Japanese Essentials We Use Everyday
What makes Japanese food taste so comforting, balanced and packed with flavour?
At Izakaya Midori, it’s all about the essentials. We use a handful of key ingredients every single day, and they’re the secret behind our bold, umami-rich flavours. Here’s a peek into what’s always on hand in our kitchen:
Kombu
A type of seaweed that brings deep umami to soups and stocks.
It’s the heart of our ramen broth — no fish needed, just the magic of the ocean. Kombu is subtle but powerful, creating layers of flavour with every simmer.
Miso
Fermented soybean paste. Rich, savoury and full of good bacteria.
You’ll find miso in our soups, dressings and marinades. It adds depth, warmth and that slightly funky kick we all secretly love.
Shoyu
Naturally brewed soy sauce, without additives.
It’s not just salty, it’s balanced and used with intention. A splash here and there to lift the natural flavours of our ingredients without overpowering them.
Goma (Sesame Seeds)
Tiny but powerful. That’s sesame seeds.
We toast them and sprinkle generously on rice, noodles, or veggies. Nutty, toasty and full of crunch. They’re the finishing touch to so many of our dishes.
Yuzu
A fragrant Japanese citrus fruit.
We use its juice and zest in sauces, desserts and even drinks. It’s fresh, bright and adds a little zing that surprises and delights.
These humble ingredients might seem simple, but together, they’re the backbone of everything we make at Midori. They give our dishes flavour, soul and a true taste of Japan, the plant-based way.
Come and taste them in action, the Midori way 🌿
Come visit us! Your body (and tastebuds) will thank you 💚
🍽 Booking: 07 5645 6625 📱 Mobile (Text or Call): +61 480 416 307