Japanese Ingredients

The dressing from All Dressed Up have wonderfully bold flavours that are delicious and versatile, not only for salads, but they are great on noodles, rice dishes and vegetables. Miso is such a great ingredient to bring savoury delishousness to your plate, combined with...

McCormick Yuzu dressing has a distinct citrus flavour of yuzu, which is kind of like a cross between a grapefruit and a mandarin, with the undertones of fermented rice koji and soy sauce. The fermented seasoning gives a real depth to the flavour, a...

Seaweed is an important part of the diet in Japan, there are dozens of varieties that are eaten on a daily basis. Kombu is part of the kelp family and is a key ingredient in making 'Dashi Stock'. As well as containing lots of...

Drying out mushrooms really intensifies their flavour and shiitake mushrooms are a brilliant way of adding a rich and deep umami flavour to soups, stews and broths. They are like little flavour bombs to have around the kitchen. Soak them before use and always...

Asian Rice vinegar is made from fermented rice, this classic Mizkan Rice Wine Vinegar has a mild, slightly sweet taste and is perfect for seasoning sushi rice, pickling vegetables and making dressings. Allergens: none. Ingredients: Distilled vinegar (made from alcohol with rice extract), water.

Hikari Maru-Yu Organic Miso paste has a delicious mellow umami flavour from the soy beans with a well balanced sweetness from the rice koji. This miso has a slightly chunky texture and is a dark red/brown colour. It's long fermentation period develops nice toasted...

Hanamaruki Shiro White Miso paste is made with soy beans that are fermented with a large percentage of rice, the resulting colour ranges from white to a light beige, and has a defined sweet taste. Mixed with rice vinegar, soy sauce and sweet honey...

Doenjang is a fermented soy bean paste that's a staple in Korean cooking. Used as a seasoning for soups, stews, marinades and often in tandem with Gochujang - another ingredient made from fermented soy beans. Doenjang is comparable to Japanese miso but has a...

Make a soup in ten minutes! The most fundamental ingredient in Japanese cooking, use alone with water or add pork belly, any vegetable, chilli and garlic then throw in Udon or Soba noodles for endless possibilities. Combine with our seaweed for a nutritional dream....

Where chicken, beef, vegetable and fish stock is widely used by European chefs, the Japanese use Dashi stock - it's the basis of so many soups, stews and marinades. The key components of dashi are seaweed, dried fish and sometimes dried shiitake, all of which deliver...

These little tissue-paper thin fish shavings are dried and then smoked they are the essential backbone to any Japanese dashi stock. Alternative uses include sprinkling them as a garnish or heat with a soy sauce, honey and sesame seeds to make Osaka, a great...

Edamame Beans are young soybeans that are popular in East Asian cuisine. They have a stunning, bright green colour and are like little jewels in salads, rice dishes, wraps and stir-fries. They are a great way to give your food a protein boost. THIS...

There are numerous varieties of rice in Japan. Sushi Rice is part of the Japonica rice family and are short, slightly translucent grains of rice that are ideal for making all types of sushi. To cook sushi rice, it's really important to give the rice...

Yumenishiki Japanese short grain brown rice is ideal for sushi , onigiri or just as a rice side dish. The outer bran layer is left on for extra nutritional benefits and a slightly nuttier taste. This rice cooks in around 35 minutes using 1...

Bamboo rolling mats are almost essential bits of kit for making sushi rolls. This mat is 24cm wide and works perfectly with our nori sheets. Follow my recipe for Basic Japanese Sushi - we sell a sushi kit box of ingredients if you want...

Nori is the Japanese word for seaweed and in Japan eating seaweed is as common as you or I eating bread. As well as the great health benefits of eating seaweed, it also adds an instant umami flavour when used. These nori sheets are...

The classic condiment for sushi, pickled ginger is also amazing in salads, with fish, noodles or just served as a condiment for anything where the sharp heat of pickled ginger would balance out rich flavours. Follow my recipe for Basic Sushi with a demo...

Kizami pickled ginger is cut into julienne strips, rather than the shaved variety commonly used in sushi.  In Japan, this is sometimes referred to as beni shoga. Pickled ginger is amazing served with roasted meats, in stir fry, in poke bowls, try a chicken...

This paste is made from the true Wasabi plant Wasabia Japonica which is so much more authentic and fresher tasting. Use on sushi and all fish to draw out wonderful flavours. Makes great dressings, dips, marinades and on noodles to taste. Follow our recipe...

BEST BEFORE 31.11.2025 Fu Xing Knife Pare Noodles or Knife Cut Noodles are long noodles with wavy edges that are excellent for stir-fries or just to drench hot chilli sauces through. Allergens: GLUTEN Ingredients: Wheat flour (85%), water, salt.