01 of 40
Japanese Short Grain Rice
These are ingredients which are often used in Japanese cooking.
Japanese short grain rice gets slightly sticky when it's cooked.Continue to 2 of 40 below.
02 of 40
Unpolished rice (short grain brown rice) is called genmai in Japan. Since the embryo and the bran layer aren't removed, genmai is more nutritious than polished rice (white rice).Continue to 3 of 40 below.
03 of 40
Tofu (soybean curd)Continue to 4 of 40 below.
04 of 40
Abura-age is deep-fried tofu. It's pouched.Continue to 5 of 40 below.
05 of 40
Atsuage is deep-fried thick tofu known as tofu cutlet.Continue to 6 of 40 below.
06 of 40
Nori is edible seaweed and usually indicates sheets of dried nori which are commonly used for making sushi rolls.Continue to 7 of 40 below.
07 of 40
Katsuobushi are dried bonito flakes which are used to make dashi soup stock. Also, they are used as toppings in various dishes.Continue to 8 of 40 below.
08 of 40
Yakidofu - Grilled TofuContinue to 9 of 40 below.
09 of 40
Azuki are small and dark-red colored beans. They are simmered to make anko (sweet bean paste) which is an essential ingredient in traditional sweets.Continue to 10 of 40 below.
10 of 40
Shimidofu are freeze-dried tofu. They are also called koyadofu. Soak shimidofu in water to soften before cooking.Continue to 11 of 40 below.
11 of 40
Chikuwa is a tube-shaped fish cake. Fish paste are mixed with seasonings and are steamed to make chikuwa.Continue to 12 of 40 below.
12 of 40
Harusame are transparent noodles made from potato starch or mung bean starch. They are known as bean threads or cellophane noodles.Continue to 13 of 40 below.
13 of 40
Natto are fermented soybeans by natto bacillus. They are sticky and have strong smell. Natto are often served in Japanese-style breakfast.Continue to 14 of 40 below.
14 of 40
Kombu (kelp) are widely consumed seaweeds in Japan and are commonly used to make dashi soup stock in Japanese cooking.Continue to 15 of 40 below.
15 of 40
Wakame is the most popular seaweed eaten in Japan.Continue to 16 of 40 below.
16 of 40
Konnyaku are gray or white slick products made from konnyaku yams. They are usually sold in rectangular blocks. Konnyaku don't have much taste.Continue to 17 of 40 below.
17 of 40
Boiled Bamboo Shoots
Bamboo shoots are called takenoko and are often used in Japanese cooking.Continue to 18 of 40 below.
18 of 40
Narutomaki is a kind of Japanese fish cakes.Continue to 19 of 40 below.
19 of 40
Kanpyo are dried long strips of gourd. Simmered kanpyo are often used as fillings in sushi rolls.Continue to 20 of 40 below.
20 of 40
Niboshi commonly indicate dried sardines which are traditionally used for making dashi soup stock.Continue to 21 of 40 below.
21 of 40
Kiritanpo is a cylinder-shaped rice cake. It's a speciality food of Akita region, Japan.Continue to 22 of 40 below.
22 of 40
Kamaboko are semi-cylinderical shaped fish cakes. They are often used as toppings in noodle dishes, such as udon in hot soup.Continue to 23 of 40 below.
23 of 40
Fu is made from gluten of wheat flour. There are various shapes and colors of baked fu. Fu is often used in nimono (simmered dishes), soup, and so on.Continue to 24 of 40 below.
24 of 40
Kiriboshi daikon are dried strips of daikon radish. They are soaked in water before cooking.Continue to 25 of 40 below.
25 of 40
Hoshi Shiitake are dried shiitake mushrooms.Continue to 26 of 40 below.
26 of 40
Tororo kombu are thin and long sheets or flakes of konbu. Dried kombu (kelp) are softened in vinegar marinade before being shaved. It's added in various soup, rice, or noodle dishes.Continue to 27 of 40 below.
27 of 40
Chukamen noodles are used for ramen dishes. These noodles are generally made with wheat flour and kansui (alkaline solution) in Japan.Continue to 28 of 40 below.
28 of 40
Hanpen is a kind of fish cakes. It's very soft.Continue to 29 of 40 below.
29 of 40
Shirataki noodles are semi-translucent noodles made of konjac or konnyaku yams.Continue to 30 of 40 below.
30 of 40
Sakura Denbu - Sweet Fish PowderContinue to 31 of 40 below.
31 of 40
Kanten is made from tengusa seaweeds. Tengusa seaweeds are simmered at first, and jelly-like materials are firmed and freeze-dried. Kanten come in different forms, such as sticks and powder.Continue to 32 of 40 below.
32 of 40
Steamed mochi rice (glutinous rice) is pounded to make mochi. Fresh mochi is soft, but it hardens quickly. Prepacked mochi blocks, which are flattened and cut into square pieces or shaped into rounds are available at grocery stores.Continue to 33 of 40 below.
33 of 40
Dried Soba (Buckwheat Noodles)Continue to 34 of 40 below.
34 of 40
Dried Somen NoodleContinue to 35 of 40 below.
35 of 40
Dried Udon NoodlesContinue to 36 of 40 below.
36 of 40
It's glutinous rice flour which is used to make dumplings.Continue to 37 of 40 below.
37 of 40
Kinako - Soybean FlourContinue to 38 of 40 below.
38 of 40
Domyojiko (glutinous rice flour) is usually used to makes traditional sweet cakes in Japan.Continue to 39 of 40 below.
39 of 40
Kuzuko is the starch powder made from kuzu or kudzu plant root. It's used for thickening sauce or making dumplings.Continue to 40 of 40 below.
40 of 40
These are simmered sweet chestnuts in syrup.