Japanese food is our fifth platform, arriving after the Levant. Its pantry is small, and each item does a great deal of work.
Dashi first
Almost every savoury Japanese dish rests on dashi, a stock of kombu kelp and bonito flakes that takes minutes to make and gives the cuisine its clean umami. Instant dashi powder is the professional kitchen's shortcut; kombu alone makes a vegan version.
The seasoning trio
Soy sauce, mirin and sake, in varying proportions, become teriyaki, simmering liquids, dipping sauces and noodle broths. Miso, fermented soybean paste in white, red or blended styles, adds depth to soups, glazes and marinades.
Rice at the centre
Short-grain japonica rice, rinsed, soaked and cooked precisely, is the meal itself; sushi is that rice seasoned with vinegar. Basmati does not substitute.
Texture
Panko breadcrumbs for katsu and korokke, nori sheets for sushi and onigiri, and the contrast of crisp against soft that Japanese cooking prizes.
Where to start
Miso soup with dashi, a chicken katsu with panko, and a bowl of properly cooked rice with nori. The glossary covers each ingredient in depth.
