Saya Éndō

Saya Éndō (snow peas) are crisp, young pea pods available fresh in the spring and frozen year round. You may need to “string” fresh pods. Snap off the stem and pull back the string for the entire length of the pod. If you’re going to use frozen pods, stir-fry or blanch them without defrosting first.

scallions are known as wakégi in Japanese. The tender green stalks and white bulbs are usually chopped and used as a garnish in soups or noodle dishes. Buy small bunches with firm stalks, wrap them in slightly damp paper toweling and store in the vegetable bin of your refrigerator up to 5 days.

seaweed—see Asakusa Nori (black sheets of laver), Ao Nori (flakes of green laver), Hijiki (black, licorice-like), Konbu (kelp for stock making), WAKAMé (lobe-leaf).