Deep-fried tofu pouches, usually found in the refrigerated or freezer section.

The main ingredient in anko, a sweet red bean paste used in Japanese desserts.

A Japanese variety of winter squash with bumpy green skin (sometimes with stripes) on the outside and yellow-orange flesh on the inside.

Dried, fermented, and smoked fish flakes, also known as bonito.

Made with egg yolks instead of whole eggs, this mayo has a deeper yellow color and an umami flavor.

Available in white (shiso), red (aka), or black (douchi), this paste is made from fermented shoybeans.

Japanese mustard greens. Celery leaves are an acceptable substitute.

Salted pickled plums.