Dashi no moto: instant powdered soup stock made with dried bonito tuna flakes (katsuobushi) and kombu.
Kamaboko: fishcake made from pounded white-flesh fish mixed with starch and lightly sweetened and steamed or fried; can be found in many varieties, including the bamboo log-shaped Chikuwa, flat deep-fried Tenpura, or semi-oval red, pink or whites steamed Musi-ita
Yasai tempura (top) Pink and white musi-ita Gobo maki (right fore) Hollow Chikuwa (foreground)
Kombu: sun-dried dark-brown algae or kelp; used in traditional Japanese cooking as a vegetable and as flavoring agent for dashi, the light fish broth that is the basis for many traditional dishes.
Mirin:lightly sweetened cooking wine made from glutinous rice; important flavoring in traditional Japanese cooking Tsukemono: pickles made by soaking vegetables in vinegar, rice bran lees, sake lees, or yeast; an essential side dish to traditional Japanese meals.
Wolfberry/Goji: Wolfberry contains 19 types of amino acids and 21 trace minerals. It has more beta-carotene than carrots and nearly as much Vitamin C as oranges and protein as bee pollen. Wolfberry fruit is used in traditional Chinese medicine to make tea, soup, stew and wine, or is chewed like raisins. Wolfberry is also reputed for its anti-oxidant and anti-aging properties.