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Page 3
Build Your Japanese Pantry
Yaki Tofu
Shungiku (Chrysanthemum Greens)
Shirataki Noodles
Enoki Mushroom
Nameko Mushroom
Arajio Natural Sea Salt
Gobo (Burdock Root)
Kinako (Roasted Soybean Flour)
Kiri Mochi (Rice Cakes)
Komatsuna
Natto (Japanese Fermented Soybeans)
Potato Starch (Katakuriko)
Black Vinegar
Fu (Wheat Gluten)
Matsutake Mushroom (Pine Mushrooms)
Pickled Sakura Leaves
Food Coloring
Japanese Sweet Rice (Glutinous Rice)
Sansho Pepper
Mitsuba
Gochujang (Korean Chili Paste)
Shredded Nori (Kizami Nori)
Yakisoba Noodles
Tororo Kombu
Umeboshi (Japanese Pickled Plums)
Harumaki (Spring Roll) Wrappers
Boiled Bamboo Shoot (Takenoko no Mizuni)
Japanese Karashi Hot Mustard
Harusame (Glass Noodles)
Aburaage (Japanese Fried Tofu Pouch)
Lotus Root (Renkon)
Konnyaku (Konjac)
Dried Hijiki
Iriko (Niboshi) – Dried Anchovies
Dangoko
Fruits Mitsumame
Kanten (Jelly)
Anko (Red Bean Paste)
Joshinko
Shiratamako (Sweet Rice Flour)
Mochiko (Japanese Sweet Rice Flour)
Kuromitsu (Black Sugar Syrup)
4.83
from
29
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Garlic Chives
Dried Shiitake Mushrooms
Kamaboko (Japanese Fish Cake)
Negi (Japanese Long Green Onion)
Tempura Batter Mix
Udon Noodles
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