Nice To Have

Sosu: Delicious Brown Sauces in Japanese Cooking

Sesame Oil

Doubanjiang (Spicy Chili Bean Paste)

Shiso (Green and Red Perilla)

Daikon (Japanese Radish)

Edamame (Soybeans)

Napa Cabbage (Hakusai)

Cake Flour

Kabocha (Kabocha Squash)

Japanese Cucumber

Ramen Noodles

Unagi (Freshwater Eel)

Nagaimo

Mizuna

Japanese Eggplant

Oyster Sauce

Shimeji Mushroom

Maitake Mushroom

Shiitake Mushroom

King Oyster Mushroom

Shungiku (Chrysanthemum Greens)

Shirataki Noodles

Enoki Mushroom

Gobo (Burdock Root)

Komatsuna

Natto (Japanese Fermented Soybeans)

Potato Starch (Katakuriko)

Japanese Sweet Rice (Glutinous Rice)

Umeboshi (Japanese Pickled Plums)

Harusame (Glass Noodles)

Aburaage (Japanese Fried Tofu Pouch)

Lotus Root (Renkon)

Dried Hijiki

Iriko (Niboshi) – Dried Anchovies

Anko (Red Bean Paste)

Shiratamako (Sweet Rice Flour)

Mochiko (Japanese Sweet Rice Flour)

Garlic Chives

Dried Shiitake Mushrooms

Negi (Japanese Long Green Onion)

Shio Koji

Matcha (Green Tea Powder)

Japanese Curry Sauce Mix (Roux)

Gyoza Wrappers

Tofu

Sesame Seed

Red Pickled Ginger (Beni Shoga)

Somen Noodles