These gifts are particularly great for the people who have everything already—or when you need something extra to drop into a stocking. We went to Audrey Baeza, who heads up our Momofuku Culinary Lab to get her recommendations.
S&B Chili Oil With Crunchy Garlic
Not as many people know this chili oil, but it’s our very favorite. It has these little pieces of crunchy garlic that are really perfect. We use it for seasoning meats, pouring over rice, and as a sauce for dumplings and more.
Gold Plum Chinkiang Vinegar
Vinegar doesn’t seem like the most obvious gift, but this one is really special. Black vinegar is not sold in regular grocery stores. This originated in Zhenjiang, a city in southern China and is made from rice and sorghum. We toss it into noodles or drizzle over vegetables before roasting—it makes them smoky.
S&B Togarashi
This is a great stocking stuffer. Usually, togarashi is made from a mixture of crushed peppers and other spices, but this one also has orange peel, sesame seeds, ginger, and seaweed. It’s probably our favorite available right now.
Truff Hotter Sauce
This doesn’t feel like an obvious pick for us—black truffle hot sauce? Try it. It’s worth it. We are as surprised as you are. It has a jalapeño base and a blend of organic agave nectar, Italian black truffle oil, and red habanero powder.
Regalis Tennessee Black Truffle Honey
We source all of our truffles across Momofuku restaurants from Regalis. You could buy truffles—but if you’re looking to stock your pantry, their truffle honeycomb is out of this world.
If You’re Looking to Expand Beyond Soy Sauce
Stop buying the soy sauce you pick up from your local grocery store—sub in these instead.
Whiskey Barrel-Aged Shoyu Soy Sauce
This is one of our very favorite soy sauces to give to people. It’s brewed following the traditional Mushiro Koji process, then barrel-aged in Japanese whisky barrels made from Mizunara hard wood. It’s a little sweeter, but really subtle and great.
Kishibori Shoyu Premium Artisanal Japanese Soy Sauce | Audrey Baeza, Momofuku Culinary Lab
This is one of our very favorite soy sauces. It’s made without preservatives or alcohol, and it’s aged for an entire year in 100 year-old cedar barrels.
Yamasa Tamari
For those who don’t know exactly what tamari is—it’s also made from fermented soybeans and originated as a by-product of making miso. The consistency is thicker than soy sauce, and it’s great when you want a more delicate and balanced flavor.
Momofuku Bonji
We make bonji in our culinary lab. It’s a fermented, cold-pressed liquid seasoning made in the style of tamari and soy sauce. But unlike traditional soy sauce, Bonji does not contain soybeans and is made from fermented hearty grains.
Momofuku Seasoned Salts
We took the seasonings we’ve been working on for 10 years in our culinary lab and using in our restaurants and packaged them for cooking at home. Available in Savory, Spicy, and Tingly. The salts are currently out of stock but will ship out February 2020.
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