Furikake means ‘sprinkle’. Think of it as an indulgent all-purpose seasoning. Furikake is used in Asia in a similar way to salt and pepper here. This popular seasoning can be sprinkled over rice, noodles and soup.

Shichimi Togarashi (also called ‘Japanese seven-spice mix’) is a unique blend of seven different spices. It has a long history and has been traded by Japanese spice merchants for centuries. Togarashi can be used in all Asian cuisines. It produces a deep, aromatic flavour and a kick of heat.

Grows in Australia and is also known as ‘caviar lime’. A small, slender citrus fruit filled with tiny pearls rather than traditional flesh.

An Asian citrus fruit that is similar in appearance to a small grapefruit. Its flavour is a cross between mandarin and grapefruit.

Sake is a Japanese alcoholic drink made from polished rice that has been fermented. A common mistake is likening sake to a distilled rice wine, which it isn’t. Perhaps the simplest way to describe sake is as a rice drink that is produced in a similar way to beer.

A Japanese batter that at Yoko is made with wheat flour, potato starch, baking powder, salt, sugar and carbonated water.

Unagi, or ‘eel sauce’ as it is also called, is a traditional Japanese dressing for smoked eel in Japan. Unagi means ‘eel’ in Japanese, although it should be pointed out that eel is not used to make the sauce.

Thinly sliced ginger pickled the Japanese way in vinegar (preferably rice vinegar), sugar and salt.
Gari is a popular condiment in Asian cuisines, and for Japanese dishes such as sushi and sashimi, in particular.

A fermented cabbage dish from Korea. Chilli, daikon, ginger, garlic and even fish sauce are common additions. Our kimchi is made locally in Mölle.

Dashi is a clear Japanese stock that is used as the foundation for countless Japanese dishes. It’s what produces the familiar umami flavour. Traditionally, the stock is made by heating up kombu (seaweed) and katsuobushi (flakes of smoked bonito fish).

Goma is a sauce made from sesame paste, among other ingredients. It tends to be used as a seasoning or dipping sauce, served alongside various dishes.

Grass kelp, or ‘gutweed’ as it is often called, is a green alga with a fresh flavour. It is extremely common on the west coast of Sweden and can be found on pretty much any beach in Bohuslän.

Hamachi is a fish belonging to the Carangidae family. It is used in soups/stews and as a topping for sushi.

Ponzu is a citrus-based sauce that is popular in Japanese cuisine. There are different versions of ponzu, but it is generally a combination of juices from different citrus fruits and some form of vinegar and soy sauce.

Smoked red pepper powder from Spain.

A popular Japanese starter that can be made using fish or beef. Tataki means that the meat is seared on a high heat, which leaves the middle rare. It is then cut into thin slices and often served with spring onions and a ponzu dressing.

A generic term for a number of breeds of beef cattle in Japan, which produce meat that is highly marbled with fat. The A means that the meat yield from an animal is 72% or more of its body weight, while 5 indicates top marks for characteristics including colour, texture, firmness, lustre and quality of fat.

Shiso, which is also called ‘perilla’, is a common East Asian herb. Its flavour is similar to a combination of coriander, curry leaf and lemon.

A popular Cantonese barbecue glaze that is commonly used on grilled pork. Its base ingredients tend to be five types of spices and honey or sugar.

Concentrated Japanese tea made by grinding nutrient-rich green leaves to a fine powder.

A paste made from yuzu, chili, and salt.

Marinated trout roe.

A Chinese barbecue sauce made from fermented soybeans, garlic, sugar, and sesame.

Japanese green pepper variety reminiscent of Sichuan pepper.