Ume or umeboshi (梅干し) is Japanese pickled plums. Notably known for its distinct sour...
Harumaki or spring roll wrappers are thin wheat-based square wraps. They are crispy when...
Skip the hassle of parboiling fresh bamboo shoots using packaged boiled bamboo shoots. You’ll...
Karashi (辛子, からし) is a Japanese hot mustard made of a mixture of ground...
Harusame, or glass noodles, are thin, transparent, gluten-free noodles. Use the quick-cooking Japanese noodles...
Aburaage is Japanese deep-fried tofu pouches made from soybeans. You can use it to...
Crunchy, delicate flavored, lotus root is an edible rhizome (root) of the lotus plant...
Konnyaku is a rubbery, flavorless, zero-calorie, gluten-free, low carb food made of yams high...
Hijiki (ひじき) is a type of seaweed growing wild on rocky coastlines around Japan,...
Iriko, also called niboshi in Japanese, are dried baby anchovies/sardines. They are used in making Japanese...
Dangoko (“dango powder”) is a blend of powdered uruchimai and mochi rice to make...
Fruits mitsumame is a summer Wagashi, traditional Japanese confectionery featuring agar cubes, canned fruit,...