This is kind of a hodgepodge “Asian” recipe. I basically combined the Japanese and Korean sushi and kimbap recipes in a way that I personally like, and to minimize work I bought prepared stuff from Mitsuwa in Illinois.
Shopping List:
- Wasabi paste in a tube
- Nori seaweed wrap sheets
- picked ginger
- pickled daikon
- pickled burdock root
- Japanese cucumber (there is a pickled side dish version of this too)
- spinach (there is some kind of side dish in the store)
- eggplant (there is a side dish version in the store too)
- carrots
- avocado
- green onion
- short grain Japanese sushi rice (sticky rice?)
Miso Soup Shopping List
- White miso paste (shiro miso)
- tofu
Gyoza Shopping List
- cabbage (napa or regular)
- dumpling wrappers (or rice paper wrappers)
- green onion
Other stuff
- umeboshi (dried plums)(pickled to make onigiri)
- Korean plum paste/syrup/jelly (maeshil cha)
- jujube (dae chu cha)
- dried persimmon
- yul mu cha (job’s tears and walnut breakfast protein tea)
- bori cha (barley tea)
- kombu seaweed (for onigiri)
- lao gan ma chinese chili black bean sauce
- hong kong style pan fried noodles [hong kong style egg noodles]
- chinese five spice
- Shaoxing wine
Vegetarian Food at 711s in Japan:
Vegetarian Restauarants in Japan: