Bonito flakes
These dried fish flakes are not only used to make dashi stock, but also as a condiment to everything from tofu to steamed greens.

Cooking sake
Like cooking with wine, using a drinking sake will give you a superior flavour in your Japanese dishes. However, the cooking version of Japan's rice wine is often easier to come by and a better price, and the added flavour, while not as great as its more expensive counterparts, is authentic.

Konbu
This dried seaweed is a key ingredient in making dashi stock. To use it, simply add to the liquid it will flavour. Don't be tempted to rinse it beforehand though, as its surface contains all the flavour. If it looks a little worse for wear, simply use a cloth to gently wipe it clean.

Mirin
Like sake, this pale amber coloured cooking wine is made from rice, although this one is used exclusively for cooking. Mirin's sweetness is ideal when used as a glaze for grilled dishes.

Miso
This fermented paste, usually made from soybeans, is extremely versatile and can be used for everything from making the iconic miso soup, to a glaze for meat. There are three main types: shinsu, the most common; red, which is predominantly used in eastern Japan for soup; and white, the sweetest miso and most versatile of the three.

Noodles
The main type of noodles in Japanese cooking are:

  • Soba: made from buckwheat flour.
  • Ramen: Chinese-style noodles made from wheat flour.
  • Udon: thick, white, wheat-based noodles.

Nori
These are the iconic sheets used to wrap up sushi rolls. Despite popular belief they are not actually seaweed, but are made from a dried algae. As well as encasing sushi, they can also be shredded and used as a topping.

Rice
This is the single most important ingredient in the Japanese pantry. Japanese cuisine is based on rice, with the koshihikari variety, a short grain, slightly sticky rice, being the most important. Look out for 'sushi rice' in the supermarket to use at home.

Rice vinegar
This is a clear, very mild, vinegar that is similar to white wine vinegar but has a much sweeter taste.

Sesame oil
This pungent oil is used to flavour many dishes, but be careful, as the flavour can overpower if not handled carefully.

Sesame seeds
Either toasted and ground up, or sprinkled over the top of a dish, these tiny seeds add a flavourful punch to any dish.

Shitake mushrooms
Don't worry about trying to locate the fresh variety, stock up on the dried ones and soak them in water prior to use. These offer a more intense flavour than their fresh counterparts, and are used to flavour everything salads to sushi.

Soy sauce
Japanese soy sauce is fresh, sweet and lacks the salty punch of the Chinese variety. It is an essential ingredient, available both light (usukuchi) for soups and dressings and dark (koikuchi) for marinades and glazes. The best kinds of soy sauce have only water, soy, wheat, salt and a culture as their ingredients.

Tofu
This soybean product is much loved throughout Japan, where both firm and silken varieties are used.

Wakame
This seaweed, usually available dried but can also be found preserved in salt, is an integral part of miso soup.

Wasabi
Although there is a growing production of fresh wasabi available out of Tasmania, most wasabi available here is either a powder or prepared paste. This fiery root, with its distinctive bright green colour, is often served alongside sushi, but can be used in a number of dishes.

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