Twelve staples, a hundred dishes

The backbone seasoning. Koikuchi (dark) is the default for every recipe here unless stated.

Buying note · Look for "honjozo" (traditionally brewed) on the label. Refrigerate after opening.

Fermented soybean paste. Awase (blended) miso is the most forgiving starting point.

Buying note · Buy paste with no added dashi first — season it yourself. Keeps months in the fridge.

Dried kelp; one half of dashi. Glutamate on a leaf.

Buying note · The white bloom on the surface is flavor, not mold — never wash it off.

Smoked, dried, shaved bonito; the other half of dashi.

Buying note · Larger shavings (hanakatsuo) for stock; fine shavings for topping. Keep airtight.

Japonica rice — sticky, sweet, glossy. It is not interchangeable with jasmine or basmati.

Buying note · Koshihikari is the benchmark variety. Newer crop (shinmai) needs slightly less water.

Sweet rice wine; rounds and glosses sauces like teriyaki and the oyakodon base.

Buying note · Hon-mirin (real mirin, ~14% alcohol) over "mirin-style seasoning" — the difference is real.

Adds depth and tames fishy or gamey notes. The workhorse liquid of simmered dishes.

Buying note · An inexpensive drinking sake beats salted "cooking sake" every time.

Gentle acidity for sunomono, sushi rice, and gyoza dipping sauce.

Buying note · Plain rice vinegar, not "seasoned" — you control the sugar and salt.

A finishing aroma, not a frying fat. A few drops change a bowl.

Buying note · Dark (toasted) for finishing. Store away from light.

Dried laver seaweed for onigiri, ramen, and rice bowls.

Buying note · Should snap crisply. Revive tired sheets over a low flame for two seconds.

Silken for miso soup, firm for stir-fry and agedashi.

Buying note · Shelf-stable Mori-Nu keeps in the cupboard; fresh tofu should smell of almost nothing.

Seven-spice chili blend — the table seasoning for udon, donburi, and grilled things.

Buying note · Small jars only; the citrus peel in the blend fades within months.