In Japanese cooking, everything starts with the pantry. You don’t need 50 ingredients or complicated equipment: just a few essential staples are enough to create balanced, aromatic dishes full of umami.
At Banzaï, we love this minimalist, accessible, and deeply flavorful approach — perfect for everyday cooking.
Here is the foundation of a modern Japanese pantry, with the essential ingredients and a few extras to take things further.
The essentials
1. Shōyu — 醤油 (Soy sauce)
The backbone of Japanese cuisine. Rich in umami, salty yet balanced, shōyu is used for seasoning, marinating, deglazing, or enhancing broths.
Use it for: dressings, quick marinades, stir-fried vegetables, tofu, finishing sauces.
Recommended brand: Kikkoman — it has a deep, salty flavor, and you don’t need much to elevate your dishes.
2. Mirin — みりん
A sweet rice wine that adds shine, sweetness, and depth to dishes. It perfectly balances the saltiness of shōyu.
Use it for: teriyaki, glazes, stews, cooking reductions.
Brands: Hon Mirin Premium (authentic and high-end), Kikkoman Mirin Fu & Obento Mirin Seasoning (more accessible options).
3. Rice Vinegar — 米酢 (Komezu)
A mild, smooth vinegar that is never harsh. Essential for sushi rice, Japanese pickles, and light dressings.
Use it for: salads, homemade pickles, cold sauces.
Brands: Clearspring, Mizkan, Enso — any of these will do the job.
4. Dashi — 出汁 (basic broth)
The soul of Japanese cuisine. Dashi brings unmatched depth thanks to kombu, katsuobushi, or shiitake.
Use it for: miso soup, udon, sauces, stews, braised vegetables.
Brand: Shimaya Dashinomoto (the most easily found option in stores) — a powdered dashi.
5. Miso — 味噌
A fermented paste with a rich umami flavor. Each type has its own character:
- shiro miso: mild, creamy
- aka miso: stronger, deeper
- awase: a blend of both
Use it for: soups, marinades, creamy sauces, glazes.
Brand: Hikari (not premium, but widely accessible).
6. Sesame oil — ごま油 (Goma abura)
Just a few drops are enough to add an irresistible toasted aroma.
Use it for: toppings, dressings, quick stir-fries, steamed vegetables.
Brands: Mee Chun, Lee Kum Kee
7. Saké — 酒
The “white wine” of Japanese cooking. It perfumes, deglazes, tenderizes, and balances sauces.
Use it for: stews, fish, broths, wok dishes.
Brands: Takara Hon Mirin, Gekkeikan
Going further: useful extras to have on hand
These ingredients are not essential, but they open the door to more creativity.
1. Panko — パン粉
Extra-light Japanese breadcrumbs. I also use them in Western cooking instead of regular breadcrumbs. The secret to an unbeatable crunch.
2. Karē — カレー (Japanese Curry)
Mild, creamy, and comforting. Easy to prepare and perfect for batch cooking.
3. Wasabi — わさび
Great for boosting sauces, mayonnaise, dressings, or dips.
4. Sesame seeds — 白ごま / 黒ごま
Perfect for adding crunch and aroma.
5. Ponzu sauce — ポン酢
A magical mix of soy sauce and citrus (often yuzu). Ideal as a cold dipping sauce.
6. Seaweed (Kombu, Wakame, Nori)
Used for dashi, salads, toppings, and broths.
7. Noodles (Soba, Udon, Somen)
Very convenient for quick meals.
Conclusion: a simple pantry for deeply flavorful cooking
Japanese cuisine is built on balance, seasonality, and a few carefully chosen ingredients. With this foundation, you can cook simple dishes with incredible depth — whether for everyday meals or a Banzaï dining experience.