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Nutty and intensely flavorful, Japanese sesame paste is made of ground toasted sesame seeds....

Quail eggs are tiny eggs consumed by humans for over 2,000 years. Their small...

Shirataki noodles are transparent, gelatinous, and bouncy noodles made from konjac yam. Low in...

Nameko are small fungi with a shiny gelatinous covering. The Japanese eat the slippery,...

Cool off with this refreshing and delicious cold udon drizzled in umami mentsuyu and...

Hiroshima-style Okonomiyaki is a Japanese savory pancake recipe layered with noodles, fried egg, pork...

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

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

Aburaage is Japanese deep-fried tofu pouches made from soybeans. You can use it to...

Cooked in a savory dashi broth, Hijiki Seaweed Salad is a classic Japanese dish...

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

Flat-leaf garlic chives add a mild garlicky flavor to stir-fries, stews, noodles, gyoza fillings,...