Uni (ウニ) [pronounced oo-nee] is the Japanese name for the edible part (animal’s gonads which produce the milt or roe) of the sea urchin. The color of uni is rich gold to light yellow. It has a light, sweet, and briny flavor with a creamy consistency. It’s acquired taste and not my favorite unless it’s SUPER sweet. I […]
Japanese cucumbers are 7-8 inches, slender, thin-skinned, and void of developed seeds. They are crisp, crunchy, succulent and tender firm, with the bright, melon-like flavors.
Shimeji (シメジ) is a group of mushrooms native to East Asia and northern Europe.
Popular Japanese hotcake mix
Shochu with 35% alcohol.
Green plum to make Japanese plum wine (umeshu)
Rock sugar to make Japanese plum wine (umeshu).
Tokyo Turnip Recipes Pickled Turnip with Yuzu Miso Soup Nanakusa Gayu
These surimi (fish cakes) or Nerimono (練り物) are used in Oden recipe. Oden