26 Japanese Pantry Ingredients to Add to Your Shopping List

This is a shopping guide for anyone new to Japanese cooking. With these basic pantry staples, you can easily cook an amazing variety of Japanese dishes at home!

Excited to try your hand at Japanese cooking? It’s really easier than you think! First, you’ll need to learn about the basic ingredients and do some shopping. We’ve put together a simplified shopping list below, which includes resource links with substitutions, the best places to shop, my recommended brands, etc. Some of these staples are ingredients that you probably have on hand or are familiar with.

Once you have them stocked up, you will be ready to cook the majority of AUTHENTIC Japanese recipes that I share on Just One Cookbook!

Condiments

1. Soy Sauce

You likely already have a bottle of soy sauce stocked in the kitchen. As the most basic pantry essential in Japanese and many other Asian cuisines, soy sauce, or shoyu (醤油), doesn’t need much introduction.

But did you know not all soy sauces are created equal? To cook Japanese food, it’s important to use only Japanese soy sauce. It’s not that Japanese soy sauce is superior to its Chinese, Korean, or Thai counterparts, but rather that they are all different in their own way.

For one, Japanese soy sauce is more delicate in taste and has a complex savory flavor. You’d notice the difference instantly if you used another type of soy sauce in a Japanese dish.

To learn more about how it’s made, its uses, nutrition, and substitutions, read our details on our Soy Sauce pantry page.

My recommended soy sauce brand: Kikkoman Organic Soy Sauce.

2. Sake (Japanese Rice Wine)

Japanese cooks use sake (酒) in a variety of dishes, as the rice wine can work wonders in enhancing the overall flavor of a dish. It is frequently used in meat and fish marinades, as well as in sauces, soups, and simmered dishes.

For those who cannot find sake, a good quality pale, dry sherry can be used as a substitute. You can also opt for Chinese rice wine or Shaoxing wine, but you may want to use a lesser amount, as the flavor is much more assertive than sake.

For a more complete description of sake, check out our Sake pantry page.

My recommended sake brand: Sho Chiku Bai Classic Junmai Sake.

3. Mirin (Japanese Sweet Rice Wine)

Mirin (みりん) is a sweet, syrupy liquid used mainly as a seasoning and glazing agent in Japanese cooking. It is a type of rice wine, like sake, but with lower alcohol content. We use mirin to add luster, help tenderize meat and seafood, and impart a distinct sweetness to dishes.

You can substitute mirin with a mixture of sake and sugar, although it won’t be exactly the same.

To learn more about the various types of mirin, storage, substitutions, and more, read up on our Mirin pantry page.

My recommended mirin brands: Takara Mirin or Fuki Hon Mirin.

What exactly is the difference between Sake and Mirin? Learn more here.

4. Rice Vinegar

Rice vinegar (米酢) is milder, sweeter, and less stringent than Western vinegar. It can enhance a dish by adding a mildly tangy, sour, yet fruity sweetness. Like Western vinegar, we use rice vinegar in Japanese-style salads, pickles, and various sauces. It is also the most important seasoning for making Sushi Rice.

For a detailed description of rice vinegar, read our Rice Vinegar pantry page.

My recommended rice vinegar brand: Mizkan Natural Rice Vinegar.

5. Miso

In Japanese cuisine, miso (味噌) goes way beyond soup. This versatile condiment can be used in marinades, dressings, sauces, and even in baking! There are many different types of miso, each varying in taste, aroma, texture, and saltiness. For beginners, start with yellow miso (also known as awase miso).

Before you shop, read our detailed Miso pantry page!

My recommended miso brand: Hikari Miso Organic Kodawattemasu.

6. Dashi (Japanese Soup Stock) – Homemade or Convenient Packet

When people ask me ‘What defines authentic Japanese flavor?’ My answer is dashi (だし, 出汁). Think of it like chicken broth, but dashi plays a far more important and comprehensive role in our kitchen. It is literally the soul of Japanese cuisine.

You’ll need dashi to make Miso Soup, Chawanmushi, Sukiyaki, Tempura dipping sauce, Curry Udon, Oyakodon rice bowl, and the list goes on. It is what gives Japanese dishes their distinctive umami flavor.

To make dashi from scratch, you’ll need either kombu or/and katsuobushi (or dried shiitake mushrooms) on your shopping list. If you prefer an easier route, then you can choose to use either dashi packet or dashi powder.

But first, I recommend reading up this Ultimate Guide on How to Make Dashi.

My recommended dashi packet brand: Kayanoya Dashi Packet or Yamaki Dashi Packet (both MSG-free)

7. Mentsuyu (Noodle Soup Base)

We use mentsuyu (めんつゆ) or tsuyu as a basic sauce or broth for many Japanese dishes such as cold noodles, hot noodle soups, donburi rice bowls, and Yaki Udon.

You can find Mentsuyu at Japanese or Asian grocery stores. If your local Asian grocery stores don’t carry Mentsuyu, you can make Homemade Mentsuyu from scratch with the basic Japanese condiments listed here.

For a detailed description of mentsuyu, read our Mentsuyu pantry page.

My recommended Mentsuyu brand: Kikkoman Hon Tsuyu.

8. Sesame Oil (Roasted/Toasted)

Sesame oil (胡麻油) adds an unmistakable nutty aroma to Japanese dishes. It comes in non-roasted and roasted varieties, and when recipes call for it, we use the roasted version. It is often used as a finishing oil or as a flavoring, especially in salad dressings or sautéed dishes.

These days, you can find roasted sesame oil at regular grocery stores. Otherwise, you can purchase it on Amazon here. Look for pure or 100% roasted sesame oil.

My recommended sesame oil brands: Maruhon Sesame Oil or Kadoya Sesame Oil.

9. Tonkatsu Sauce

If you enjoy Japanese deep-fried dishes such as Tonkatsu (Pork Cutlet), Ebi Fry (Fried Shrimp), and Korroke (Croquettes), then you’ll need tonkatsu sauce (とんかつソース) in your pantry.

My recommended tonkatsu sauce brand: Bull-Dog Tonkatsu Sauce, but you can also easily make the tonkatsu sauce from scratch with simple ingredients at home.

Rice & Noodles

10. Japanese Short-Grain Rice

There are many different varieties of rice available, but for Japanese cooking, you’ll need Japanese short-grain rice (米). Sometimes labeled as ‘sushi rice,’ it’s essential for making vinegared rice used in sushi. However, this variety of rice is versatile and used in various dishes. The grains are short and plump, clinging together without becoming mushy when properly cooked.

To learn more, please read Everything You Need to Know about Japanese Rice.

My recommended Japanese short-grain rice brands: Shirakiku Koshihikari Rice, Tamanishiki Super Premium Short Grain Rice, and Tamaki Gold.

11. Soba Noodles (Buckwheat Noodles)

Made from buckwheat flour, or a combination of buckwheat and wheat flour, soba noodles (そば) are another key staple in Japanese cuisine. We enjoy them chilled with a dipping sauce, in a hot broth as noodle soup, or at room temperature year-round. Soba noodles are commonly sold in dried form, but you can also find fresh or frozen ones in the refrigerated or freezer section at Japanese grocery stores.

In the US, you can find some of the common brands like Hakubaku Organic Soba or Eden Foods Soba (100% buckwheat; gluten-free) available online or at your local grocery stores. 

For a more complete description of soba noodles, please read on our Soba pantry page.

12. Udon Noodles

The Japanese enjoy thick, slippery, smooth udon noodles (うどん) in many ways. They can be served in a hot noodle soup, cold with dipping sauce, in curry sauce, or even stir-fried.

My recommended brand of udon noodles is the frozen package called “Sanuki Udon”. You can purchase it in the freezer section of Japanese supermarkets and some Asian supermarkets. Alternatively, dried udon noodles are available at major grocery stores or online.

Read up more on Udon Noodles pantry page.

13. Ramen Noodles / Chuka (Chinese-style) Noodles

For ramen noodles (ラーメン) and other Chuka (Chinese-style Japanese) noodle (中華麺) dishes, the best fresh noodles you can find in the US are f4rom Sun Noodles. If you prefer dried noodles, I recommend HIME Dried Ramen. These noodles are straight and packaged in bundles. The noodles are straight and sold packaged in bundles. You can find HIME Japanese Ramen Noodles on Amazon too.

To prepare yakisoba or Japanese stir-fried noodles, you’ll need prepackaged, pre-steamed yakisoba noodles available in the refrigerated or freezer section of Japanese/Asian grocery stores. Some well-stocked American grocery stores may also carry yakisoba noodles in the refrigerated aisle, so it’s worth checking there too.

Dried Goods

14. Panko (Japanese Bread Crumbs)

Panko (パン粉) is used as a breaded coating for fried foods, as a binder in meat patties, or as a crunchy topping to add texture to baked casseroles. Its light, airy, larger flakes tend to stay crispier longer than standard breadcrumbs because they don’t absorb as much grease. You can certainly use it as a substitute for standard breadcrumbs.

Find it in major grocery stores or Amazon.

15. Potato Starch/ Corn Starch

Potato starch (or katakuriko 片栗粉) is used to thicken sauces, coat fried food or prevent food from sticking (such as mochi). In Japan, we also use potato starch to make a slurry for Chinese-influenced dishes.

It is known to yield a thicker texture than cornstarch, but you can substitute cornstarch for potato starch in my recipes.

16. Toasted White Sesame Seeds

The Japanese liberally use sesame seeds in their cooking. White sesame seeds (白胡麻) are most commonly used in dressings and sauces, but they are also used for accents, garnishes, and even in baking, like in these Miso Butter Cookies.

You can find toasted white sesame seeds in the Asian aisle of major grocery stores.

17. Shichimi Togarashi (Japanese Seven Spice)

This spicy, bright, and citrusy spice mix, called shichimi togarashi (七味唐辛子), is a blend of ground and whole spices and aromatics (such as chili flakes, Sichuan pepper, sesame seeds, nori, shiso, ginger, dried orange peel, etc.). Instead of using hot sauce or sriracha, we sprinkle a few dashes of shichimi togarashi whenever we need a spicy kick to liven things up.

You can find S & B Shichimi Togarashi at Japanese and Asian grocery stores, or on Amazon. My favorite is Yawataya Isogoro Shichimi Togarashi. 

18. Curry Roux (Homemade or Storebought)

Some of the most favored Japanese home-cooked meals include dishes like Curry Udon, Beef Curry, and Katsu Curry. It’s no wonder prepackaged curry roux (カレールウ) is sold everywhere in Japan—they come in a convenient box resembling a thick chocolate bar. When you need to make curry at home, you simply break off individual cubes for the portion you need.

Some of the common brands include S&B’s Golden Curry, House’s Vermont Curry, and Kokumaro Curry.

You can also make Homemade Curry Roux with my recipe (only 5 ingredients) and store it in your freezer.

19. Nori Seaweed and Wakame Seaweed

In Japanese food culture, seaweeds are enjoyed for their nutritional properties and culinary versatility. We enjoy them in sushi, salads, simmered dishes, hot pots, and they’re a key flavoring in making Dashi (Japanese Soup Stock). If you’re new to seaweed, I recommend starting with wakame (わかめ) and nori (海苔, のり). I’ve shared several dishes featuring both wakame and nori, making it easy to enjoy them in delicious salads, miso soup, and sushi.

For those curious about seaweed, you can learn about its many uses and health properties in this article.

Finding good quality nori outside of Japan can be challenging. If possible, opt for a brand like nori, which is on the more expensive side but offers a crispier texture and fragrant aroma compared to inferior varieties. Look for nori from the Ariake Sea (有明海), known for its quality.

Fresh Ingredients to Stock At All Times

20. Ginger (and Garlic)

There are many benefits to cooking with ginger (生姜). Known for its strong cleansing and refreshing qualities, we often add grated ginger to pork and seafood dishes, infusing them with its fragrant aroma.

Another excellent aromatic to keep in your pantry is garlic (にんにく). It’s worth noting that we often use garlic in Chinese-influenced dishes or Western-style cooking.

21. Scallion/Green Onion and Negi (Long Green Onion)

These scallions and long green onions like Negi (ネギ) are wonderful in infusing flavors or used as garnishes to brighten a dish.

22. Tofu and Aburaage (Fried Tofu Pouch)

You can never go wrong by keeping a few blocks of tofu (豆腐) in your pantry. From Agedashi Tofu, Teriyaki Tofu, and Tofu Salad to Tofu Pizza, there is a whole world of tofu dishes to explore and cook up at home!

Tofu is widely available in the refrigerated or vegetarian section of major grocery stores. Make sure to add a few blocks to your shopping list.

Aburaage is another tofu product that’s deep-fried until golden brown and chewy. Also known as deep-fried tofu pouches or tofu skin, you can use it to make Inari Sushi, or add it to Miso Soup and Hot Pot. In the US, aburaage is easily found in the refrigerated or freezer section of Japanese grocery stores.

23. Basic Vegetables (Broccoli, Spinach, Green Beans, Lettuce, Tomatoes)

The vegetables on our plates aren’t much different from those used in many world cuisines. If you have access to broccoli, spinach, green beans, lettuce, and tomatoes, you can prepare a variety of Japanese dishes at home.

Other unique root vegetables enjoyed in Japanese cuisine include daikon, renkon (lotus root), Gobo (burdock root), and Japanese sweet potatoes. The first two are also popular in other East Asian and Southeast Asian cuisines, making them likely finds at Asian grocery stores or farmers’ markets. Some well-stocked American grocery stores like Whole Foods and local co-ops may also carry them.

Japanese dishes also often feature seasonal fruits like winter squashes. Kabocha squash is a variety commonly used in Japan, though you can also substitute it with other squashes such as pumpkin or butternut squash.

25. Mushrooms

Mushrooms are renowned for their deep, complex flavors and rich textures. Japanese cuisine has mastered the art of incorporating these fungi into our diet and savoring them in delightful ways. Common varieties include shiitake mushrooms, shimeji mushrooms, enoki mushrooms, and king oyster mushrooms.

Personally, I often stock up on both fresh and dried shiitake mushrooms. I use fresh ones in nearly every dish, while the dried variety adds depth to Japanese soups and simmered dishes.

26. Eggs, Meat, and Seafood

Finally, but most importantly, on your weekly shopping list, you’ll need eggs, meat, and seafood. In fact, once I decide on 3-4 main dishes for the weekly meal plan, I put these items on my list.

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More Resources for Beginners

I hope you find this shopping guide useful. To help with your meal plan, you can use our menu bar or recipe filter and search by INGREDIENTS. There will be a selection of chicken, beef, eggs, seafood, and so on for you to decide.

• Local Japanese Grocery Stores Around The World
• 5 Must-Have Japanese Kitchen Tools
• A Beginner Guide on How to Build A Kitchen for Japanese Cooking
• Your Guide to Japanese Knives
• How I Use The Instant Pot for Japanese cooking