It's mid-morning on a Thursday at Posh restaurant in Scottsdale, but for chef Josh Hebert it feels a bit like Christmas. Standing behind the counter at the sleek restaurant the chef cuts open a cardboard box to reveal the spoils inside.
From the weekly delivery he unloads a giant bag of katsuobushi (dried bonito flakes), jars of roasted sesame seeds, jugs of mirin and soy sauce, and several types of miso. Two boxes of artisan Sun ramen noodles sit nearby, and as we stand there, admiring the haul, a delivery guy shows up with a box of fresh seafood from California.
"Every type of miso possible," Hebert says with a smile.