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 is dried daikon strips or dried shredded daikon radish.
Menma (Seasoned Bamboo Shoots)
Menma (メンマ) is a Japanese condiment made from lactate-fermented bamboo shoots and is a...
Fukujinzuke (Japanese Curry Condiment)
What is Fukujinzuke? Fukujinzuke (福神漬) 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 (きくらげ) turn into a large wavy black mushroom when reconstituted...
Kanpyo (Dried Gourd Strips)
Kanpyō are long, dried gourd strips are commonly used as an ingredient in futomaki, a...
Koyadofu
What is Koyadofu? Koyadofu (高野豆腐) is freeze-dried tofu. The origin of Koyadofu (高野豆腐) can...
Fu (Wheat Gluten)
Fu (麩 / お麩, Wheat Gluten) is a food made from gluten, the main...
Umeboshi (Japanese Pickled Plums)
Ume or umeboshi (梅干し) 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 niboshi in Japanese, are dried baby anchovies/sardines. They are used in making Japanese...
