Everything you need to cook Japanese food at home, how to use it, and where to buy it in the UK. This page grows as the site does — each entry will eventually link to its own deep-dive guide. New to all of it? Start with the complete pantry for under £50.
The Basics
Soy Sauce (Shōyu)
Japan’s foundational seasoning — fermented from soybeans and wheat, rounder and less harsh than Chinese soy sauce. Use it in almost everything; buy Japanese-brewed (Kikkoman is the reliable UK default). Look for: “naturally brewed” on the label.
Miso
Fermented soybean paste — the soul of miso soup and a brilliant marinade and glaze. White (shiro) is sweet and gentle; red (aka) is deep and salty; awase blends both. Start with white or awase. Keeps for months refrigerated.
Mirin
Sweet rice seasoning that gives teriyaki its gloss and simmered dishes their roundness. Look for: “hon mirin” (true mirin) over “mirin-style seasoning” where possible. Substitute: a little sugar dissolved in sake or dry sherry.
Rice Vinegar
Mild, slightly sweet — the seasoning in sushi rice and the base of Japanese pickles and dressings. Far gentler than malt or wine vinegar; don’t substitute those directly.
Dashi
The stock underneath Japanese cooking — made from kombu (kelp) and katsuobushi (bonito flakes). Instant granules are the honest everyday route; making it from scratch is a fifteen-minute upgrade worth learning. A full dashi guide is coming to the journal.
Rice & Noodles
Japanese Short-Grain Rice
Sticky, glossy japonica rice — non-negotiable for Japanese meals. Yutaka and Clearspring versions are in larger UK supermarkets; bigger bags from Asian grocers are better value. Rinse until the water runs nearly clear.
Udon, Soba & Ramen Noodles
Dried udon (thick, chewy) and soba (buckwheat) keep forever and cook in minutes. Fresh and frozen versions from Japanese grocers are a level up when you can get them.
Seasonings & Finishing
Toasted Sesame Oil
A finishing aroma, not a cooking fat — a few drops at the end of a dish.
Shichimi Tōgarashi
Seven-spice chilli blend for soups, noodles, rice and eggs. The red canister on every noodle counter in Japan.
Furikake
Rice seasoning — sesame, seaweed, and endless variations. The fastest way to make plain rice interesting.
Tools & Equipment
The pantry’s other half. I keep the honest shortlist — rice cooker, mandoline, tamagoyaki pan and friends — in the gadgets guide, and the full curated set at Shop Japan UK.
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