- Main Ingredient
- Vegetables
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枝豆
Edamame are young soybeans harvested before full maturity and typically boiled in salted water. Unlike tofu, natto, or kinako—which are all made from mature soybeans—edamame are enjoyed as a fresh, lightly sweet, and tender snack.
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大葉
Ohba is a Japanese aromatic herb with a refreshing scent and slight spiciness. It excels in many roles—garnish for sashimi, a star ingredient in tempura, and a subtle accent in pasta—adding brightness and depth to dishes.
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けんちん汁
Kenchin-jiru is a soup made by sautéing root vegetables and tofu in sesame oil before simmering them in broth. Originally a Buddhist vegetarian dish, it avoids meat and fish.
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椎茸
Shiitake mushrooms are a cornerstone of Japanese cuisine, valued for their rich aroma and umami flavor. They are enjoyed grilled over charcoal or used in soups and stews.
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筍
A seasonal ingredient in spring, takenoko is a young bamboo shoot known for its tender yet crisp texture. Used in tempura, soups, simmered dishes, and mixed rice.
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糠漬け
Nukazuke is a traditional Japanese pickle made by fermenting vegetables like eggplant, cucumber, or daikon in rice bran. Other types of pickles like “asazuke” also exist.
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ぶり大根
This simmered dish steeps daikon in the rich flavors released from yellowtail trimmings. The tender, flavorful daikon often becomes the true star, and its sweet-savory taste pairs wonderfully with sake.
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ポテサラ
In Japan, “potesara” is a popular abbreviation for potato salad, and it’s a staple on izakaya menus. Made with mashed potatoes mixed with mayonnaise, cucumber, carrot, and sometimes ham, each restaurant often adds its own twist.
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焼き芋
Yakiimo is a roasted sweet potato with a rich natural sweetness. The “ishiyaki” version uses heated stones to evenly roast it, creating a fluffy and caramelized texture.
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和からし
A sharp Japanese mustard made from ground mustard seeds mixed only with water. Unlike Western mustard, it has no sweetness or vinegar and delivers a clean, piercing heat. Commonly paired with oden, tonkatsu, and natto.
