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Home
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Pantry
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Page 5
Japanese Pantry Ingredients
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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)
Garlic Chives
Dried Shiitake Mushrooms
Kamaboko (Japanese Fish Cake)
Negi (Japanese Long Green Onion)
Tempura Batter Mix
Udon Noodles
Shio Koji
Rice Koji
Chikuwa (Fish Cake)
Takoyaki Sauce
Tenkasu (Agedama) – Tempura Scraps
Aonori (Dried Green Seaweed)
Japanese Curry Powder
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