GOOD FINDS

Category: Japanese Food

Everyday foods from the Japanese kitchen, including pantry ingredients and seasonal specialties.

  • Dashi — A Quiet Foundation of Japanese Cooking

    What Is Dashi?

    Dashi is the basic broth of Japanese cooking, made from ingredients such as bonito flakes, kombu, dried sardines, and dried shiitake mushrooms.
    It is used in everyday dishes like miso soup, tamagoyaki (rolled omelet), udon, and rice bowls. Sometimes, I pour a little into a cup, add a small pinch of salt, and taste it as it is.

    About Umami

    The true charm of dashi lies in its umami.
    There are three main types of umami:

    • Glutamic acid (found in kombu, tomatoes, onions, cheese, green tea, and more)
    • Inosinic acid (found in bonito flakes, dried sardines, and meats)
    • Guanylic acid (found in dried shiitake mushrooms and other dried fungi)

    Each has its own character, but when combined, they create a deeper, more rounded flavor. With good dashi, strong seasoning becomes unnecessary. The dish simply feels complete.

    When I skip dashi and make miso soup, it still tastes fine. But with dashi, it feels completely different. The depth — and even the aroma — are not the same.

    How It Differs from Western Broth

    Western broths add richness and strength to a dish.
    Dashi works differently. Rather than standing out, it supports from underneath, bringing balance and allowing the natural flavors to come through.

    Basic Method

    Dashi is simpler than it may seem.

    Soak kombu in water for several hours, ideally up to a day.
    Heat it gently and remove it just before boiling, when small bubbles begin to appear. Add bonito flakes to boiling water, let them steep for a few minutes, and strain.

    Dried shiitake can be soaked in water, then gently heated for a deeper broth.

    An Easier Way

    You can keep kombu or dried shiitake soaking in water in the refrigerator. This way, dashi is always ready to use. You can also freeze dashi in ice cube trays and use only what you need.
    Bonito-based dashi, however, loses its aroma over time, so it is best prepared fresh whenever possible.

    An Even Simpler Way

    For everyday cooking, dashi packets are an easy option.
    They come in different types, including blends and plant-based versions.

    Closing

    If you are used to stronger flavors, dashi may feel subtle at first.
    But after tasting it a few times, you begin to notice its quiet depth.

  • What Is Umeboshi? A Guide to Japan’s Everyday Pickled Plum

    Salted and sun-dried ume plums, a traditional part of everyday Japanese meals.

    There is always a small container of umeboshi in my refrigerator.
    I keep them mainly for bento lunches — umeboshi are known for their natural preservative properties, which helps keep the rice fresh.
    Not a luxury item. Just something that has always been there.

    What They Are Like

    Umeboshi are made from ume, salted and dried slowly in the sun. Some are gently sweet, others intensely sour.
    The salt level and drying process can change the flavor quite a bit. Over time, you naturally find the kind that suits you.

    Varieties

    Large Nanko ume are soft, with thick, tender flesh.
    Some are made with honey, milder and easier to eat.

    Smaller ume tend to be sharper, with textures ranging from firm and crisp to soft.
    Their size makes them easy to place into bento lunches.

    Red shiso flakes are even simpler — just sprinkle them over rice when there isn’t much time.

    How to Choose

    Many commercially available umeboshi today contain additives and preservatives. It is worth checking the ingredient list before buying.
    A simple umeboshi should contain only ume, salt, and possibly red shiso.
    If you are new to umeboshi, a honey variety is a gentle starting point — the sweetness softens the sourness and makes it easier to eat.

    How I Use Them

    Most often, I place one inside onigiri or serve it with warm rice. It also works well in ochazuke, or finely chopped with chicken or fish. Sometimes I roll it inside before cooking or mix it into dressings for a bright, sharp note.

    On hot summer days, or when I feel slightly tired, I often reach for one. The sourness comes from citric acid, which helps restore energy. Combined with the salt, it refreshes the mouth and gives the body a quiet boost.

    Closing

    Sometimes the main feature, sometimes just a small accent.
    Not flashy. Just always there.

  • Toppen Salt Review — A Rare Japanese Sea Salt for Everyday Cooking

    About

    A traditional Japanese sea salt made on the Goto Islands in Nagasaki. “Toppenn” comes from a local dialect meaning “the very top” — a quiet wish to create something truly good.

    How It’s Made

    Rather than relying on high heat or efficiency, the salt is made slowly using only the power of sunlight and sea breeze.
    It follows the natural rhythms of the environment.

    Flavor

    Rich in naturally occurring minerals, the taste is mild and rounded, without a sharp saltiness. Among the salts I use, it’s one of the mildest, similar to Nuchimasu.

    How I Use It

    In my kitchen, this is the salt I reach for most often.
    It works well with vegetables, fish, and simple preparations where the flavor of the ingredients matters.
    Because of its mild saltiness, it works both as a seasoning during cooking and as a finishing salt sprinkled at the table.

    Who It’s For

    A good fit for anyone looking for an all-purpose salt for everyday cooking, or anyone who prefers a salt that lets ingredients speak for themselves.
    Because it’s made in small batches, it can be hard to find — but worth keeping on hand when you do.

    Where to Buy

    Available on Rakuten → 【Rakuten link here】

    Key Details

    • Made from 100% Japanese seawater
    • Produced using sunlight and sea breeze only
    • Naturally rich in minerals
    • Small-batch production

    Closing

    Some ingredients are worth seeking out even when they’re hard to find. This is one of them.

    Other Japanese sea salts I use

    → Aguni Salt
    → Nuchimasu
    → Umi no Sei Yakishio
    → Four Japanese Natural Salts Compared

  • Fumiko Fresh Yuzu Kosho — A Traditional Japanese Condiment

    About

    Yuzu kosho is a traditional Japanese condiment made from yuzu peel, chili peppers, and salt.
    Fumiko Fresh Yuzu Kosho is made in Munakata, Fukuoka, with no artificial additives or preservatives.

    How It’s Made

    The yuzu and chili peppers are grown in Kyushu, Japan.
    Each yuzu peel is checked by hand, and only the outer peel — where the fragrance is most concentrated — is used. After preparation, it is quickly frozen to preserve its color and aroma. Even when frozen, it remains soft enough to scoop, so you can use only what you need.

    Flavor and Aroma

    What stands out first is its clear, fresh aroma. The natural fragrance of yuzu gently opens and spreads.
    The saltiness is mild, with no bitterness or off-notes, and the finish is clean.A gentle heat adds depth without overpowering the dish.

    How I Use It

    My favorite way is to mix it with soy sauce and use it in place of wasabi with sashimi. The yuzu fragrance and gentle heat work beautifully with fresh fish.

    It also works well as a dipping sauce alongside boiled pork or chicken, or with potage. For something a little more complex, I mix it with soy sauce and black vinegar, or with miso, to make a dipping sauce.

    It pairs well with noodles, soups, and even mild cheeses. When something feels a little missing, a small amount adds a subtle accent and helps it feel complete. It adds well to condiments you already have on hand, and feels especially at home with mild, simply prepared dishes.

    Where to Buy

    Available at Fumiko’s official store → fumikonoyuzukosho.stores.jp

    Key Details

    • Made in Munakata, Fukuoka
    • No artificial additives or preservatives
    • Varieties: green, yellow, red, black
    • Sold frozen, stays soft enough to scoop
    • Store frozen

    Closing

    Even a small amount can add depth.
    It’s the kind of ingredient that quietly brings a dish into balance.

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