About YUU🥬 Ingredient guide
What each ingredient is, how to get it ready, what to use if you don’t have it, and how to store it.
Nothing found. Try another word.
🧂 Seasonings & dashi
- DashiA broth that carries the savory taste (umami) of bonito flakes, kombu and more. It’s the base of many soups and simmered dishes.
- Katakuriko (potato starch)A white powder made from potato starch. Used to thicken sauces and to coat fried food.
- Katsuobushi (bonito flakes)Bonito that’s simmered, smoked and dried hard, then shaved thin. Full of umami and aroma.
- MirinA sweet seasoning made from sweet rice and more. It adds gentle sweetness and a glossy shine.
- MisoA seasoning made by fermenting soybeans with salt and koji. Used for miso soup, stir-fries and marinades.
- Oyster sauceA dark brown sauce made with oyster extract. It adds depth to Chinese-style stir-fries.
- Sesame oilOil pressed from sesame seeds. It has a toasty aroma and is used for stir-fries, Chinese-style dishes and dressings.
- Shoyu (soy sauce)Japan’s basic seasoning, made from soybeans, wheat and salt. It’s salty, savory and fragrant.
🧄 Aromatics & herbs
- Konegi (green onion)A thin, green onion. Sliced into thin rounds for garnish and color.
- Naganegi (Japanese leek)A green onion with a long, thick white part. Sharp when raw, sweet when cooked.
- Ninniku (garlic)A vegetable with a strong aroma. Cooked in oil, it becomes toasty and makes food taste deeper.
- Ooba (shiso leaves)Green shiso leaves. Fresh and minty, used as a garnish or for wrapping.
- Shoga (ginger)A root with a fresh aroma and a little heat. It takes away strong smells from meat and fish.
🍗 Meat & eggs
🫘 Tofu & soy foods
- Aburaage (fried tofu pouches)Thin slices of tofu fried in oil. The inside forms a pouch that soaks up broth.
- Atsuage (thick fried tofu)Tofu cut into thick pieces and deep-fried. The outside is fried and the inside is still tofu. Also called namaage.
- TofuA white food made from soybeans. There’s firm “momen” tofu and smooth “kinugoshi” (silken) tofu.
🥢 Others
🔎 Also found on the other pages
- 🔪 Cutting & cooking tipsAku (scum)The gray or brown foam that rises when you simmer food, and the bitterness in some vegetables. Removing it makes the taste cleaner.
- 🔪 Cutting & cooking tipsCooling slightly (aranetsu)Letting freshly cooked food cool until it’s warm enough to touch.
- 🔪 Cutting & cooking tipsBoilingWhen water or broth gets hot and big bubbles keep rising. “Bring to a boil” means heating it until that happens.
- 🔪 Cutting & cooking tipsHangetsu-giri (half-moons)Cutting a vegetable in half lengthwise, then slicing from the end into half-moon shapes.
- 🔪 Cutting & cooking tipsHeat levels (high, medium, low)“High”, “medium” and “low” heat in recipes depend on how the flame touches the bottom of the pan.
- 🔪 Cutting & cooking tipsHitokuchi-dai (bite-size)Cutting into pieces you can eat in one bite. The size matters more than the shape.
- 🔪 Cutting & cooking tipsHitotsumami & shoushou (a pinch)Amounts of salt and so on picked up with your fingers. “Hitotsumami” uses 3 fingers, “shoushou” uses 2.
- 🔪 Cutting & cooking tipsHoso-giri (thin strips)Cutting into thin sticks, a little thicker than julienne. Often used for stir-fries.
- 🔪 Cutting & cooking tipsIcho-giri (quarter-moons)Cutting a vegetable into quarters lengthwise, then slicing from the end. The pieces look like ginkgo leaves.
- 🔪 Cutting & cooking tipsKaku-giri (cubes)Cutting into cube shapes, like dice.
- 🔪 Cutting & cooking tipsKitsune-iro (golden brown)A light brown, like a fox’s fur. Used as a guide for frying and browning.
- 🔪 Cutting & cooking tipsKoguchi-giri (thin rounds)Slicing long, thin vegetables such as green onion or cucumber from the end into even rounds.
- 🔪 Cutting & cooking tipsKushigata-giri (wedges)Cutting round foods toward the center into wedges. The shape looks like an old-style comb (kushi).
- 🔪 Cutting & cooking tipsMawashi-ireru (pour in a circle)Pouring a little at a time in a circle over the whole pan. Used for beaten egg, seasonings and starch slurry.
- 🔪 Cutting & cooking tipsMijin-giri (finely chopping)Cutting vegetables into very small pieces. Often used for onion, garlic, ginger and leek.
- 🔪 Cutting & cooking tipsPotato starch slurryPotato starch mixed with water. Stir it into soups and sauces to thicken them.
- 🔪 Cutting & cooking tipsMushi-yaki (steam-frying)Covering the pan so the steam inside cooks the food. Browned outside, juicy inside.
- 🔪 Cutting & cooking tipsNaname-giri (diagonal slices)Slicing long vegetables with the knife at an angle. The cut faces become long ovals.
- 🔪 Cutting & cooking tipsNitsumeru (reducing)Simmering a liquid so the water cooks off and the flavor gets stronger. Sauces become thick and glossy.
- 🔪 Cutting & cooking tipsOtoshibuta (drop lid)A lid smaller than the pot that sits right on the food while it simmers. Flavor soaks in even with a little liquid.
- 🔪 Cutting & cooking tipsRan-giri (roll cut)Cutting on a diagonal while turning the vegetable a little each time. The shapes differ, but keep the size the same.
- 🔪 Cutting & cooking tipsSen-giri (julienne)Cutting into very thin strips, like threads. Often used for cabbage, shiso and ginger.
- 🔪 Cutting & cooking tipsSogi-giri (angled slicing)A way of cutting with the knife held low at an angle. It turns thick meat or vegetables into thin, wide slices.
- 🔪 Cutting & cooking tipsBeaten eggEggs cracked and mixed until the white and yolk are blended.
- 🔪 Cutting & cooking tipsWa-giri (rounds)Cutting round vegetables from the end into slices of the same thickness.
- 🔪 Cutting & cooking tipsZaku-giri (rough chop)Cutting leafy vegetables roughly into big pieces. The shape doesn’t matter, but keep the size about the same.
- 📜 Food originsHow champon beganNagasaki champon is said to have been created in 1899 by the owner of the Chinese restaurant Shikairo for students from China.
- 📜 Food originsHow chicken nanban beganIt’s said to have started in the 1950s–60s as a staff meal at a Western-style restaurant in Nobeoka, Miyazaki.
- 📜 Food originsHow chikuzen-ni (gameni) began“Gameni” is a local dish of Fukuoka. Northern Fukuoka was once called “Chikuzen”, so it’s also called chikuzen-ni.
- 📜 Food originsHow goya champuru began“Champuru” is a stir-fry of seared Okinawan tofu and seasonal vegetables—an everyday dish that represents Okinawa.
- 📜 Food originsHow hiyajiru beganHiyajiru (cold miso soup) from Miyazaki is said to come from farmers eating barley rice with miso and water in the hot summer.
- 📜 Food originsHow imoni beganImoni (taro stew) from Yamagata is said to have begun in the mid-1600s, when boatmen shared a pot on the banks of the Mogami River.
- 📜 Food originsHow katsuo no tataki beganSeared bonito from Kochi is said to have spread from meals fishermen ate on their boats.
- 📜 Food originsHow kenchinjiru beganA soup of vegetables stir-fried in oil, then simmered. One theory says it comes from “Kenchō-jiru” at Kenchō-ji temple in Kamakura.
- 📜 Food originsHow Napolitan beganNapolitan is a spaghetti dish said to have been born in Yokohama after the war. There is the tomato-sauce version from a hotel, and the ketchup version served at local Western-style diners.
- 📜 Food originsHow sara udon beganNagasaki’s sara udon was created by the owner of Shikairo, who invented champon, as a champon without soup.
- 📜 Food originsHow toriten beganToriten (chicken tempura) from Oita is said to have started at a restaurant in Beppu in the early Showa era.