Build Your Japanese Pantry

Yaki Tofu

Shungiku (Chrysanthemum Greens)

Shirataki Noodles

Enoki Mushroom

Nameko Mushroom

Arajio Natural Sea Salt

Gobo (Burdock Root)

Kinako (Roasted Soybean Flour)

Kiri Mochi (Rice Cakes)

Komatsuna

Natto (Japanese Fermented Soybeans)

Potato Starch (Katakuriko)

Black Vinegar

Fu (Wheat Gluten)

Matsutake Mushroom (Pine Mushrooms)

Pickled Sakura Leaves

Food Coloring

Japanese Sweet Rice (Glutinous Rice)

Sansho Pepper

Mitsuba

Gochujang (Korean Chili Paste)

Shredded Nori (Kizami Nori)

Yakisoba Noodles

Tororo Kombu

Umeboshi (Japanese Pickled Plums)

Harumaki (Spring Roll) Wrappers

Boiled Bamboo Shoot (Takenoko no Mizuni)

Japanese Karashi Hot Mustard

Harusame (Glass Noodles)

Aburaage (Japanese Fried Tofu Pouch)

Lotus Root (Renkon)

Konnyaku (Konjac)

Dried Hijiki

Iriko (Niboshi) – Dried Anchovies

Dangoko

Fruits Mitsumame

Kanten (Jelly)

Anko (Red Bean Paste)

Joshinko

Shiratamako (Sweet Rice Flour)

Mochiko (Japanese Sweet Rice Flour)

Kuromitsu (Black Sugar Syrup)

Garlic Chives

Dried Shiitake Mushrooms

Kamaboko (Japanese Fish Cake)

Negi (Japanese Long Green Onion)

Tempura Batter Mix

Udon Noodles