Breakfast & Brunch

Appetizers & Sides

Main Dishes

Soups & Stews

Salads

Sauces

Drinks

Desserts & Snacks

This simple pickle is called asazuke , a Japanese pickling method that means “lightly pickled vegetables.” Unlike traditional pickles that take days or even months to ferment, asazuke is typically ready in just 1–3 hours. It works beautifully with daikon radish, turnips, napa cabbage, cucumbers, carrots and more. A pinch of yuzu peel adds a bright, aromatic freshness to the dish.

Pickled turnip with yuzu

Teriyaki chicken is a Japanese dish made by pan-searing chicken and coating it in a sweet and savory sauce over rice. A sprinkle of Ume Umbra adds a bright tangy kick that beautifully balances the rich glaze. Vegan option: Great with firm tofu, tempeh or mushrooms such as shiitake or king oyster mushrooms.

Teriyaki Chicken Bowl

Sautéed Mushrooms

This comforting udon noodle soup is made with our rich dashi for a deeply savory, umami-packed broth. Simple, nourishing and perfect for everyday meals. Vegan option: Substitute beef with tofu, vegetable tempura, shiitake or any veggies you like.

Beef Udon Noodles

A classic Japanese comfort food made with miso and our rich dashi. Easy to make and packed with umami, this comforting soup is perfect for everyday meals. Vegan option: Substitute Original Dashi with Vegan Dashi

Miso Soup

Fresh fish tacos seasoned with Tomaterra, paired with tangy lime coleslaw. A simple yet flavorful recipe that is perfect for easy weeknight dinners or summer gatherings. Vegan option: Substitute fish with firm tofu.

Fish Tacos

Appetizers & Sides recipes using umami seasonings and Japanese-inspired ingredients from Where The Wild Things Eat.

Appetizers & Sides - Recipes | Where The Wild Things Eat

Pure, single-ingredient powders made from whole foods.

Flavor in its simplest form? Absolutely.

Absolutely.

Flavor in its simplest form?

We partner with regional farmers and producers who care for land and crop quality as much as flavor. Transparent relationships, seasonal realities, and ingredients we’re proud to build on—that’s how we start.

Sourced close to the soil

Long-term partnerships—not one-off transactions—help small farms and harvesters plan ahead. When you cook with our batches, you help us keep investing in the people who grow, dry, and pack the umami that lands in your kitchen.

We show up for growers

Roots & partnerships

Umami naturally boosts flavor, helping you cut back on salt, MSG or heavy sauces without losing natural flavor.

Supports Healthier Cooking

Perfect for vegans and vegetarians. Our seasonings and vegan dashi bring a hearty, meaty depth to plant-based meals in so many ways!

Plant-Based Friendly

Adds rich layers of umami that make every bite deeply satisfying without overpowering.

Enhances Savory Depth

Benefits

Sprinkle, mix or simmer from soups to stir-fries, marinades to roasted veggies. Our products fit effortlessly into any dish.

Versatile in the Kitchen

Contact

Frequently Asked Questions

Find Us in the Wild

See where Where The Wild Things Eat is popping up next—Colorado farmers markets and events—plus past appearances.

Find Us in the Wild - Markets & Pop-Ups | Where The Wild Things Eat

Where we've been

From Denver and Boulder to mountain towns—follow the calendar above or drop your email and we'll nudge you before the next booth day.

Where we roam

Markets & pop-ups

Small-batch seasonings and specialty foods, born where Japan's culinary depth meets the untamed spirit of Colorado's wilderness.

We scale by care, not volume—so every jar and pack gets the attention it deserves.

Small batches

No shortcuts: ingredients you can trace, pronounce, and taste in the finished dish.

Whole, honest ingredients

Japan’s craft and Colorado’s openness—married in recipes we actually cook at home.

Two homelands

Layer umami gently: dashi, sprinkles, and absolutes that meet you where you are in the kitchen.

Depth you can dial

At a glance

JESS P.

TAYLOR R.

MARCUS L.

THE FLAVOR PEOPLE STOPPED FOR

Carefully selected ingredients from Japan like ume, kombu, shiso, and yuzu.

Japanese imports

We grow and source in Colorado when possible—fresher for you, better for our land.

Local grows

Handcrafted in limited runs for depth, balance, and uncompromising quality.

Small batch

Built from three sources

Deep umami from kelp — perfect for dashi, soups, and layering savory depth.

Kombu

Our logo represents a fuzzy, deer-antlered forest spirit - a symbol of "curiosity, playfulness and a deep love for nature". Its name is Mogu.

The name comes from "mogu mogu" a Japanese phrase that mimics the sound of happily chewing or munching. Mogu embodies both the joy of eating and living in harmony with nature.

Meet "Mogu"

Mission Statement

Sign-up failed

Get market dates, new drops, and recipes—straight to your inbox.

Stay in the Loop

Be the first to get updates on new products, early access to products, exclusive recipes, special offers and more!

Stay in the Loop!

Add another email address to receive our updates, recipes, and exclusive offers.

Thank you for signing up!

Use this code at checkout for 10% off your first order.

Our Commitment to Quality

Dashi packs are like tea bags filled with natural umami-rich ingredients such as dried bonito, kombu seaweed and shiitake mushrooms and used to make a traditional Japanese soup stock that forms the foundation of many Japanese dishes.

Our dashi packs make it effortless to bring the depth of Japanese umami into everyday cooking. Will be available in both original and vegan varieties.

Dashi Packs

How to Use

Versatile flavor boosters that bring natural, savory complexity to everyday meals. Crafted from umami-rich ingredients, they add a deep, satisfying backbone to your cooking. Will be available in both original and low sodium (no added salt) varieties.

Umami Seasonings

Search our shop, recipes, journal stories, and FAQs on Where The Wild Things Eat.