What’s New In Store: GOZEN

Japanese pantry foundations — with modern, diet-friendly options

By Chef Ian — Underground Chef

“GOZEN” is a Japanese word used as a respectful, polite expression for meals — historically linked to the food served to emperors and nobility. But what I love is what it represents: gratitude for everyday meals, respect for ingredients, and that quiet Japanese belief that the simplest food can be the best food… when you treat it properly.

For me, this one’s personal. My Japanese roots and my time with Okaasan shaped how I cook — clean flavour, good foundations, no fuss. And GOZEN sits right in that lane.

What makes GOZEN different (and why it belongs in our pantry) is that it honours tradition while also supporting modern dietary needs — including plant-based options and products like a miso made without soybeans. Same Japanese craft, more flexibility.

And they’re growing as a supplier too — more organic-quality Japanese products are coming through in the months ahead.

Why GOZEN earns pantry space

Because these are multi-job flavour tools:

• Miso isn’t just soup — it’s dressing, glaze, marinade, sauce base
• Dashi isn’t just broth — it’s instant umami for noodles, soups, hot pots, sauces
• Freeze-dried miso soup = authentic comfort in seconds (and actually tastes good)

What we stock (and how to use each one)

GOZEN Green Pea Miso

A sweet, mild miso with a green floral note — and here’s the kicker: NO soybeans used.
Use it for: soups, dressings, dipping sauces, sauces, hot pot.

Quick uses:

• Whisk into warm water + a pinch of dashi = easy soup base
• Stir into mayo/yoghurt + lemon = instant dipping sauce
• Mix with a touch of honey and brush on roasted veg

GOZEN 16 Grain Miso

Richer, deeper, more complex — built for big umami.
Blended with 16 different rice, grains and legumes to create a proper flavour paste.
Use it for: soups, dressings, dipping sauces, sauces, hot pot.

Quick uses:

• Miso butter for corn, mushrooms, steak finishing
• Miso vinaigrette: olive oil + vinegar + miso + a splash of citrus
• Stir a spoon through gravy or pan sauce for depth

GOZEN Freeze-Dried Miso Soup

Just add boiling water and you’ve got an authentic Japanese miso soup on the table in seconds.

• Eggplant & Fried Tofu (melty eggplant + golden tofu, super satisfying)
• Aosa Seaweed with Yuzu Zest (oceanic umami + fresh citrus lift)

Perfect for: quick lunches, “I can’t be bothered cooking” moments, or as a starter before a simple rice + protein dinner.

GOZEN Dashi Powder (Fish Base)

Rich, deep, well-balanced fish-based umami (bonito, mackerel, mushroom, sardine).
Use it for: miso soup, udon noodle soup, chawan-mushi, hot pot.

Chef move: add a pinch to sauces and soups when something tastes “flat” — it wakes the whole dish up.

GOZEN Dashi Powder (Plant Base)

Light and mild, blended with shiitake and kelp for plant-based umami.
Suitable for vegan and vegetarian cooking.

Quick uses:

• Base for vegan miso soup
• Add to noodle broths
• Stir into veggie soups, rice dishes, even dressings for extra savoury lift

Chef Ian’s “start here” picks

If you’re new to GOZEN, start with:

1. 16 Grain Miso (big flavour, most versatile)
2. Dashi Powder (fish or plant base depending on your kitchen)
3. One of the freeze-dried soups for instant comfort

That combo covers: soup, sauce, dressing, and quick meals.

Final thought from Chef Ian

“These are the Japanese foundations I grew up with — miso and dashi — but made more flexible for modern kitchens. Once you’ve got them in the pantry, flavour becomes the easy part.”

Chef Ian