Cabi

since 2022 : Reimagining Japanese Condiments for the Modern Kitchen

 

Born out of a shared cultural passion, Cabi Foods was launched in September 2022 by Eri Miyagi, a Brooklyn-based creative director, and Miki Nomura, a Tokyo-based former venture capitalist. Both co-founders, shaped by their Japanese heritage and third-culture upbringings, recognized how intimidating Japanese home cooking could feel to global audiences. Their solution was to craft a line of condiments that distilled centuries of tradition into approachable, modern pantry staples.

 

The brand’s name, Cabi, literally means “mold” in Japanese, a bold nod to koji, the essential fermenting mold behind miso, soy sauce, and sake. Rather than referencing spoilage, it celebrates the transformative power of fermentation, a cornerstone of Japanese cuisine.

 

 

 

about Cabi

 

Cabi’s mission is as much cultural as it is culinary: to preserve endangered fermentation traditions as Japan’s aging population threatens the continuity of artisanal food knowledge. By collaborating directly with century-old producers, the brand safeguards these crafts while reframing them for new generations. Through storytelling, recipes, and beautifully designed products, Cabi acts as a cultural bridge, carrying the richness of Japanese flavors into Western kitchens without intimidation.

 

The partnership between Miyagi and Nomura reflects a balance of creativity and structure. Miyagi shapes the branding, recipe design, and storytelling, while Nomura oversees operations, logistics, and strategy. Their combined initial investment of just $30,000 underscores the startup’s scrappy, hands-on beginnings. Within two years, they’ve transformed that seed into a fast-growing food brand with both indie credibility and mainstream retail reach.

 

 

 

Products

 

Cabi debuted with a Signature Trio of condiments:

 

Sweet Yuzu Vinaigrette : bright and citrus-forward, with yuzu peel for texture.

Umami Dashi Soy Sauce : lighter yet deeper, infused with the savory richness of dashi.

Zesty Sansho Peppercorn Miso Glaze : a punchy balance of miso umami and peppery sansho spice.

 

In 2024, the lineup expanded with Japanese Spicy Mayo, a creamy, umami-rich spread made with sake lees, a byproduct of sake brewing, highlighting the brand’s commitment to plant-based innovation and nose-to-tail culinary sustainability.

 

Simplicity without compromise. Cabi positions its condiments as “no cooking required,” designed for novice cooks while still appealing to seasoned food lovers. By elevating everyday meals, drizzling over vegetables, topping rice bowls, or finishing grilled meats, Cabi empowers home cooks to experiment with confidence.

 

 

 

 

why cabi

 

Central to Cabi’s identity is its role as a storyteller of Japanese food heritage. Each product connects back to artisans in Japan, from a soy sauce brewer in the Japanese Alps operating for over 110 years, to miso makers preserving small-scale traditions. Through social media, brand content, and partnerships, Cabi shares these stories, ensuring that behind every bottle lies a cultural lineage.

 

 

Website https://cabifoods.com/

Instagram @cabifoods

Photo cabi