Guide to Japanese Groceries | MATOKA
If you're getting into Japanese foods and Japanese cooking, here are some essentials that you need in your kitchen.
Foods
Fresh and frozen foods that are a staple in a Japanese kitchen and pantry
One of the most famous ramen joints in Japan, but you can't get it in the States (I mean there's one in New York but I hear it's expensive!). So if you're missing that Ichiran quality, then this may satisfy your craving.
S&B is a classic, household name in the instant curry industry, and their Golden Curry is a standard when making curry at home.
Ichiran also has a Hakata-Style Thin Instant Noodle option for those who want the authentic taste of Ichiran but in a way that is convenient and easy to prepare.
Udon is my go to food that I can prepare fast at home. There are so many different ways to prepare udon - with curry, in a soup, in hotpot, as stir fry, or just plain with a raw egg on top!
I'm all for fresh karaage, but sometimes you need something fast and easy after a long day of work. Karaage is my guilty food and I always order it at an izakaya with my drink of choice.
Seasonings
If you're starting to make more Japanese dishes at home, keep these seasonings and sauces around!
Japanese mayo HITS DIFFERENT! And Kewpie is the household name for Japanese mayonaisse. Creamy, light with a deep umami taste that is great on pretty much anything!
If you're trying to make Takoyaki at home, you can't forget the bonito flakes. But, it's also great to make dashi, add to agedashi tofu, or to flavor your miso soup!
There's something about Japanese side salads that just complete a meal, especially with sesame dressing. It's creamy and flavorful without being overpowering - this could be your ranch substitute!
Japanese mustard is nothing like American mustard; it actually resembles the spiciness of horseradish much more. So it actually pairs very well with fried foods, like croquettes and tonkatsu!
Shichi or Nana means 7 in Japan, thus translating this as seven spice. And these 7 spices are great for garnishing, stir frying, or adding to udon and ramen soups.
Dry Ingredients
These are essential for Japanese cooking and baked goods!
Instead of flour, try potato starch for frying in order to get a lighter fried coating - perfect for agedashi tofu and as a base layer for karaage or katsu.
While panko isn't a substitute for an American fry batter for fried chicken, it is very important to make good katsu, so I always keep some on hand!
A garnish that adds a bit of flavor, if you're into plating and food staging, you need some sesame seeds to make your dish look Instagram worthy.
If you're into making mochi or mochi-based baked goods, you need mochiko. It's also a great thing to use if you're gluten free or gluten intolerant as a flour substitute! It will make your baked goods more chewy though!
Japanese pancake mix is a bit different from American mix - it's a bit lighter and creates fluffier pancakes, making it a versatile to create other baked goods!