The konbu is found in the dashi, hence its importance in Japanese cuisine. It is an algae that is also found in soups, rice and tea!
Japanese ingredients
If you want to cook Japanese food at home, you need to know the ingredients to know how to use them and transpose them into your own recipes. We will therefore present here the Japanese ingredients, many of which form the basis of Japanese cuisine.
Dashi, the basis of Japanese cuisine
The dashi is an essential basic broth in many Japanese recipes such as miso soup, okonomiyaki, takoyaki…
Edamame, king of the Japanese aperitif
Edamame is a must for the aperitif in Japan! These beans are very famous and appreciated by the Japanese who eat them as an aperitif accompanied by a beer.
Wasabi, an essential condiment in Japan
Whether eaten pure, in sauce or even cooked, wasabi is a must in Japan. Here is an article dedicated to this super plant!
Nori “海苔”, seaweed very present in Japanese cuisine
Nori is the most consumed algae in the world. It is an omnipresent seaweed in Japanese cuisine in both sushi and noodles.
Japanese rice : Everything you need to know
The Japanese really have a very strong bond with rice, which is a precious commodity. It is a fundamental food and a basic ingredient in many recipes in Japanese cuisine!
Substitute Japanese ingredients
Japanese cuisine requires very specific ingredients and sauces that are not always easy to obtain. Find our suggestions of substitutions to be able to cook Japanese at home.
Japanese Hijiki seaweed
Japanese hijiki seaweed is a fine, brown seaweed that is widely used in Japanese cuisine.
Japanese sesame sauce goma dare and goma dressing
Here is a typical Japanese sesame sauce that we love, the goma dare sesame sauce.
Karashi, the Japanese mustard
Japanese mustard is not wasabi, but karashi, a condiment often used in Japanese cuisine.
