What is in the Japanese kitchen and pantry?

Question

what is needed in the Japanese kitchen or pantry, or what is usually found inside?

Answer 1

Since your avatar looks Asian this must be a trick question...Im game!  here goes.

Rice

Kombu

Nori

rice cooker

Green tea

Mochiko

shoyu

ginger

pickled and or sweet plums

guest wine or spirits

soba

wasabi

list goes on...

Answer 2

In no particular order:

Bonito flakes, miso (fermented soy paste), Tamari (better than plain ol' soy sauce), Wakame (kelp, usually find it garnishing miso soup), rice vinegar, Nori (toasted seaweed), short grain rice, sesame seeds (black and white), sesame paste (like tahini, except from toasted sesame seeds), tofu, ginger (fresh, pickled), wasabi, soba noodles (buckwheat), udon noodles (thick wheat noodles).

Skinny little eggplants, kabocha squash, daikon radish, yam, spinach, carrots, sweet and hot peppers, mushrooms, especially shittake (dried and fresh), citrus, shrimp and a variety of fish (fresh and dried), kamaboko (fish cake or loaf)

A rice steamer, pot for soup, pan for stir-frying, chopsticks, square plates, deep bowls, small side dishes for items like ponzu, ceremonial tea set, green tea

Answer 3

There's an interesting book out there called Hungry Planet-What the World Eats. It profiles (in one picture) what a family in different parts of the world eats for one week. Click on the link to see the Japanese family.

Answer 4

The other answers are great but ramen noodles are great and we always like udon.