All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.



Umeboshi dried plums
For onigiri rice balls and okayu rice porridge.
Use as an additional ingredient for gomaae sauce, dressings, steamed or stewed fish/meat. It tenderizes ingredients when used in stew. 
Select plain, low-salt umeboshi that is not vivid red. The bright color means color additives. The flavor of umeboshi with added katsuobushi, for example, could interfere with the flavors of other dishes.
Recipe for homemade, reduced-sodium umeboshi is found here.

Benishoga red pickled ginger
For okonomiyaki savory pancakes, hiyashi chuka cold noodles and takoyaki fried octopus dumplings/balls.

Recipe for homemade, reduced-sodium benishoga is found here.

Hakusai kimchi
Probably the most popular kimchi made of hakusai napa cabbage.

Flavor is too strong to combine with Japanese dishes as is, but when used as an ingredient in soup, stew or stir fry, it gives depth, spiciness and some sourness to dishes. Do not overuse.

Recipe for reduced-sodium, quick version is found here.

(Last updated: August 22, 2017)

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