Learn more about the commonly used meat, fish and tofu in Japanese cooking, including their uses, storage and where to buy them.
Yuba (Tofu Skin)
Yuba, or tofu skin, is the thin layer formed at the top when simmering...
Meat + Fish + Tofu
Tobiko (Flying Fish Roe)
A delicacy in Japanese cuisine, Tobiko is the roe of tropical flying fish. Use...
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 Pollock/Cod Roe)
Mentaiko is made from whole roe sacs of Alaskan pollock/cod, which are cured with...
Tarako (Pollock/Cod Roe)
Tarako is a salt-cured sac membrane of Alaskan/walleye pollock. The Japanese eat this delicacy...
Unagi (Freshwater Eel)
Unagi, or freshwater eel, is a popular summertime food in Japan to combat the...
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)
Learn about Shirasu and Chirimen Jako and how they're used in Japanese cuisine
