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SHOPPING GUIDE
First time in Japan? Looking for salt and not sugar? We are here to lend a hand with LCJs Supermarket Guide for Newbies. Next time you wander through the aisles of your local supermarket you will no longer be wearing a baffled look on your face because contained below are the never before revealed, but now unraveled, secrets of the Japanese supermarket!

かるぴす
(Calpis) - Calpis: This is NOT milk although the carton can be a little confusing. It is a bubble-less, soft-drink which tastes a little like weak yogurt.


パンこ
(Panko)-Bread crumbs


ちくわ
(Chikuwa) - Fish cake
Used in all sorts of dishes, chikuwa is usually found in Japanese  goden h, an assortment of boiled vegetables and soy products in a broth of soy sauce.


ちゅ葉意

(Chu-hi)Chu-hi:
Definitely not a soft drink (although the taste is similar), chu-hi is made by a variety of manufacturers. If you want to get drunk fast, with a cocktail flavour, this is the drink for you.




かれー
(Kare)-Curry Usually Japanese curries are quite mild. In this case (as seen on the box) this is only a 2. Easy to prepare with  ejust add water f instructions and good value, these little numbers will keep you functioning in the leaner part of the month before payday.


ほんだし (Hondashi)
Powdered fish stock. Used to make soup or added to  emiso soup f for extra flavour, hondashi is a common item found in the Japanese home. A small amount can be used to flavour white rice if you don ft mind being looked at rather strangley.



かつぶし
(Katsubushi)

Dried fish flakes.
A very common garnish added to dishes like  eokonomiyaki f and  etofu f. It has a strong taste and quite often visitors to Japan don ft like it.
こむひこ
(Komugiko)
Flour



おちゃ(Ocha)
Green tea.

A quintessential
Japanese product, green tea is prepared hot and served hot or cold. It has a bitter taste but is renowned for its healthy properties and anti carcinogens.

すれめいか
(Surume ika)
Dried squid.

A popular snack to have while enjoying a cold beer, dried squid comes in a range of different tastes and thicknesses. One thing is for sure, it fs all chewy.



こんやく(Konnyaku) - Potato gelatine.

An important ingredient in dishes such as  eoden f and  emiso soup f, konyakku is a cloudy, brown substance which has a unique, chewy texture similar to agar jelly. It is rather bland in taste but adds variety to simple dishes.
りんごす
(Ringosu) - Apple vinegar



米図
(Komezu) - Vinegar


まよなず
(Mayonezu) Mayonnaise



魔゚かぶ
(Mekabu)
Seaweed. Added to miso soup, mekabu has a slightly sticky texture and a bland taste.


牛 にゅう
(Gyuunyuu) - Milk



らっきょう

(Rakkyuu)
Pickled shallots



生めぼし
(Umeboshi)
Pickled pplum.

Umeboshi come in many different varieties but are usually extremely sour.

みそ
(Miso) - Soybean paste. Used in many different ways, soybean paste is quite salty. Not usually eaten as is, but often the base for soups, sauces and marinades.



なっとう
(Nattou)
Fermented soybeans.
Nattou is a food you will either like or hate. With a consistency not unlike lumpy chewing gum and a smell that reminds you of the fermenting process that it underwent, nattou is considered extremely healthy and by many Japanese,  edelicious f.




ふりかけ
(Furikake)
Mixed seasoning.
Furikake is sprinkled on top of white rice to add flavour and generally make the whole affair a bit more colourful and exciting.




さらだあぶら
(Sarada abura)
Salad oil.



さけ(Sake)
Japanese spirits.
The sake pictured here is actually a 5 litre bottle. Make sure you don’t grab this when stopping off at the shop for spring water.



さとう
(Satou)-Sugar.

A common mistake for newly arrived visitors to Japan is to rush out and buy a big bag of salt for their cup of tea. Pictured here is sugar. Use the kanji if you need to.



ごまあ ぶら
(Goma abura)
Sesame oil


しお
(Shio)-Salt


やきそば
(Yakisoba) Egg noodle.
Yakisoba is usually used in stir fry dishes and can be served hot or cold depending on the dish.


(Syouyu)-Soya sauce. Soy sauce is a necessity while living in Japan. Its uses are numerous but to be brief, soy sauce adds flavour to anything from soups to sushi.


とろろこんぶ
(Tororokonbu)-Seaweed.
Used in soup or for wrapping rice balls (onigiri).


うどん
(Udon)-Noodles.
A thick noodle made from flour. An important note to mention is that when Japanese eat udon, it is good manners to slurp, something that might require some practice at home before you showcase your skills at one of the millions of udon shops around Japan.


そうめん
(Soumen)
Flour based noodles.
Soumen is usually served cold in Summer time. Soy sauce accompanies the dish after it has been boiled and cooled in ice water.

Check back regularly for new additions and if you have some food you would like explored then please send us an email at info@englishtreejapan.com


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