Taking a narrow specialty and refining it exquisitely is part of the Japanese aesthetic. That's what Ayako Gordon does..."
-Florence Fabricant, Food Critic, The New York Times
'I never talk about my jam without mentioning [Katsumi Taki's] produce...What is special is the combination of his fruit and my soul."
Ayako Gordon interviewed by Molly Wizenberg, Writer, Cherry Bombe Magazine
It's winelike and full of bass notes...[the Damson Plum jam] is one of the best plum jams we've ever tried.
Maggie Hoffman, Food Writer, Serious Eats
It’s a simple thing—a jar of jam. But when done well it can feel transcendent.
-Tara Austen Weaver, Writer, Edible Seattle