Made in Japan · founded in New York

Arms full of fresh vegetables and CABI mayo bottles

The flavors of home, reimagined for America.

CABI’s founders at a sidewalk table in New York, holding CABI mayo

Miki and Eri grew up in Japan. Now they live in the U.S.Living abroad, something was missing from the table.

CABI founders Eri and Miki, side by side — Everyday Japanese flavor for a brighter table
Miki & Eri
Founders of CABI · two Japanese women who grew up in Japan

The flavors they grew up with

DepthBalanceComfort

So they set out to bring the essence of Japanese flavor into modern American kitchens —easy to use, versatile, made for today’s lifestyle.

More than just seasonings

Not just Japanese products — a Japanese way of thinking.

Fermentation, aging and carefully crafted ingredients bring natural umami, depth and balance to everyday meals. No need to cook traditional Japanese dishes.

The power of umami

Umami is more than a strong or salty taste

Fermentation
Aging
Dashi

Natural flavor
Depth
Balance

In Japanese cooking they bring out the ingredients’ own flavor without overpowering them. CABI’s products do the same — everyday cooking, a little more flavorful, satisfying and enjoyable.

Connecting Japan’s local producers

Traditional ingredients and techniques, region by region

ShimaneSoy sauceNaganoMisoWakayamaVinegar

ShimaneSoy sauce
A region with a long tradition of soy sauce making.
NaganoMiso
Rooted in a rich fermentation culture.
WakayamaVinegar
Home to Japan’s sacred vinegar tradition.

CABI Umami Dashi Soy Sauce, Sweet Yuzu Vinaigrette and Miso Glaze bottles

What makes CABI special

Not everything made in one place. Unique producers, connected.

CABI connects unique producers, ingredients and fermentation techniques from different regions of Japan — and brings them into modern life.

Japanese mayo, with a deeper purpose

What goes into the bottle

01Rich egg yolksGolden Japanese egg yolks bring the richness.
02Rice bran oilA clean, smooth, balanced base.
03FermentationIngredients rooted in Japan’s fermentation culture.
04Made in JapanNot just creamy — it adds depth, umami and richness to any dish.

That’s why Davelle uses it in a variety of menu items.Taste it before you take it home.

Three Japanese mayos

Same standards, three characters

OriginalJapanese Mayo · the everyday one
Silky and balanced, with quiet umami. For sandwiches, sushi, bowls, fries and eggs.
SpicyJapanese Spicy Mayo · a bright yuzu lift
Deeply savory and gently spicy. With sushi, sandwiches, coleslaw, roasted vegetables.
WasabiWasabi Mayo · a refined kick
Balanced and bright. For tuna salad, burgers, dips and sandwiches.

Japanese-style sandos: egg salad, tuna and steak — Experience it *at Davelle*

Taste it here

Tamago Sando — the classic Japanese egg sandwich, made with CABI Mayo
PoteSala Sando — a Japanese-style potato salad sandwich
Cabbage Slaw — fresh, crisp, the perfect side for sandwiches
Yakisoba — finished with CABI seasoning for extra depth
Corn Mayo Salad — a beloved Japanese classic, in our Grab & Go

At Davelle, you can taste CABI — not just see it on the shelf.

CABI Spicy, Original and Wasabi mayo bottles

Take it home · Davelle Ya

CABI Original Japanese Mayo
CABI Wasabi Mayo
CABI Japanese Spicy Mayo

Why Davelle Ya chose CABI
Davelle Ya is more than sushi, ramen or matcha. We want to share the deeper side of Japan — the small but powerful ideas that make everyday food special. CABI brings Japanese food culture to modern life through high-quality ingredients, genuine producer relationships and a deep respect for tradition.And most importantly — you can taste the difference.

The essence of Japanese flavor in modern American kitchens — easy to use, versatile, and made for today’s lifestyle.

Local producersFermentationUmami

cabifoods.com @cabifoods

Next on the shelfMISOMARU →Start with the landWhy Japanese food cares where things come from →Davelle YaBack to the shop →