I love to cook using Ottolenghi books and want to get back into it after now having moved back to Japan. Do you guys have a good source of ingredients like Tahini, Rose Harissa, Za’tar, Sumac etc?
Edit: I missed mentioning that I live in the greater Yokohama area but am in Tokyo 3-5 times a week. Thank you all for your recommendations already!
by gaijin3000