Mugwort is a common name for several species of aromatic plants in the genus Artemisia. Artemisia princeps is the Japanese mugwort, Yomogi (蓬). It’s commonly used in a Japanese confectionery Wagashi (和菓子) such as Kusa Mochi (草餅), and Hanami Dango (花見団子). It has the fresh, spring-like fragrance and vivid green color. Recipes Using Yomogi Hanami Dango
The gluten-free spaghetti and linguine from Garofalo are made with corn, rice, and quinoa flour and they taste just like regular spaghetti and linguine! This is the best GF pasta I’ve tried so far.
After the indulgence of New Year holiday foods, the Japanese enjoy simple rice porridge with seven young wild herbs on January 7th each year.
Salted Kazunoko (Herring roe) starts to appear in Japanese grocery stores at the end of December. This prized delicacy is cooked for Japanese New Year’s Feast (Osechi Ryori) and enjoyed on the New Year’s Day.
Mentaiko is spicy pollack/cod roe.
Dashi Powder is the quickest way to make dashi as you can sprinkle the powder into soup and dishes while you’re cooking. There is no pre-cook time required. Here are some MSG-free Dashi Powder packages: This product called Hondashi (ほんだし) is widely available in Asian markets and sometimes American supermarkets (and it has MSG in it). Watch […]
Dashi Packet (だしパック) is very convenient when you want to make dashi quickly for your miso soup or any other dishes that require dashi.
Japanese ramen noodles – dry noodles and fresh noodles.
These edible cherry blossoms are pickled and dried in salt and are used in Japan for tea during celebrations such as weddings and for sweet and savory dishes.
Korean Sweet Potato Noodles that I use for Japchae recipe. You can buy these noodles on Amazon.
Unagi (うなぎ, 鰻) or fresh water eel in Japan is usually sold after being grilled over charcoals. If you go to Japanese supermarkets, they are usually sold in vacuumed sealed packages. This unagi is 160 g / 5.6 oz. You can make the following recipes using Unagi. Unadon Futomaki Unagi Chazuke Unagi Sauce