#18. This week, we dive deep into the world of Japanese culinary treasures with Chris Bonomo and Greg Dunmore, the founders of The Japanese Pantry. Chris and Greg share incredible stories about the people behind their extraordinary soy sauces, miso, katsuobushi, rice vinegar, and more.

In this episode, we explore the origin of The Japanese Pantry and how Chris and Greg embarked on their journey to bring these amazing ingredients to the United States. Chris and Greg's passion for these products and their travels through Japan are evident as they detail the nuances and labor of love behind each product.

Join us for an episode filled with insights into the world of Japanese ingredients, the dedication of the producers, and the mission of The Japanese Pantry to introduce these exceptional products to American home cooks and professional chefs. Whether you're a culinary enthusiast or a restaurant owner, you'll be inspired by the stories and flavors behind each ingredient.

Where to find Chris Bonomo:

Where to find Greg Dunmore:

LinkedIn

Where to find host Josh Sharkey:

In this episode, we cover:

(2:43) How The Japanese Pantry started
(7:02) Tahini and black sesame paste
(11:53) What is koji?
(15:33) Soy Sauce and kioke barrels
(26:24) Katsuobushi, not bonito flakes
(32:19) The different types of konbu
(35:38) The magic of Shiitake
(40:59) What is real rice vinegar?
(45:20) Japanese brown Sugar and spices

Chris Bonomo and Greg Dunmore of The Japanese Pantry