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About Ingredients
+ ABOUT INGREDIENTS +
<Thank you for waiting!! Contents are being updated accordingly>
+Ingredients for Monthly Cooking Classes +
+INGREDIENTS for SEPTEMBER COOKING CLASS+
+INGREDIENTS for JUNE COOKING CLASS+
+INGREDIENTS for MAY COOKING CLASS+
+INGREDIENTS for APRIL COOKING CLASS+
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+ Seasoning & Condiments +
+ SHOYU / Soy Sauce +
+ MISO +
+ MIRIN / Japanese Sweet Rice Wine +
+ SUSHI ZU / Sushi Vinegar +
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+ Dried Food & Preserves +
+ UMEBOSHI / Pickled Sour Plums +
+ KIRIBOSHI / Dried DAIKON Strips
+ FU / Dried Wheat Gluten +
+ Dried SHIITAKE Mushroom +
+ Beans & Bean Products +
+ KINAKO / Soy Bean Powder +
+ TOFU +
+ ABURA AGE / Deep Fried TOFU Puff +
+ OKARA / Soy Milk Pulp +
+ Seaweed +
+ SHIO KOMBU / Semi Dried Kombu Simmered with Soy Sauce +
+ KOMBU Seaweed +
+ WAKAME Seaweed +
+ NORI / Dried Laver +
+ Produce +
+ YUZU Citron +
+ DAIKON Radish +
+ NEGI / Japanese Green Onion +
+ SHIITAKE Mushroom +
+ Fish & Seafood +
+ SHIRASU / White Bait +
+ SATSUMA AGE / Deep Fried Fish Cake +
+ KAMABOKO / Fish Cake +
+ SHISHAMO / Saltwater Smelt +
+ Rice, Grain & Flour +
+ Rice +
+ Others +
+ KOME KOJI / Rice Malt +
+ TENKASU / Tempura Bits +
+ MOCHI / Rice Cake +
+ KONNYAKU / Devil’s Tongue +
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