■ Deep-fried tofu (abura-age)
Thinly cut tofu that is drained and fried in oil. Remove oil by sokng in boiling water.

■ Ginger root (shoga)
An essential seasoning in Japanese cooking. Fresh ginger is pickled in various strengths of flavour.

■ Ginkgo nuts (ginnan)
The seeds of the ginkgo tree. The white shells and thin outer skins are removed before cooking.

■ Japanese spring onions (negi)
Commonly used in soups and nabe dishes and as a seasoning or condiment. The green leaves are a good source of nutrients like carotene and vitamins B1, B2 and C, and also contain a digestive aid.

■ Katakuri-ko
Potato starch or flour. Cornflour can be used instead.

■ Kisu (sillaginoid)
A 10-30cm long small fish. It has little fat, so it is good for tempura .

■ Kombu
A dried kelp in the form of flat sheets with white powder on the surface, used to flavour stock and served as a vegetable.

■ Konnyaku
A cake made from Konnyaku potato, a member of the Taro potato family. It has no calories.

■ Lotus root (renkon)
The thick tuber of the aquatic lotus plant, rich in vitamin C and iron. It is used in marinated salads and simmered and deep-fried dishes.

■ Mirin
A sweet cooking wine made by mixing steamed glutinous rice with distilled spirits and sugar. The resulting liquid contains 12-14% alcohol.

■ Miso
A fermented paste made from soybeans and rice, wheat or barley. There are various colors and flavors, but the most common are red and white misos, which are used in miso soups. White miso has a lighter flavour than red miso.

■ Mitsuba
A flavorful vegetable with a whitish stem and three open leaves on top.

■ Myoga
A seasoning vegetable with a distinctive taste

■ Nori
Dried seaweed, generally sold in paper-thin sheets and used for wrapping sushi or cut into strips as a garnish.

■ Pickled ginger (benishoga)
A popular garnish made from ginger root that has been pickled in salt and then again in a vinegar mixture.

■ Ponzu
A dressing made from citrus juice mixed with soy, sugar and vinegar.

■ Rice vinegar (komezu)
A light, mildly tangy vinegar brewed from rice. Its color varies from almost white to pale gold. It is used in dressings, sushi rice and pickles.

■ Sake
A brewed Japanese rice wine frequently used as a seasoning.

■ Sesame oil (goma-abura)
It has a rich nutty flavor and fragrance. It should be used sparingly as a seasoning. Not for frying.

■ Sesame seeds (goma)
Black or white, these are available roasted or plain. Black sesame has the stronger aroma. The plain seeds should be toasted before use.

■ Seven-spice chili mix (shichimi-togarashi)
A chilli-based spice, made of powdered red chili pepper, black pepper, sesame seeds, dried mandarin orange peel, green nori seaweed flakes, prickly ash pods, hemp seeds and poppy seeds.

■ Shiitake mushrooms (Chinese black mushrooms)
The most popular mushroom in Japan, which is sold fresh or dried. This has a dark brown outer skin, a beige inner flesh, and a slightly woody flavor.

■ Shimeji mushrooms
Small mushrooms bunched together at the roots of pine tree. These are separated into individual stems before using. Overcooking causes flavor loss.

■ Shirataki noodles
Thin white noodles made from the starch of the devil's tongue plant. They are eaten in sukiyaki and other hotpots.

■ Shiso leaves
A Japanese herb similar to basil. They have a fresh, slightly minty flavor. They are served with sashimi, made into tempura and used in various ways to garnish sushi.

■ Shungiku (kikuna)
A kind of chrysanthemum with distictive smell and aroma. It's good for nabe dishes.

■ Soy sauce (shoyu)
The best-known seasoning ingredient fermented from soybeans and salt. Commonly used in marinades, sauces and dips.

■ Tofu (soybean curd)
A soya bean product valued for its high protein content in a vegetarian diet; it is also a good source of calcium and iron. Soft tofu crumbles easily but has a more silky texture and refined flavor; firm tofu has a slightly stronger and more sour flavor.

■ Udon noodles
Thick, round, whitish-beige wheat noodles available fresh or dried.

■ Umeboshi
Small red pickled plums with a sharp and salty taste.

■ Wakame
A type of seaweed available fresh or dried, used for soups and salads. Soak in water for 5 to 10 minutes before using.

■ Wasabi
Green horseradish which tastes extremely hot. It is used as a condiment for sushi, sashimi and chilled soba noodles.