HARUSAME(はるさめ)
This is a thin noodle made from potato starch. It originates from the Chinese one made from mung beans. Used for salad or soup after boiling for a few minutes.
This is a freeze-dried tofu said to have been invented by a Buddhist monk. When it is soaked in hot water, it becomes a spongy protein-packed curd, nothing like fresh tofu. It is used for simmered dish. There are ones you don't need to soak in hot water before use.
Full of dietary fiber and calcium. It is used for simmered dish and salad. I like its slightly chewy texture. There are several types of dried daikon radish according to the way they are cut and dried.
It is most harvested in Kyushu. Used in simmered dish, or dashi in Buddhist cuisine. Left one is called Koushin(香信) with thin and flat cap, right one is called Donko(冬菇) with fat and round cap. It is best to soak in water for one night to get the most fluffy and soft texture.
This is a dried algae, full of calcium and iron. Soak in water for 10mins before use. Left one is called naga-hijiki(長ひじき) made of stems which has thick and firm texture, right one is called me-hijiki(芽ひじき) made of buds which has soft texture. Often used for simmered dish.
This is a dried kelp. It is used when making Japanese soup stock or simmered dish. 95% of them are harvested in Hokkaido. The most high-quality and expensive ones are called Ma-kobu(真昆布) and Rishiri-kobu(利尻昆布). Hidaka-kobu(日高昆布) may be reasonable for daily use.
This is wakame seaweed, full of calcium and no calories, often used for miso soup and vinegared salad. It is sold dried, fresh, or salted. Before use, soak in water to rehydrate the dried ones, rinse and parboil the fresh and salted ones.
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