Latest Ingredients
Recently added to the dictionary
Yellow Onion
A sweet, aromatic bulb containing sulfur compounds which break down into cara...
Green Onion (Scallions)
Slender green onions that provide a fresh, pungent bite and sharp color contr...
Mitsuba (Japanese Wild Parsley)
A delicate, triple-leaved Japanese aromatic herb belonging to the Apiaceae fa...
Menma (Bamboo Shoots)
Bamboo shoots fermented in salt, then seasoned. The fermentation gives a sour...
Burdock Root
A long thin root with an earthy smell. It stays crunchy through long simmerin...
Potatoes (for Simmering)
A waxy potato with low starch. It holds its shape after forty minutes in a si...
Japanese Eggplant
It has thin skin and tender flesh. It absorbs flavors quickly. It holds less ...
Fruit Tomatoes
They have high sweetness and concentrated umami. They contain very little water.
Yamaimo (Japanese Mountain Yam)
Grated yamaimo adds airy fluffiness to pancake batters. It holds air bubbles ...
Beni Shoga (Pickled Red Ginger)
Thin strips of ginger pickled in plum vinegar. It is bright red, sharp, and s...
Bean Sprouts (Moyashi)
Young sprouts of mung beans. They are crisp, juicy, and very cheap. In Japan ...
All Ingredients
Soy Sauce (Koikuchi)
The backbone of Japanese seasoning. Regular/dark soy sauce (koikuchi) account...
Mirin (Hon-Mirin)
Sweet rice wine (14% alcohol) essential for authentic teriyaki glaze and simm...
Chicken Thigh (Bone-in, Skin-on)
Higher fat content than breast makes it ideal for teriyaki and karaage. The s...
Kombu (Dried Kelp)
The foundation of Japanese dashi. Rich in glutamate (umami). A 10cm piece can...
Potato Starch (Katakuriko)
Creates lighter, crispier coating than cornstarch or flour for karaage and ot...
Kewpie Mayonnaise
Packed with egg yolks and MSG, it has a richer, sweeter, and more umami-packe...
Local Mayonnaise
Standard white mayonnaise. Thinner and less umami compared to Kewpie.
Premium Canned Tuna
Japanese premium oil-packed tuna. Meaty texture and deep flavor.
Budget Canned Tuna
Generic water-packed tuna. Perfect for heavy sauces where subtle flavors are ...
Bronze-cut Pasta
Premium spaghetti with a rough texture that holds sauce perfectly, offering a...
Store Brand Pasta
Cheapest basic pasta. Sufficient when heavily coated with mayo sauce.
Chicken Thigh (Boneless, Skinless)
Juicy, flavorful dark meat with rich intramuscular fat, making it highly resi...
Yellow Onion
A sweet, aromatic bulb containing sulfur compounds which break down into cara...
Green Onion (Scallions)
Slender green onions that provide a fresh, pungent bite and sharp color contr...
Mitsuba (Japanese Wild Parsley)
A delicate, triple-leaved Japanese aromatic herb belonging to the Apiaceae fa...
Eggs
A highly versatile binder containing yolk lecithin, which naturally emulsifie...
Low-Sodium Chicken Broth
A rich liquid broth simmered from chicken bones and aromatics, used as an eas...
Sugar (Granulated)
Pure sucrose that adds sharp, clean sweetness and increases sauce viscosity t...
Awase Dashi (Kombu & Katsuobushi)
A foundational golden Japanese broth made by steeping kombu (glutamic acid) a...
Steamed Japanese Short-Grain Rice
Plump, sticky, and sweet short-grain rice with high amylopectin content, esse...
Sake (Japanese Cooking Sake)
A brewed rice wine that adds deep umami, tenderizes meat, and masks any gamey...
Miso (Shinshu Shiro Miso)
A fermented soybean paste brewed with rice koji, soy, and salt. Yellowish-whi...
Katsuobushi (Dried Bonito Flakes)
Smoked, dried, and fermented skipjack tuna shaved into paper-thin flakes. Pac...
Tofu (Silken)
Coagulated soy milk with a high water content, giving it a delicate, custard-...
Dried Ramen Noodles (Chuka Soba)
Wheat noodles made with kansui, an alkaline salt. The alkali gives ramen its ...
Pork Belly Block
A whole slab of pork belly. Fat and meat sit in clear layers. Slow simmering ...
Menma (Bamboo Shoots)
Bamboo shoots fermented in salt, then seasoned. The fermentation gives a sour...
Pork Tripe
Pork intestine, sold cleaned or uncleaned. Correctly prepared, it turns soft ...
Konjac
A firm grey block made from konjac corm and water. It has almost no calories ...
Burdock Root
A long thin root with an earthy smell. It stays crunchy through long simmerin...
Potatoes (for Simmering)
A waxy potato with low starch. It holds its shape after forty minutes in a si...
Thinly Sliced Beef (Kiriotoshi)
Offcuts of beef sliced very thin. The thinness lets them cook through in unde...
Shirataki Noodles (Konjac Threads)
Thin grey threads made from konjac and water. They carry sauce along their wh...
Japanese Eggplant
It has thin skin and tender flesh. It absorbs flavors quickly. It holds less ...
Fruit Tomatoes
They have high sweetness and concentrated umami. They contain very little water.
Miso-Blended Gratin Cheese
A mix of melting cheeses and sweet white miso. It browns well and adds rich fat.
Yamaimo (Japanese Mountain Yam)
Grated yamaimo adds airy fluffiness to pancake batters. It holds air bubbles ...
Arabushi (Thick-Shaved Bonito Flakes)
Thickly shaved arabushi creates a bold smoky broth. It gives strong umami to ...
Honkarebushi Block
This is the ultimate fermented dried fish. Mold pulls out moisture and breaks...
Honkarebushi
Honkarebushi undergoes multiple rounds of mold fermentation and sun drying. T...
Beni Shoga (Pickled Red Ginger)
Thin strips of ginger pickled in plum vinegar. It is bright red, sharp, and s...
Instant Dashi (Granules and Packs)
Ready-made dashi in granules or tea-bag packs. Granules dissolve in seconds. ...
Firm Tofu (Momen)
Tofu pressed in a cloth-lined box. It has a rough, dense surface. It holds it...
Panko (Japanese Breadcrumbs)
Large, airy crumbs made from crustless white bread. They fry light and loud. ...
Rice Vinegar (Komezu)
A mild vinegar brewed from rice. It tastes softer and a little sweeter than W...
Bean Sprouts (Moyashi)
Young sprouts of mung beans. They are crisp, juicy, and very cheap. In Japan ...
Frozen Udon Noodles
Thick wheat noodles, boiled and then frozen right away. They cook in 1 minute...
Japanese Curry Roux Blocks
Solid blocks of flour, fat, curry spice, and seasoning. They melt into water ...
Gyoza Wrappers
Thin, round sheets of wheat dough. They fry crisp on the bottom and stay soft...