Building a Japanese Pantry: The Essentials I Always Keep on Hand

If you're here, most likely you're interested in Japanese cuisine. Whether you're a seasoned cook or just starting out, having the right pantry staples is key to making authentic Japanese dishes. In the past, I’ve covered essential ingredients for making sushi, but today, I want to expand on that and highlight the must-have pantry items for Japanese cooking as a whole. Here are some essentials to get you started!

1. Rice

Rice is a staple in countless Japanese meals so obviously it's one of the most important ingredients. Stick to Japanese short-grain or medium-grain rice. My personal favorites are ​Koshihikari​ and ​Tamanishiki​.

2. Shoyu (Soy Sauce)

Soy sauce is the backbone of Japanese cooking. It provides deep umami and savory saltiness, and you most likely already have a bottle somewhere in your kitchen. When cooking Japanese food, using Japanese soy sauce will give you a more authentic taste. I typically use ​Kikkoman Low Sodium​ for most of my cooking.

3. Sake (Japanese Rice Wine)

Sake isn’t just for drinking, it’s a key ingredient in Japanese cooking. It adds umami and depth to sauces, marinades, soups, and broths. I recommend using ryorishu (cooking sake) which is very affordable and can be found at most major markets. There are a few main brands and any of them will work. Ozeki, Sho Chiku Bai, and Gekkeikan are all great choices and should run you about $6-10 a bottle.

4. Mirin (Japanese Sweet Rice Wine)

Mirin is a sweet rice wine with a lower alcohol content than sake, commonly used in Japanese cooking. It adds a subtle sweetness and a beautiful gloss to sauces, enhancing the flavor and creating a perfect glaze for dishes like yakitori. I like to use ​Morita Organic Mirin.​

5. Miso

Miso is a fermented soybean paste that adds depth to a variety of Japanese dishes, and yes, it’s used for more than just miso soup! You’ll most often see three types: white (shiro), red (aka), and mixed (awase) miso. White is mild and slightly sweet, red is bolder and more fermented, and mixed strikes a balance between the two. If you're new to miso then I recommend going with an ​awase miso​.

6. Dashi

Dashi is the heart of Japanese cuisine and the key to that deep, authentic umami flavor. You’ll find it in dishes like miso soup, ramen, udon, shabu shabu, chawanmushi, and much more. I usually make mine with katsuobushi (dried bonito flakes) and kombu (dried kelp), but dried shiitake mushrooms work too. You can also keep things super simple with instant dashi packets. If you want to learn how to make it yourself, check out this video: How to Make Japanese Dashi Stock.

7. Osu (Rice Vinegar)

This mild, slightly sweet vinegar is essential for making sushi rice but is also used to make dressings, sauces, and tsukemono (pickled vegetables). It’s less acidic than Western vinegars, making it a staple in Japanese cuisine. ​Marukan​ or ​Mizkan​, both are solid options.

8. Japanese Mayonnaise (Kewpie)

Richer, tangier, and slightly sweeter than American mayonnaise, ​Kewpie mayo​ is a must-have for Japanese-style sandwiches, okonomiyaki, potato salad, and so much more. You can also use it to make my ​spicy mayo recipe​ if you're a fan of a little heat.

9. Sesame Oil/Sesame Seeds

Sesame oil and seeds add a distinct nutty flavor and aroma to dishes and are used in various forms like sauces, marinades, finishing oil, or sprinkled on top of food. Grinding toasted sesame seeds brings out even more aroma and enhances the natural sesame flavors. I mean, I wrote an entire user guide for the Zojirushi automatic sesame grinder so, it makes a difference. Kadoya 100% Pure Sesame Oil​ is my recommended brand.

10. Nori (Dried Seaweed)

Obviously an important ingredient in makizushi (sushi rolls) but it's also used in so many other Japanese dishes as well. There are also seasoned versions that are often oiled and salted, which are meant more so as a snack rather than an ingredient in cooking. Look for high-quality sheets from reputable brands like ​Yamamotoyama​ for the best flavor.

There are plenty more ingredients I could add, but these ten are a great starting point. They’ll give you a solid foundation for enjoying Japanese cooking, and as you try more recipes, you can gradually expand your pantry. Before you know it, you’ll have everything you need to take on any Japanese dish with confidence!

🤔Common Questions