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