Japanese Pantry

We lift the lid on wafu cooking with our pick of the key ingredients that make Japanese cuisine so distinctive.

- Georgie Meredith

1. Japanese short-grain white rice

Rice forms the base of some of Japan’s most popular dishes. This is glutinous, short-grain rice that becomes sticky once cooked. Use it for sushi or donburi.

2. Rice flour

A sticky rice flour commonly used to make Japanese confectionery. It’s entirely gluten-free, too.

3. Pink pickled ginger

Also known as gari, these bright pickled strips are sweet, spicy and briny. Store in the pantry before opening, and the fridge straight after.

4. Karashi mustard

Made from crushed Brassica juncea seeds, this fiery, slightly bitter condiment has a flavour similar to horseradish.

5. Soy sauce