BASIC JAPANESE COOKING INGREDIENTS PART II

This post is a continuation of my first post on Basic Japanese Ingredients and gives a brief description of an extended list of basic ingredients used in Japanese home cooking. All these ingredients can be found in either Asian markets or large supermarkets. From my experience Asian supermarkets tend to be cheaper compared to supermarkets.

NORI - ROASTED SEAWEED

These roasted seaweed sheets are well known for wrapping sushi rolls. They can be shredded and sprinkled over dishes before serving. This type of seaweed is relatively easy to find and not expensive.

WAKAME - TYPE OF SEAWEED

Wakame is often added to Japanese miso soup and Japanese style salads. Be careful how much wakame you add to a dish as these tiny dry pieces of seaweed expand once they are added to water. 



HIJIKI - TYPE OF SEAWEED

Hijiki goes well with vegetables in a Japanese style stir-fry. It's important to soak the dried seaweed in water before adding to any dishes.

KOMBU - TYPE OF SEAWEED

This seaweed is used along with bonito fish flakes to make Japanese homemade fish stock called dashi.

KATSUOBUSHI - BONITO FISH FLAKES

Katsuobushi is used along with kombu seaweed to make Japanese homemade fish stock. It goes well with fresh tofu and soy sauce. Depending on where you live it can be difficult to get and a little expensive. I get it in my local Asian supermarket.

TOFU - PREFERABLY GM FREE

Tofu is made from fermented soya beans. It's low in calaroies yet high in protein and calcium. Try to buy tofu in an Asian store as the quality and the taste of the tofu tend to be much better. Fresh tofu can be eaten cold straight from the fridge or added to hot dishes. 

PANKO - JAPANESE BREAD CRUMBS

The biggest difference between panko and standard breadcrumbs is that panko doesn't contain the crust of the bread and the breadcrumbs are bigger in panko. Seemingly panko absorbs less oil than standard breadcrumbs! Panko is used for dishes such as Japanese style croquettes and tonkatsu.

ROASTED SESAME SEEDS

These are often sprinkled over dishes before serving.

NANAMI TOGARASHI - JAPANESE SEVEN SPICES

This spice mix includes chilli, orange peel, black sesame seed, white sesame seed, seaweed, Japanese pepper and ginger. It's often added to Japanese dishes to add a little kick and extra taste to the dish. 

 

SESAME OIL
Used to flavour Japanese Chinese style dishes such as fried rice

SHISO LEAF

A type of herb that is used in Japanese cooking. It can be difficult to find in supermarkets outside of Japan however if you can get shiso leaf seeds then you can grow your own!

WASABI - JAPANESE HORSERADISH

This is the green coloured mustard that is served with sushi. The wasabi root looks like a ginger root and can be hard to find. 

UDON NOODLES

A type of thick wheat flour noodle. Udon is usually served in a clear lightly seasoned soup with other ingredients.

 

RAMEN NOODLES

This is a wheat noodle used for Japanese Chinese style dishes including "Ramen" which is a tasty and very popular noodle soup. 

SOBA NOODLES

This is a thin brown buckwheat noodle which tends to be eaten cold during the summer months and hot during the colder times of year. 

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