Japanese mustard made from crushed mustard seeds and horseradish.
Kashiwa Mochi is a traditional Japanese confectionery made of mochi that is filled with sweet red bean paste and wrapped in an oak leaf.
Dried bonito flakes used for making dashi.
A thick sweet soy sauce used in Indonesian cuisine.
Koji is the name for the mold used in making soy sauce, miso, and other fermented foods and beverages. It can also be used as an ingredient in dishes, sauces and marinades.
Kuzu Starch is made from the roots of the Japanese arrowroot plant, and is used as a thickening agent in Japanese cooking.