Do you want to cook Japanese food? To get the real texture and taste, you must have some essential ingredients. Properly stock your pantry with the following essential items, and you’re off to a good start
Remember, you will need them in numerous Japanese dishes. Japanese food needs a perfect balance of seasoning and flavours. Without these components, you can’t get those sophisticated tastes synonymous with your favourite Japanese meals.
The first time I went Japanese ingredient shopping was with a Japanese friend. What an interesting first experience, with so many unfamiliar ingredients all around me. As we meandered through the many, many aisles I got lost in the crowd rather frequently. The amazing thing was that he kept tracking me with the famous mspy gps tracker. I’d never even heard of it until then! It ended up being one of the best experiences I’d ever had, the shopping, not the getting lost!
So, iyou need to get yourself to a Japanese supermarket or food supplier and get the following items asap! Or go online, you can get anything online!
It is an essential ingredient to flavor Japanese cuisine. Japanese use soy sauce instead of salt to prepare savory dishes. Soy sauce is a brewed form of fermented soybeans. Feel free to serve it as a dipping sauce. You can mix it with rice vinegar, chili, and mirin, spring onions, or ginger to create a delicious base for Japanese dishes.
It is a sweet wine used to increase sweetness to dishes. You have to add it to dumpling and soup stocks.
As its name shows, it is for seasoning rice. You will need it season sushi rice. Make sure to mix one tablespoon of sugar, and one tablespoon of salt in one pan of rice wine vinegar and slightly heat to dissolve everything. Pour this mixture over rice and mix well. Remember, rice vinegar is great to mix in the dipping sauce for gyoza.
You must have all-round sushi rice in your cupboard. This short-grain rice gets glutinous and sticky while cooking. Use chopsticks to eat this rice. You will need sushi rice to make onigiri and curries.
It is obtained from fermented soybeans and prepared by mixing with rice and sea salt. You will need this paste to make miso soup, but it can enhance the flavor of meats and broths.
It is seaweed for Japanese cuisine for miso soup. You can get it in dried form and use hot water to make it soft. Use it in Japanese broth or soup to give a sweet, subtle flavor.
It seems like a small variety of tuna that is dried and shaved into reedy flakes. You can use these flakes in Japanese broths. Its flavor will not overpower similar to tuna. To prepare dashi stock, you have to heat it in water.
Dashi stock is incomplete without Kombu. This dried seaweed kelp can enhance the flavor of Japanese food.
You will need this seasoning to spice up Japanese chili. This ingredient offers a sweet chili heat. Feel free to use it to give a kick to your Japanese food. The use of Shichimi Togarashi is common in the United Kingdom’s Japanese restaurants.
It is edible, dried weed to wrap sushi rolls. Japanese like to use its clippings as a topping on soups and ramen.