Agar (or sometimes called agar agar) and Kanten (寒天) are a white and semi-translucent gelatinous substance, obtained from algae. It...
Anko (餡子,あんこ), or sometimes we call it An (餡, あん), is sweet red bean...
Joshinko is fine flour made of Japanese short-grain rice. Use it for wagashi, such...
Shiratamako is a type of glutinous rice flour (also called sweet rice flour) made...
Mochiko is a rice flour made from glutinous Japanese rice. It's used in traditional...
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Kuromitsu (黒蜜 “black honey”) is a complex and delicious dark brown syrup made from...
Flat-leaf garlic chives add a mild garlicky flavor to stir-fries, stews, noodles, gyoza fillings,...
Dried Shiitake Mushrooms have an intense flavor and a meaty texture. They are used...
Kamaboko is a ground fish paste formed and steamed into semi-cylindrical loaves. It has...
Negi (also called Naga Negi, Shiro Negi, or Tokyo Negi) is the Japanese name for...
Tempura batter mix is a low-gluten flour mixture for delicate and crispy tempura without...
Available in dried, fresh, or frozen, Udon (うどん) is a type of thick noodles...