavors. The tingle you get might be from the saltiness or is it that your taste buds are overwhelmed with so much information!?

It is wonderfully complex, bold yet delicate, and should be used to finish, and never to be cooked with.

Brush on fish and vegetables, use it as dipping sauce, or finish a lentil or rice dish. Maybe it would marry well with a Parmigiano-Reggiano risotto. And wouldn't it be great with a little melted butter on rice. Simple and elegant!

Shop now for Ito Shoten Denemon Tamari Soy Sauce!

So simple and, oh, so good! The key, as with all simple Italian recipes, is having the right ingredients—the right olive oil, the right garlic, and the right pasta!

See the Pasta with Garlic & Olive Oil Recipe!

To the nose, it's pure fresh olive oil with a twinge of freshness, banana and lots and lots of smell.

To the eye, a nice light yellow green.

To the sip, if you keep the oil elevated and dancing in the front of your mouth, you can get a lot of the flavors that are hidden away, but once you squeeze the oil to swallow that hint you felt at first and a potential tickle is definitely there.

There's a buttery feel initially, but as soon as you squeeze it and move it to the back of your mouth, there's a lot of bitterness on the edges, but not sharp or harsh, more round as the oil finishes strong with lots of flavor on the lips and there is banana present.

The tickle in the back of the throat is wide, not sharp or pin pointy.

If you wait a little bit, your lips might tingle a little from the oil that remains. It's a pretty interesting oil.

You get used to the bitterness as it spreads out as you cough. Your nostrils might feel a little tingle, too. It's a pretty fun oil for sure!

Shop now for Olive Truck Tuscan Blend Olio Nuovo!

A simple and easy recipe that has a good mouthful with every bite.

See the Pasta with Artichokes, Capers, Tomatoes and Tuna Recipe here!

This can of Ortiz Benito del Norte tuna is the perfect size for lunch! We love the shape of the can, which fits easily in the palm of your hand. Opening it reminds us of those romantic (fantasy or real) wicker basket picnics in a green field in your locale of choice.

It is one of the most reliable tuna's in a can you can have. It fits in your jean pocket, front or back! In the glove box or in your backpack! A definite can for your run bag or earthquake prep kit!

Bonito Del Norte (White Tuna) is a homemade specialty of Ortiz. These are authentic Spanish white tuna; they appear annually in the waters in the Bay of Biscay in the Cantabrian Sea.

The Bonito del Norte is the most prized of the tuna family, appreciated for its pure white flesh, delicate texture and superb taste.

Line caught, within a 24-hour period of being caught, large chunks of delicious fish are cooked in seawater and the loins are hand-packed in quality olive oil to preserve the tuna's highly prized flavor, and left to mature in the can for at least three months.

This aging process helps ensure that the product is moist and delicious when finally opened for a lovely picnic lunch!

Shop now for Ortiz Bonito Del Norte Tuna Tin!

On a bright, sunny day, as I look south to Mount Rainier, I wallow in self-pity because I cannot find the words about my heart to put down on paper.

And I realize there are visual similarities between the hearts and Mount Rainier. With the bottom up and the leaves splayed out, they are indeed like Mount Rainier!

Now I am not talking about the throbbing thing that is in your chest (and sometimes in your throat); I am, in fact, referencing the heart of the artichoke from Puglia.

Known as Romana Style, these artichoke hearts are bathed in olive oil, wine vinegar, salt, and spices.

The "chokes" you get in a jar or tin can are almost always a variation of the Roman Style. This is where the olive oil, the wine vinegar, and the chosen spices make a difference! And the artichoke itself is also an important factor in the end result.

Now, a true confession: I really do like the artichokes in a jar thing, so much that I am willing to forget that the last big jar I acquired from a warehouse store was not very good, and I still buy a two-pack every once in a while.

The real trouble with getting those giant jars is that the chokes are mostly hard, the leaves often unchewable, and the oil is gross and oily...good oil is not oily.

These Roman-style artichokes from Puglia are none of those things.

They are, in fact, soft, with a wonderful, interesting flavor, and a pleasure in the mouth. To the bite, they have just the right resistance and a gentle soft crunch. The leaves and the heart have their own bite and marry well together.

Often, a recipe will have you slice them up into smaller pieces or dice them, and this makes sense. If you're like me, cutting them up a little bit for visual reasons works, too. Or, just eat them whole right out of the jar when no one is looking. Like drinking from the milk carton....

The flavor is a combination of the oil and the choke itself, which is sometimes described as asparagus-like (not sure this is quite true) and with a hint of citrus.

And the oil that they come in is full of artichoke flavor. (Keep in mind I can't seem to describe the flavor.) The oil does taste like artichoke. Perfect for a salad dressing or pasta dish.

Though I am thinking it might just be right for a hearty bowl of mixed grains of emmer and lentils topped with veggies, including these artichokes.

Shop now for Artichoke Hearts Romana Style in Olive Oil here!

This recipe was adapted from La Cucina Italiana's Pasta Edition (September/October). If you don't have or don't want to deal with fresh artichokes, you can use jarred. Since they are already cooked, you can add them a little later in the cooking process.

See the easy Fusilli with Artichoke and Tomato Sauce Pasta Recipe here!

Fusilli are short ribbons of pasta twisted into a shape resembling screws or spring-like corkscrews. This Italian fusilli-shaped pasta stands up well with thick, meaty or creamy sauces. Made with Marco Aurelio, a variety of hard certified Italian Grown Durum wheat. All the wheat is purchased from farms close to the factory and is milled just before production at Sgambaro.

Shop now for Sgambaro Fusilli Pasta!

We love these. The tomatoes are whole and nestled beautifully inside the can. The taste is pure tomato, the way a canned tomato should be, with no added elements, allowing you to be in control of how they're flavored.

For almost 20 years, we have had one favorite canned tomato from Italy.

So when this can of tomatoes came into our lives one day, I was a bit stubborn and hard-pressed to find a reason we should change.

And then I used them in my basic tomato sauce and knew they would become my new favorite. The Posardi Sardinian whole peeled tomatoes are consistently sweeter tomatoes, with a richer, fuller color, and nice soft ends. These whole canned tomatoes work just as they should, adding to a dish without being too strong. Perfect.

They have just three ingredients: tomatoes, tomato juice (juice from processing), and citric acid. No salt added, Non-GMO, Gluten-Free, BPA-Free, Pesticide-Free. 100% Pomodori Sardi Tomatoes from Sardinia. Like all great ingredients, there is a difference from one brand to the next!

These are truly exceptional tomatoes. The tomatoes make a difference in how your pasta turns out!

Shop now for Posardi Sardinian Whole Tomatoes!

Kamut (r) vs Khorasan wheat: According to the Baker's Journal, "Kamut is actually a very old variety of khorasan wheat and a registered trademark owned by Kamut International. The organization was founded by Montana farmer Bob Quinn to protect the genetic purity of the heirloom variety of khorasan wheat."

As Sgambaro is dedicated to minimizing their environmental impact by, for example, only using Italian grown wheat, this pasta is made from the ancient Khorasan variety of wheat that is 100% grown near their grainery and pasta facility in Northen Italy.

Shop now for Sgambaro BIO Khorasan Fusilli No 93 organic!

Add curry powder to dishes like chicken, beef, or vegetable curries. Saute the curry powder in some oil to release its flavors before adding your main ingredients (meat, vegetables, or legumes) and liquids (broth, coconut milk, or tomatoes).

Stir a teaspoon or two of curry powder into soups and stews (like lentil, pumpkin, or potato soup) to enhance the flavor. Add it early in the cooking process for a deeper flavor.

Mix curry powder with yogurt, lemon juice, garlic, and ginger to create a marinade for chicken, lamb, or tofu. The spices infuse into the protein, making it tender and flavorful.

Add curry powder to rice or quinoa while cooking for a fragrant, spiced grain base. You can saute the curry powder with oil before adding water or broth to cook the rice for a more aromatic result.

Mix curry powder into yogurt, mayonnaise, or sour cream to create a flavorful dressing or dip for salads, roasted veggies, or grilled meats.

Toss veggies (like cauliflower, potatoes, or carrots) in curry powder, olive oil, salt, and pepper, then roast them. The curry powder caramelizes with the veggies and gives them a warm, earthy flavor.

Stir a pinch of curry powder into scrambled eggs or an omelet for an exotic twist.

Blend curry powder into dips like hummus, yogurt-based dips, or guacamole for a unique flavor profile.

Curry powder has a big personality, so it's best to start with a small amount and adjust to taste.

Shop now for Madras Curry Powder!

This recipe originally comes from an interesting and beautiful cookbook, Russel Wright's Menu Cookbook, by Ann Wright and Mindy Heiferling (Gibbs Smith, 2003). Russel Wright was a pioneer of mid-century modern design.

He designed and created lines of china, flatware, glassware and furniture. What many don't know is that Wright also liked to cook. Tired of meatloaf and spaghetti, he collected menus of recipes which he kept in a loose leaf notebook.

Included were suggestions on which china and linens to use with each menu - photos of which are included in the cookbook.

Wright's daughter, Ann, has now published these family recipes in this cookbook, which includes beautiful photos of her father's flatware, china and linens. It is a great addition to your coffee table—especially for those who are fans of the mid-century modern era.

Appropriate to the times (the 1950s), she includes a number of souffles within the cookbook. This recipe is a perfect way to use up leftover cooked salmon, plus it forwards my campaign to bring back the souffle. You can also use canned salmon, with a little picking-over.

Ann recommends rushing the souffle to the table as soon as it comes out of the oven with a hardy, "Voila!". However, she also says not to stress about it, the souffle can wait for a few minutes, and if it falls a bit, it will still taste good.

See the Salmon Souffle Recipe here!

Remember when Flank Steak was one of the absolute best steaks you could get? For the price, as Rick the Butcher told me, take your time and it is great! Trouble is, it is no longer the best priced piece you can get. In fact, a recent trip showed me flank steak can be almost the same price as a bad New York.

Still, here in Seattle, it is an almost acceptable price, just now it is a special occasion piece of meat, not an everyday kind of bite....

This recipe has made my life better many times. With this cut I prefer only 12 to 24 hours in the koji, not 3 days.

See the Koji Flank Steak Marinade Recipe here!