David Chang is the chef and founder of Momofuku.

Like wine, Japanese Wagyu evokes refreshingly distinct terroir from one region to another. This award-winning selection is sourced directly from the Miyachiku Cooperative in Miyazaki prefecture, Japan.

There are four hundred farmers raising cattle throughout the prefecture, with a stunningly low farmer to cow ratio, ensuring that every animal receives the attention and respect required to raise the world's finest Wagyu. Mostly fed wheat and corn, meat from the region's finest Miyazakigyu cattle are known for their bright red color, soft texture, and density of flavor.

Beef of this caliber is stunningly satiating. With this Ribeye cut, we recommend either pan-searing on very high heat, or slicing paper-thin and warming with a blowtorch. 

Available in portions of 16- 17 oz, 17 - 18 oz, 18 - 19 oz,  4lb “big boys”, 12lb full ribeye. All Wagyu is delivered frozen.

As one of the three major jangs (fermented sauces), gochujang is a staple in Korean cuisine. This rendition features strawberries, imparting a distinctly sweet and tart counterpoint to the wonderfully spicy, umami profile of the base paste.

Aside from the strawberries, this thick, deep red paste is made from Korean chile peppers, fermented soybeans, and bamboo salt. With funk imparted through fermentation, spice from the peppers, and sweetness from the rice, this is an incredibly versatile sauce that is worth experimenting with and incorporating into a wide variety of recipes and contexts.

Based in Damyang, South Korea, the Kisoondo family has been making traditional jangs (Korean sauces and pastes) for almost four hundred years. Master Ki Soon-do, the matriarch of the family, helms their operations today. Every aspect of her process is done traditionally and meticulously, using nothing but soybeans, bamboo salt, and spring water. The only other ingredients are time and onggi, the earthenware jugs where the sauces spend years fermenting. In southern Korea, ongii are stout and rounded, whereas northern climates tend to utilize taller, narrow urns that respond more effectively to the cold. Their material is porous enough to regulate moisture and temperature throughout the years, as the large blocks of soybean paste separate, forming both doenjang (soybean paste) and sauces like this one.

While the five-year mark represents the minimum age for Kisoondo’s oldest commercially available jang, some ongii carry sauces for much longer, set aside solely for ceremonial circumstances. With such deeply entrenched reverence for the process and the unmatched results it yields, any dish incorporating Master Ki’s jinjang feels ceremonious in its own way.

230g

Kudzu, also known as arrowroot, is technically a root vegetable, but its expected earthiness is offset by a delightfully unexpected watermelon-sweetness, brightening and livening up its presence in any recipe, and certainly this vinegar. Though certainly lovely as an ingredient, we also adore this selection as a sipping vinegar, whether straight up or diluted in some fresh sparkling water. Kudzu has long been used as a medicinal herb in Asia to treat migraines, high blood pressure, menopause symptoms, and the common cold. Hanega uses Kudzu grown on Mt. Bohae in Geochang, KyungNam.

Hanega is one of Korea's elite makers of artisan vinegars, highlighting fruits, vegetables, and herbs that are often underappreciated but always deliver incredibly complex and distinct finished products.

Contains 350ml kudzu vinegar