June in Japan - June 2026

Setting Up

Pull the cheeses out of the fridge about an hour before you plan to eat. Don't throw away the cheese paper or wrappers- these are the best ways to store the leftovers (if there are any) 

Cheese Notes

It is very normal to see yellow or white bloomy mold on the exterior of the Garroxta rind. Remember.... cheese is alive!

Best Bites

Garroxta + Dried Candied Yuzu Peel + Popcorn

Tomarashi + Miso Almonds

Aged Gouda + Japanese Black Garlic Almond

Tomarashi by Point Reyes

Inspired by Japan’s iconic shichimi togarashi seasoning, this cheese takes a familiar American farmhouse style and gives it an entirely different voice. Starting with a buttery, semi-firm cow’s milk cheese aged for 90 days, the cheesemakers layer in notes of chili, citrus peel, ginger, nori, and subtle umami, creating a flavor profile that unfolds gradually rather than all at once. The creamery behind it has remained family-run for nearly four generations, and that willingness to experiment while honoring tradition is part of what makes the cheese so memorable. Rather than overwhelming the rich, creamy character-the spice blend adds depth, nuance, and a sense of discovery, creating a remarkably seamless meeting point between American cheesemaking and Japanese culinary influence.

Garrotxa by Mogent

The story of this cheese nearly ended before it became one of Spain’s modern classics. Revived in Catalonia after nearly disappearing, it offers a more measured take on goat cheese, with a smooth, semi-firm texture and layers of hazelnut, walnut, fresh herbs, and a gentle citrusy tang. Its distinctive gray-blue natural rind contributes earthy, mushroom-like notes that add depth without overwhelming the delicate character underneath. Originating in the Pyrenean foothills, it reflects a landscape where rugged mountain terrain and careful craftsmanship have long shaped local food traditions. What makes it especially memorable is the way the flavors unfold gradually, revealing new details over time. That sense of balance and quiet complexity feels very much in line with the appreciation for subtlety and refinement found throughout Japanese food culture.

Premium Aged Gouda by Marieke

What stands out most is the contrast. After spending nearly 365 days aging this Gouda develops the crunchy crystals, concentrated nuttiness, and caramel-like sweetness that cheese lovers seek out in a well-matured wheel, yet it still retains a surprising degree of creaminess. The cheesemakers behind it brought generations of Dutch dairy farming experience with them when they immigrated to Wisconsin, and that heritage remains at the heart of their approach. Made without additives and crafted using traditional techniques, it is a reminder that some of the most memorable foods come from doing simple things exceptionally well and giving them the time they deserve.

Dry Candied Yuzu Peels by Kankitsu Labo

Yuzu occupies a special place in Japanese food culture, prized less for sharp acidity and more for its remarkable fragrance and complexity. These candied peels begin with fruit harvested in Ehime Prefecture, one of Japan’s best-known citrus-growing regions, then undergo a careful drying process that preserves their bright character. Sweetness is present, but it never takes over, leaving room for the fruit’s gentle bitterness and floral citrus notes to shine through. There is a simplicity to the ingredient list and preparation, yet the flavor feels surprisingly layered, offering the kind of quiet depth that has helped make yuzu one of Japan’s most beloved citrus fruits.

Japanese Black Garlic Almonds & Miso Almonds by Spirit Almond

What makes these stand out is the way black garlic transforms familiar ingredients into something unexpectedly layered. Dry-roasted California almonds are coated with Japanese-style garlic soy seasoning, while the black garlic adds a mellow sweetness reminiscent of caramel and slow-roasted onions. Inspired by Japan’s food gifting traditions, it reflects an appreciation for balance and restraint rather than sheer intensity. The combination feels thoughtful and modern, showing how Japanese pantry staples can reshape something as simple as an almond.

Aged miso takes the lead for the second option, bringing a deep savory richness layered with notes of shiitake, kelp, and a touch of gentle heat. The flavor draws inspiration from some of Japan’s most foundational ingredients, where umami is built through layers rather than a single dominant note. Created by a company founded by Japanese natives and enthusiasts, the approach feels rooted in a genuine understanding of the cuisine. There is a satisfying depth throughout, yet the overall impression remains remarkably clean and composed.

Spicy Chili Popcorn by Boon

Inspired by the sweet, salty, and deeply savory flavors of Hawaiian hurricane popcorn- this version takes the idea a step further with a crisp caramelized coating, chili oil, garlic, and high-quality aonori seaweed imported from Japan. The company’s Japanese roots show through in its approach to flavor, where contrast and balance matter just as much as boldness. Made in small batches in Los Angeles, each kernel layers sweetness, heat, crunch, and umami in a way that feels lively rather than overwhelming. It captures the playful creativity that makes so many Japanese snacks memorable, where familiar ingredients are often transformed into something entirely unexpected.

Didn't finish all the cheese? Wrap them back in the cheese paper they came in- they will last longer and taste better that way. 

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