Welcome to MisoYuri!
I started this blog, because I know getting started with foreign cuisines can feel like a major hurdle. Whenever I’ve tried making a meal from a new cuisine (Indian, Korean, etc.) I found myself getting stuck.
Do I need specialized ingredients? If yes, where can I find these ingredients? What spices do I need? Do I need to buy specialized cookware or equipment? How much time and money am I really willing to spend just to try a recipe?
I’m no professional chef, but I do know about making Japanese food. My goal is to offer you the insight into where and how to get started with Japanese cuisine.
Pantry Basics:
There are more specific ingredients for some dishes, but the foundation of Japanese flavoring is based on just 5 simple ingredients:
These 5 ingredients can be combined in a variety of different ways and ratios to flavor Japanese dishes. The miso and soy sauce add the savory flavor to a dish, but the two are rarely (if ever) used together in the same dish. Most broth-based recipes will start with dashi as its base, and the other ingredients will be added in to add layers of flavor.
There are a few more basics you may want to stock your pantry with to accompany a meal. I’ll have more on this soon.
