Fromricetomiso,stockupontheseessentialsto
create easy Japanese meals any day of the week.
THE JAPANESE PANTRY
Driedshiitake mushrooms
Thesefungihaveanintense,umami-rich
characterandbringwonderfulflavour
whenaddedtostocks and soups.
Noodles
OurfavouriteJapanesenoodlesaresoba,
somen,ramenandudon.Allcomeindried
formandcookinjust a few minutes.
Furikake
Thissalty-sweetseasoningis madefroma
mixtureofnori,sesame,bonito,sugarand
quite often, MSG. Add on top of rice bowls.
Sesame oil
Therearetwotypesofsesameoilused
inJapanesecuisine:roastedandwhite.
Bothbringa soft,nutty flavour to dishes.Togarashi
Japan’sequivalenttosaltandpepperis
madeupofchilli,orange,sesameseeds,
poppyseeds, sansho, ginger, nori and more.Miso
Madewithsalted,fermentedsoybeansas
wellasothergrains,misois a greatflavour-
booster for marinades, stocks and sauces.Mirin
If youdon’thavea bottleofthissweet
ricewineinyourpantry,youbestfind
one.Whenpairedwithsoyanddashi,
it addsa subtletangandrichnessto
braises,glazes and ramen broths.Sake
Cookingsakecomesfromthesamefamily
asmirin,althoughit’smuchlesssweet.It
bringsdepthtodishes,justaswhite wine
does to an Italian-style sauce.