6 Essentials for a Japanese Pantry

The Japanese pantry Photo © Fredrika Stjärne
By F&W Editors Posted September 06, 2014

Nancy Singleton Hachisu, author of Japanese Farm Food, names six key ingredients to have on hand.

Nancy Singleton Hachisu, author of Japanese Farm Food, names six key ingredients to have on hand. Find them at East Asian groceries or check Nancy’s favorite online sources, goldminenaturalfoods.com and naturalimport.com.

Umeboshi
Intensely flavored sour plums that have been pickled and dried.

Bonito Flakes
Shavings of a dried, tuna-like fish.

Shiso
A pungent, aromatic herb with large, serrated, slightly sweet and peppery leaves.

Yuzu
A small, fragrant yellow citrus fruit with a sweet-tart flavor.

Shoyu Koji
A seasoning paste made from fermented rice soaked in soy sauce.

Shio Koji
A seasoning paste made from fermented rice soaked in saltwater.

Related: 11 Ways to Use Scallions
Japan’s Version of PBR Comes to New York
5 Tips for Baking with Mochiko

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