Japanese ingredient glossary
Everything in these recipes that you might not find at a regular supermarket, explained in a sentence — with a substitute where one works. Sorted by how often it appears in the recipes.
No matching ingredients. Try a shorter word or the Japanese name.
Japanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes.
Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
Used in 190 recipes · see recipes →
Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk.
Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Used in 152 recipes · see recipes →
Fermented soybean paste. Salty and savory, it is Japan's everyday seasoning for miso soup and many simmered dishes.
Substitute: Any light (white or awase) miso. Misos differ in saltiness, so start with a little less and taste. Some misos are made with barley or wheat, so check the label if you avoid them.
Used in 141 recipes · see recipes →
Japanese potato starch used for thickening sauces and coating fried foods.
Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
Used in 114 recipes · see recipes →
Japanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice.
Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
Used in 100 recipes · see recipes →
Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes.
Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
Used in 96 recipes · see recipes →
Mirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute.
Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
Used in 96 recipes · see recipes →
Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon.
Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
Used in 95 recipes · see recipes →
Sake (Japanese rice wine) is used in small amounts to soften the smell of fish and meat and add depth. Japanese "cooking sake" often contains added salt. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute.
Substitute: The same amount of water (the taste will be a little simpler), or dry white wine.
Used in 90 recipes · see recipes →
Grated ginger sold ready to use in a squeeze tube, a staple in Japanese kitchens. Japanese school lunch kitchens grate fresh ginger for its aroma, but for cooking at home Aoi says the tube works just fine. Tube pastes often contain added salt, oil and other ingredients, so check the label.
Substitute: Use freshly grated ginger in the same amount. 1 teaspoon of paste is about 5 g.
Used in 68 recipes · see recipes →
A Japanese egg-free mayonnaise-style dressing.
Substitute: Any egg-free or vegan mayonnaise.
Used in 55 recipes · see recipes →
Japanese long onion, thicker and milder than Western scallions.
Substitute: Scallions or the white part of a leek.
Used in 51 recipes · see recipes →
Grated garlic sold ready to use in a squeeze tube, a staple in Japanese kitchens. Japanese school lunch kitchens grate fresh garlic for its aroma, but for cooking at home Aoi says the tube works just fine. Tube pastes often contain added salt, oil and other ingredients, so check the label.
Substitute: Use freshly grated garlic in the same amount. 1 teaspoon of paste is about 5 g.
Used in 46 recipes · see recipes →
Japanese soup stock made from dried bonito flakes and kombu kelp, the everyday base for soups and simmered dishes.
Substitute: Instant dashi granules dissolved in water, or a light vegetable or chicken stock.
Used in 44 recipes
Japanese granulated chicken bone soup base used for Chinese-style soups and stir-fries.
Substitute: Chicken bouillon granules or powder.
Used in 43 recipes · see recipes →
A mild Japanese leafy green (Japanese mustard spinach) with tender stems.
Substitute: Spinach or bok choy.
Used in 42 recipes · see recipes →
Fine flour milled from regular short-grain rice, used for chewy Japanese sweets like dango.
Substitute: Plain rice flour (not glutinous/sweet rice flour).
Used in 41 recipes · see recipes →
Small pieces of dried wakame seaweed that rehydrate in a few minutes and are used in soups and salads.
Substitute: Any dried seaweed for soup, or omit.
Used in 37 recipes · see recipes →
Sweet, dense Japanese pumpkin with dark green skin and orange flesh.
Substitute: Butternut squash or another sweet winter squash.
Used in 34 recipes · see recipes →
A pale, salty rice miso, the standard everyday miso in Japan.
Substitute: Any light, white, or awase (blended) miso.
Used in 33 recipes
Japanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy.
Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
Used in 33 recipes · see recipes →
A nutty, lightly sweet powder made from roasted ground soybeans, often dusted over mochi or rice.
Substitute: No close substitute - look for kinako (sometimes sold as roasted soybean flour) at a Japanese or Asian grocery, or online.
Used in 32 recipes · see recipes →
A sweet, tangy, fruit-and-vegetable-based brown sauce that sits between thin Worcestershire and thick tonkatsu sauce.
Substitute: Tonkatsu sauce, or Worcestershire sauce mixed with a little ketchup.
Used in 29 recipes · see recipes →
Japanese-style consommé stock granules or cubes, used as a Western-style soup base. This kind is made without egg and milk, but most recipes on this site that use it list wheat in their allergens, so check the label if you avoid wheat.
Substitute: A chicken or vegetable bouillon powder or cube made without egg, milk or wheat (check the label).
Used in 28 recipes
Thin slices of tofu deep-fried until puffy and golden, sold in packs in the refrigerated section of Japanese and Asian markets.
Substitute: Firm tofu, thinly sliced and pan-fried until golden.
Used in 27 recipes · see recipes →
A purple-skinned, pale-yellow-fleshed sweet potato that is sweeter, drier, and fluffier than orange varieties.
Substitute: Any sweet potato.
Used in 27 recipes · see recipes →
Milk with the fat and water removed.
Substitute: No skim milk powder? Leave it out and use milk in place of the water it is dissolved in, in the same amount (for example, 30 g skim milk powder + 130 g water becomes 130 g milk). Milk still contains milk, so this swap is not for a milk allergy.
Used in 25 recipes · see recipes →
Thin, translucent noodles made from potato or mung bean starch that soften quickly in hot water.
Substitute: Mung bean glass noodles or thin rice vermicelli.
Used in 23 recipes · see recipes →
Long, thin, white mushrooms with tiny caps sold in a bunch, with a mild flavor and slight crunch.
Substitute: Thinly sliced button mushrooms.
Used in 22 recipes · see recipes →
Small brown-capped mushrooms sold in clusters, with a mild, slightly nutty flavor and a pleasant chew.
Substitute: Oyster mushrooms or sliced button mushrooms.
Used in 21 recipes · see recipes →
A light, savory stock made by steeping dried kombu kelp in water.
Substitute: Light vegetable stock, or water with a small pinch of dashi powder.
Used in 20 recipes
Flat-leaved chives with a mild garlic flavor, sold in bunches at Asian markets.
Substitute: Scallion greens with a little minced garlic.
Used in 20 recipes · see recipes →
Paper-thin shavings of dried, smoked skipjack tuna that add a savory, smoky depth as a topping or stock base.
Substitute: A pinch of dashi powder, or omit.
Used in 17 recipes · see recipes →
A seaweed-based setting agent that gels firmly at room temperature and is plant-based.
Substitute: Agar-agar powder; gelatin can be used but gives a softer, wobblier set.
Used in 17 recipes · see recipes →
Tiny, lightly salted and dried whole baby sardines that add gentle saltiness and calcium.
Substitute: A small amount of flaked canned sardines, or omit.
Used in 17 recipes · see recipes →
Plain cooked whole soybeans sold in cans or pouches, ready to use.
Substitute: Canned chickpeas or white beans.
Used in 17 recipes · see recipes →
A long, slender, earthy-tasting root vegetable with a pleasant crunch, usually scraped rather than peeled.
Substitute: Parsnip or carrot.
Used in 16 recipes · see recipes →
Fine, fragrant flakes of dried green seaweed sprinkled over dishes like okonomiyaki and yakisoba.
Substitute: Crumbled nori sheets, or omit.
Used in 15 recipes · see recipes →
An unrefined dark cane sugar from Okinawa with a deep, molasses-like flavor.
Substitute: Dark brown sugar or muscovado.
Used in 15 recipes · see recipes →
Sun-dried strips of daikon radish with a concentrated sweetness and chewy texture, soaked before cooking.
Substitute: Fresh daikon or carrot cut into matchsticks.
Used in 15 recipes · see recipes →
Light, airy dried cakes made from wheat gluten that soak up broth like little sponges in soups.
Substitute: Small cubes of bread or plain croutons, or omit.
Used in 13 recipes · see recipes →
A long, thick scallion with a mild, sweet flavor when cooked, used in Japanese soups and stir-fries.
Substitute: Leek (white and light green parts) or thick scallions.
Used in 13 recipes · see recipes →
Shelf-stable blocks of freeze-dried tofu that are soaked to rehydrate and soak up simmering broth beautifully.
Substitute: Firm tofu, pressed and cubed.
Used in 12 recipes · see recipes →
Short, black strands of dried seaweed with a mild, earthy flavor that are soaked before simmering.
Substitute: Dried wakame or arame.
Used in 11 recipes · see recipes →
Translucent, chewy, very low-calorie noodles made from konjac yam, sold in water-filled packs.
Substitute: Glass noodles, or omit.
Used in 10 recipes · see recipes →
A thick block of tofu deep-fried so the outside is golden while the inside stays soft and creamy.
Substitute: Firm tofu, pressed and pan-fried in a little oil until golden.
Used in 9 recipes · see recipes →
Fresh Chinese-style wheat noodles sold refrigerated in Japan for ramen and stir-fried noodles.
Substitute: Dried ramen noodles (discard the seasoning packet) or thin spaghetti.
Used in 8 recipes · see recipes →
A mild, slightly chewy tube-shaped fish cake made from white fish paste grilled around a stick.
Substitute: Imitation crab sticks or other mild fish cake (kamaboko); check the label, as fish cakes often contain egg white and wheat.
Used in 6 recipes · see recipes →
Small, amber-colored Japanese mushrooms with a naturally slippery coating, often used in miso soup.
Substitute: Shimeji, enoki, or thinly sliced button mushrooms.
Used in 6 recipes · see recipes →
A salty, spicy Sichuan paste of fermented broad beans and chilies; use a very small amount for children.
Substitute: Gochujang, or a little miso mixed with a few drops of chili sauce. Many gochujang brands contain wheat, and some doubanjiang and miso do too, so check the labels if you avoid wheat.
Used in 6 recipes · see recipes →
A large, mild white Japanese radish that turns tender and sweet when simmered.
Substitute: Turnip or kohlrabi, or regular radish.
Used in 6 recipes
Fermented soybeans that are cracked into small pieces before fermenting, giving a finer texture that is easy for young children to eat.
Substitute: Regular natto, roughly chopped.
Used in 6 recipes · see recipes →
A Japanese pancake mix made mainly from rice flour. Not every brand is wheat-free, so check the package label if you are avoiding wheat.
Substitute: Another pancake mix. Many mixes contain wheat, milk or egg, so check the allergen statement for anything you are avoiding.
Used in 6 recipes · see recipes →
A crisp, mildly sweet root vegetable with a lacy pattern of holes when sliced, sold fresh in Asian markets or frozen/vacuum-packed.
Substitute: Water chestnuts or jicama for crunch, or thinly sliced potato.
Used in 5 recipes · see recipes →
A tangy, salty purple sprinkle made from dried red shiso (perilla) leaves, usually shaken over rice.
Substitute: Shiso furikake, or a pinch of salt plus a few drops of umeboshi (pickled plum) vinegar.
Used in 5 recipes · see recipes →
Small, light, flower-shaped pieces of dried wheat gluten that soften in soup and add color for kids.
Substitute: Small croutons, or simply omit.
Used in 5 recipes · see recipes →
Paper-thin flakes of dried, smoked bonito used for dashi and as a savory topping.
Substitute: Omit, or a pinch of instant dashi powder.
Used in 5 recipes · see recipes →
A light, Chinese-style chicken bone stock, usually made in Japan from granules.
Substitute: Any light chicken stock or broth.
Used in 5 recipes · see recipes →
Blocks of tofu deep-fried so the outside is golden while the inside stays soft.
Substitute: Firm or extra-firm tofu, pressed and pan-fried until golden on all sides.
Used in 5 recipes · see recipes →
Japanese consommé is a Western-style bouillon powder or cube. This kind is made without egg and milk, but the recipes that use it list wheat in their allergens, so check the label if you avoid wheat.
Substitute: A chicken or vegetable bouillon powder or cube made without egg, milk or wheat (check the label).
Used in 4 recipes
A mild, soft-fleshed fish popular in Japan, sold as fillets.
Substitute: Any mild white fish fillet such as cod or halibut.
Used in 4 recipes · see recipes →
Sticky fermented soybeans with a strong savory flavor, sold in small packs (often frozen) at Japanese grocers.
Substitute: No close substitute; look for it in the frozen section of an Asian grocer.
Used in 4 recipes · see recipes →
Okara is the fiber-rich soybean pulp left over from making tofu, dried and ground into a fine powder.
Substitute: Fine oat bran, or unsweetened soy flour. (Almond flour also works but contains tree nuts.)
Used in 4 recipes · see recipes →
A plant-based gelling agent made from seaweed that sets firmly, even at room temperature.
Substitute: Agar-agar powder from an Asian grocery or health food store; gelatin can be used but gives a softer set and must be chilled.
Used in 4 recipes · see recipes →
Small offcuts of thinly sliced pork sold cheaply in Japanese supermarkets for stir-fries and soups.
Substitute: Thinly sliced pork shoulder or loin, cut into bite-size pieces.
Used in 4 recipes · see recipes →
A slender, oily fish that is an autumn favorite in Japan.
Substitute: Mackerel, sardines, or herring.
Used in 4 recipes
In Japan a blend of ground beef and pork is sold pre-mixed; use roughly half and half.
Substitute: All ground beef, or mix equal parts ground beef and ground pork.
Used in 4 recipes · see recipes →
Translucent, nearly calorie-free noodles made from konjac yam, with a slippery, chewy texture and neutral taste.
Substitute: Glass noodles (mung bean or sweet potato starch noodles)
Used in 3 recipes · see recipes →
Small Japanese taro root with a slightly sticky, tender texture when cooked.
Substitute: Small taro from an Asian grocer, or waxy potatoes.
Used in 3 recipes · see recipes →
Very thin dried Japanese wheat noodles that cook in about 2 minutes.
Substitute: Angel hair pasta or thin rice vermicelli.
Used in 3 recipes · see recipes →
Roasted seaweed sheets cut into fine strips, used as a topping.
Substitute: Cut a sheet of roasted nori into thin strips with scissors.
Used in 3 recipes · see recipes →
A small, sweet variety of shrimp commonly used in Japan.
Substitute: Any small peeled shrimp.
Used in 3 recipes · see recipes →
Soy-marinated roasted pork sold in sliced or block form at Japanese grocers, often used as a ramen topping.
Substitute: Sliced ham or leftover roast pork.
Used in 3 recipes · see recipes →
A rich, firm Japanese fish (Japanese amberjack), here sold as boneless, skinless fillets.
Substitute: Salmon or mackerel fillets.
Used in 3 recipes
Hake (merluza) is a mild, soft white fish with few bones that is a staple in Japanese school lunches.
Substitute: Cod, pollock, or any mild white fish fillet.
Used in 3 recipes
A dark, thin dried seaweed that is soaked before cooking and often simmered with vegetables.
Substitute: Dried arame or wakame seaweed; the flavor will be milder.
Used in 3 recipes · see recipes →
Light, dry rounds of baked wheat gluten that soak up broth in soups and simmered dishes (contains wheat).
Substitute: Leave it out or add cubes of soft tofu; small pieces of bread also work (contains wheat).
Used in 3 recipes
Tiny boiled and dried baby sardines, salty and rich in calcium, sprinkled over rice or mixed into vegetables.
Substitute: No close substitute - look for it at a Japanese or Asian grocery, or leave it out and add a little flaked canned sardine.
Used in 3 recipes · see recipes →
A rich, oily fish that is at its best in winter in Japan.
Substitute: Amberjack, mackerel, or salmon.
Used in 3 recipes
Small skinless pork sausages, similar to mini hot dogs, that are made without any milk ingredients and are popular for children's meals in Japan.
Substitute: Any small cooked sausage or hot dog with no milk ingredients; check the label.
Used in 3 recipes
A firm, jelly-like gray block made from konjac yam, nearly calorie-free with a bouncy, chewy texture that soaks up flavor.
Substitute: No close substitute - look for it (sometimes labeled konjac cake) at a Japanese or Asian grocery or online, or simply leave it out.
Used in 3 recipes · see recipes →
Pre-cooked bamboo shoots, sold in vacuum packs or cans.
Substitute: Canned bamboo shoots, rinsed and drained.
Used in 3 recipes
Salty, sour pickled Japanese plums.
Substitute: No close substitute - look for it at a Japanese grocery; umeboshi paste also works.
Used in 3 recipes · see recipes →
Ready-boiled quail eggs sold in cans or pouches at Asian grocers.
Substitute: Fresh quail eggs, boiled and peeled, or quartered hard-boiled chicken eggs.
Used in 2 recipes
Pre-steamed wheat noodles sold in refrigerated packs for yakisoba; they only need a quick stir-fry.
Substitute: Fresh ramen or chow mein noodles.
Used in 2 recipes · see recipes →
A Japanese whipping cream made with soy milk. Products differ, so for a milk-free cake choose one labeled dairy-free and check the label.
Substitute: A dairy-free (plant-based) whipping cream. Regular heavy cream contains milk, so the cake would no longer be milk-free.
Used in 2 recipes · see recipes →
A delicate Japanese herb with three-lobed leaves and a mild, fresh flavor, used as a garnish.
Substitute: Flat-leaf parsley or tender celery leaves.
Used in 2 recipes
A firm, chewy, low-calorie jelly made from konjac yam, sold as a gray or white block in water.
Substitute: Can be omitted, or use sliced bamboo shoots for a similar chewy bite.
Used in 2 recipes
Thick wheat noodles sold pre-boiled in vacuum packs that only need a quick reheat.
Substitute: Dried udon, boiled according to the package.
Used in 2 recipes · see recipes →
Tender green seaweed sold fresh or salted in Japan and used in soups and salads.
Substitute: Dried wakame, soaked in water for about 5 minutes and drained.
Used in 2 recipes
Tiny pink dried shrimp from Japan, used to add umami and color.
Substitute: Small dried shrimp from an Asian grocery (contains shellfish).
Used in 2 recipes
A white, spongy steamed fish cake made from ground white fish and grated yam.
Substitute: Kamaboko or another mild fish cake, or leave it out.
Used in 2 recipes · see recipes →
A mild, tender fish popular in Japan, milder than regular mackerel.
Substitute: Mackerel, kingfish, or a mild firm white fish such as cod.
Used in 2 recipes
A sweet, mild, pale miso with a low salt content.
Substitute: Any light or mild miso with a small pinch of sugar.
Used in 2 recipes · see recipes →
A mild, flaky fish from northern Japan, often grilled.
Substitute: Mackerel, cod, or any mild white fish.
Used in 2 recipes
A Japanese fried fish cake with strips of burdock root mixed in.
Substitute: Other Japanese fish cake such as chikuwa or satsuma-age; there is no close Western substitute.
Used in 2 recipes · see recipes →
Japanese hotcake mix is a sweetened pancake mix with baking powder already added; this version contains no milk ingredients.
Substitute: A milk-free pancake mix with a little sugar added, checking the label for milk powder.
Used in 2 recipes
Small skinless pork sausages, similar to mini hot dogs, that are made without egg or milk ingredients and are popular for children's meals in Japan.
Substitute: Any small cooked sausage or hot dog with no egg or milk ingredients; check the label.
Used in 2 recipes
A Japanese granulated chicken soup base used for Chinese-style soups and stir-fries; this version is made without milk ingredients.
Substitute: Milk-free chicken bouillon powder or a crumbled bouillon cube; check the label.
Used in 2 recipes
Soy sauce brewed without wheat; regular Japanese soy sauce is made with roasted wheat.
Substitute: Tamari, which is usually brewed without wheat; check the label.
Used in 2 recipes
Shirataki are translucent, chewy, nearly calorie-free noodles made from konjac yam; the no-rinse (aku-nuki fuyo) type is pre-treated so it does not need parboiling to remove its characteristic smell.
Substitute: Use regular shirataki or konjac noodles (sold in water-filled pouches at Asian groceries and many supermarkets) and rinse or blanch them for about 1 minute before using; cooked glass noodles or thinly sliced konjac can also stand in.
Used in 2 recipes
Deep-fried patties of seasoned fish paste, sold ready to eat at Japanese and Korean grocers.
Substitute: Korean fried fish cake (eomuk) or any firm fried fish cake.
Used in 1 recipe · see recipes →
A tea-bag-style pouch of dried bonito, kelp, and other ingredients that you simmer in water to make dashi stock.
Substitute: Instant dashi granules, or homemade dashi.
Used in 1 recipe · see recipes →
Toasted black sesame that has been coarsely ground so the flavor and nutrients are easier for children to take in.
Substitute: Toasted black sesame seeds, lightly crushed in a mortar or spice grinder.
Used in 1 recipe · see recipes →
Nagaimo is a long, pale Japanese mountain yam with a crisp, slightly slippery texture that is often grated or diced into dishes.
Substitute: Taro or potato in cooked dishes (there is no close match for raw nagaimo)
Used in 1 recipe · see recipes →
Buri is Japanese amberjack, a rich, oily fish that is a winter staple in Japan.
Substitute: Salmon or mackerel fillets.
Used in 1 recipe · see recipes →
Pre-steamed Chinese-style wheat noodles sold refrigerated in Japan for stir-frying.
Substitute: Fresh chow mein noodles, or boiled and drained ramen noodles.
Used in 1 recipe · see recipes →
Fresh wakame seaweed preserved in salt; it is rinsed and soaked before use.
Substitute: Dried wakame (use about one-tenth the weight and rehydrate in water)
Used in 1 recipe
Boneless pork loin sliced about 1 cm thick, sold in Japan specifically for making breaded pork cutlets.
Substitute: Boneless pork loin chops, about 1 cm (1/2 inch) thick.
Used in 1 recipe
A fine Japanese glutinous rice flour used to make soft, chewy shiratama dumplings.
Substitute: Mochiko or other glutinous (sweet) rice flour.
Used in 1 recipe · see recipes →
Tsubozuke is a crunchy pickled daikon radish seasoned with soy sauce and a touch of sweetness.
Substitute: Any sweet pickled daikon (takuan), or chopped sweet pickles.
Used in 1 recipe
Firm tofu that has been seared on the surface so it holds its shape when simmered.
Substitute: Firm or extra-firm tofu, pressed to remove excess water.
Used in 1 recipe · see recipes →
Thin strips of kelp simmered in soy sauce and coated in salt, used as a savory seasoning.
Substitute: Finely shredded nori or kombu plus a pinch of salt and a few drops of soy sauce.
Used in 1 recipe · see recipes →
Dried black wood ear (kikurage) mushrooms that are soaked before use; mild flavor with a pleasantly crunchy texture.
Substitute: Dried shiitake mushrooms, or omit.
Used in 1 recipe · see recipes →
Thin, round wheat dumpling wrappers sold refrigerated or frozen in Asian grocery stores.
Substitute: Wonton wrappers trimmed into rounds.
Used in 1 recipe · see recipes →
A small, mild oily fish very common in Japan, sold whole or as fillets.
Substitute: Mackerel or sardine fillets.
Used in 1 recipe · see recipes →
A sharp, hot yellow mustard sold as a paste in tubes or as a powder to mix with water.
Substitute: Hot English mustard.
Used in 1 recipe · see recipes →
A Japanese powdered green drink made from kale, mixed into batters or drinks for extra vegetables.
Substitute: Kale powder or spinach powder.
Used in 1 recipe
A salty, crunchy Chinese pickle made from mustard stem, sold in jars or vacuum packs at Asian grocers.
Substitute: Finely chopped sour pickles or rinsed sauerkraut.
Used in 1 recipe · see recipes →
Light Japanese stock made by steeping kombu (dried kelp) and bonito flakes in water.
Substitute: Instant dashi granules dissolved in water, or a light unsalted chicken or vegetable stock.
Used in 1 recipe
A mild, tender white-fleshed fish popular in Japan, here sold as boneless, skinless fillets.
Substitute: Cod, haddock, or other mild white fish fillets.
Used in 1 recipe
A fine, slippery Okinawan seaweed sold fresh or salted in the refrigerated section, usually eaten in soups or with vinegar.
Substitute: Rehydrated wakame.
Used in 1 recipe · see recipes →
Pre-cooked thick wheat noodles sold frozen in blocks; they reheat in a few minutes and have a bouncy texture.
Substitute: Dried or vacuum-packed udon, cooked according to the package.
Used in 1 recipe · see recipes →
Stick-shaped processed cheese sold in Japan for kids' snacks and lunches.
Substitute: String cheese, or a block of mild cheese cut into sticks.
Used in 1 recipe
Any spicy condiment used to add heat; doubanjiang is a Chinese chili bean paste and ra-yu is Japanese chili oil.
Substitute: Tabasco or any hot sauce you have on hand.
Used in 1 recipe
Japanese all-purpose Western-style soup stock granules used for soups, stews, and stir-fries.
Substitute: Chicken or vegetable bouillon powder, or a crumbled bouillon cube.
Used in 1 recipe
Tender flowering rapeseed greens with a gentle bitterness, a spring vegetable in Japan.
Substitute: Broccoli rabe (rapini), broccolini, or choy sum.
Used in 1 recipe · see recipes →
Short-grain sticky rice that cooks up soft and chewy, used for okowa and mochi.
Substitute: Any glutinous or sweet rice from an Asian grocery, such as Thai sweet rice.
Used in 1 recipe · see recipes →
A nutrient-rich leafy green, also called molokhia, that turns slightly slippery when cooked.
Substitute: Spinach or other tender leafy greens.
Used in 1 recipe · see recipes →
Very thin dried Japanese wheat noodles that cook in a couple of minutes.
Substitute: Thin rice vermicelli (wheat-free), or angel hair pasta (contains wheat).
Used in 1 recipe
Whole cooked yellow soybeans, sold canned or in pouches in Japan.
Substitute: Canned chickpeas or other canned beans, drained.
Used in 1 recipe
A crisp, slightly salty green vegetable with needle-like leaves, sometimes called land seaweed.
Substitute: Samphire, or thinly sliced green beans.
Used in 1 recipe
Pure juice from mikan, the Japanese mandarin orange.
Substitute: 100% mandarin or orange juice.
Used in 1 recipe
A large, mild gourd with pale flesh that turns soft and translucent when simmered.
Substitute: Daikon radish or zucchini.
Used in 1 recipe · see recipes →
A mild white fish related to cod, widely used in Japanese school lunches.
Substitute: Cod, pollock or any firm white fish.
Used in 1 recipe · see recipes →
A Japanese fish cake made by grilling fish paste around a stick, leaving a hollow center.
Substitute: Other Japanese fish cake such as kamaboko, or surimi crab sticks; check labels, as fish cakes often contain egg white and wheat.
Used in 1 recipe · see recipes →
Japanese shokupan cut 8 slices to a loaf, about 1.5 cm thick; Chojuku is a popular soft brand by Pasco.
Substitute: Any plain white sandwich bread.
Used in 1 recipe
Fresh yellow wheat noodles used for ramen and yakisoba, sold refrigerated in Japan.
Substitute: Rice noodles (wheat-free), or dried ramen noodles (contain wheat).
Used in 1 recipe · see recipes →
A small, mild oily fish very common in Japan, sold frozen as fillets or whole.
Substitute: Sardines, mackerel or other small oily fish.
Used in 1 recipe
Japanese curry roux is a solid block of pre-seasoned roux (flour, fat, curry spices, and sweeteners) that dissolves into a thick, mild curry sauce; Vermont Curry is a popular brand whose mild version, sweetened with apple and honey, is a favorite for young children. It contains honey, so do not give it to babies under 1 year old. The Japanese box also contains soy, banana, pork (lard and pork extract), beef tallow and chicken extract. Labels outside Japan differ, so check the box you buy.
Substitute: Use any block of Japanese curry roux labeled mild or sweet (甘口), such as S&B Golden Curry or Java Curry; you can also thicken a curry-powder-seasoned sauce with a cornstarch slurry, though the flavor will be less rich. Note that most Japanese curry roux contains wheat.
Used in 1 recipe
An egg-free mayonnaise-style dressing, sold in Japan under names such as Mayodore.
Substitute: Any vegan or egg-free mayonnaise.
Used in 1 recipe
Fresh ramen-style wheat noodles made without egg.
Substitute: Fresh or dried ramen noodles with no egg in the ingredients; check the label.
Used in 1 recipe
Japanese hotcake mix is a sweetened pancake mix with baking powder already added; this version contains no egg ingredients.
Substitute: An egg-free pancake mix with a little sugar added, checking the label for egg powder.
Used in 1 recipe
Chikuwa is a tube-shaped Japanese fish cake made from fish paste and grilled; this version contains no egg or wheat.
Substitute: Another egg- and wheat-free Japanese fish cake such as kamaboko; otherwise there is no close substitute, so look for it at a Japanese or Asian grocery, or online.
Used in 1 recipe
Thin, translucent dried noodles made from mung bean starch, also sold as bean thread, cellophane or glass noodles.
Substitute: Any glass noodles or thin rice vermicelli work.
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A dried blend of wakame and other colorful seaweeds that rehydrates in a few minutes and is used mainly in salads.
Substitute: Dried wakame on its own works.
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Paper-thin slices of beef, sold ready-cut at Japanese and Asian groceries for dishes like sukiyaki and shabu-shabu.
Substitute: Ask your butcher to slice sirloin or chuck very thinly, or partially freeze a piece of beef and slice it as thinly as you can yourself.
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A Japanese granulated Western-style soup base, similar to bouillon powder, used for soups and stews.
Substitute: Chicken or vegetable bouillon powder, or a crumbled bouillon cube, works.
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A sharp, hot Japanese mustard paste sold in small tubes, used in tiny amounts as a condiment.
Substitute: Hot English mustard or Chinese hot mustard is closest; Dijon is milder but works.
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Dried glass noodles pre-cut into short lengths so they can go straight into soups and salads without cutting.
Substitute: Regular glass noodles snipped into short lengths with kitchen scissors work.
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