Most Versatile Cooking Ingredients

A staple in Chinese cooking, but equally delicious in Japanese simmered dishes or cream stews.

Works raw, stir-fried, or simmered — adapts to Japanese, Western, and Chinese cuisines.

Adds color and nutrition as a base ingredient in stir-fries, soups, and stews.

From nira-tama to gyoza and jijimi — versatile across Japanese, Chinese, and Korean cuisines.

Grilled, simmered, or fried — pairs amazingly with oil and transforms across cuisines.

An essential flavor builder that adds depth and appetite-whetting aroma to any cuisine.

Beyond a condiment — removes fishy/meaty odors and adds warmth to simmered dishes.

From Japanese kinpira to Chinese beef-pepper stir-fry — a star of stir-fried dishes everywhere.

Essential garnish for chawanmushi, clear soups, and oyakodon — indispensable in Japanese cuisine.

From raw garnish to caramelized star to hot-pot essential — endlessly adaptable.

Sauté for sweetness, simmer for soups — the indispensable foundation of any cuisine.

Boil, fry, sauté — works as both a main and a side, from potato salad to french fries.

Simply grilled with soy sauce is divine, and adds deep umami to soups and simmered dishes.

From Japanese ohitashi to Western gratin and sautés — a versatile green powerhouse.

Great raw, and even better cooked — a powerful umami base for sauces and stews.

Works in stews, pickles, salads, and soups — even the leaves are nutrient-rich.

Essential in Japanese cuisine — tororo, okonomiyaki binder, isobe-age. Delicious grated or sliced.