(Dashi jiru means Bonito and Kelp broth.)
  • You can use the Dashi powder for convenience.
  • For example:
  • Ajinomoto Brand HONDASHI.
  • 2 Tablespoon Dashi Powder (30ml) : 5 Cup Water (1liter)
  • If you want a restaurant taste, use a Dashi Pack.
  • Dashi pack  looks like a tea pack.
Chuka-broth (Chuka-dashi):
  • Chuka-dashi is chicken and pork flavoured powder.
  • Add this powder to water.

Torigara-broth (Torigara-dashi):
  1. Torigara-dashi is chicken flavoured powder.
  2. Add this powder to water.     
  • Use HON-Mirin. (HON means true.)
  • Hon-Mirin contain 14%up alcohol.
  • COOKING-MIRIN may contain salt.
  • Japanese chefs do not use Mirin if it contains salt.
  • (Stores that have Liquor License have Hon-Mirin.)
  • Use Regular Sake. (Nihon-syu)
  • Do not use any kind of COOKING-SAKE.
  • COOKING-SAKE may contain salt or vinegar.
  • (Stores that have Liquor License have regular Sake.)
Soy Sauce
  • Low sodium soy sauce is NOT used for cooking by Japanese chefs.
  • KOIKUCHI-Soy Sauce is called simply SYOYU.
  • It has a dark brown color.
  • Yamasa and Kikkoman brands are recommended.     

  • USUKUCHI-Soy Sauce has a lighter color than KOIKUCHI.
  • Especially used for Nimono-dish.
  • Higashimaru brand is recommended.     

  • TAMARI-Soy Sauce
  • Use this soy for Ten-Don, Nimono-Fish.     

  • Use Rice vinegar. 
  • Mizkan brand is recommended.   
  • Use Ponzu-vinegar without soy color.     

  • Akadashi-Miso:

  • Made from Haccho-Miso and Rice-Miso.     
  • Aka-Miso     
  • Shiro-Miso     
  • Haccho-Miso     
  • Saikyo-Miso:
  • Sweet Shiro-Miso     

Other Ingredients

  • Panko is breadcrumbs  made from bread without crusts. It tend to be lighter and crispier than Western crumbs.   

  • Tobanjan is bean-based spicy chili sauce.