This is the ground pod of prickly ash after it let out the seeds. It is pungent and often sprinkled on a grilled eel.
This is a mixture of 7 spices. They are red pepper, sansho powder, dried mandarin orange peel, hemp seeds, nori seaweed, white sesame seeds, and dried ginger. The mixing ingredients differ slightly from one another. It is often sprinkled on udon noodles and yakitori.
This is dried hot-red-chili peppers. Often used for stir-frying dish such as kimpira burdock. There is also one sold as a whole but shredded one like this is easier to use. The white seeds in a pod have to be taken out before use as it is extremely hot.
These are black and white sesame seeds. Used for the topping on soups, in dressings, and as a ingredient of goma tofu. The flavor enhances when roasted and ground. I often sprinkle ground white sesame seeds on salad. The ones ground just before eating is so aromatic.
This is dried powder of green laver. With its distinctive aroma and flavor, used for the topping on okonomiyaki and yakisoba.
This is a hot raw spice made of yuzu citron, green chili pepper, and salt to mature for about 1 year(the length depends on the product). It is a good condiment for dishes such as shabu-shabu(hotpot using thinly sliced pork and vegetables) and karaage(Japanese-style fried chicken). Normally KOSHOU means black peppers but here it means chili peppers from Kyushu dialect.
This is pickled plums, with strong acid-salty flavor. In June when the plums come to harvest, they are soaked in brine, packed with red shiso leaves and salt to mature. Ready to eat from early september. It is used in rice ball, tofu, dipping sauce, or salad dressings. Neriume(練り梅), an umeboshi paste in a tube, is useful for daily cooking.
Its English name is Japanese horseradish. A famous condiment for dishes like sushi and soba noodles. To use it, cut the brownish-green skin to reveal the fresh green color and circulate gently on a fine grater. This draws out its pungency and refreshing aroma. Wasabi paste in a tube, often made of western horseradish due to the expense problem, is convenient for daily use.
Its English name is perilla, a member of the mint family. It is used as a whole or chopped in variety of dishes such as sushi, tempura etc. It is in season from spring to early autumn, but the one grown in hothouse appears all year around.
Its English name is trefoil, a member of the parsley family. It is used fresh or after lightly parboiled in many dishes such as savory cup custard, tempura, clear soup, and salads. It is in season from spring to early summer, but you can get the one grown in hydroponics all year around.
This is an edible flower buds with refreshing aroma and taste.It is in season during summer and often used as a relish for tofu, soba, or vinegared salads. Pink color is enjoyable to your eyes.
This citron is like a lemon or lime and is in season through winter. Its aromatic rind is chopped and used for relish over soup, simmered dish, and confectionery. Its acid juice is squeezed and used for dressing and drinks. I specially like to add it to a gas water to get a refreshing flavor.