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Sansho pepper is made from the ground berries of the prickly ash tree. It...

Making lunch and bento box can be fun, mix up colors and ingredient for...

Gochujang - Korean hot pepper paste made from red chiles, glutinous rice, and fermented...

Shredded nori, or kizami nori, are shredded unseasoned nori strips. Sprinkle it over rice...

Yakisoba noodles are yellow wavy wheat-based noodles for yakisoba. The noodles are sturdy and...

Tororo kombu is dried kelp shavings. It’s an umami-rich ingredient used as a garnish...

Konnyaku is a rubbery, flavorless, zero-calorie, gluten-free, low carb food made of yams high...

Iriko, also called niboshi in Japanese, are dried baby anchovies/sardines. They are used in making Japanese...

Learn how to make Shiitake Dashi, a vegan-friendly Japanese soup stock that‘s repurposed from...

Available in dried, fresh, or frozen, Udon (うどん) is a type of thick noodles...

Aonori (青のり) is dried, finely chopped seaweed. It is used to sprinkle on Japanese...

Here are some flavors of Japan from summer 2013, sashimi, soba noodles, mos burger,...