In the Market
Products & Vendors
These collaborators have a regular presence at Rice Market — find their products in the lower level alongside our pantry and fresh fish counter.
Sashimi DC
Keita MiyakiSashimi-grade fish imported directly from Japan every week — processed Monday in Kyushu, arriving at Dulles by Wednesday. Never frozen. The same fish featured at Rice Market's Fish & Wine Pairing dinners.
ToriSumi Yakitori
Blake KingAfter years living and cooking in Japan, Blake King returned to DC to open ToriSumi Yakitori. His yakitori bentos — available Tuesdays and Fridays at the market — bring Tokyo-trained technique to 14th Street.
SnowCrane Ice Cream
Chef Takeshi NishikawaSnow Crane reimagines ice cream through the lens of Japanese tradition, drawing from the flavors and techniques of Central Japan. Created by Chef Takeshi after 20+ years in Michelin-starred kitchens. Each scoop honors Japanese ingredients while making them accessible — find Snow Crane at pop-ups and events across the DMV.
AJM Kimchi
Ellen LeeMichelin-trained chef Ellen Lee brings traditional Korean fermentation to the market. Her kimchi is made with time-honoured technique and the kind of depth that only comes from someone who grew up with it.
Aya's Culture Kitchen
AyaFounded by Aya Abe Rowe, who grew up in Japan surrounded by fermented foods and moved to the US with a mission to share that culture. Handcrafted Boston Natto and Koji Miso made with traditional technique. Also hosts miso-making and fermentation workshops at the Taste Kitchen.
50Hertz Tingly Foods
Yao Zhao · Founder & Chief Tingle OfficerBorn and raised in Chongqing, Yao spent his first career in clean energy and rural electrification with the World Bank in DC before pivoting to his true mission: bringing the floral aroma and tingling sensation of Sichuan pepper to everyday food and drink. The Guardian called him a "rebel with a tingly cause." Also hosts Tingly Dinner events at the Taste Kitchen with Chef Timothy Yu.
Eddie's Shokupan & Sweets
EddieRice Market's in-house baker. Eddie's Japanese milk bread (shokupan) and rotating pastries are baked fresh and available daily at the market. He also teaches shokupan and hand-pulled noodle classes at the Taste Kitchen.
