If you’ve ever visited us during vegetable season, there’s a decent chance that you’ve had a serving featuring king oyster mushrooms grilled over the embers. The tricky thing about producing this dish is that all the ends, cores, tops, and other sediments from the main ingredientsare destined for the bin.At least at first.

Whenever a new concept blows us away in the test kitchen or fermentation lab, we milk it—to say the least. 

Jasmine-infused Lacto-Amazake is a great example. Last month, we shared it with you in drinkable form. Now, in Parcel #2, we’re giving you the creamier, unfiltered version, designed (mostly) for savory recipes. Featuring yuzu juice, this dressing appeared in a salad of seaweed and myoga during our Kyoto residency and is currently on Ocean Season menu in Copenhagen.  

We recommend adding Koji Vinaigrette to leafy greens, using it as an ice-cream base, or trying it anywhere that would normally call for buttermilk or yogurt. And even though we told you that it is designed for cooking, we’d be lying if we said we didn’t love just drinking this Amazake straight out of the bottle, too.

Over the past few years, you’ve seen us dive deeply into the wide, wonderful world of hot sauces. Diehard Taste Buds will recall Staff Chili, our ode to the crunchy umami bombs that no pantry should be expected to live without. Then, of course, there’s Corn Yuzu Hot Sauce, with its subtly sweet, elegantly pulpy heat. 

Our members are now, officially, the first to taste our spiciest, and perhaps most quintessentially American, hot sauce ever. It’s a vinegar-based recipe inspired by such