Kiriboshi Daikon is dried daikon strips or dried shredded daikon radish.
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Dried wood ear mushrooms (きくらげ) turn into a large wavy black mushroom when reconstituted and used in Asian cooking for mild flavor and crunchy texture.
READ: Dried Wood Ear Mushroom
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Kanpyō are long, dried gourd strips are commonly used as an ingredient in futomaki, a traditional thick sushi roll, and other sushi menus.
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Azuki beans are dark red colored beans with a boxy shape and white ridge along one side. In Japanese cuisine, the legumes are cooked in desserts and savory dishes. Azuki beans (小豆, “small beans”), or red mung beans, are cultivated in East Asia and the Himalayas. The legume is an excellent source of nutrients and […]
READ: Azuki Beans
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Fu, or wheat gluten, is a high-protein meat replacement used in Japanese and Asian cuisines. Wheat gluten, or Fu/Ofu (麩・お麩), is an alternative to soybean-based foods such as tofu. It has a long history as a meat substitute in Asian, vegetarian, Shojin Ryori (Japanese Buddhist temple food), Kaiseki Ryori, and macrobiotic cuisines, as it’s also […]
READ: Fu (Wheat Gluten)
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Iriko, also called niboshi in Japanese, are dried baby anchovies/sardines. They are used in making Japanese stock called Iriko Dashi or Niboshi Dashi.
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Dried Shiitake Mushrooms have an intense flavor and a meaty texture. They are used in many Japanese dishes to add an accentuated umami flavor and fragrance.
READ: Dried Shiitake Mushrooms
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We use roasted (toasted) sesame seeds in many Japanese recipes.
READ: Sesame Seed
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