Wasabi
Wasabi (also known as Japanese horseradish) is a plant from the brassica fami...
Tofu
Tofu is a delicious ingredient made from pressed bean curds, suitable for veg...
Sake
Sake is a fermented rice drink and widely accepted as Japan’s traditional alc...
Japanese Ceramics
Ceramics is a catch-all term that refers to a range of hard, brittle, materia...
Kombu
Kombu is a form of edible kelp or seaweed, commonly used in East Asian cookin...
Dashi
Dashi is a general term that refers to a range of stocks used in Japanese cui...
Nori
Nori is a form of dried, edible seaweed, used in the preparation of sushi and...
Mirin
Mirin is a fermented rice wine, much used in Japanese cuisine for the making ...
Japanese Kitchen Knives
No Japanese kitchen is considered complete without its own set of Japanese ki...
Soy Sauce
Soy sauce is a traditional condiment and cooking ingredient common in East As...
Japanese Rice
Japanese rice fall into two categories – uruchimai and mochigome – both of wh...
Kōji
Kōji (or kōji rice) combines rice with kōji mould and is used in fermenting s...
Miso
Miso is a traditional Japanese seasoning produced by fermenting soybeans with...
What is Japanese Black Vinegar?
Once you start getting interested in cooking Japanese food, you may be surpri...
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