The essentials for a well-stocked Japanese pantry. Start with Koshihikari from the Aso highlands, nourished by the famed Shirakawa Spring. Add Marudaizu, a whole-soybean shoyu from seventh-generation Matsuai Foods, founded in 1827.

For tea, Honyama Matcha from Satoen, grown in Shizuoka's Honyama district, where tea has been cultivated for over 800 years. Cool mountain air and filtered sunlight give the leaves layered umami and a clean finish. Whisk it straight or into a latte. Finish with yuzu powder, grown, peeled, and dried at Oishi Farm in Tsushima, plus shoyu-roasted almonds for snacking. Everything you need to keep a Japanese pantry well stocked.