The Quality Makers Gift Guide: Gifts From Jing of Fly By Jing

JG: “I first discovered these through a Japanese friend while in Tokyo almost a decade ago and would mule back packets of dashi powder on every trip to Japan. I was SO pleased to see that they recently started selling online in the US. Some of my personal favorite pantry essentials include Original Vegetable Stock Powder ($28.50), Dashi-Infused Umami Sea Salt ($8.50), and Yuzu Fruit Preserve ($15).”

JG: “Brilliantly curated and an absolute visual delight. It feels like much more than a cookbook—a manifesto on food, art, and culture might be more apt. My friends at GG continue to shift culture and this book is a powerful new installment in their growing body of work.”

JG: “Vietnamese coffee just hits different. I love these beans for my morning cup—brew them with Nguyen Coffee’s Phin Filter ($15) if you’re brave enough to handle the caffeine hit. They partner with farms in Vietnam and roast fresh weekly in Brooklyn.”

JG: “Needs no introduction. Founder Sana and her team are revolutionizing the spice industry and you won’t find higher quality flavor or better transparency on sourcing anywhere else. The upgrade your spice rack desperately needs.”

JG: “These make a great stocking stuffer—I’ve gotten these for my team at Fly By Jing as a fun addition to their holiday care packages. My faves are the Mahjong ($12) and White Rabbit ($12).

JG: “Your feed has been blowing up with ‘hot girls doing things’ memes and you have Fishwife to thank for that. But hot girls really do be eating the best tinned fish in the game. And now, you can wear Fishwife’s gorgeous illustrations while you rep your hot girl status.”

JG: “These Tang Dynasty women inspired pieces are made by young Jingdezhen ceramicist. I love everything by Wing on Wo & Co; they’re doing wonderful work honoring the tradition of Chinese ceramics while evolving the culture and inspiring the next generation of artists and makers.”

JG: “My love language is snacks. Getting a Bokksu box makes every delivery day feel like a celebration and it’s so fun to have a stock of interesting snacks when I have my team over for co-working sessions.”

JG: “If you’ve ever been in my kitchen, it’s likely that one of my Toiro donabe was on the stove. These pieces are so stunning and versatile that I find it difficult to ever put them away. This is my favorite cooking vessel for mapo tofu—I swear it tastes better just having been cooked in the donabe. They are handcrafted by local artisans in Iga, Japan and each one feels special.”