■ SHOGA (Ginger Root)

In Japanese cooking , juice extracted from fresh ginger root, minced and grated ginger
or thin slice of ginger root are used. Grated ginger is also available in a tube.

■ DAIKON-OROSHI

Daikon is long, white Japnese radish. Daikon-oroshi is a grated fresh Japnese radish.
It is very slightly hot. Japanese often eat it with a grilled fish.

■ MOMIJI-OROSHI

It is a variation of Daikon-oroshi and has lidht orange to light red color.
It is a daikon -oroshi flavored with special kind of carrot "Kyo-ninjin" and
"Shichimi Tougarashi ". It tastes hotter than daikon-oroshi.

■ ARASHIO

It is an unrefined salt. Grains of Arashio are rougher than refined salt ,and it contains
brine.

■ SHOYU (Soy Sauce)

A pungent, salty liquid made from soybeans and wheat. It is an essential flavoring
agent in Japanese cooking. Shoyu is also used as a dipping sauce.

■ TAMARI-JHOYU　(Tamari Soy Sauce)

A variation of Soy Sauce.　It is a thick soy sauce made from mixture of soy bean malt
and salt water and has darker color and saltier taste than regular soy sauce.
Tamari-jhoyu is often used for preparering Teriyaki-style dishes.

■ SAKE (Japanese Rice Wine)

In Japanese cooking, small amount of "Sake" are used regularly to tenderlize
and to add flavor. If you can't get "Sake", you can use a dry sherry instead,
but don't use Chinese rice wine.

■ MIRIN (Sweetened Sake for cooking)

It is made from glutinous rice. It is used for sweetening and flavoring.

■ GOMAABURA (Sesame Oil)

Higjly aromatic flavoring oil. It has a rich , nutty flavor and is used in small amount.

■ SU (Rice Vinegar)

It adds light, mellow and tangy flavor. Su(rice vineger) is used in numerous Japanese
dishes, especially for Sushi rice. In Japnese cooking fruits vinegers(apple vineger etc...)
are also used for flavoring.