This cherry blossom soy sauce from Kyoto is so complex yet subtle, we’re tempted to swirl it around in a wine glass and call out its flavor notes. And if we were to do so, we’d say: spring, floral, youth. The gentle shoyu will bring any fish or vegetable dish to new heights. Drizzle some over sashimi or glaze your baked salmon in it.

Ingredients: Sardines, salt, sugar.