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. You can make the following recipes using Unagi. Unadon Futomaki Unagi Chazuke Unagi Sauce
Kanpyo, dried gourd strips used to make sushi rolls and other sushi menus.
Wonton Wrappers (ワンタンの皮) are square and made from flour and water. Recipes Using Wonton Wrappers Shrimp and Pork Wontons Shumai Wonton Cheese Wrap
Satoimo (里芋) or taro roots are small and have hairy brown skin. You have to peel the skin before cooking. It gets slimy as soon as you start peeling, so be careful. They are often prepared through simmering in dashi and soy sauce. Since taro roots are enjoyed in many of Asian cuisine, so you can find them at […]
Shumai Wrappers (シュウマイの皮) are square and slightly smaller than wonton wrappers (picture below) which are both made of flour and water. You can use either one, but please note that Japanese shumai/wonton wrappers are thinner than Chinese kind. Recipes Using Shumai Wrappers Shumai