1. Wasabi Root
Most people only know wasabi as a green paste, but it's actually a root vegetable that is grated to produce its unique, spicy flavor.
Yuzu is a citrus fruit that is often used in Japanese cuisine to add a refreshing taste to dishes. It's unique due to its combination of tartness, bitterness and underlying sweetness.
Shiso is a leafy herb with a unique flavor that is often used in salads, sushi, and other Japanese dishes.
Konnyaku is a jelly-like food made from a type of potato. It's virtually flavorless but is prized for its unique texture.
Miso is a fermented soybean paste that is a staple in Japanese cuisine. There are many different types of miso, each with its own flavor and uses.
Umeboshi are pickled plums that are often used in Japanese cuisine. They have a sour, salty taste and are often served with rice.
Natto is a traditional Japanese food made from fermented soybeans. It's known for its strong smell, unique texture, and high nutritional value.
Katsuobushi is dried, fermented, and smoked skipjack tuna. It's often used to make dashi, a soup stock that's a fundamental component of Japanese cooking.
Mirin is a type of rice wine that's similar to sake but with a lower alcohol content and higher sugar content. It's often used in marinades to add a sweet flavor.
Tofuyo is a fermented tofu dish from Okinawa. It's often served as a starter with sake and has a strong, unique flavor.