Wearechiyo

Wearechiyo sells small-batch, plant-forward pantry staples and condiments—fermented chili crisps, black-garlic vinaigrettes, mushroom salts, and seasonal pickles—priced between $12 and $28 per jar. The range sits at mid-premium, 30-50 % above supermarket equivalents, and is available only through wearechiyo.com and limited-run drops that typically sell out in 48 hours. The brand’s hook is its use of surplus produce from Washington-state farms; every label lists the exact farm, harvest date, and fermentation length. Its breakout SKU, “Chili Crisp 01,” ages for 90 days in bourbon barrels and has been featured in Bon Appétit’s “Top 10 Pantry Essentials” two years running. Customers are 25-40-year-old coastal professionals who cook nightly, track fermentation hashtags, and treat condiments as collectibles. They value zero-waste sourcing, transparent supply chains, and flavor profiles that merge Korean techniques with Pacific-Northwest ingredients. Wearechiyo competes with national craft-condiment labels and direct-to-consumer spice houses; it differentiates by hyper-local sourcing, micro-lot production runs capped at 500 units, and time-stamped traceability that lets shoppers scan a QR code and see the field their chilis came from.