This page is a list of products I actually use. Not sponsored. Just things that passed my test: select ingredients, correct origin, proper processing, remarkable experience, and sensible value.

If I wouldn’t put my name on it, it’s not here.

Products I swear by

Olive Oil: Frantoia

Most olive oil on American shelves is blended, adulterated, or months past its prime by the time it reaches you. Frantoia is harvested in Siciliy, cold-pressed within hours, and dated. You can taste the difference the first time you open the bottle.

I use it on everything I don’t want ruined.

Pizza Flour: Polselli

Polselli is milled in Frosinone, Italy. Unbleached, unbromated, no additives. Polselli’s protein level and grind give you a crust that stretches without tearing and chars without burning.

I’ve tested a lot of flours. This is the one I keep coming back to.

Sushi Rice: Real Koshihikari

Most rice labeled “sushi rice” in the US is a category, not a standard. Koshihikari is a specific variety — short-grain, grown in Kyoto with reduced pesticides and fertilizer.

The starch structure is what separates it from commodity short-grain. It holds together without going gummy. Michelin-starred chefs in Japan specify it by name. There’s a reason.

Soy Sauce: Takesan Kishibori

Most soy sauce on American shelves is industrially brewed in under a week. Hydrolyzed protein. Caramel color. It tastes like salt because that’s essentially what it is.

Takesan Kishibori is brewed in cedar barrels on Shodoshima Island for a full year. No preservatives. Nothing added. The flavor has depth that fast-brewed soy can’t fake. I use it as a finishing sauce, not just a cooking ingredient.