Learn more about the commonly used meat, fish and tofu in Japanese cooking, including their uses, storage and where to buy them.
Tobiko (Flying Fish Roe)
Enjoyed as a delicacy in Japanese cuisine, Tobiko is the roe (eggs) of tropical...
Meat + Fish + Tofu
Ikura (Salmon Roe)
Ikura, or salmon roe, is delicate red caviars that are an excellent source of...
Uni (Sea Urchin)
Served as nigiri sushi or sashimi, Uni is the Japanese name for the...
Oden (Nerimono): Japanese Fish Cakes
Often known as fish cakes, Nerimono are the key ingredients to make the popular...
Kazunoko (Herring Roe)
Salted Kazunoko (Herring roe) starts to appear in Japanese grocery stores at the end...
Karashi Mentaiko (Spicy Pollack/Cod Roe)
Mentaiko is made from whole roe sacs of Alaskan pollack/cod, which are cured with...
Unagi (Fresh Water Eel)
What is Unagi? Unagi (うなぎ, 鰻) refers to freshwater eel and it is hugely popular...
Shishamo (Saltwater Smelt)
Shishamo (Saltwater Smelt) is a Japanese delicacy and is grilled or fried whole and...
Sakura Denbu
Sakura Denbu is seasoned codfish condiment that is cooked, shredded and dried to make...
Shirasu and Chirimen Jako (Baby Sardine)
What are Shirasu and Chirimen Jako? Baby sardines are called Shirasu (しらす). Rich in...
Yaki Tofu
Yaki Tofu (焼き豆腐), or broiled firm tofu, is often used in Sukiyaki and simmered dishes....
Aburaage (Japanese Fried Tofu Pouch)
Aburaage is Japanese deep-fried tofu pouches made from soybeans. You can use it to...
