Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Virtual Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 16(Sun) 10:00-11:00

    Monthly Special

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 23(Sun) 19:30-20:30

    Okonomiyaki

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 24(Mon) 10:00-11:00

    Okonomiyaki

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 29(Sat) 19:30-20:30

    Monthly Special

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In-person Class Schedule

Dried products for Japanese Cooking

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Kanbutsu (dried products, 乾物) are key staples of Japanese pantry. All have a long shelf life, most are natural and without preservatives; and they can be simply reconstituted in water before use.

Seaweed:

Aonori (青のり): Green laver, often sprinkled on Okonomiyaki and Yakisoba.

Aosa (あおさ): Sea lettuce, good in soups

Hijiki (ひじき): A black sea vegetable rich in minerals and protein

Kaiso (海藻): Generic term for sea vegetables, often added to salads

Kanten (寒天): Aga-agar made from tengusa, a sea vegetabl, and used as a gelatin

Kombu (昆布): Kelp, essential ingredients in dashi soup broth

Nori (海苔/のり): Seaweed, often used for sushi

Wakame (わかめ): A sea vegetable often used in miso soup and salads

Seafood:

Katsuobushi (かつおぶし): Dried bonito flakes

Niboshi (煮干し): Small dried sardines

Sakura ebi (桜えび): Dried sakura shrimp

Sesame seeds:

Goma (ごま): Sesame seeds

Irigoma (炒りごま): Roasted sesame seeds

Kurogoma (黒ごま): Black sesame seeds

Shirogoma (白ごま): White sesame seeds

Surigoma (すりごま): Crushed sesame seeds

Wheat gluten:

Fu (麩): Wheat gluten

Kuruma-fu(車麩): Car wheel shape wheat gluten

Vegetable:

Hoshi shiitake (干し椎茸): Dried shiitake mushrooms

Hoshi warabi (干しわらび): Dried bracken, a type of mountain vegetable (Sansai)

Hoshi zenmai (干しぜんまい): Dried royal fern, a type of mountain vegetable (Sansai)

Kanpyo (かんぴょう): Dried gourd strips

Kikurage (きくらげ): Dried wood-ear mushroom

Kinako (きなこ): Dried soybean powder, a popular ingredient in confections

Kiriboshi daikon (切り干し大根): Dried strips of daikon

Kuzuko (葛粉): Starch made from the kudzu plant, used as a thickening agent, also referred to simply as Kuzu

Beans:

Mame (豆): Generic term for beans

Azuki (小豆): Small red beans, often used in confections (wagashi)

Daizu (大豆): Soybeans

Kintoki (金時): Kidney beans

Kuromame (黒豆): Black beans

Koya dofu (高野豆腐): Freeze-dried tofu

Noodles:

Menrui (麺類): Generic term for noodles

Soba (そば): Buckwheat flour noodles

Somen (そうめん): Thin wheat noodles

Udon (うどん): Thicker wheat noodles


Memo :

1. Are you looking for Japanese cookbooks and kitchenwares etc? Visit YJC store on Amazon!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC

* Reference of this article : Food Sake Tokyo (The Terroir Guides) 

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