Cabi by Miki Nomura + Eri Miyagi
Get To Know The Maker
Where are you from/where did you grow up?
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.
Why did you start your business?
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.
Recreate Japanese restaurant quality dishes like Nobu’s Miso Cod at home using our peppery miso glaze and marinade. Our Japanese miso dressing combines the earthy, umami-rich flavor of miso with the citrusy, slightly peppery taste of Sansho peppercorns. This unique combination of our non-alcoholic, non-MSG vegan sauce creates a distinct flavor profile. Made using high quality ingredients, our gluten free sauce offers an authentic and flavorful experience. Use it as BBQ sauce, Pasta sauce, marinades for meat or seafood. This all purpose Japanese sauce can be used as a traditional ingredient, or as a sauce or dressing to drizzle on dishes.
𝐊𝐨𝐣𝐢 𝐅𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 + 𝐅𝐨𝐨𝐝 𝐬𝐜𝐢𝐞𝐧𝐜𝐞: We apply traditional Japanese koji fermentation techniques innovatively in all our products. Made in Japan and brought straight from producers who've honed their craft for generations.
