staple ingredients
for japanese cuisine

Rice

Rice is both the staple ingredient of the Japanese diet and a source of pride for the nation. The Japonica variety eaten in Japan comes in short, round grains that become glutinous when cooked. In a traditional Japanese setting (e.g. served in a conical bowl) it is known as gohan or meshi. The sheen, aroma, chewiness, and lasting natural sweetness of plump, freshly steamed rice all contribute to the appeal of this delightful food.

Soy Sauce

Originally derived from hishio, a flavoring adopted from China, Japanese soy sauce is a brown liquid seasoning made by fermenting soybeans and wheat with koji mould. Soy sauce is marked by the special flavor created by slowly, painstakingly fermenting soybeans in a selected environment. Japanese soy sauce also has a distinct slightly sweet sherry-like flavour and provides zest to many of Japan’s best known dishes.

Miso

Miso is made by fermenting and aging soybeans, salt, and koji mould. A diverse assortment of miso is created by through using different koji types (rice, wheat, bean, etc.) and altering the length of the aging process. The result is a thick paste used for sauces, spreads, pickling meat or vegetables or mixing with dashi stock to serve as soup. Traditionally, miso was the main source of protein for the Japanese, and it is said to reduce cholesterol and have anti-ageing properties.