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Japanese pastes, sauces and basics recipes

10 Japanese pastes, sauces and basics recipes, each written for this site and each saying what its method turns on.

Buckwheat tea, sourced from Japan. Roasted groats brewed with genuinely boiling water, and then eaten as well as drunk. vegan.
Dashi, sourced from Japan. A stock made in twenty minutes without boiling, where every temperature is deliberate. Fish.
Kelp tea, sourced from Japan. Powdered kelp dissolved in hot water rather than brewed, and drunk as a savoury cup. vegan.
Mochi, sourced from Japan. Glutinous rice steamed whole and pounded until no grain is left, from one ingredient. vegan.
Onsen tamago, sourced from Japan. An egg held at 68C so the white stays loose and the yolk sets — the opposite of a soft-boiled egg. Fish, Egg.
Sencha, sourced from Japan. Brewed well below boiling and poured out in rotation so every cup is the same strength. vegan.
Soba, sourced from Japan. A buckwheat dough with no gluten of its own, hydrated in three pours and worked fast. vegan.
Sushi Rice, sourced from Japan. Short-grain rice dressed while hot, where the dressing is cut through with a slicing motion and never stirred. vegan.
Udon, sourced from Japan. A very stiff salted dough kneaded underfoot, rested twice and cut thick. vegan.
Umeboshi, sourced from Japan. Unripe plums salted under a weight for a month, then dried in the sun for three days. vegan.

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