Pantry Archives - Page 4 of 5

For many, one of the first things associated with Japanese cuisine is seaweed. There are tons of...

Although at first glance they could from afar appear to just be black beans, kuromame are sweetened...

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...

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