Note: Page under construction!
When I first came to Japan, I had some trouble with ingredients, because they were different from what I was used to in America. This mostly affected baking. I wanted to make some notes here about a few differences you might encounter.
I am still learning about ingredients in Japan all the time, so if you find any mistakes on these pages, please let me know!
My grocery store has only mini chocolate chips, in a very small bag, for a high price. Bars of chocolate are cheaper, so I prefer to buy those and chop them up for my cookies.
Common and cheap. Some common types: momen, kinu, yakidofu, kouyadofu, aburaage.
Mostly white. Recently, wheat and rye are becoming more easy to find. Breadcrumbs: only panko