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What you need for your Japanese Pantry
YOUR JAPANESE PANTRY...
 
Japanese cooking is very healthy with it's emphasis on moderation, freshness and balance along with incredible taste, texture and variety. See below for links to recipes and once you have decided what you are cooking we hope to see you in the shop for your fresh fish! And remember if the recipe requires a specific Japanese fish there's always a New Zealand equivalent.
  • Wakame Seaweed - serve in Miso soup or a salad with endamame beans & steamed fish fillets
  • Edamame are young, green soybeans (found in supermarket freezers)
  • Sushi Rice (add rice vinegar, sugar and salt to make sushi)
  • Soba & Udon Noodles - add plump Udon to soups or fry, thin Soba are made from buckwheat and used in soups.
  • Panko Breadcrumbs - absorbs less grease when frying = flaky, crispy crust (see in store)
  • Nori Seaweed - 3 types - most common wraps sushi
  • Dried Shiitake Mushrooms - use in stocks, soups, stir fries, curries
  • Mirin - sweet cooking wine made from rice, perfect in glazes and sauces
  • Dashi - a stock and the base for sauces, soups and dressings
  • Miso - a seasoning paste made from soybeans. Add to dashi broth to make miso soup
  • Japanese Rice Vinegar - made from fermented rice
  • Sake - brewed like beer -  try it as a marinade on fish
  • Soy sauce or Shoyu -  seasoning. Try Kikkoman.
  • Tamari - wheat free and balanced soy sauce
  • Wasabi - pungeant flavour! 
  • Also Tofu, Pickled Ginger, Sesame Seeds (black or white), Adzuki Beans, Shirataki Noodles (low carb)

John's Fish Market supplies Fresh Fish Daily so you can create your healthy Japanese cuisine:
  • Salmon Fillets (bone-out)
  • Prawns - Banana, Tiger, Cutlets
  • Scallops (NZ in season and Peruvian at other times - taste like NZ scallops), Oysters (in season)
  • Surimi
  • Naturally Smoked Fish (Salmon, Warehou, Red Cod, Tuna, plus more - all natural, no preservatives or colouring)
  • Whole Fish (selection changes daily but may include Tarakihi, Kahawai, Gurnard, Salmon, Octopus, Squid, Fish Heads) 
  • Fish Fillets - depending on catch - Tarakihi, Gurnard, Groper, Snapper, Blue Cod, Trevally, John Dory, Warehou, Lemonfish, Flounder and many more - pop into the shop @ 79, The Esplanade, Petone for the freshest fish in Wellington)
Sumo Kitchen - a young Japanese woman who lives in Sydney has put together a delicious selection of her mother's traditional recipes and her own take on these that are quick and easy.
Japan Food Addict - Mai from Kyoto lets us in on the secrets of really quick Japanese cooking - recipes usually take 20 minutes or less!