JAPANESE PANTRY
We lift the lid on wafu cooking with our pick of the key ingredients that make Japanese cuisine so distinctive.
We’ve rounded up a few of the pantry essentials that make Japanese cuisine so distinctive.
1. Japanese short-grain white rice
Rice forms the base of some of Japan’s most popular dishes. This is a glutinous, short-grain rice that becomes sticky once cooked. Use it for sushi or donburi.
2. Rice flour
A sticky rice flour commonly used to make Japanese confectionery. It’s entirely gluten-free, too.
3. Pink pickled ginger
Also known as gari, these bright pickled strips are sweet, spicy and briny. Store in the pantry before opening, and the fridge straight after.
4. Karashi mustard
Made from crushed Brassica juncea seeds, this fiery, slightly bitter condiment has a flavour similar to horseradish.
5. Soy sauce
Everybody’s favourite, soy sauce, or shoyu, adds depth and complexity without overpowering the hero ingredients of a dish.
6. Cooking sake
Cooking sake is one of the most valuable pantry staples, used to tenderise meat and bring subtle sweet undertones to stocks and sauces.
7. Furikake
This salty-sweet seasoning is made from a mixture of nori, sesame seeds, bonito flakes, sugar and MSG. Sprinkle over soups or add to onigiri for extra crunch.
8. Rice vinegar
Rice vinegar is made from fermented glutinous rice. It adds subtle acidity to dishes without suppressing the flavours of the other ingredients.
9. White sesame paste
Similar to tahini, this thick paste is made from roasted sesame seeds and adds deep, earthy qualities to dressings and desserts.
10. Wasabi paste
Made from a type of Japanese horseradish, this nose-tingling condiment is a great way to fire up your sushi.
Try mixing it with Kewpie mayonnaise for the ultimate sandwich spread.
11. Yuzu juice
This tart, citrus-forward juice can be used to brighten up salad dressings and marinades. It also works well in cocktails as a substitute for lemon or lime.
12. Red (aka) miso
Red miso is much saltier than white and yellow miso, as the soybeans are fermented with barley for slightly longer. Red miso is a good all-rounder.
13. Yellow (shinshu) miso
A mellow, slightly tart miso that is ideal for soups, glazes and marinades.
14. Dried udon
While fresh udon noodles are preferable, dried are an excellent ingredient to keep on hand. Cook in salted boiling water as you would pasta.
15. Mirin
Similar to sake, this fragrant rice wine brings richness to braises, glazes and ramen broths.