Want to broaden your Knowledge of Japanese Ingredients?  
As I post I'll add more information here.
Shinobu's Pantry (and fridge)  List and descriptions for 20 of the most common Japanese fresh and stored ingredients.  You probably already have most of them!

Tsuyu How to make the concentrate for Dipping Sauce for Cold Soba or Somen Noodles, also used as an ingredient in other Japanese dishes.

How to Prepare Gyutan (beef tongue) for Yakiniku
Japanese Grocery Shopping in Brisbane, Australia 

Tenkasu - Ingredient Profile of a not so common ingredient.

a note about...
MILK:  I'm not sure if I mentioned this in every recipe, but if you see "milk" as an ingredient, it means "FULL CREAM MILK"  or "WHOLE MILK" , 100% milk with around 3.6% milkfat.  I don't think skim milk will do the same job, sorry.

Pretty much essential: Japanese Soy Sauce, Mirin and either Dashi-no-Moto or Katsuo-bushi. Hopefully you have an Asian Supermarket nearby who sells for cheaper than this.

( Shipping rates are cheap for United States customers only.  Australian and International Shipping is a little pricey so if you're not in the US you may want to shop elsewhere.  I've put the amazon products here so you can see what they look like in the shops.)  If you shop from the links on this page you help support our blog ^_^ (but only like, 5% so it's no big deal)

  • Our favorite Japanese Curry is Golden Curry.  
  • Tonkatsu Sauce can be used for: Okonomiyaki, Yakisoba, Takoyaki, Kushi-katsu, Tonkatsu, Chicken Katsu, Ebi Fry, Kaki Fry etc etc.

1 comment:

  1. Love you site. Am planning on trying alot of the recipes