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The Japanese Pantry: Kenji's Complete Guide | Kenji Eats Japan (Patreon)

Published:
2026-09-04 17:16:42
Edited:
2026-10-08 22:53:11
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Content

Follow along as we walk you through every aisle in a Japanese grocery store for a complete guide on stocking your pantry. This extended cut is exclusive for Patreon!

Hi Frienjis,

Community & Content Manager Erin here with our very last episode of the Kenji Eats Japan series!

Earlier this year, our team traveled to Japan in search of good food and even better kitchen knives (get the full story here). We knew we had to bring some of that culinary magic back for you. That’s why, today, we’re walking you through how to make that a reality with Kenji’s ultimate guide on How to Stock a Japanese Pantry.

https://frienji.kenjilopezalt.com/collection/2272438?view=expanded

Kenji Ate Japan… Now You Can, Too!

If you’re at all familiar with Japanese cuisine, you might be able to guess some of the basics Kenji will recommend: Soy sauce, miso paste, dashi, maybe a shiso leaf if you’re feeling fancy. But unlike most pantry hauls, this one is not just scratching the surface.

With the help of our local Japanese grocery store, we walked down each aisle and covered everything from ginkgo nuts and shungiku greens to different types of fish roe, cooking sauces, seaweeds, and more. We debated the tenets of microwavable rice (we’re not mad about it); whether you should make Japanese curry from scratch (probably not); and if you should stick to powdered wasabi or cash out on the real root (at $299.99 per pound? We’ll stick to the S&B tins, please)!

Special thank you to Uwajimaya for allowing us to film in their Seattle location for this video. If you’re ever in the area, we must recommend a visit to this iconic grocery shop—you won’t be disappointed with what you find.

How To Stock A Japanese Pantry (Extended)

All Frienjis here on Patreon can enjoy the extended cut of the video above. You can also dive into the full written article by Kenji here: How to Stock a Japanese Pantry 🔗

Now sit back and enjoy the haul! And don’t forget, Super Frienjis enjoy exclusive access to the written recipes from this series. If you haven't already, consider joining today to put your newly-stocked pantry to the test!

Thank you for supporting Kenji Eats Japan!

This series has been something special for our team to work on. We know it’s a little different from the content you’re used to and we are so grateful for your support.

Now, our team is getting started on the next big batch of content we’ll be bringing you. Keep your eyes peeled, Frienjis!

Until then,

— Erin, Community & Content Manager

🔗 Watch the full Kenji Eats Japan series.

Files

Comments

ThatsANiceHat

do we need clickbait titles on patreon? i'm so done with the slop.

Ian Kelley

I very much appreciate Kenji's insights. I've dug them for years! I appreciate the "up close and personal" quality of the whole endeavor, though I'm gonna respectfully decline to be a "Frienji." I've been following him for, I dunno, 20 years or so, and I feel like he can lean into his years of experience and professional wisdom like a grown up and without this weird, cutesy voice that I assume to come from the "content manager." But at risk of piling on criticism, that video did not do justice to Kenji's knowledge and insight. Like, I dunno what's happening for you, man, but that really reads like you just rolled out one morning and headed off to the market with someone following you with an iPhone. You are a legitimately world-class food writer with a deep knowledge base which ought be shared. What a shame that it unpacked in a shaky camera video where I found myself CONSTANTLY wanting to see what was just outside the frame. You've got some number of people PAYING to see you produce videos. "Following you around the market" is a fine CONCEPT, but needs better production than some person ACTUALLY just following you around the market; the camera is by and large much too tight and is a little jerky; it is an uncomfortable watch and a distracting one. I'm not piling on here to be a jerk; I love your stuff, and I want to SEE what you're trying to show me. This video does a lousy job of it; I find myself watching it in bits to gain the information, because of how valuable I find the information. Anyway, thanks for the video? The information is very much appreciated.

Ben Ecker

I feel like this is completely oblivious to the reality of what it's like for someone with the level of resources he actually has to create something like this. He's not someone that's working with some massive food network style production behind him. I mean, honestly, he's probably lucky he didn't get kicked out of the store for filming.

Ian Kelley

OK, you know what man? You were right and I was wrong. Like, holy cow, while "completely oblivious" is a little harsh you did inspire me to go to graphtreon - which I'll take as accurate until someone tells me different - and wow, you're right! Kenji has, like, fewer than 100 paid followers. That is freakin' criminal! I had no idea. I just bought someone a gift subscription; I'll at least try to walk it like I talk it. Now look, I don't want to dig in my heels too much here; I DO stand by the view that there are some editorial courtesies which one ought abide for the ease of the viewer, "level of resources" or no, simply because you want that more people watch your video. But while I was totally prepared to get all on a high horse about it and come snapping back at you, in fact YOUR larger point was the more correct one - this is an EXTREMELY 'shoestring' production, if the graphtreon numbers are to be believed. Consider me corrected. Dang. Well, you've won this internet disagreement. Now, I hope YOU'RE going out and telling someone to subscribe to Kenji's Patreon! Because that's what I'm doing. - Ian

Carlin Darlin

I literally just got back from my neighborhood Japanese market for pantry staples then opened Patreon lol 🙃

C C

My cooking has improved so much after using your "The Wok" even poaching chicken, thank you and thank you for using your platform for those that would be silenced ❤️

Alex Morina

Hey! hope you're doing well today You look great and fit the exact description a client of mine is looking for  she'd love to connect If you're interested send me a message on Telegram @morina654  if you'd like me to introduce you

PACOE

🙂 nice

ScrambledPhoenixEggs

If you can find a way around the SEO then you're probably running the company.

ScrambledPhoenixEggs

Thank you for ditching the creeper glasses! Sincerely, a fellow Uwajimaya customer

GEORGE

Hello, sending you a little smile 😊

James Kenji Lopez-Alt

I appreciate the feedback! Video production is definitely a new endeavor for me. I’ve always seen the value of Patreon as the writing and the recipes, as those are the things that I know I am good at and that I consider my career. For now, the video has always felt like a fun extra that we currently do as best we can. But, we are learning as we go, and I do believe that the quality of our content and production value is getting better and better. I am very excited about a few projects we have coming up. But of course, feedback like this will always serve to make us think harder about producing the most valuable content we can for our readers and watchers. Thank you!

James Kenji Lopez-Alt

I try my best to be as honest as I can with my titles, while still making sure that they are suitable, and catch interest. If you can read past the title, I do hope that the work that went into the actual guide is valuable for you!

Eric Lohrke

This was so helpful, Kenji! I've been resourcing your recommendations since your post so that I have all of the basics on hand for whatever I choose to make

Barbara Smith

Thank you so much for this! You covered a lot of things I didn’t know.

Laura

I'm very glad Jeff

Laura

That would be way too much