Block 27–30: Japanese Cuisine — Shopping List

This list covers all 10 sessions. The Japanese pantry has a higher upfront investment; most items will last months and apply across all future cooking.

🌾 Japanese Pantry — One-Time Purchases

These are shelf-stable and will outlast this block by months or years.

[ ] Kombu (dried kelp) — Japanese grocer, Asian market, Amazon · 1 package (50–100g)
[ ] Katsuobushi (dried bonito flakes) — Same as above · 1 bag (40–50g)
[ ] Soy sauce (Japanese-style, e.g., Kikkoman or Yamasa) — Most grocery stores · Standard shoyu
[ ] Mirin — Asian market or Amazon · Look for "hon mirin" (real mirin vs. "mirin-style seasoning")
[ ] Sake (cooking or drinking) — Asian market, liquor store · Cooking sake is fine; drinking sake is better
[ ] Rice vinegar — Most grocery stores · Unseasoned
[ ] White miso (shiro miso) — Refrigerated section, Asian market · Start with white; it's mildest
[ ] Red miso (aka miso) — Same — optional for contrast tasting
[ ] Sesame oil (toasted) — Most grocery stores · Small bottle; finisher only
[ ] Potato starch or katakuriko — Asian market · Tempura, agedashi coating
[ ] Dashi powder — Asian market · Backup option if making dashi not possible

📋 Session 138 — Dashi & Miso Soup

[ ] Kombu — 20–30g
[ ] Katsuobushi — 20–30g
[ ] Silken tofu — 1 block
[ ] Wakame (dried seaweed) — Small package
[ ] White miso — 1 container

📋 Session 139 — Teriyaki & Miso Applications

[ ] Chicken thighs (bone-in or boneless) — 4 pieces
[ ] Unsalted butter — For miso butter
[ ] Vegetables to glaze (broccolini, green beans, or similar) — 1 lb

📋 Session 140 — Weeknight Ramen

[ ] Ramen noodles (fresh or dried) — 2–4 portions · Asian market; or Sun Noodle brand
[ ] Pork belly (chashu) — 1 lb · Or substitute: chicken thighs
[ ] Eggs — 4 · For marinated soft-boiled eggs
[ ] Bamboo shoots (canned) — 1 can
[ ] Bean sprouts — 1 bag
[ ] Green onions — 1 bunch
[ ] Nori sheets — 1 package
[ ] Chicken stock — 1 qt · To supplement dashi broth

📋 Session 141 — Nikujaga / Agedashi Tofu

[ ] Thinly sliced beef (shabu-shabu cut) or ground beef — 1/2 lb
[ ] Potatoes (Yukon Gold) — 3–4 medium
[ ] Carrots — 2
[ ] Yellow onion — 1
[ ] Snap peas or snow peas — 1/2 lb
[ ] Silken tofu — 1–2 blocks (if making agedashi)
[ ] Potato starch — For agedashi coating
[ ] Daikon (grated) — Small piece
[ ] Fresh ginger — Small piece

🍚 Session 142 — Japanese Rice & Ochazuke

[ ] Short-grain Japanese rice (e.g., Koshihikari) — 2 lb bag · Do not substitute with long-grain
[ ] Green tea (loose leaf or bags) — 1 package · For ochazuke
[ ] Salmon flakes or canned salmon — Small amount · Ochazuke topping
[ ] Umeboshi (pickled plum) — Small jar · Optional; worth finding
[ ] Nori, sesame seeds — Small amounts · Ochazuke toppings

📋 Session 143 — Tempura

[ ] Cake flour (or all-purpose + potato starch) — 1 cup
[ ] Eggs — 2
[ ] Neutral oil for frying (avocado, vegetable, or peanut) — 1–2 liters
[ ] Sweet potato — 1 medium
[ ] Shishito peppers — 1 small bag
[ ] Shiitake or cremini mushrooms — 8 oz
[ ] Asparagus — 1 bunch
[ ] Large shrimp (deveined, tail-on) — 1/2 lb · Optional
[ ] Daikon for grating — Small piece
[ ] Fresh ginger — Small piece

🍚 Session 144 — Sushi Rice & Maki

[ ] Short-grain Japanese rice — (use from Session 142 purchase)
[ ] Rice vinegar — (use from pantry purchase)
[ ] Nori sheets — 1 package (10 sheets)
[ ] Sushi fillings (choose 2–3):
[ ] → Cucumber — 1
[ ] → Avocado — 2
[ ] → Cooked shrimp — 1/2 lb
[ ] → Canned tuna — 1 can
[ ] Soy sauce, wasabi paste, pickled ginger — Standard sushi condiments
[ ] Bamboo rolling mat (makisu) — 1 · Available at Asian markets, Amazon

📋 Session 145 — Gyoza

[ ] Ground pork — 1/2 lb · Or chicken; pork is traditional
[ ] Napa cabbage — 1/4 head · Finely shredded + salted
[ ] Garlic — 4 cloves
[ ] Fresh ginger — 1-inch piece
[ ] Green onions — 1 bunch
[ ] Gyoza wrappers — 1 package (30–40 ct) · Refrigerated at Asian market
[ ] Neutral oil — For frying

Service 35: Japanese Dinner for Two - Source ingredients based on your chosen menu from Sessions 1–4 - Minimum: dashi, miso, rice, one protein, one vegetable application

Service 36: Japanese Dinner Party for 4–6 - Recommended: Miso soup (always, serves a crowd easily) + gyoza or agedashi tofu starter + tempura or teriyaki main + rice + purchased mochi ice cream for dessert - Plan at least 2 days ahead; tempura is à la minute but everything else can be prepped in advance

🔪 Equipment Note

[ ] Bamboo rolling mat (makisu) — Required for maki; ~$3–5 at Asian markets
[ ] Drop lid (otoshibuta) or parchment circle — Used in nimono; substitute: circle of foil or parchment
[ ] Fine mesh strainer + cheesecloth — For clear dashi; cheesecloth optional but produces cleaner broth
[ ] Deep thermometer or candy thermometer — Required for tempura oil temperature
[ ] Wok or high-sided pot — Tempura frying; the high sides manage splatter