Powdered dry fish mixed with artificial seasoning that usually comes in a small packet. Dashi may also be made by hand. This invloves placing a half-cooked fish in boiling water for a few minutes., whereupon the fish is removed and the remaining water is the dashi.
Mentsuyu
Used in noodle dishes such as Soba.
Miso
Miso is a basic flavoring in much of Japanese cooking.
Mustard
Yellow in color, and without any seeds. Usually comes in a plastic tube.
Nori
Popular in many Japanese dishes.
Rice
Grain used for sushi etc. Popular originally in Asia.
Scallion
This vegetable has has green leaves that are long and straight. It may be used as a substitute for long green onions, usually not available in non-Asian supermarkets.
Soba Noodles
After kneading a while, they are cut in long strips to make Soba.
Soy Sauce
Soy sauce is a very ancient condiment. Soybeans and wheat are mixed together and then yeast culture is added with salt and water. This ferments and ages for several months to develop the soy sauce flavor and dark color.
Soybeans
Natto soybeans are small soybeans with thin seed coats and high carbohydrate content.
Tare
A special type of sauce used in Japanese dishes such as natto and gyoza.
Tofu
Tofu, also known as soybean curd, is a soft food made by curdling fresh hot soymilk usually with sea salt. Soaked soybeans are filtered through cloth. The resulting milk is usually curdled with sea salt and the curds are pressed into soft blocks.
Wakame
A deep green, edible seaweed popular in Japan and other Asian countries. It's used like a vegetable in soups and simmered dishes, as well as occasionally in salads.
Wasabi
Spicy condiment used in sushi, soba etc.
Water
Filtered water is recommended when making rice, miso soup and other Japanese dishes if such water is normally used for drinking.
