Ingredient guide: Japanese flavours

Japanese food is characterised by light, simple flavours, ease of preparation and artful presentation. Here we explain some of the key ingredients used in our Japanese entertaining story, ‘A Japanese banquet’ (October 2006 issue), which are available from Asian food stores and grocers.

Hanpen is a mild-flavoured Japanese fish cake made from threadfin bream, yam and eggwhite, formed into 8cm-square blocks. Found in the fridge or freezer section. 

Dried gourd shavings (kanpyo) are derived from the calabash gourd. The white ribbons are sold in packets. They are rehydrated and cooked with a variety of ingredients, as well as being used to tie foods in edible packages. 

Dried wakame is a type of seaweed sold dried in packets. Available in long, thin ribbons or cut into small pieces. It softens instantly when added to hot liquids.

Bamboo shoots (takenoko) are considered a sign of spring in Japan. In Australia you will find fresh unpeeled shoots in specialty greengrocer shops or whole, uncooked vacuum-packed shoots (refrigerated), and canned cooked, sliced shoots.

Cooking sake is made from an extract of sake, lightly seasoned with salt and sugar.

Mirin, sometimes labelled sweet cooking sauce, is heavily sweetened and has an alcohol content of 14 per cent.

Japanese rice vinegar is mild and slightly sweet, not acidic like wine vinegars.

Shiso, pronounced shee-soo, is also known as perilla. This slightly medicinal-tasting herb, used almost exclusively by the Japanese, is related to basil and mint. Both red- and green-leafed varieties are available. It can be found in different stages of maturity in Asian grocers and greengrocers.

Red miso (aka-miso) is one of three types of miso (the others include black and white). It is made from soybeans mixed with a culture made from barley, then left to ferment and mature for up to three years. It is used for soups, seasonings and marinades. Sold refrigerated.

Pickled plums (umeboshi) are sold in Japanese grocers in the pickle section.
Although labelled plums, umbeboshi is actually made from a type of Japanese apricot that is inedible raw.

Japanese sesame seed paste is sold in small jars and tastes remarkably similar to tahini, the Middle Eastern sesame paste which may be used as a substitute.

Words: Sophia Young. Styling: Amber Keller. Photography: Andrew Lehmann.