Japanese Ingredients
Vegetables
Daikon
Japanese Radish ダイコン
Daikon generally refers to a large Japanese raddish, which measures about the size of an adults lower arm. The taste is somewhat milder than that of a smaller raddish.
Kyuri
Kyuri mean’s cucumber in Japanese. Not to be mistaken with western Cucumbers, Japanese cucumbers are smaller (around 20cm’s in length), with a thicker skin and less water content.
Moyashi
Beansprouts もやし
Moyashi is the Japanese name for beansprouts. It can also be used when referring to the larger soy sprouts. The later, soy sprouts, are perhaps my favourite as the bean at the end is a lot more developed giving any dish it’s used in an extra crunch.
Sauces
Goma Abura
Sesame Oil
Goma abura is the Japanese name for sesame oil (gome – sesame, abura – oil). It is most often associated with Chinese or Korean cooking, but is also used for some some Japanese dishes
Mirin
Sweet Rice Wine 味醂
Mirin is one of the most featured ingredients used in Japanese cooking. Mirin is a sweet rice wine similiar to Sake, though with a lower percentage of Alcohol.
Shoyu
Soy Sauce 醤油
Shoyu or Soy sauce as it is known in English speaking countries is perhaps the number one ingredient in Japanese cooking.
Seafood
Mentaiko
Pollock Roe 明太子
Mentaiko is marinaded pollock roe, which according to wikipedia was introduced to Japan after the 2nd world war, having originally been from Korea.