We continue with stocking up our pantry with basic ingredients for Japanese cooking. In the last part we talked about the (at least in my opinion) five most important ingredients and how to make perfectly steamed rice. Today I will list ten more basic ingredients that you will need if you want to cook Japanese. In the next part I will show you different kinds of noodles before going over to fresh groceries, other ingredients, and giving you a few tips about Japanese cooking itself. Continue reading Stocking up the pantry: Japanese basic ingredients, part 2 →