Learn more about the dried and preserved foods commonly used in Japanese cuisine.
Kiriboshi Daikon (Dried Daikon Strips)
Kiriboshi Daikon is dried daikon strips or dried shredded daikon radish.
Dried + Preserved Foods
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)
A savory blend of chopped vegetables, Fukujinzuke is a popular relish to Japanese curry....
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
Koyadofu, or freeze-dried tofu, is a traditional Japanese food high in protein and low...
Fu (Wheat Gluten)
Fu, or wheat gluten, is a high-protein meat replacement used in Japanese and Asian...
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)
Skip the hassle of parboiling fresh bamboo shoots using packaged boiled bamboo shoots. You’ll...
Iriko (Niboshi) – Dried Anchovies
Iriko, also called niboshi in Japanese, are dried baby anchovies/sardines. They are used in making Japanese...
Dried Shiitake Mushrooms
Dried Shiitake Mushrooms have an intense flavor and a meaty texture. They are used...
