Mochi Mugi (もち麦) contains 4 times the amount of fiber found in brown rice, which is approximately 25 times that of white rice. Mochi Mugi also contains both insoluble and soluble fibers; insoluble fibers do not dissolve in water, whereas soluble fibers do. Both types of fiber are important to have in your diet because […]
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 as ‘oo-nee’, not ‘you-nee’] is the Japanese name for the edible parts of sea urchin. Oftentimes they get mistaken as roes or eggs of sea urchin. In actual fact, the only edible part of sea urchin is its gonads, the fivefold sexual reproductive organs, which produce the milt or roe. Covered with sharp spines, […]
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