Try your original arrangement with them!
- Dashi: Japanese soup stock made from smoked/dried fish and kelp
- Kon’nyaku(Konjak): jelly‐like food made from the starch of devil’s tongue
- Shirataki: vermicelli made of Kon’nyaku
- (Yaki) Nori: (toasted) laver(seaweed).
- Shiso: Japanese basil
- Mirin: sweet sake used for seasoning
- Ponzu: sauce made of soy sauce, Mirin, sake, citrus juice, smoked bonito and dried kelp
- Fu: dry baked wheat gluten (breadlike food), full of protein, rich minerals
Tofu family
- Aburaagé: deep-fried bean card
- Atsuagé/Namaagé: deep-fried bean curd cake
- Gammodoki: deep-fried crushed tofu (sometimes added yum paste) cake containing bits of various kinds of vegetables
- Hirousu: deep-fried crushed tofu (with sakura shrimps in my home town) cake
- Okara: soybean fiber left after making tofu
- Yuba: tofu skin
Japanese sweets
- Gyuhi: type of soft Japanese confectionery made with rice flour (somewhat similar to Turkish delight)
- Mamékan: cubes of agar gelatin, boiled red peas, brown syrup
my daily companions for breakfast:
café au lait, fruit salad & unsweetened yogurt topped something(muesli, cereals and/or jam)
