Japanese Foods Want to get familiar with the basics of what's traditionally a (mostly) vegetarian culture? The following are some of the best.
Notes	Description	Price	Quantity	Order
OI	G62 Shoyu For all your cooking needs. One of Japan’s finest brands. 360ml	399
JAS	G63 Tamari Deeper, clearer flavor than shoyu, wheat (and gluten) free. 360ml	609
OI	G64 Miso Natural & vegetarian (which most supermarket brands aren’t). 470g	567
OI	G65 Umeboshi Natural headache remedy and more in bite-size, eye-opening portions. 120g	609
	G91 Konbu A natural flavour-enhancer and vegetarian soup stock base. 200g	840
	G92 Hijiki Hand-harvested sea veg rich in calcium, iron and minerals. 75g	452
OG	G93 Black Sesame Seeds Possibly the world’s oldest spice, with a history in India stretching back 5000 years. And at 25% protein, why not? Roasted. (China) 50g	347
OG	G94 White Sesame Seeds Ligher on the polythenol. Roasted. (China) 50g	347
	G51 Seitan Gluten-meat. Like the “real” thing, only better. Okay, so this one's not really Japanese... 230g	515
OI	G86 Kamut Udon Up to 40% more protein than wheat, and easier to digest. 200g	378
OI	G81 Whole Wheat Udon Which isn’t to say this udon isn’t delicious as well. 200g	263
OI	G82 Whole Wheat Somen Lighter and thinner than udon, ideal for summer noodle salads. 200g	221
OI	G80 100% Buckwheat Soba High-protein, high-fiber grain in traditional noodle style. 200g	378
	G88 Brown Rice Bifun Thin, transparent noodles delicious in soup or salad. 40g x 3	347
LC	G96 Shitake Dried donko shiitake from Oita-ken, bursting with flavor. Soak with konbu to make vegetarian stock base and dashi. 50g	599