Pantry Archives - Page 4 of 5

Manju is one of many types of wagashi, or small Japanese confections. There are lots of varieties...

A low alcohol rice wine, mirin is ubiquitous in Japanese cooking. This golden liquid is similar to...

A popular buckwheat noodle in Japan, there are tons of dishes made up of soba. These include...

One of Japan’s most well-known foods, udon is thicker than their culinary cousins of soba and ramen....

Konnyaku is a jelly-like cake made of the powdered konjac yam.

While there are many edible seaweeds in Japanese cooking, konbu is the most substantial and robust. It’s...

Senbei are simply a type of Japanese rice cracker.

Often less well-known in North America than other Japanese noodles like ramen, udon, and soba, somen are...

Nabemono is a family of warming Japanese one-pot stews and soups — within this category of dishes...

Sometimes mistranslated as baby anchovies, niboshi — usually called “iriko” in western Japan — are actually dried...

If you’re familiar with tamari, you might think of it as the gluten-free counterpart to soy sauce....

A popular condiment in the Philippines, banana ketchup is a sauce made of vinegar, sugar, other spices,...

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