25 FOODS

Rice powder that unlocks the endless potential of rice
Rice, the staple food of Japan, is made into a powdered form that contains a high amount of carbohydrates, which serve as a source of energy. Rice flour made from glutinous rice and from uruchi rice (used for cooked rice) has long been used in traditional Japanese sweets and rice crackers. In recent years, it has gained attention as a substitute for wheat flour and as a gluten-free ingredient, with a variety of uses and ways to enjoy it expanding.

Convenient and highly digestible energy-sustaining food
Made by steaming glutinous rice and pounding it with a mortar and pestle until it becomes sticky, this preserved food is rich in carbohydrates and easily digestible, making it a convenient source of energy. It plays an essential part in celebratory occasions like festivals and is enjoyed in various ways on a daily basis. When grilled or boiled, it has a soft and stretchy texture, while frying it gives a crisp and crunchy texture.

Plant-based milk born from soybeans
Plant-based milk made from soybeans. Compared to cow’s milk, it is lower in calories and contains soy-based proteins as well as a rich array of nutrients such as isoflavones, saponins, lecithin, vitamins, and minerals. By applying heat, yuba (tofu skin) is formed, and by adding nigari (magnesium chloride), tofu is made. It is widely used in various dishes and sweets.

Light and Long-lasting Freeze-dried tofu
Also known as ‘frozen tofu,’ this preserved food is made by freezing tofu, followed by low-temperature aging and drying. It is very light and can be stored at room temperature for a long time. Freezing allows it to soak in flavors more easily, and drying enables it to absorb water and expand, providing a feeling of fullness. Due to its use as a plant-based meat substitute in Buddhist vegetarian cuisine (shōjin ryōri), it is now receiving renewed attention.

From Japanese sweets to the world, the promising red bean paste
A paste made by simmering and mashing ingredients like Azuki red beans. Azuki beans are rich in carbohydrates, proteins, minerals, and polyphenols. They are primarily used in Japanese sweets (wagashi) and are enjoyed during seasonal events as well as on a daily basis. As a fat-free ingredient, they are also being used in Western-style dishes and sweets, expanding their potential applications.

A large root vegetable where nothing goes to waste
A vegetable that has been cherished in Japan for centuries, with various local radishes found throughout the country, each unique in spiciness, shape, and size. Every part of the radish is used—roots, skin, leaves, and stems—leaving no waste. It can be enjoyed year-round, with diverse preparation methods including raw, grated, boiled, roasted, and steamed. Additionally, by drying (cut-dried radish) or fermenting (takuan pickles), it becomes a food with high preservation properties.

A top condiment that delivers a spicy punch along with functional benefits
This Japanese native plant is used as a unique spice, known for its sharp, pungent heat that tingles the nose. It helps mask the raw odor of ingredients and inhibits bacterial growth, making it a staple condiment for sushi and sashimi. It is also believed to have various health and beauty benefits. In recent years, wasabi cultivation has increased overseas, and new uses for it are emerging beyond Japanese cuisine.

A Japanese herb with a rich aroma and a refreshing tingling sensation
A plant from the citrus family, known for its rich aroma, spiciness, and numbing sensation. In spring, the sansho flowers and young leaves are enjoyed, followed by the fruits in early summer. During the summer, dried sansho is harvested and processed into powdered sansho. It has properties that help reduce salt intake and warm the body from within. In recent years, it has gained increasing popularity overseas as a ‘Japanese herb & spice’ or ‘Japanese pepper’.

A stringy dried food with an interesting texture
Thinly sliced and dried flesh of the yuugao (bottle gourd). It is rich in calcium, potassium, phosphorus, and iron, and particularly high in dietary fiber. Primarily used as a filling in rolled sushi, its neutral flavor makes it versatile, suitable for Japanese, Western, and Chinese dishes alike, and can also be used as an ingredient or in broths. Its unique texture is widely appreciated, making it easy to incorporate into vegan cuisine.

A satisfying, jiggly food made from yams
A food made from konjac root, known for its unique, gelatinous texture. It is composed of 97% water and contains glucomannan, a type of dietary fiber, as well as a high amount of calcium. Low in calories and carbohydrates, it effectively promotes a feeling of fullness. In addition to its traditional use in dishes like oden and sukiyaki as konjac noodles and shirataki, it is gaining popularity as a gluten-free noodle alternative.

Take in the all the nutritional benefits of green tea in powdered form
A powdered form of tea leaves that have been shielded from sunlight and harvested, then dried without being rubbed. Because the tea leaves themselves are mixed with hot water for consumption, the levels of catechins, theanine, and caffeine are much higher compared to regular green tea. Not only is it rich in nutrients, but it also holds cultural and spiritual significance, being closely tied to Zen and the tea ceremony culture, which has led to its growing use overseas.

A versatile companion fruit where juice and peel play their part
In Japan, there are many varieties of ‘fragrant citrus fruits’ that are enjoyed not for their flesh, but for their tangy juice and aromatic peel, which play a key role in enhancing dishes. In addition to yuzu, which is already popular overseas, other examples include daidai, kabosu, and sudachi. For centuries, these fruits have been used to prevent food poisoning from easily spoiled animal proteins and to enhance food preservation.

A sour preserved food made with only plums and salt
A type of pickle characterized by its tangy flavor, umeboshi is an essential part of Japanese cuisine, made simply by pickling ume plums with salt. It has long been considered effective in preventing food poisoning, and the citric acid it contains is known to aid in fatigue recovery, while its sourness also stimulates appetite. It has excellent preservation properties and high antioxidant effects. While its sourness has traditionally been avoided overseas, it has gained increasing attention recently due to the global rise of Japanese cuisine and growing health-conscious trends.

A multi-purpose ingredient that unlocks deeper umami when dried
This iconic Japanese mushroom grows on dead trees from the beech family. It is low in calories and rich in dietary fiber and vitamin D, offering versatile cooking methods such as grilling, boiling, and frying. Drying the mushroom enhances its content of umami components like guanylic acid, making it an excellent base for broths. Additionally, when combined with other umami compounds like glutamic acid, it acts as an ‘umami booster’ to elevate the overall flavor.

Seaweed of good fortune—Packed with umami and nutrients
There are various types of kombu, such as Makombu, Rausu kombu, and Rishiri kombu, with other processed products like salted kombu, Oboro kombu, Tororo kombu, and Tsukudani. It is rich in dietary fiber and minerals, and because it contains high levels of glutamic acid, an umami component, it is used as a base for broths. Due to its phonetic similarity to the word “yorokobu” (喜ぶ, meaning “to rejoice”), it is considered an auspicious item. More than 90% of konbu harvested in Japan comes from Hokkaido, with Osaka playing a significant role in its development.

Your go-to, all-around hero of sea vegetables
A type of brown seaweed where most parts of the plant are edible, with each part—including the leaf blade, stem, and spore leaves—offering unique textures and flavors. Packed with minerals and dietary fiber, it is highly nutritious and can be preserved through salting or drying. Its applications range from soups, salads, and marinated dishes to pickled, stewed, stir-fried dishes, and even in broths. Freshly harvested wakame appears brown at first but transforms into a vibrant green when blanched.

Dried seaweed for wrapping, stuffing, and sprinkling
This dried food product is primarily processed from red algae. It is especially rich in protein, making up about 40% of its content, and contains the three major umami components: glutamic acid, inosinate, and guanylate. While it is commonly eaten with rice dishes such as onigiri (rice balls) and sushi, it is also used in a variety of dishes like soups, salads, and pasta.

Seaweed-derived, calorie-free ingredient that excels in presentation
The simmered extract of seaweeds like Tengusa is cooled and solidified into delicate Tokoroten, which is then frozen and dried. When chilled, it becomes a firm substance, serving as a base ingredients for jelly, yokan, and pudding. Its zero-calorie, fiber-rich nature also makes it a sought-after ingredient in low-calorie diet foods and its thickening properties for easy-to-consume meals for the elderly. Additionally, in modern times, its texture-enhancing properties are utilized in plant-based meats, helping to replicate the sensation of meat and its juices.

A luxury fish in Japan, yet an unexplored treasure around the world
In Japan, it is cherished as a delicious, high-end fish. There are many ways to enjoy it, including thinly sliced sashimi, hot pot dishes, grilled preparations, deep-fried dishes, and even served with sake (hire-zake). Because it contains toxins, special certification is required to prepare and remove the poisonous parts during cooking. While it is known internationally as a toxic fish and remains largely underutilized, it is easy to farm and found around the world, leading to expectations for the international spread of fugu cuisine.

A versatile creator of processed fish
Fish paste, made by grinding fish meat, can be processed into different foods depending on the cooking method: steaming creates kamaboko, boiling makes hanpen, grilling results in chikuwa, and deep-frying produces satsuma-age. The primary ingredient is usually Alaska pollock, but other underutilized fish or surplus stock are also used. Notably, kani-kama (imitation crab) has gained worldwide popularity as a delicious food that transcends mere imitation.

Firm and fluffy, preserved fish in concentrated form
A preparation of bonito in which the meat is boiled to coagulate the proteins, then smoked and dried to reduce moisture. Highly preservable and extremely hard, it is shaved with a special grater before consumption. Rich in inosinate, a key umami component, it is essential in Japanese cuisine—commonly used to make dashi (broth) or as a topping to enhance flavor and depth in various dishes.

The pioneer of Japan’s celebrated fermentation food culture
Born from Japan’s warm and humid climate, kōji-kin—a mold designated as Japan’s ‘national fungus’—plays a crucial role in fermentation. When kōji-kin is inoculated onto steamed rice, barley, or soybeans, it produces kōji, with rice kōji being the most widely used. Nearly all traditional Japanese fermented foods, including sake, miso, soy sauce, mirin, and vinegar, rely on kōji. In recent years, its use has expanded globally, making its way into various international cuisines.

Delicious with every sip, a rice-based fermented seasoning that elevates every meal
Sake, traditionally used in religious ceremonies, is a brewed alcoholic beverage made by fermenting rice, rice kōji, and water. When used as a seasoning, it removes unwanted odors from ingredients while enhancing flavor and umami.
Hon-mirin is a seasoning made by saccharifying and aging glutinous rice, rice kōji, and shōchū. In addition to adding sweetness, it gives food a glossy sheen and an appealing luster.

A fermented soy-based seasoning, essential in Japanese cuisine
A traditional Japanese fermented seasoning made from key ingredients such as soybeans and salt, fermented and aged with kōji, yeast, and lactic acid bacteria. Rich in amino acids from soybeans, particularly glutamic acid—a key umami component—it helps eliminate fishy odors. In recent years, it has become available in various forms such as powders, sheets, and mousse, with its use expanding internationally.

A vegetable side dish that packs a rich concentration of nutrients and taste
Pickled vegetables that are pickled in salt to enhance shelf life. This method developed as a way to store vegetables harvested in autumn, helping people get through the winter. By pickling in soy sauce, miso, vinegar, kōji, rice bran, or sake lees, the taste and flavor are enhanced, and fermentation encourages the growth of lactic acid bacteria, adding umami. In recent years, low-sodium versions and lightly pickled varieties, perfect as side dishes, have gained popularity.