Now You Can Buy Momofuku Soy Sauce and Tamari

If you head over to Momofuku’s Peachy Keen site, you’ll find plenty of recipes from superstar chef David Chang (and tv and podcast host, author, restaurateur—his wiki entry is taking on some Tolstoy-level girth) for the holiday season. Dishes like a mouthwatering, classic Bo Ssäm, or, if you’re eating for one, a hot, piping bowl of kimchi stew.

You’ll also discover that Chang is now hawking plenty of pantry staples, including a tasty chili crunch that’s a riff on the infamous Lao Gan Ma and a trio of seasoned salts, perfect for the Momofuku diehard. Now, they’re also offering their first batch of Momofuku soy sauce and tamari.

Available as a 2-pack, the first run is a limited-edition batch cooked up in Chang’s culinary lab that utilizes organic soy and tamari steeped in kombu (edible seaweed that typically gets used in Japanese cuisine to make soup stock, or dashi). In the Instagram announcement, Momofuku said, “we’ve used it across our restaurants since day 1, and we’ve found it really rounds out the umami flavors of our soy sauce and tamari."

The branding and visual identity use the peachy keen emblem across the bottles, but even more impressive is the nod to home chefs everywhere with the faux-masking tape label. Not only does it instill a sense of craftsmanship, but it gives it that farmer’s market vibe for a meticulously engineered condiment with flavor for days.

Kitchen nerds and Chang superfans can still sign up for the 2-pack of sauces in the limited batch by going here.