Here is a directory of ingredients commonly used in Japanese cooking. You can find them at Japanese supermarkets, Asian supermarkets or regular supermarkets. The are listed in alphabetical order.
- Agar Powder or Agar Agar Powder – Kona-kanten (粉寒天) – Powdered agar: It’s a plant-based natural gelatin substitute obtained from algae. Agar is available in a dried strip form or powder. Powder one is easier to use. Agar powder can be found at Asian markets or some American markets.
- Adzuki Bean (小豆) – Adzuki beans are red beans named from azuki in Japanese. Adzuki beans are smaller (size of soy beans). In Japan, it is common to sweeten adzuki beans and used in desserts “anko” (or “an”) in Japan.
- Kinako (きな粉) – soybean flour. Kinako is powder form of roasted soybeans and used in dessert in Japan. You can find it at Japanese supermarket. It usually comes in a small bag. After opening it, store it in a refrigerator.
- Koji (麹) – Koji is culture to start fermentation. There are fresh koji and dried koji. Some Japanese supermarkets carry fresh and/or dried rice koji. I also found it at a local co-op grocery store. You can get dry one online.
- Konbu or Kombu (昆布) – Dried Kelp: It’s thick hard dried seaweed used to make “dashi” (broth). Konbu usually comes in a long strip. The picture below is just a small piece of konbu. I like to use konbu harvested in Japan although it’s much more expensive than the one from China.
- Kudzu (葛) – Kudzu (kuzu) is a root of a plant and is a Japanese name. In Japan, it’s is called kuzu but it is spelled as kudzu in the States. It is also known as arrowroot. Powder form of kudzu is starchy and used as a thickener. It needs to be heated up to be thicken. The “real” kudzu is called hon-kuzu (本葛) and made of 100% kudzu root. There is kudzu not derived from kudzu root but still called kudzu. Real kudzu, especially the one from Japan, is expensive. If you see cheap kudzu, you want to check the ingredient on the package to make sure it’s really made of kudzu root. Kudzu can be found at Japanese supermarkets, health food stores and online.
- Mirin (みりん) – Mirin is sweet rice wine used in cooking as a sweetener. There are “real” mirin made with the traditional aging method and “mirin-like” seasoning not made with the traditional aging method. The “real” one is called “hon-mirin” (本みりん) and it says it in the label like this. Hon-mirin is more expensive. You can find mirin at Asian markets or even at some American supermarkets.
- Miso (味噌) – Miso is fermented soybeans (sometimes other type of beans or grains instead of soybeans) with salt. It’s salty soybean paste used a lot in Japanese cooking. There are a variety of miso available at Japanese supermarkets and Asian markets and even at American markets. In generally, whiter miso has a milder taste and is sweeter and darker miso has a stronger taste and saltier. The picture below is white miso.
- Nori (海苔) – Nori (dried seaweed sheet) is dried paper-like seaweed. It’s used to wrap rice and other ingredients to make sushi. It can be used in cooking. It can be found at Japanese supermarkets, Asian markets and some American markets. It can be also bought online.
- Rice Vinegar (米酢) – Rice vinegar is commonly used in Japanese cooking. It has a sweet taste and mild acidity. I like to use brown rice vinegar. Regular rice vinegar can be found at Asian markets and at some American markets. Brown rice vinegar can be found at some Japanese supermarkets and online.
- Sake (酒) – Sake is very popular nowadays so I don’t feel like much explanation is needed. Sake is basically alcohol drink made with rice. There are drinking quality ones and cooking quality ones. I usually use drinking quality ones for cooking but cooking quality sake is less expensive. You can find sake at many non-Asian markets as well.
- Sesame seed – goma (胡麻) – There are untoasted and toasted sesame seeds. Toasted ones are used in most of Japanese cooking. There are whole sesame seeds and ground sesame seeds sold at Japanese markets. Whole sesame seeds can be found at Asian markets and even at some American supermarkets. This is whole one.
This is ground one. The taste and the aroma of sesame seeds get stronger when they are ground.
- Shiitake (椎茸) – Shiitake mushroom: Dried shiitake mushrooms are used to make “dashi” (broth) or cooked to be eaten. Good quality mushrooms make your “dashi” tasty. I like to use good quality dried shiitake from Japan although it costs lot more than the one from China.
- Shiso (紫蘇) – Shiso is a herb commonly used in Japan. Sometimes it’s called Japanese mint but it doesn’t taste like mint. It has a distinct fresh smell and taste. It is usually used fresh as a garnish. Green shiso can be found at Japanese supermarkets year-around and is commonly used for a garnish. Purple shiso may be more difficult to find. I find purple one at a farmers market. Purple one can be used as a garnish but also used for flavoring in pickling.
- Shoyu (醤油) – Soy Sauce: a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds [Wikipedia]. Soy sauce is very common so you can find it at a regular supermarket. I usually buy organic soy sauce made in Japan with natural ingredients only at a Japanese supermarket. This is one of my favorite brands that I kind find where I live. I store it in the refrigerator.
- Udon (うどん) – Udon noodles are made of wheat flour. They can be eaten hot or cold. Frozen samuki style udon has a chewy silky great texture. You can find frozen udon noodles at Japanese supermarkets or Asian markets. There are also dry udon noodles. Dry ones can be found not only at Japanese or Asian markets but also at American markets. Frozen ones are pre-cooked so you don’t need to cook long.
- Ume/Umeboshi (梅干し) – Umeboshi are pickled Japanese plums called ume. They are different from sweet plums you eat in the States. Ume are smaller. Umeboshi are very salty and sour and not eaten themselves. They are eaten with rice or used in cooking. Umeboshi keep food last longer. For example, umeboshi are commonly placed inside of rice balls to prevent rice balls going bad. Umeboshi can be found at Japanese supermarkets and some Asian markets and health food stores. They can be found online.
- Wakame (ワカメ) – It’s a variety of seaweed. In Japan, it’s commonly eat it in soup (like miso soup) and salad. You may find fresh Npoone at Japanese supermarkets but dried one is easier to find. You can find dried one at Asian markets or even at some Western markets. Dried one will expand a lot when they are soaked in water. Fresh one is usually coated with salt so you’ll need to rinse off salt and soak it in water to remove excess saltiness.
- Yamaimo (山芋) – It’s translated as mountain yam in English. It’s a long yam with white flesh and light brown skin. It’s nothing like other yam you normally find in the United States. Yamaimo can be eaten raw or cooked. Grated white flesh is often used in cooking. Grated yamaimo is slimy and acts as a bonding agent. I use this to replace eggs. You can find yamaimo at Japanese supermarkets or Asian markets.