Made Between MarketsMADEBETWEENMarkets

Origins

• Sauces, snacks, teas and tools from Japan, Korea, China, Indonesia, Malaysia and Singapore
• The maker behind each product, and the reason it exists
• A founder's background in food science and brewing

New opportunities

• Curation over quantity — nothing reaches the shelf the team has not tasted
• Imported goods shelved beside AAPI-founded brands from across the U.S.
• A Seattle Restored pop-up used to prove demand before signing a long-term lease

Origins

• Whole milk, cream and condensed milk from Iwase Farm in Sunagawa, Hokkaido
• Roughly two years of work to clear U.S. dairy import requirements
• The founder's own memory of the soft serve he grew up with

New opportunities

• A walk-up counter attached to an existing ramen shop, not a storefront of its own
• Shiratama, kinako, kuromitsu and hojicha served alongside chocolate and fruit from local makers
• Positioned as the dessert after dinner, using a restaurant's own foot traffic

Origins

• Coffee jelly, a fixture of the Japanese kissaten
• Agar, set from seaweed rather than gelatin
• Hojicha, genmaicha, matcha and black tea

New opportunities

• A spoon dessert rebuilt as a drink, light enough to take through a straw
• Agar reintroduced as the plant-based answer Seattle was already looking for
• Product, packaging, photography and store designed as one by the founders

Origins

• Matcha from Kyoto, whisked one bowl at a time
• The preparation itself, not only what ends up in the cup
• Wagashi — ichigo daifuku, anmitsu — made by hand in small batches

New opportunities

• No permanent café; the matcha travels to the room instead
• Built around corporate gatherings, bridal showers and private events
• Standard Goods — bowls, whisks, chopsticks — so guests can rebuild the ritual at home

Origins

• Noodles made in-house and broth prepared fresh every day
• The principle that less is more: draw each ingredient out rather than cover it
• Irasshaimase, and the service standards behind it

New opportunities

• Locally sourced chicken and pork in place of frozen stock
• Vegan, gluten-free and truffle options for the way Seattle eats
• A black-and-gray room with only quiet Japanese cues, plus mobile ordering