Our knowledge of Japanese food has come on leaps and bounds since the boom of sushi restaurants in the ‘80s and ‘90s. We now know about the gastronomic delights of properly made ramen; love nothing more than a piping hot tonkatsu doused in sweet curry sauce and find few things more refreshing than a small bowl of Japanese pickles in the summer whilst warming ourselves with a nourishing miso soup in the winter.
But when it comes to preparing these dishes at home, some cooks can be intimidated by the list of unusual or unfamiliar ingredients required to create them. Shopping for Japanese products can be daunting if you don’t know what you’re looking for, and the beauty of some Japanese dishes (especially those made by sushi masters and top chefs) can make them appear difficult to create. However, the majority of Japanese food is actually incredibly simple to prepare, with speedy cooking times, a short list of ingredients and basic cooking techniques. The fact that it’s also one of the healthiest cuisines in the world means we should all be cooking it a lot more often.
As with any of the world’s famous cuisines, there is a group of fundamental ingredients that find their way into the vast majority of Japanese dishes. If your pantry or fridge is stocked with the following, then the world of Japanese food is open to you. Take a look at the most important ingredients of Japan’s cuisine and find out how they’re used below. You’ll be whipping up stir-fries, salads, sushi, soups and sauces in no time!