An exuberantly hot 'green horseradish' powder essential to sashimi, which is not actually a horseradish at all. This unique Japanese spice once grew naturally alongside clear mountain streams, but today it is mainly cultivated. The wasabi root is peeled, then grated and used as a condiment for sushi, sashimi and chilled soba noodles. These days the fresh root is something of a luxury; most people use ready-to-use grated wasabi paste.
One of the oldest domestic sugar which is made with rare kind of sugar cane from Tokushima prefecture. A labor intensive and unique refining process produces powdery smooth texture, elegant taste and fragrance which are quite different from other ordinary sugars. It is commonly made into moulded dried sweets, higashi.
This is firm tofu that has been grilled on both sides. Grilled tofu is used in sukiyaki and simmered dishes.
Something grilled. Grilling is probably the first use man made of fire for cooking. Yakimono can be divided into two general types: those grilled using direct heat and those grilled using indirect heat. The latter method might make use of a grill plate, a fry pan, or an earthenware vessel called a horaku. When a kaiseki menu is planned, special consideration is given to the yakimono dish. As is the case with most dishes, yakimono are best if served as soon as they are ready.
