Japanese mayonnaise, typically made with rice vinegar, tastes somewhat different from ordinary mayonnaise. Slightly sweeter, usually complementary to sushi and Japanese cuisine, comes in a plastic squeezable bottle. SSK mayonnaise is made in Japan and is sold primarily in the Japanese domestic market.
Katsuobushi is dried, fermented and smoked Skipjack Tuna also referred to as Bonitowhich is why this is also known as Bonito Flakes. The main ingredient in dashi a broth which is basis of many soups and sauces in Japanese cuisine. It is also used as a condiment or garnish to elevate many other dishes.
Not to be confused with nori, aonori is another edible seaweed cultivated off the coast of Japan. It is a versatile, flavorful, and aromatic ingredient that is dried and crushed, and used to garnish or season many Japanese dishes, including okonomiyaki, takoyaki, and yakisoba.
Wakame is one of the major types of edible seaweed. This sea vegetable is widely used in Asian dishes, and is most often served in soups and salads, or as a side dish to seafood. Wild harvested in Australian waters, it is usually farmed in Japan and Korea. Most likely the wakame you'd find at the store comes from one of these two countries.
Wakame is a species of sea vegetable, commonly referred to as seaweed, extensively used in Japanese and other Asian cuisines, especially in soups, salads, and snacks, but also as a seasoning. Wakame is deep green in color; it is occasionally referred to as "sea mustard," likely because it resembles mustard greens when cooked, but not because of its mild flavor, which is unlike the peppery vegetable.
It's available in two forms: dried, which is most common, and salted. The salted variety is sold refrigerated in a sealed package.
