In addition to seasonal produce, a standard Japanese kitchen stocks mirin (a sweet rice wine), sake, rice wine vinegar, miso, tofu, black and white sesame seeds, sesame oil, a variety of soy sauces and seaweeds, bonito flakes, dashi (an indispensible stock made with bonito flakes and seaweed), ginger, cucumber, scallions, and various noodles such as Udon (wheat noodles) and Soba (buckwheat noodles). Add some rice and fish and most dishes can be made from this short list of ingredients.