JAPANESE INGREDIENTS
Discover essential Japanese ingredients, how they are used, what they taste like, and how to choose them for Japanese cooking.
Ginkgo nuts are a small but memorable taste of autumn in Japan. Explore their flavor, classic dishes, and the hidden skill behind a balanced grilled ginnan skewer.
Matsutake is one of Japan’s most prized autumn ingredients. See why domestic mushrooms are scarce and how four classic preparations reveal their aroma and texture.
Japanese sweet potatoes are not limited to yakiimo. See how satsumaimo moves from rice and savory simmered dishes to daigaku imo, wagashi, and regional specialties.
Japanese cucumbers are valued for tender skin, juicy flesh, and a crisp bite. See how they are eaten raw and transformed into decorative restaurant garnishes.
A5 is a Japanese carcass grade, not a breed or brand. Learn how yield, meat quality, and BMS are assessed—and why portion, cut, and cooking still shape the experience.
Natto is a familiar Japanese food made from fermented soybeans. Learn what it tastes like, how to prepare one pack, and how it is served with rice, tuna sashimi, and sushi rolls.
Gobo is burdock root eaten as an everyday vegetable in Japan. Learn what it tastes like, why preparation matters, and how it becomes kinpira, salad, tempura, pickles, and sushi rolls.
Umeboshi is intensely tart and salty preserved ume. Learn how it is made, how common types differ, how people eat it in Japan, and how to choose a product.
Wasabi, Japanese karashi, and Western-style mustards can all taste pungent, but they come from different plant parts and suit different foods. Compare their flavor, heat, ingredients, uses, and substitutions.
Shiso is an aromatic Japanese herb used with sushi, rice, noodles, tempura, and pickles. Learn how green and red shiso differ and how each is used.