Japanese Pantry
Soft Noodles (Sofuto-Men): A School Lunch Classic
What soft noodles (sofuto-men) are, how they came to Japanese school lunches, how children ate them, and what to use at home instead.
November 9, 2026 · 2 min read
Articles
The thinking behind the recipes — how Japanese preschools get children to eat well, written by Aoi, a licensed Japanese nutritionist (kanri eiyoshi).
Japanese Pantry
Tonkatsu Sauce: Japan's Thick, Fruity Brown Sauce
What Japanese tonkatsu sauce is, how it differs from chuno and Worcestershire, how it's used in meat sauce, and what to use if you can't find it.
November 9, 2026 · 2 min read
Japanese Pantry
Kewpie Mayonnaise: Japan's Egg-Yolk Mayo
What Kewpie mayonnaise is, what makes it different, how it's used in tuna mayo onigiri, and what to use if you can't find a bottle.
November 8, 2026 · 2 min read
Japanese Pantry
- Naga-Negi: Japanese Long Onion and How to Swap ItWhat naga-negi (Japanese long onion) is, how the white and green parts differ, how to cook it for children, and what to use instead.November 8, 2026 · 2 min read
- Seasoned Kombu: Japan's Sweet-Savory Onigiri FillingWhat seasoned kombu (ajitsuke kombu) is, how it's used in onigiri, what's usually on the label, and what to use if you can't find it.November 8, 2026 · 2 min read
- Nira: Japanese Garlic Chives (Chinese Chives)What nira (garlic chives, or Chinese chives) are, how they differ from regular chives, how to cut and cook them, and what to use if you can't find them.November 7, 2026 · 2 min read
- Torigara: Japanese Chicken Stock PowderWhat Japanese chicken stock powder (torigara) is, how to use it, what to check on the label for allergies and salt, and what to use if you can't find it.November 7, 2026 · 2 min read
- Tube Garlic: Japan's Ready-Grated Garlic PasteWhat Japanese tube garlic is, what's on the label, how it compares with fresh garlic, how much to use, and how to replace it if you can't find a tube.November 7, 2026 · 1 min read
- What Is Dashi? Japanese Soup Stock and Dashi PacketsWhat dashi is, what's inside a dashi packet, how to make dashi with packets, granules or kombu and bonito flakes, and how to spot an unsalted packet.November 6, 2026 · 3 min read
- Mirin: Japan's Sweet Rice SeasoningWhat mirin is, how hon-mirin differs from mirin-style seasoning, how it goes into tamagoyaki, and what to use for children or when you can't find it.November 6, 2026 · 1 min read
- Shirataki: Japanese Konjac NoodlesWhat shirataki noodles are, why Aoi boils them before they go into nikujaga, where to find them outside Japan, and what to use instead.November 2, 2026 · 2 min read
- Aburaage: Japanese Deep-Fried TofuWhat aburaage is, why Aoi pours boiling water over it, how it goes into inari-style onigiri, and where to find it outside Japan.October 31, 2026 · 2 min read
- Japanese Rice Vinegar (Komezu) for Sushi RiceWhat Japanese rice vinegar is, why Aoi recommends it for sushi rice, how it differs from grain vinegar and seasoned vinegar, and what to use instead.October 31, 2026 · 1 min read
- Komatsuna (Japanese Mustard Spinach): A Mild Leafy GreenWhat komatsuna is, how Aoi uses it in tuna onigiri, how it compares with spinach, and which greens to use if you can't find it.October 31, 2026 · 1 min read
- Otoshibuta: The Japanese Drop Lid for SimmeringWhat a Japanese drop lid (otoshibuta) does, how Aoi uses one in her onigiri and nikujaga videos, and how to make one from parchment paper or foil.October 31, 2026 · 2 min read
- Bunbun Chopper: Japan's Pull-String Food ChopperWhat the pull-string chopper in Aoi's carrot-cutting video is, where it's sold in Japan, and what to look for if you live outside Japan.October 29, 2026 · 2 min read
- Japanese 100-Yen Shop Onigiri Mold: How to Use ItWhat Japan's 100-yen shops are, how the triangle onigiri mold in Aoi's video works, and how to shape rice balls if you can't find one.October 26, 2026 · 3 min read
- Bull-Dog Worcestershire Sauce: Japan's Everyday Brown SauceWhat Japanese Bull-Dog Worcestershire sauce is, how it differs from Lea & Perrins, how I use it in school lunch curry, and what to use instead.September 26, 2026 · 4 min read
- Danshaku Potato: Japan's Floury "Baron" PotatoWhat Danshaku (Irish Cobbler) potatoes are, why they fall apart in curry, how I handle them in my school lunch curry, and floury potatoes to use abroad.September 26, 2026 · 4 min read
- House Vermont Curry (Mild): The Japanese Curry Roux I UseWhat House Vermont Curry is, how I use the Mild roux in my school lunch curry video, and what to use instead if you can't find it outside Japan.September 26, 2026 · 4 min read
- 600 W in Japanese Recipes: How to Convert Microwave TimesWhy Japanese recipes say 600 W or 500 W, how to convert the times for your own microwave, and common microwave wattages in other countries.September 26, 2026 · 5 min read
- Katakuriko (Japanese Potato Starch) and What to Use InsteadWhat katakuriko is, why I thicken the toddler version of my school lunch curry with it, and how to use cornstarch instead. Potato flour won't work.September 26, 2026 · 4 min read
- May Queen Potato (Mēkuin): Why I Use It for Japanese CurryMay Queen (mēkuin) is a long, slightly waxy potato sold across Japan that holds its shape in curry. What it is, how I use it, and substitutes.September 26, 2026 · 4 min read