Contents
Basic Information
Japan is home to fresh and unique ingredients that may seem exotic to foreigners. This time, we will introduce some of these distinctive ingredients.
Konnyaku
Konnyaku is a food ingredient made from the konjac plant of the Araceae family and is frequently used in Japanese cuisine. It has a gelatinous texture and is almost tasteless. It’s mainly used in stews, miso soup, pork soup, and other soups or hot pots. Known for being low in calories, it is also recognized as a diet food.
Junsai
Junsai is a type of aquatic plant and is a specialty of Akita Prefecture in the Tohoku region. It is characterized by its smooth texture and unique aroma, and is mainly used in “vinegared dishes” and hot pot dishes.
Chikuwa
Chikuwa is a Japanese food ingredient made by molding minced fish into a tube shape and then baking or steaming it. It has a light flavor from white fish and a chewy texture, and is often used as a snack with alcohol or as an ingredient in “oden”.
Kamaboko
Kamaboko is a food ingredient made from minced fish, and it has a firmer texture than Chikuwa. It’s usually shaped into a semicircular flat shape and steamed. It’s distinctive for its vivid pink and white design and is popular as a topping for udon and soba noodles.
Wasabi
Wasabi is a plant native to Japan, known for its strong, stimulating flavor. It is served with sushi or sashimi, enhancing the subtle flavors of the ingredients.
Edamame
Edamame refers to young soybeans, characterized by their green beans. They are either boiled and eaten with salt or used in various dishes. They are rich in protein and dietary fiber. Especially in Izakayas, they are popular as a snack with alcohol.
Shichimi Tougarashi
Shichimi Tougarashi is a Japanese seasoning made by mixing seven spices (chili pepper, black sesame, white sesame, seaweed, yuzu peel, sansho, hemp seed). It is characterized by its sharp spiciness and aromatic scent, and is often used in udon, soba, and bowl dishes.
Inago
Inago no tsukudani is a dish where a type of grasshopper, Inago, is sweetly simmered with sugar and soy sauce. It has been a traditional Japanese food for a long time, eaten in rural areas. In Japan, it’s rare to use insects as ingredients.
Hachinoko
Hachinoko is a local dish from mountainous regions, where bee larvae and pupae are sweetly simmered with soy sauce and sugar. It has a unique flavor and creamy texture, and in Japan, it’s rare to use insects as ingredients.
