JAPANESE INGREDIENTS
Discover essential Japanese ingredients, how they are used, what they taste like, and how to choose them for Japanese cooking.
Miso is a fermented seasoning, but the most useful way to understand it is as a cooking decision: which miso fits the dish in front of you? Color names such as white and red are convenient, yet they do not tell the whole story. Grain, fermentation time, salt, region, and the producer’s method all shape … 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
What is wasabi? Real wasabi is a Japanese plant whose thickened stem is grated into a fresh green condiment. It has a clean herbal aroma and a brief, nose-tingling pungency. It is best known as an accompaniment to sushi and sashimi, but it is also served with noodles, tofu, meat, and other dishes. The bright green … 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