Learn more about the dried and preserved foods commonly used in Japanese cuisine.
Kombu
Kombu is an edible kelp (seaweed) and responsible for umami. It's used in many...
Dried + Preserved Foods
Kiriboshi Daikon (Dried Daikon Strips)
Kiriboshi Daikon isĀ dried daikon strips or dried shredded daikon radish.
Menma (Seasoned Bamboo Shoots)
Menma (ć”ć³ć) is a Japanese condiment made from lactate-fermented bamboo shoots and is a...
Fukujinzuke (Japanese Curry Condiment)
What is Fukujinzuke? Fukujinzuke (ē¦ē„ę¼¬) is a popular relish for Japanese curry. It includes...
Takuan (Pickled Daikon Radish)
Takuan, also known as takuwan or takuan-zuke, is a popular daikon pickle, a traditional...
Dried Wood Ear Mushroom
Dried wood ear mushrooms (ćććć) turn into a large wavy black mushroom when reconstituted...
Kanpyo (Dried Gourd Strips)
KanpyÅĀ are long, dried gourd strips are commonly used as an ingredient in futomaki, a...
Koyadofu
What is Koyadofu? Koyadofu (é«éč±č
) is freeze-dried tofu. The origin of Koyadofu (é«éč±č
) can...
Fu (Wheat Gluten)
Fu (éŗ© / ćéŗ©, Wheat Gluten) is a food made from gluten, the main...
Umeboshi (Japanese Pickled Plums)
Ume or umeboshi (ę¢
å¹²ć) is Japanese pickled plums. Notably known for its distinct sour...
Boiled Bamboo Shoot (Takenoko no Mizuni)
In Japan, you can buy a package of boiled bamboo shoot called Takenoko no...
Iriko (Niboshi) – Dried Baby Sardines/Anchovies
Iriko, also called niboshiĀ in Japanese, are dried baby anchovies/sardines.Ā They are used in making Japanese...
