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Home » Pantry » Dried + Preserved Foods

Dried + Preserved Foods

Learn more about the dried and preserved foods commonly used in Japanese cuisine.

Kiriboshi Daikon dried shredded daikon radish

Kiriboshi Daikon (Dried Daikon Strips)

Menma (Seasoned Bamboo Shoots)

Menma (Seasoned Bamboo Shoots)

Fukujinzuke

Fukujinzuke (Japanese Curry Condiment)

Takuan (Pickled Radish)

Takuan (Pickled Daikon Radish)

Kikurage - Black Wood Ear Mushrooms

Dried Wood Ear Mushroom

Kanpyo (Dried Gourd Strips)

Kanpyo (Dried Gourd Strips)

Koyadofu | Easy Japanese recipes at JustOneCookbook.com

Koyadofu

Fu (Wheat Gluten)

Fu (Wheat Gluten)

A glass jar and a bamboo strainer containing umeboshi (Japanese pickled plums).

Umeboshi (Japanese Pickled Plums)

Boiled Bamboo Shoot (Takenoko no Mizuni)

Boiled Bamboo Shoot (Takenoko no Mizuni)

Anchovy (Iriko / Niboshi) | Easy Japanese Recipes at JustOneCookbok.comAnchovy (Iriko / Niboshi) | Easy Japanese Recipes at JustOneCookbok.com

Iriko (Niboshi) – Dried Anchovies

Dried Shiitake Mushrooms | Easy Japanese Recipes at JustOneCookbook.com

Dried Shiitake Mushrooms

Japanese Honey Panko Bread Crumbs | Easy Japanese Recipes at JustOneCookbook.com

Panko (Japanese Bread Crumbs)

Kizami Beni Shoga (Pickled Ginger) | Easy Japanese Recipes at JustOneCookbook.com

Red Pickled Ginger (Beni Shoga)

Katsuobushi (Dried Bonito Flakes) | Easy Japanese Recipes at JustOneCookbook.com

Katsuobushi (Dried Bonito Flakes)

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