Miso is a fermented Japanese seasoning made primarily from soybeans, salt, and koji. It may be pale and gently sweet, dark and robust, or somewhere between the two. Although miso soup is its most familiar use outside Japan, the paste also seasons sauces, marinades, simmered dishes, dressings, and many regional foods. There is no single flavor … Read more

Japanese rice usually refers to short-grain varieties of Japonica rice used in everyday Japanese cooking. When properly cooked, the grains are plump, tender, slightly glossy, and cohesive enough to pick up with chopsticks. It is served plain with meals and also forms the base of sushi, onigiri, donburi, rice bowls, and many regional dishes. However, ordinary … Read more

Dashi is a light, umami-rich stock that forms the flavor base of many Japanese dishes. It can be made from kombu kelp, katsuobushi bonito flakes, dried small fish, dried shiitake mushrooms, or a combination of ingredients. Unlike a heavy broth designed to become the dominant flavor, dashi often works quietly. It gives soup, noodles, simmered … Read more