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Learning to cook with seasonal, local ingredients is the first step to fitting into a new country. In Japan, this is especially fun because you usually always find something unique!
Let this list guide you, and use it the next time you go shopping. See if you can spot these ingredients and try them out when you’re in the kitchen.
1. Miso paste
Photo: iStock/ TatayaKudoThe easiest way to tell miso apart is by the color.
Made of soybeans and rice or barley, these ingredients are ground up, salt is added and the paste is allowed to ferment until the paste takes on a salty and deeply savory flavor. The easiest way for a novice to pick one out is by color. The three prominent colors of miso paste are white miso paste (shiro), yellow miso paste (tanshoku) and red miso paste (aka).
White or shiro miso paste has the mildest flavor of the three. This paste is a great one to start with if you’ve never used miso paste before.
Yellow or tanshoku paste has a saltier profile than white miso past..
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