Have you ever bought a cherry lollypop only to find out, at first lick, that it tastes nothing like cherries? So far off is the flavor approximation, in fact, that you begin wondering if the responsible food scientists used cough syrup as a model or perhaps were trying to promote the mantra, don’t judge a book by its cover.

In my role as primary grocery shopper, (for myself and two cats) I often feel a similar deception: the gorgeous red tomatoes I buy are white inside; the pink sirloin, brown; and the new loaf of bread, green.

Fortuitously, in my role as consummate explorer of everything Japanese, I have partially repaired this situation with a recent discovery—Ohsawa’s Nama Shoyu. This, ladies and gentlemen, is no Kikkoman. Made from organic soybeans, natural sea salt and spring water, this delicate (and kosher) soy sauce ferments slowly in a wooden barrel before being bottled. The resulting condiment displays a sophisticated mellowness that never disappoints.

Every Muso product on display during Felissimo’s food week offers a similarly straightforward path to gastronomic delight. Even the instant Noodle kits have been injected with top-notch ingredients and surprising flavor—the Soba, Udon, Yakisoba varieties all trounced my college memories of 66-cent ramen. Unfortunately for me, Muso does not sell produce yet. Or lollypops.