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Japanese Pantry

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook
Masu

By Nic Watt

Published 2016

  • About

1 — MOMIJI OROSHI chilli daikon paste

2 — BENI SHOGA red pickled ginger

3 — KATSUOBUSHI dried bonito flakes used for making dashi

4 — MIRIN sweet cooking rice wine

5 — WASABI dried powdered wasabi

6 — LA-YU spiced oil used for seasoning

7 — SHOYU soy sauce made from fermented soy beans

8 — SANSHO prickly ash tree pepper spice

9 — SHIITAKE dried aromatic mushroom

10 — SAIKYO MISO sweet white miso

11 — SHICHIMI seven-spice powder

12 — ATARI GOMA sesame paste

13 — GOCHUJANG Korean hot pepper paste

14 — YONEZU rice vinegar

15 — SAKE rice wine

16 — MUGI MISO miso paste made from fermented barley

17 — ICHIMI single chilli powder

18 — YUZOKOSHŌ a paste made from chilli pepper, Yuzu peel and salt

19 — KOMBU dried seaweed, used for stocks

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