Spice paste
The unnamed pound of aromatics a recipe assumes you already know how to make.
Japanese cuisine · Pantry
The Japanese pantry
Every mix, leaf, chile, fat, and spice Japanese cooking names in the International Cuisines series — the full shelf a home cook actually reaches for.
The Japanese shelf from the book: what the recipes assume, what the free pages smell like, and what belongs next to the hearths of this kitchen.
Back to Japanese cooking · Open Japanese cookware · The full pantry
Special mixes
Special mixes
Herbs
Herbs
Bay leaf
The leaf you never eat and always miss if it is gone: 29 kitchens in the series drop it into a pot and fish it out later.
Dill
The feathery green of pickles, yogurt, and fish — and, in this series, of 23 kitchens that refuse to treat it as only a Northern herb.
Parsley
The green that finishes a pot in 27 of the 30 books: not a garnish, a last bright note.
Tea leaf
Loose leaves for a pot and for a marinade — jasmine, black, or the ceremony tray.
Spices
Spices
Black pepper
The berry that paid rents, launched fleets, and still sits beside salt on almost every ComidaTime table.
Cardamom
Green pods that smell of eucalyptus and citrus — coffee's companion in the east, pastry's secret in the north.
Cinnamon
Bark rolled into quills: the sweet wood that traveled with frankincense and still perfumes both pastry and stew.
Clove
A flower bud that once belonged to a handful of islands — and to every power that wanted those islands.
Coriander seed
The seed that is not the leaf: warm, lemony, and the other half of cumin in a hundred pastes.
Cumin
The seed that smells like a courtyard after rain — and the backbone of more ComidaTime recipes than almost any other spice.
Dried orange peel
Chen pi and European candied peel — bitter citrus that a braise or a cookie both want.
Garlic powder
The dry closet version of the clove — useful in a rub, never a substitute for a smashed clove in oil.
Ginger
A knobby root that travels better than most kings did — fresh in the wok, dried in the cake, pickled beside sushi.
Matcha
Stone-ground shade tea — bitter, sweet, and now in every pastry case, still a Japanese bowl first.
Paprika
The red powder the 30 books reach for more than any other named spice after salt and pepper: color, sweetness, and a little smoke.
Sanshō
Japan's Zanthoxylum — the tingle on unagi and the cousin of Sichuan pepper.
Sesame seed
A tiny seed that toasts into a whole aroma: bread, bagels, goma, and the crunch on a Korean banchan.
Turmeric
The rhizome that dyes fingers, rice, and memory gold — food first, medicine closet second.
Vanilla
The orchid pod that sweet kitchens treat as air — and savory Mexican moles still remember.
Chiles
Chiles
Oils and fats
Oils and fats
Butter
The fat that appears in every volume of the series: pale, sweet, and older than the word cuisine.
Cooking oil
The unnamed bottle the books reach for when the fat should stay quiet: fry, coat, and get out of the spice's way.
Olive oil
The green-gold fat of 29 kitchens in the series: a fruit juice that learned to travel, and then to stay.
Sesame oil
A few drops that smell like a wok has already started: the toasted oil of Chinese, Japanese, and Korean tables.
Vegetable oil
The unlabeled bottle: when the recipe wants fat, not a story.
Flavorings
Flavorings
Bonito flakes
Katsuobushi: the dancing flakes on a hot tofu, and the soul of dashi.
Dashi
Kelp and bonito broth — the quiet ocean under almost every Japanese simmer.
Mirin
Sweet cooking sake: the gloss on teriyaki and the roundness in a Japanese simmer.
Nori
Toasted laver: the Japanese sheet that wraps sushi or crumbles over rice.
Rice vinegar
The mild acid of sushi rice, pickles, and a Chinese splash-fry.
Sake
Rice wine for the cup and the pot — a splash to steam, deglaze, or drink while the fish cooks.
Soy sauce
The brown salt of East and Southeast Asian pots: not 'Asian seasoning,' but a specific fermentation the books name thirty-one times.
Tahini
Sesame turned into a sauce: hummus, a dressing, a drizzle, and the jar the books open in twenty kitchens.
Tomato paste
The spoon of cooked tomato that turns a thin pot into a sauce — 28 kitchens in the series keep a tin.
Vinegar
The unnamed sour the books reach for when lemon is not on the board.
Wasabi
The green rhizome grated at the last second — not the dyed horseradish in a tube, if you can help it.
Aromatics
Aromatics
Garlic
The clove that starts more ComidaTime pots than any other aromatic — smashed, sliced, or left whole in oil.
Onion
The first cut in almost every ComidaTime pot: sweet when slow, sharp when raw, the aromatic the books assume you already have.
Scallion
Green onion: the fresh allium you slice at the end, or fry into a pancake.
Keep cooking
The Japanese pantry, pots, and table
The spices, mixes, and hearths that belong to Japanese cooking — then the people around them, and the kitchens still joining the table.
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