Doubanjiang (豆瓣酱) and La Doubanjiang (辣豆瓣酱 with chili) are bean paste made from fermented...
A vinegar made of sake lees, akazu red vinegar, is used in some high-end...
Yuba, or tofu skin, is the thin layer formed at the top when simmering...
Shiso (Perilla) is a herb used in salad, toppings, or garnish in Japanese cooking....
Mirin (sweet rice wine) is a sweet and syrupy liquid used in Japanese cooking....
Sudachi is Japanese citrus native to Tokushima prefecture. Juicy, aromatic, and acidic, it has...
Shiro Dashi is a light-colored broth that won’t color dishes, so you can retain...
Shishito peppers are mild green chili peppers with a bite! They are very popular...
This is the ultimate guide to Dashi, Japanese soup stock. You’ll learn about the...
Kombu is an edible kelp (seaweed) and responsible for umami. It's used in many...
Used in both savory and sweet dishes, Japanese sweet potato or Satsumaimo has a...
Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery...
