What are the ingredients a cook should keep in the pantry (and in the fridge) that are essential to many Japanese dishes? Which ingredients be found at the neighborhood grocery store, and for the ones that might require a trip to a specialty market, are there any substitutes which are acceptable?
Japanese soy sauce
I consider the following items essential for most Japanese cooking.
Soy sauce is made from soy beans, wheat and salt, and fermented for several months. There is no substitution for soy sauce. For Japanese cooking I would highly recommend to use Japanese soy sauce because I can differentiate Japanese and other kinds of soy sauce. However, if you don’t cook Japanese food often you can substitute with other soy sauce.
Mirin
Mirin (sweet cooking rice wine) is a sweet and syrupy liquid and it is one of the most important condiments in Japanese cooking. Mirin adds a mild sweetness and has deep body and umami. It also helps mask the smell of fish and seafood and helps the flavors to “sink in” to the dish. It keeps the ingredients from disintegrating during the cooking process because of the sugars and alcohol content. Lastly, mirin adds luster to ingredients which is why it is a key ingredient in teriyaki sauce. You can substitute mirin with sake and white sugar (ratio of sake and sugar is 3 to 1).
Sake & Cooking Sake
Sake (SAH-keh, not saki) is made from rice and water and is made through a brewing process like beer. Sake is often used in marinades for meat and fish to make them more tender, as well as to mask unpleasant taste/smell. It also adds body and flavor to soup stock and sauces. There are many kinds of sake, but for cooking, an inexpensive bottle like Ozeki, Gekkeikan, or Sho Chiku Bai (or use leftover good quality sake too) would be fine. The closest substitute would be dry sherry, although it’s not the same.
3 Kinds of Miso
Miso is made from soy beans and usually contains rice or barley, which are steamed, then mixed with koji (a fermentation starter) and left to ferment for six months to five years. The longer the fermentation, the darker and richer the miso is. The taste, aroma, texture and appearance of miso all vary by region and we usually categorize miso into three groups: Shiro Miso (“white” miso), Aka Miso (“red” miso), and Awase Miso (“mixed” of red and white miso). There is no ingredient to substitute for miso.
Rice Vinegar
Rice vinegar is made from rice and it is sweeter, milder, and less acidic than white vinegars. It is known for its anti-bacterial properties and it’s an essential ingredient in sushi rice. You can substitute with white wine vinegar/apple cider vinegar; however, non-Japanese vinegars have strong vinegar taste so add a little sugar and water to make it more mild.
Nowadays most of ingredients can be found in Asian isle at in supermarkets, but for some ingredients you might need to check your local Japanese or Asian market. Whole Foods or other premium supermarkets also carry some difficult to find products. You can also order online at Amazon or Japanese supermarkets Mitsuwa and Marukai (both in US only).
You can find more information about Japanese ingredients at my Pantry page.
What are some techniques that cooks should be familiar with to be successful with Japanese cooking?
I’d like to introduce two techniques that the Japanese use often for cooking.
A wooden otoshibuta (drop lid)
First, we use an otoshibuta (a drop lid) for simmering food. The drop lid ensures that the heat is evenly distributed so the ingredients cook quickly and evenly. The cooking liquid circulates towards the lid and coats the top of the ingredients without having to stir. Also, the drop lid holds ingredients in place so they don’t move around and don’t break apart. You don’t need a wooden otoshibuta (drop lid), you can always make it with aluminum foil and here’s how to make it.
Skimming off the scum and fat.
Secondly, we always skim off the scrum and fat when making soups and stocks. It is quite a bit of extra work but it’s the key for the refined taste and it is required to keep the soup/stock liquid clear.
You can read more about some of the (Japanese) cooking techniques at my How To page.
Can you describe the typical flavor profiles in Japanese cuisine? For example, in Western cuisine, it is typical to try to achieve a balance of salt, fat, and acidity. Do these apply in Japanese cuisine, and are there any others you would add?
Colorful, Fresh, Seasonal Ingredients
Traditional Japanese cuisine is all about simplicity of the dish, and using seasonal and fresh ingredients to create harmony.
Simplicity lets the food speak for itself. The Japanese believe that if the dish is prepared with quality fresh ingredients, then there isn’t the need to add many flavors. The rule of thumb is not to kill the natural flavor of the food and include seasonal ingredients as we have four distinct seasons in Japan.
We think about “harmony (wa)” when preparing each dish and meals. The ingredients must be in harmony together to make one dish, and the dish must be in harmony with other dishes to make a meal. Color, texture, and flavor, are some of the important elements when considering harmony.
Are there any shortcuts you use on a day-to-day basis?
Making Dashi Stock
Most of Japanese dishes require dashi stock (as you would use chicken/beef/vegetable stock for Western meals). I either prep a large amount of dashi stock in advance (store in the fridge to use over several days) or I use convenient dashi packet which can be prepared in a short time. I consider this method better than dashi granule/powder (some brand contains MSG, but there are MSG-free version available).
Is there anything else you think TDM readers should know?
Japanese cuisine is considered as one of the world’s healthiest cuisines due to its low fat content and small portion. It is nutritionally well-balanced, light, and healthy, which is one of the reasons for the longevity of the Japanese population. The diet is very low in cholesterol, fat, and calories, and high in fiber.
I hope more people are more interested in cooking Japanese food and live happily and healthily.
*The cover photo is Saba Misoni (Simmered Mackerel in Miso Sauce) and last photo is Chawanmushi with Shrimp (Savory Egg Custard).
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Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 88 comments… read them below or add one }
I love Japanese foods! I’m so glad you put this post up. Funny, I restocked on Miso just this past weekend! (Fully stocked in everything else you mentioned except for dashi stock..) ^_^
I think for me, teriyaki chicken and miso soup is most easy dish for me! And it is delicious too!
Thanks so much for this post, Nami! I like many Japanese dishes but have only enjoyed them in restaurants and not at home. Gyoza is one of my favorites so I have to try your recipe!
I love your easy Japanese dishes to cook at home. Or better yet…I could come to your house!
Although… I do have some gyozas I made in the freezer now…easy but time consuming, a good thing to do with family.
What a great round-up of recipes. I seriously need to make all of this!
Do you know what, I always ready in hand the Miso soup paste, whenever i want it I just simply make it at home, my son loves it so much and he could drink the soup by his own
Hi Nami, I love all the things you’ve mentioned… though you know I *still* haven’t made my own miso soup, lol! I’m surprised you didn’t mention okonomiyaki. If someone wasn’t familiar with cooking Japanese food I think I’d always recommend this dish to them because it’s so delicious and hearty and quite easy to make, as well as being really easy to customise!
Did you know that there is a vegan caviar (this one, in case you are curious http://alessandrazecchini.blogspot.co.nz/2009/06/cavi-art.html, and it tastes delicious!) and I never thought of using it with sushi, but I should, since yours looks so pretty!
Ciao
Alessandra
Oh I want that gyaza!It looks yummy
Your blog alone has done so much to bring Japanese food to dinner tables everywhere rather than only at restaurants. It’s certainly made a difference for me! Great post, Nami!
Wonderful post Nami!!! I just love your photography so much that I just keep staring at your pictures. I just loved that miso soup. I want to try a veggie version of that
What a gorgeous round up my friend, Japanese cuisine is so exotic and delicious
Cheers
Choc Chip Uru
I had sushi yesterday for lunch and now you’ve got me craving Japanese flavors again!
Love this particular post ’cause it has allowed me to catch up with some recipes you had published before I ‘found’ you
! Also absolutely love four of the five dishes you have presented. Could not live without the wonderfully healthy miso soup, make donburi dishes often, chicken teriyaki is one the menu regularly [of course with homemade sauce 
! ] and making beautiful gyoza is absolutely therapeutic! The only dish I have never heard of is your California roll!! Love sushi, but [and artificial crab . . . well 
!] . . . .
Gyozas! One of my all time favorites! When I was little I’d find my mom sitting at the kitchen table make a ton of them! Now..I just buy the frozen ones.
Maybe one day I’ll get around to making them from scratch.
Great suggestions! I particularly like the gyoza.
Cheers,
Rosa
I love Japanese food but don’t cook enough of it at home. Love all your suggestions. I need to take some time and work on my Japanese cuisine because my children enjoy it so much too.
Your site is a great place to start so thanks for all your hard work!
All of your dishes are always amazing.
All of these look wonderful Nami! I am glad they are your top 5, they are all ones that I would love!
Perfect 5 dishes Nami.
Mandy
Wow! You just made cooking easier for me in many more ways than just five ! Thanks for sharing this helpful info, Nami! You’re a great resource for Japanese cooking. I’m going to forward this info to my sons who love to cook on their own.
Your photos are amazing they make me soooo hungry!!! gyoza that is my favourite.
Congrats on the feature, dear! Love your easy recipes & food presentation. I like everything here except Gyoza. Somehow, I just haven’t taken a fancy till now :< Maybe I need more convincing. Hahaha! U're super awesome!
I have a Japanese restaurant about 2 minutes from my house that I love to eat at about once a week. I’m never brave enough to attempt Japanese dishes at home though, but now I feel I can. Great post!
What an informative post! I love all the dishes listed here, especially the gyoza and teriyaki chicken, will try them when I have the time:) THanks for sharing!
Gorgeous presentation of five amazing dishes. I would probably only manage to make a couple or three at one time at most and still haven’t gotten around to gyoza even though I love them. Maybe one day.
My first and only purchase of drinking sake was given away to my dad as it was a bit too raw tasting (alcohol) for me to manage so I’ll have to invest in another one for cooking one of these days.
What dashi packets would you recommend? I don’t think I’ve seen any on offer though the Ajinomoto Hon-dashi is usually available.
I have been using the brand of dashi packet you see in the following link (which is available in the Japanese market I go to). Hon-Dashi is a convenient choice if you don’t mind the MSG, but there are MSG-free dashi granule/powder available too (but package is Japanese only).
http://justonecookbook.com/blog/pantry/dashi/
Thank you for the link. I’ll have to make a trip to the Japanese grocery store when I pick up my next prescription of bp medication in a week or so and see what they’ve got.
Thoroughly enjoyed reading this post! And now I need to try it out myself
I love Japanese food but I have never cooked it at home! This post really makes me wanna give it a try at home.
These are 5 great dishes!! I would love to eat each and every one of them : )
Mmmm..yum! time to cook some Japanese food ..or better yet, I’ll come over to your house for dinner, Nami. ^_^
What a terrific post, Nami – thank you for sharing! I would like to cook more Japanese food at home and I appreciate your recipes and tips. Your photos are stunning, too.
Great post Nami…!!!
And you are right, I think Japanese food is absolutely healthy, very different than our traditional food that has a lot of fat and sweet.
Nami, I had no idea you were contributing to Daily Meal! Congratulations! I have heard about this website but have never been there. I will visit it more often now
Your choice of the 5 dishes is excellent! You know, I love both oyakodon and tonkatsu and have been planning to make the katsudon for such a long time. Thank you for reminding me! (You know, for us Europeans it seems and extremely decadent, a bit like the potato salad sandwich!)
I love all of these dishes.
Your food looks SOOO delicious and beautiful!
I could go for all five of these dishes right now!
It was wonderful reading your interview over at TMD – and I have actually have 4 of the six ingredients you recommended to make Japanese food in my pantry (although I have you to thank for that!) – and I loved learned about these 5 easy recipes. I already know I enjoy teriyaki chicken and California Rolls and I’m sure I’d love gyoza, donburi and miso soup…
I have tried my hand at some of these, but I would really like to try and make miso soup, it is one of my favorites. Thanks for this post, it gave me some ideas
You picked 5 super great dishes Nami. How about, I bake cakes for you and you take care of the Japanese dishes, deal?
I copied your teriyaki recipe eons ago…so thanks for reminding me! It’s a must try…so gorgeous! And of course there you have your cute little carrot garnish…I must get some little cutters like yours…you have a knack of making food so appealing! Have a lovely weekend, my friend!
This post is awesome! I love eating japanese food _<
lovely article and hope they paid you
Nami: brilliant and essential post! I am completely bookmarking this one (and even printing it for my kitchen drawer). I think Japanese home-cooked food is so healthy, tasty, and must be more famous than it is. I learned something new: Donburi. While I know of the dishes described in this categories, I did not know there was a name for all of them.
oh you can bet i just bookmarked this and wrote them down on my to do sticky list on my computer! what a great and perfect post for all us food bloggers and those who don’t cook japanese as much as we might want to! great!
Oh Darlin – thank you for this post!!! I remember your rice bowls and am determined to make at least one of them if not all of them. Your sushi is always SO beautiful and I really should give it a try since I was given a sushi making kit last year. It’s still in the box.
All of these recipes are fabulous. Thanks for digging them up and reminding us how easy Japanese cooking it.
We’ve made 4 out of the 5! The only one we haven’t made is the gyoza. Those sound good too! Congrats on the interview. And I still have the unagi in my freezer to make the unagi don. We haven’t forgotten…it’s been one crazy summer so far.
Quite possibly, ever dish I would order in a Japanese restaurant. Great post Naim
delicious
I want every single one of those 5 dishes! I crave Japanese food often and it’s nice to crave something you don’t have to feel guilty about. Wonderful post!
I honestly crave a Japanese home-made meal (I’d like to cook it for my boyfriend, who believes that Japanese cuisine means only sushi/sashimi.. jerk
).. I save this post right away, so I’ll have it right there when I’ll decide to finally make my Japanese dinner! 
i love all of them!
jap food is my fave, but the tofu miso soup is my first choice, coz it’s simply healthY!
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Hey Nami!! This is such a helpful blog post!! So much to learn from you!! Yeah! I’ve been searching for some of the ingredients but I guess I’ll try harder! Can’t wait to start making your dishes!! I looooooove Japanese food and am excited about making my own! Every time I think of Japanese food, your blog comes to my mind right away! haha
Hi Nami, chicken teriyaki was the first Japanese dish I was introduced to and it’s still my favourite. And the soup was the second! What wonderful dishes you have in this list Nami xx
Last time I know very little on how to cooking Japanese food , usually via Taiwan TV show only. I am so glad to find you who sharing easy and yummy home cooked Japanese foods. Thank you very much for your kind sharing.
delicious recipes looks wonderful
i loved this post! sooo many delicious recipes and helpful information! now what to choose for dinner tonight…
Nami, you constantly *wow* me! I really enjoyed reading this, and I’m making that miso soup once the cold starts to creep back in.
I loveeee teriyaki chicken! And the sushi looks absolutely delicious.
Love all your recipes Nami. 
Great post! I’m a huge fan of Japanese cuisine. Not sure why I don’t prepare it myself more often!
These would be the perfect 5 dishes for me! Beautiful, flavorful, simply prepared. Awesome.
Velva
I love all these dishes! They seem to be do-able at home for a non-professional like me! Plus, they’re delicious! I enjoy eating all kinds of donburi, so I think that is on top of my list! Nami, you always bring inspiration to the plate and to my computer screen! I haven’t even been thinking of Japanese food today until I saw your post! Now I am definitely having a craving…
I have tried few Japanese dishes and loved them all ,though california roll and chicken teriyaki are best so far for me. I also liked your quick way to make Dashi.
You have given a lot of information in this post. thanks! and Have a wonderful weekend!
Considering I specialized in exotic dishes I am ashamed to say I do not have many Japanese ones (4 I think). Got to change that. But I do not fear complicated stuff. I do implore you for encouraging the less brave with simpler recipes to get them to experiment. Great choices!
You have a perfect list of five delicious dishes! My hubby would go crazy for the teriyaki chicken:-) Me on the other hand, I would like a few of the gyoza please:-) Hugs, Terra
What a great selection, Nami! Love all of them…. and thank you for making me hungry
Awesome write up! You’re so cool
I’m glad the food world is learning to reach out to you for brilliant, easy and delicious Japanese cuisine.
I remember that chicken katsu don. I’m drooling just as much now as I did when you first posted it…so good.
Really good post. Although I enjoy eating Japanese food, I cook very little of it. Of course part of the reason that I just haven’t gotten into the habit – it’s not intuitive the way Indian or even Chinese have become for me (by intuitive I mean I can look in my vegetable crisper and pantry, and put together a meal without a recipe using the flavorings I crave). It’s not going to happen in the next few months – too many other things to cook – but next year I really need to buckle down and learn Japanese cooking. Your blog is great and your recipes are so clear I doubt if I’d need another source, but are there a couple of cookbooks that you’d recommend? It’s useful having cookbooks as references sometimes. Thanks for a great post.
Great review of some good recipes!
What a wonderful selection of recipes to inspire Nami! Gyoza are always popular in our house. You’ve reminded me it’s been far too long since I made them.
Nami, this is a wonderful post, so informative and the pictures have me wanting to start cooking something Japanese right now! Thanks for all the great information!
I vote my favorite as oyakodon!! I once made it with SPAM…hahaha!
I do love Japanese food and I can eat it all day specially that California roll, I always love that photo and might be asking you soon a full res photo of that so I can print it and hang on my Kitchen (with your permission of course)
This all looks great–I want all these dishes, but particularly those gyoza–they are spectacular.
Dear Namiko,
The I love gyoza and sushi rolls especially when there is tobiko and salmon roe . That bowl of miso soup would work wonders in this cold winter weather here. I usually add silken tofu, tofu puff slices and seaweed – such a simple and heart-warming soup!
What fabulous dishes. The one that caught my eye immediately for its simplicity was the Teriyaki chicken. I know I can buy the sauce in the supermarket but I would love to make it myself. Is it possible to substitute something for the sake and mirin or should I seek them out?
Hi Suzanne,
If you are not planning to make many Japanese dishes, then you can substitute sake with dry sherry, and mirin with sake & white sugar (3:1).
Both mirin and sake are one of the most important and frequently used ingredients along with soy sauce. If you see Japanese recipes, soy sauce, mirin, sake are always on the list.
Excellent article. Lots of good information.
Neat to learn about the “drop lid.”
LL
Oh I am so hungry now. I love this post. Great information.
Hi Nami! I am not new to Japanese food but rarely prepare it at home;-( Out of all of these wonderfully delicious dishes, I think I’ve made the chicken teriyaki, I need to do a better job than that! But I did enjoy a great meal at a Japanese restaurant over the weekend and also had sushi last week, thank goodness for the Japanese restaurants..or I would be in trouble,he he;-)
Put all these together and you have my perfect meal!
Classic Japanese dishes that stand the test of time.
I want to explore Japanese cuisine now more than ever!! The gyoza, miso soup and teriyaki chicken has my name all over it
Those have to be the prettiest California rolls I’ve ever seen! Great informative post and I do love cooking Japanese food at home too!
Hi Nami,
Congrats on your interview, I’ll stop by afterwards. This is such a great post. I love Japanese food but know so little about it. That is why enjoy your blog so much. Your guide is a great place to start. Thanks for sharing:)
Sushi rolls and Miso Soup, with these two dishes I am soo happy!! And of course, congratulation on your interview!
Oh, I’d go for the teriyaki chicken and of course, the sushi! You have a lovely collection of assorted Japanese recipes and I appreciate the meticulousness with which you do every post. Congrats on being one of Babble’s Top 100 food bloggers!
Hats off to you, managing motherhood responsibilities and blogging so creatively, together!
Love all the recipes!
I especially enjoyed this post and will be attempting all five at home!
I have nominated you for the “Very Inspiring Blogger” Award because|
Just One Cookbook is one of my Favorites!
http://cookbakeshare.com/very-inspiring-blogger-award
What a great post! I feel the need for a Japanese themed dinner party
What great post Nami
she’s now a big fan too like me 
I still remember cooking from your katsudon recipe! Delicious!
My sister stumbled upon your blog the other day and asked me if i knew about it
Gyoza, like ravioli, just seem so fiddly to make, I always worry that I’d botch it terribly. I am, however, stealing your Gyudon recipe.
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