In the Press


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