Real Japanese Pantry

Buy ingredients that earn their shelf space.

A good Japanese pantry is not a wall of specialty bottles. Start with a small set of ingredients whose flavor roles you understand and can reuse across many meals.

Best place to begin

Start with four. Add sake and mirin when the recipes call for them.

The beginner guide starts with regular soy sauce, Hondashi, miso and Marudori Gara Soup. Sake and mirin are the next step for dishes such as gyudon, nikujaga and teriyaki.

Japanese home cooking made from a reusable pantry
Solve one pantry question

Use what you buy.

Each page has one job, so you do not need to search through a giant generic pantry article.

Why sake and mirin come next

Sake and mirin are important in many Japanese home dishes, but they do not need to block your first meal. Start with the first four products used across the current site, then add sake and mirin when you begin recipes such as gyudon, nikujaga and teriyaki. The links below use the same Amazon.com ingredient searches that were already used on the earlier site, so they do not pretend one exact brand is mandatory.

Current benchmark products

These are shown after the role of each product is clear. They are not a requirement to buy everything at once.