From Eri & Miki
Cabi is simple. It starts with a piece of mold (see: Cabi name) and we hope it spreads like a culture; the desire to share easy and traditional Japanese home cooking.
We’ve heard it a thousand times before: “we really want to cook Japanese food, but what the hell is Mirin? And what does Dashi look like? How many types of miso are there?”. Well, we’re here to tell you all about it if you let us.
Having grown up in Japan (both of us), but also spending most of our formative years in America (home of a different type of culture), we constantly find ourselves wanting to share, express and communicate more of our home and the traditions we love and miss there; especially the food.
Japanese home cooking and its far-dating recipes have been perceived as out-of-reach and intimidating for someone who didn’t grow up with Japanese culture, while oversimplified products can lack an authenticity and the flavor-complexity you really crave. So we gave it our go. In our pantry, we start with 3 products that we believe are essential to beginning your Japanese cooking journey – your bridge into a world obscured by unfamiliarity, but with a twist and our own flair. It’s all you need to begin.
Cabi has been carefully developed with a sense of ease and versatility in mind, allowing you to love and incorporate these Japanese flavors into your own cooking, on your own terms. We like to say: cooking not required, only if desired. We are here to support all adventures in the kitchen.
It is our hope that in enjoying these products you’ll become acquainted with the flavor profiles that form the basis of many easy and achievable Japanese dishes you’ve probably tried and love.
Hope our culture spreads like mold. Remember, mold is not always a bad thing. In fact, it’s the absolute best.
With love and yuzu,
Eri & Miki
What we believe
We started Cabi because we wanted to share the beauty and ease of Japanese home cooking. We believe that food is an universal language that shows love and it can be shared with multiple cultures yet unique to its own origin. Cabi is unique to Japan, but as the world gets smaller and smaller we have created our unique and original flavors to share our culture that can be used in any type of cuisine in the way we think is love and authentic. We believe everyone should eat healthier and better food with peace of mind. That’s why we commit to quality and flavors working with partners who have been perfecting their products over 100+ generations.
What the heck is Cabi?
You might hear the name and think we are a cab/taxi company, but we are not. Luckily, there are a few companies that take care of the industry. Cabi is all about Japanese cooking and cuisine. Did you hear you just say Japanese food is your favorite cuisine? Ok, but do you cook it often? If the answer is no we are here to change that!
What does Cabi mean?
Cabi / Kabi (カビ) means mold in Japanese. Don’t worry, we are talking about really good mold and fermentation! Anyway, it’s time that word underwent some rebranding. So here it is, good mold. Japan has a long history of fermented foods especially used for its health benefits. It is the only culture to use Koji mold (aespergillus oryzae), thus forming what we know plainly as Koji – when this mold is inoculated/grown onto any steamed grain medium.
Promoting Good Culture
Koji is used in almost every single Japanese condiment from soy sauce, miso, vinegar to even sake. It’s definitely not an overstatement to say that Koji has inspired and defined Japan’s culinary world, and therefore our culture. The definition of our culture is in these live cultures. So yes, we are here to promote good culture around mold. Long live fermentation 🧡
We thrive to make sure our products feature the natural unique, complex, and elevated flavors. We try to limit the amount of the ingredients that go into the bottles, because our ingredients and processes are just really good. They cost a little more than your usual soy sauce, but we promise they are worth it.