Latest Ingredients
Recently added to the dictionary
🐟 Seafood & Fish
From dashi-grade bonito to sashimi selections – master Japanese seafood.
View All →🥬 Vegetables & Mushrooms
Seasonal vegetables and umami-rich mushrooms central to Japanese cuisine.
View All →Burdock Root
An earthy, fibrous root vegetable that provides a deep, woodsy arom...
Mitsuba (Japanese Wild Parsley)
A delicate, triple-leaved Japanese aromatic herb belonging to the A...
Menma (Bamboo Shoots)
Lacto-fermented bamboo shoots commonly used as a ramen topping. The...
Green Onion (Scallions)
Slender green onions that provide a fresh, pungent bite and sharp c...
Yellow Onion
A sweet, aromatic bulb containing sulfur compounds which break down...
🍚 Rice & Grains
The heart of Japanese meals – rice varieties, noodles, and grain staples.
View All →All Ingredients
Potato Starch (Katakuriko)
Creates lighter, crispier coating than cornstarch or flour for kara...
Katsuobushi (Dried Bonito Flakes)
Smoked, dried, and fermented skipjack tuna shaved into paper-thin f...
Premium Canned Tuna
Japanese premium oil-packed tuna. Meaty texture and deep flavor.
Pork Belly Block
A rich, fatty, and unsliced slab of pork belly. Through slow and ge...
Mirin (Hon-Mirin)
Sweet rice wine (14% alcohol) essential for authentic teriyaki glaz...
Dried Ramen Noodles (Chuka Soba)
Japanese-style dried noodles made with wheat and kansui (alkaline s...
Bronze-cut Pasta
Premium spaghetti with a rough texture that holds sauce perfectly, ...
Burdock Root
An earthy, fibrous root vegetable that provides a deep, woodsy arom...
Kombu (Dried Kelp)
The foundation of Japanese dashi. Rich in glutamate (umami). A 10cm...
Miso (Shinshu Shiro Miso)
A fermented soybean paste brewed with rice koji, soy, and salt. Yel...
Tofu (Silken)
Coagulated soy milk with a high water content, giving it a delicate...
Awase Dashi (Kombu & Katsuobushi)
A foundational golden Japanese broth made by steeping kombu (glutam...
Mitsuba (Japanese Wild Parsley)
A delicate, triple-leaved Japanese aromatic herb belonging to the A...
Chicken Thigh (Boneless, Skinless)
Juicy, flavorful dark meat with rich intramuscular fat, making it h...
Budget Canned Tuna
Generic water-packed tuna. Perfect for heavy sauces where subtle fl...
Kewpie Mayonnaise
Packed with egg yolks and MSG, it has a richer, sweeter, and more u...
Low-Sodium Chicken Broth
A rich liquid broth simmered from chicken bones and aromatics, used...
Soy Sauce (Koikuchi)
The backbone of Japanese seasoning. Regular/dark soy sauce (koikuch...
Menma (Bamboo Shoots)
Lacto-fermented bamboo shoots commonly used as a ramen topping. The...
Steamed Japanese Short-Grain Rice
Plump, sticky, and sweet short-grain rice with high amylopectin con...
Pork Tripe
The chewy, flavorful intestines of a pig. Requires thorough cleanin...
Green Onion (Scallions)
Slender green onions that provide a fresh, pungent bite and sharp c...
Sugar (Granulated)
Pure sucrose that adds sharp, clean sweetness and increases sauce v...
Konjac
A zero-calorie yam cake with a unique bouncy texture. Acts as a tex...
Store Brand Pasta
Cheapest basic pasta. Sufficient when heavily coated with mayo sauce.
Sake (Japanese Cooking Sake)
A brewed rice wine that adds deep umami, tenderizes meat, and masks...
Local Mayonnaise
Standard white mayonnaise. Thinner and less umami compared to Kewpie.
Yellow Onion
A sweet, aromatic bulb containing sulfur compounds which break down...
Chicken Thigh (Bone-in, Skin-on)
Higher fat content than breast makes it ideal for teriyaki and kara...