![\"donko](\"https:\/\/blog.fromjapan.co.jp\/en\/wp-content\/uploads\/2016\/09\/donko-shiitake.jpg\")
Umami-rich shiitake mushrooms are grown all year round in Japan\u2019s southwest Kyushu region. However, for gourmands seeking to stock their pantry with the best dried shiitake from Japan, we suggest buying donko<\/em> shiitake, which are mushrooms that are harvested during Kyushu\u2019s winter season. By growing the shiitake in colder temperatures the mushrooms mature more slowly, which in turn creates a larger and thicker cap containing even more of the savory umami taste that shiitake is renowned for having.<\/p>\n So if you\u2019re looking for flavorful, well-shaped dried shiitake mushrooms, look for donko shiitake<\/a><\/strong><\/span>.<\/p>\n <\/p>\n The secret ingredient of countless traditional Japanese dishes, dashi is an essential part of any seasoned chef\u2019s pantry. The Japanese brand Kayanoya is especially known for its line of high-quality, all-natural dashi with no preservatives or artificial flavors. Whichever dashi flavor you choose, you will quickly find that using Kayanoya\u2019s umami-rich blends in your kitchen can go far beyond washoku recipes. The original dashi<\/a><\/strong><\/span> (containing sardines, bonito, and kombu) and the vegetarian\/vegan-friendly mushroom dashi<\/a><\/strong><\/span> are both complimentary choices for traditional Japanese cooking. Kayanoya\u2019s vegetable dashi<\/a><\/strong><\/span> (also vegetarian\/vegan-friendly) is an excellent seasoning for soup broths as well as adding savoriness to pasta, stir-fry and even French fries.<\/p>\n At a slightly higher price point, you can also buy Kayanoya\u2019s premium dashi<\/a><\/strong><\/span>, which contains the very highest-quality ingredients sourced from Japan.<\/p>\n <\/p>\n Rice vinegar is a common ingredient found in most Japanese homes, but for Uchibori Brewery, there is nothing common about their selection of premium quality products.<\/p>\n Uchibori\u2019s highly rated black rice vinegar<\/a><\/strong><\/span> offers a mild acidity paired with an enticing aroma, making it enjoyable both as an ingredient for washoku dishes and as an aperitif when mixed with water and a sweetener like honey. The distinct color and mildness come from using brown rice and barley, instead of white rice, as well as having a\u00a0much slower processing period than regular rice vinegar.<\/p>\n Uchibori also offers savory rice vinegar for cooking<\/a><\/strong><\/span>, which is processed using traditional Japanese methods, and premium sushi vinegar<\/a><\/strong><\/span>, which already contains the ideal ratio of vinegar, sugar, salt and kombu. Simply sprinkle the sushi vinegar over warm rice, gently mix, and begin assembling your sushi!<\/p>\n <\/p>\n Japanese ponzu sauce is a staple condiment that is preferred by many over traditional soy sauce. It can be used as a marinade or for dipping and offers a complex flavor of soy sauce, rice vinegar, bonito flakes, kombu and citrus.<\/p>\n Mizkan\u2019s Aji Pon<\/a><\/strong><\/span> is a go-to ponzu sauce both in Japan and overseas. It is by far the most well-known and consumed in Japan and a recommended choice for daily use. However, if you\u2019re looking for a more refined flavor, we suggest stocking your pantry with Uchibori Select Ponzu Sauce<\/a><\/strong><\/span>, which is made by the same company that makes the rice vinegars featured above.<\/p>\n <\/p>\n Bonito flakes are another umami-rich ingredient from Japan that is at the core of washoku cooking. Not only is it one of two main ingredients that make up traditional dashi (the other being kombu), but it is also used as a topping for various dishes like tofu and takoyaki. The deep, distinct flavor comes from dried-and-then-smoked skipjack tuna that is shaved into tissue-thin flakes with a bonito mandolin<\/a><\/strong><\/span>.<\/p>\n When shopping for bonito flakes, it is important to match the size of the flakes to how you will use them in your recipe. If you would like to make dashi from scratch, then it is best to buy larger bonito flakes<\/a><\/strong><\/span>; as a topping for classic washoku dishes, smaller bonito flakes are more appealing<\/a><\/strong><\/span> to the palate.<\/p>\n <\/p>\n In Japanese cooking, panko<\/em>\u00a0bread crumbs are primarily used for a group of dishes collectively called agemono<\/em> (panko-covered meats, fish and vegetables). It is possible to make fresh panko, however for most home cooks it is recommended to buy dried panko, which offers convenience and a long shelf life.<\/p>\n You may find panko at your local Asian grocer, but we also suggest trying Rice Panko<\/a><\/strong><\/span>\u00a0manufactured by Tainai, which has received high customer rankings on both Amazon and Rakuten for its crisp and flaky texture, minimal need for frying oil, and safety for people with wheat allergies.<\/p>\n <\/p>\n Japanese dishes featuring hijiki<\/em> offer a distinct flavor of the sea paired with the health benefits of fiber, vitamins and minerals. There are two types of dried hijiki available in Japan, and it is helpful to know which one you are buying if you are new to cooking Japanese cuisine. Me-hijiki<\/em> is the harvested bud of the hijiki seaweed while naga-hijiki<\/em> is the harvested stem. The difference between the two is not in the taste but in the texture. Naga-hijiki is chewier and takes longer to rehydrate in water when preparing. Depending on the dish you are making, you will typically find that softer me-hijiki compliments raw salads<\/a><\/strong><\/span> and the more fibrous\u00a0naga-hijiki is excellent in\u00a0simmering stews.<\/a><\/strong><\/span><\/p>\n <\/p>\n Much like dashi, chefs around the world have recently reinvented furikake<\/em> as a new seasoning for Western-style cuisine. Traditionally furikake is used to spice up a bowl of plain rice or mixed in a rice ball for an on-the-go snack. Today, recipes can be found in cookbooks and online that suggest adding it to pasta, fried foods, meat rubs and even snack mixes.<\/p>\n Because furikake could be considered an \u201cevery man\u2019s\u201d seasoning in Japan, even high-quality brands are reasonably priced. Marumiya\u2019s Noritama Furikake<\/a><\/strong><\/span>, which pairs the flavors of seaweed and eggs, has been popular among Japanese households for over 50 years. Also, Nagatanien offers furikake variety packs<\/a><\/strong><\/span> that let you sample the tastes of Japan without becoming overwhelmed with too much of a good thing.<\/p>\n <\/p>\nDashi<\/strong><\/h2>\n
![\"kayanoya](\"https:\/\/blog.fromjapan.co.jp\/en\/wp-content\/uploads\/2016\/09\/Kayanoya-Dashi.jpg\")
Rice Vinegar<\/strong><\/h2>\n
![\"uchibori](\"https:\/\/blog.fromjapan.co.jp\/en\/wp-content\/uploads\/2016\/09\/Uchibori-Rice-Vinegar.jpg\")
Ponzu Sauce<\/strong><\/h2>\n
![\"ponzu](\"https:\/\/blog.fromjapan.co.jp\/en\/wp-content\/uploads\/2016\/09\/Ponzu-Sauce.jpg\")
Bonito Flakes<\/strong><\/h2>\n
![\"bonito](\"https:\/\/blog.fromjapan.co.jp\/en\/wp-content\/uploads\/2016\/09\/Bonito.jpg\")
Panko Bread Crumbs<\/strong><\/h2>\n
![\"panko](\"https:\/\/blog.fromjapan.co.jp\/en\/wp-content\/uploads\/2016\/09\/Panko-Flakes.jpg\")
Hijiki<\/strong><\/h2>\n
![\"hijiki\"](\"https:\/\/blog.fromjapan.co.jp\/en\/wp-content\/uploads\/2016\/09\/Hijiki.jpg\")
Furikake<\/strong><\/h2>\n
![\"furikake\"](\"https:\/\/blog.fromjapan.co.jp\/en\/wp-content\/uploads\/2016\/09\/furikake.jpg\")