Japanese cuisine : The essential pantry

When you start cooking Japanese at home, the main difficulty is not finding a recipe but having the right ingredients in hand. Japanese cuisine is based on precise condiments, broths and seasonings. Without them, the flavors remain incomplete and the dishes lose their authenticity. Forming a Japanese pantry makes it possible to prepare both a quick meal and a more elaborate dish, based on solid foundations of Japanese gastronomy.

Basic condiments and seasonings

Shōyu (soya sauce)

Shōyu, or soy sauce, is a must. Classic versions such as Kikkoman are easy to find, but more complex sauces such as Kishibori Shoyu or Yamaroku bring additional depth to the dishes.

Mirin and sake

The mirin brings sweetness and shine to the simmered preparations, while the sake serves as well as to raise sauces.

Rice vinegar

Rice vinegar is found in the preparation of sushi rice or in simple seasonings.

Miso

The miso exists in several variations, from softer white miso to fuller red miso, to biological variants based on chickpeas.

The broth bases

Dashi

Dashi is the backbone of many Japanese recipes. It is traditionally prepared with kombu (dried seaweed) and katsuobushi (dried bonite flakes). To save time, powdered or granulated versions exist, such as Hon-Dashi. These broths serve as a foundation for miso soups, simmered dishes and sauces.

Ready-to-use sauces and condiments

Tsuyu

Tsuyu, or soup base, is used in soba or udon noodles.

Sauce ponzu

The ponzu sauce, with acidic taste, accompanies fish and grilled meat.

Okonomi, warishita and tonkatsu

Specific sauces, such as the “lokonomi” for Japanese pancakes, the “warishita” for the “sukiyaki” or the “torkatsu” for the breaded meats enrich the pantry.

Mayonnaise Kewpie, wasabi and yuzu kosho

These condiments complement the range of essential flavors.

Oils, seeds and peppers

Sesame oil and rayu

The roasted sesame oil, with an intense fragrance, is used sparingly to raise sautéed dishes or salads. The stripe, pepper oil, brings some spice.

Sesame seeds

Sesame seeds, black or white, serve as a topping on rice, vegetables or meat.

Spices and seasonings

Shichimi togarashi

Mix of seven Japanese spices, often sprinkled on soups and noodles.

Furikake

Seasoning for rice with various flavors.

Sansho pepper

Scent lemony and slightly anesthetic, it brings an original touch.

Rice and noodles

Japanese rice

Short grain rice, like koshihikari, is the basis of meals. It lends itself to both sushi and donburi.

Noodles

Soba, udon, ramen and sōmen noodles broaden the possibilities of fast or complete dishes.

Dried products, algae and flour

Algae

Kombu, Nori and Wakame are present in soups, sushi and salads.

Dried mushrooms

Dried shiitake enhances the umami taste of simmered dishes.

Flours and breadcrumbs

Panko breadcrumbs give an aerial crunch to frying, while potato starch and glutinous rice flour (mochiko) are used in many preparations.

Curry bases and fermented condiments

Japanese Curry

Sold in red form, it is a family classic easy to prepare.

Shio koji

Fermented rice-based condiment that softens and waits for meat while strengthening its flavour.

Fresh ingredients

Vegetables

Daikon, spinach, broccoli, lettuce and tomatoes are often used.

Herbs

Shiso adds a scented note to the dishes.

Soybean products

Tofu and abcurage (fried tofu pouches) occupy an important place.

Fresh mushrooms

Shiitake, enoki and Shimeji complete the simmered or sautéed dishes.

Eggs

Often served raw or semi-cooked, they participate in nutritional balance.

Animal proteins

Beef, pork and poultry

Finely tuned for quick cooking and a better absorption of flavors.

Seafood

Fish, crustaceans and shellfish vary by season and region.

To be a Japanese pantry is to lay the foundation for a tasty cuisine that is faithful to Japanese practices. Each ingredient, whether dried, fermented or fresh, occupies a precise place in the balance of the dishes. Well organized, this stock allows you to switch from a simple miso soup to a full meal with the same authenticity as in Japan.

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