Ingredients

      Azuki are small red beans that are sold in the dried foods section of the food store. They are soaked and cooked with rice or sweetened and eaten as a dessert.

      Daikon radishes look like large white carrots and are white inside and mild in flavor. They may be grated and eaten raw or cooked in stews or soups. They are regarded as a healthy antidote for oily foods.

      Dashi is the ubiquitous Japanese fish stock used in preparing and seasoning many Japanese dishes. It can be made fresh from dried bonito flakes and is also available in an instant powdered version that you just dissolve in water. Instant dashi powder comes in small plastic packets or jars and is useful when a small amount of dashi stock is required.

      Deep-fried tofu slices (abura-age) are sold in packets of four or five thin squares in the refrigerated section of food stores. They should be blanched in boiling water to remove excess oil before using. After blanching, drain and pat dry with a paper towel.

      Dried bonito flakes (katsuo bushi) are dried shavings of bonito fish sold in small plastic packets. The shavings come in varying sizes—the larger ones are used to make dashi soup stock whereas the finer ones are used as a garnish. They are readily available in Japanese food stores and many supermarkets.

      Japanese soy sauce is an essential, ingredient in most Japanese dishes. It is made of soybeans, wheat and salt. It comes in several varieties and many different grades. Generally, at table, the usukuchi shoyu (light soy sauce) is used, whereas in cooking, the koikuchi shoyu (heavy soy sauce) is often used. The former is less salty than the latter. Japanese soy sauce is slightly less salty than Chinese soy sauce, which can be used as a substitute, but in lesser amounts.

      Kanpyo are long, thin strips of dried gourd that are used in sushi, slow-cooked claypot dishes and for tying foods together. They are sold in plastic packets and are readily available in the dried foods section of Japanese food stores and many supermarkets.

      Konbu are the dried leaves of kelp (a type of seaweed) that are harvested, dried and sold as flat black sheets with white powder on the surface. They are used to flavor sushi rice and dashi stock, and are normally removed and discarded before serving. They are sold in plastic packets and are readily available in the dried foods section of Japanese food stores and many supermarkets.

      Mirin is a sweet cooking wine made from glutinous rice. Avoid products labelled "aji-mirin", which are flavored with monosodium glutamate (MSG). It is readily available in Japanese food stores and many supermarkets.

      Miso or fermented bean paste is made from soybeans and grain malt (from rice, wheat or barley). It must be kept refrigerated and is sold in plastic packs or tubs in the refrigerated section of food stores. It comes in different colors and tastes, ranging from very salty to very sweet.

      Nori are dried leaves of seaweed which are cut into squares and used for wrapping sushi and also as garnish for other dishes. They come in different tastes and sizes. The plain ones are used as garnishing or wraps for sushi, while the flavored ones are eaten as snacks.

      Pickled ginger is eaten as an accompaniment to rice dishes, especially sushi and sashimi. It is thin slices of ginger that have been pickled first in salt, then in vinegar. It is sold in jars and is widely available in food stores and many supermarkets. You may also make it at home.

      Ponzu dipping sauce is a popular Japanese lemon-soy sauce dressing made by combining 4 tablespoons lemon juice, 4 tablespoons soy sauce, 3 tablespoons Basic Dashi Stock (page 4) and 1 tablespoon mirin and stirring well. It is packaged ready-mixed in bottles, and is widely available in Japanese food stores.

      Sesame salt (goma shio) is a mixture of toasted black sesame seeds (either whole or ground) and salt. It is a popular accompaniment to Japanese meals, and can be purchased ready-mixed.

      Seven-spice chilli powder (shichimi togarashi) is a potent blend of ground chilli with other seasonings such as mustard, sansho, black sesame and poppy seeds. It is often sprinkled on noodles, grilled items and one-pot dishes. It is widely available in food stores and is packaged ready-mixed in bottles.

      Shiitake is the most commonly used mushroom in Japanese cooking. It is readily available fresh or dried. The dried versions are the same as the dried black Chinese mushrooms that can be used as a substitute.

      Shirataki noodles are thin strings of konnyaku, a glutinous starch obtained from the elephant foot plant. Eaten in sukiyaki and other hotpots, it may be replaced with mung bean vermicelli (glass or bean thread transparent noodles), if not available.

      Shiso is an attractive dark green or red leaf that is widely used in Japanese cooking either as an ingredient or a garnish. It is a member of the mint family, and the leaves have a hint of basil and spearmint flavor. It is usually minced and added to rice served with sashimi, crisp-fried as tempura, and used to garnish sushi.

      Soba noodles are made from buckwheat flour and have a distinctive taste and are sometimes flavored with green tea, in which their normal beige-brown color is replaced by green. They are sold as dried sticks in packets.

      Somen are very fine wheat noodles generally white in color and are sold as dried sticks in packets.

      Tempura dipping sauce is made by blending 250 ml (1 cup) Basic Dashi Stock (page 4), 4 tablespoons soy sauce, 3 tablespoons mirin, 3 tablespoons shredded daikon and 3 teaspoons shredded fresh ginger. Stir well to mix.

      Udon wheat noodles come in various shapes and sizes and are whiteish-beige in color. They can be substituted with ramen or Chinese wheat noodles.

      Wakame is a type of seaweed that is available in dried strips. As it can withstand long period of boiling, it is commonly used in one-pot dishes both as a flavorer