Menma (メンマ) is a Japanese condiment made from lactate-fermented bamboo shoots and is a common topping for noodle soups like ramen. The bamboo shoots are dried in the sun before the process of fermentation.
Kabocha (かぼちゃ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America.
Mozuku (もずく) is a type of seaweed and has a unique, slimy and long stringy texture.
Get young ginger to make sushi ginger!
Uni (ウニ) [pronounced oo-nee] is the Japanese name for the edible part (animal’s gonads which produce the milt or roe) of the sea urchin. The color of uni is rich gold to light yellow. It has a light, sweet, and briny flavor with a creamy consistency. It’s acquired taste and not my favorite unless it’s SUPER sweet. I […]
Japanese cucumbers are 7-8 inches, slender, thin-skinned, and void of developed seeds. They are crisp, crunchy, succulent and tender firm, with the bright, melon-like flavors.
Shimeji (シメジ) is a group of mushrooms native to East Asia and northern Europe.
Popular Japanese hotcake mix
Shochu with 35% alcohol.