Click on each ingredient to view details in a separate page.
Abura-age 油揚げ
Ankake あんかけ
Benitade 紅蓼
Daikon 大根
Dashi 出汁
Gobō 牛蒡
Hijiki seaweed 鹿尾菜
Junsai 蓴菜
Kaiware-daikon 貝割れ大根
Katakuriko 片栗粉
Kanpyo 干瓢
Kikurage 木耳
Kinako 黄粉
Kinome 木の芽
Komatsuna 小松菜
Kuzu 屑粉
Mibuna 壬生菜
Momen tofu 木綿豆腐
Momiji-oroshi もみじおろし
Myoga 茗荷
Rakkyo ラッキョウ
Shiso 紫蘇
Shiitake mushrooms 椎茸
Sudachi 酢橘
Takanotsume chillies 鷹の爪
Takenoko 竹の子
Usukuchi Shoyu 薄口醤油
Wakame seaweed 若布
Yamato-imo 大和芋
Yuzu 柚子
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account. ( Log Out / Change )
You are commenting using your Facebook account. ( Log Out / Change )
Connecting to %s
Notify me of new comments via email.
Notify me of new posts via email.
Δ
Email Address:
Follow
The Temple Kitchen