This guide helps you learn Japanese ingredient substitutions so you don’t have to run around multiple Asian grocery stores or give up just because you can’t find or afford a specific item!
Japanese cooking uses some unique ingredients, and it can be challenging to find the exact ones sometimes.
Also, even when you do find them, they can be sooo expensive... (I was shocked when I saw a pack of shimeji mushrooms cost about $2.60 at the cashier!)
The substitution ideas in this post are just suggestions, so feel free to experiment and find what works best for you.
Note: Some recipes require specific substitutions, so always check the substitution recommendations in each recipe carefully before you start cooking.
💡New to Japanese Cooking? Check out this step-by-step guide to kickstart your cooking journey!
In This Post
🫙Sauces and Seasonings
Soy Sauce
Quick Substitute: Tamari (gluten-free), coconut aminos
Okay Substitute: Diluted Worcestershire sauce, mentsuyu, oyster sauce, ponzu
Note: The flavor may vary slightly, so adjust the seasoning as needed, especially if you use Worcestershire sauce, mentsuyu, oyster sauce, or ponzu.
💡Learn more: A Beginner's Guide to Japanese Soy Sauce
Mirin
Quick Substitute: 1 tablespoon mirin = 1 tablespoon sake + 1 teaspoon sugar
Note: Mirin adds umami as well, so you may want to include additional umami flavors in the dish.
💡Learn more: A Beginner's Guide to Mirin
Sake (Regular Sake)
Quick Substitute: Cooking sake, Shōchū, white wine
Okay Substitute: Mirin
Note: Mirin adds sweetness, so be sure to balance the flavors accordingly.
💡Learn more: A Beginner's Guide to Sake
Miso (Japanese Fermented Soybean Paste)
Quick Substitute: 30g silken tofu + 1 tablespoon soy sauce, or doenjang (Korean miso)
Note: This won’t be as thick as real tofu, but the flavor and color will be similar. You can use this for stir-fried dishes or miso soup.
If you are allergic to soybeans, you can try miso made from other ingredients such as chickpea miso and brown rice miso.
💡Learn more: A Beginner's Guide to Miso
Rice Vinegar
Quick Substitute: Citrus juice, apple cider vinegar, white vinegar
Note: Rice vinegar has a milder and slightly sweet taste, so keep that in mind when using the substitutions above. You may need to adjust the sugar and salt in the recipe to taste.
Shichimi Togarashi (Japanese 7 Spice)
Quick Substitute: Ichimi togarashi, red chili powder, coarsely ground black pepper
Note: Shichimi togarashi is typically used as a topping to add complex flavors to a dish, so finding an exact substitution can be difficult since there are many varieties, such as curry-flavored or sansho-flavored blends. However, if your goal is simply to add a spicy kick to the dish, the substitutions above will work.
Dashi
Quick Substitute: Dashi powder, umami-rich ingredients such as shiitake mushrooms, kombu, or dried anchovies
Note: Dashi is the foundation of many Japanese dishes, so I don’t recommend substituting it with dashi-like ingredients such as chicken bouillon. Instead, try adding umami-rich ingredients to the dish to enhance the flavors without using dashi, or use dashi powder for a quick umami boost (make sure to choose a high-quality dashi powder, such as Kayanoya Dashi).
💡Learn more: A Beginner's Guide to Dashi (plus homemade recipes!)
Ponzu
Quick Substitute: A combination of soy sauce and a sour condiment, such as citrus juice or vinegar
Better Substitute: ½ teaspoon dashi powder + 2.5 tablespoons soy sauce + 2 tablespoons vinegar or citrus juice + 1 tablespoon mirin
Note: Dashi and mirin are optional. Mix all the ingredients and microwave for about 10 seconds.
💡Make your own: [Homemade Ponzu Recipe]
Oyster Sauce
Quick Substitute: 2 tablespoons soy sauce + 1 teaspoon chicken stock powder + ½ tablespoon sugar
Note: This mixture is saltier than regular oyster sauce, so reduce the amount of salt in the recipe if you use this substitute.
Mentsuyu
Quick Substitute: A combination of soy sauce, mirin (sugar), and dashi
Better Substitute: 1–2 tablespoons bonito flakes (or dashi powder) + 2 tablespoons soy sauce + 2 tablespoons sake + 2 tablespoons mirin + 1 teaspoon sugar
Note: Mix the ingredients and microwave for 30 seconds to 1 minute until the sugar dissolves, then strain to remove the bonito flakes.
💡Make your own: [Homemade Mentsuyu Recipe]
🗄️Pantry Staples
Japanese Rice (Short-Grain Rice)
Quick Substitute: Medium-grain rice
Note: I don’t recommend using long-grain rice as a substitute because the texture is different. Additionally, sticky rice (glutinous rice or mochi rice) has a stickier texture and is typically used for making mochi, so it’s not suitable as a substitute either.
💡Learn more: [Ultimate Guide to Japanese Rcie]
Potato Starch
Quick Substitute: Cornstarch
Note: Cornstarch creates a less thick texture compared to potato starch, but it’s still a good substitute.
Japanese Mayonnaise
Quick Substitute: American mayonnaise
Better Substitute: 1 tablespoon vinegar + dashi powder or any "umami" source such as bouillon paste + a pinch of salt + 300g American mayonnaise
Note: This won’t be as rich as Japanese mayonnaise, but the taste will be similar.
Japanese Curry Cube
Note: Unfortunately, there is no quick substitute for Japanese curry cubes, but you can make them yourself! Additionally, this How to Make Japanese Curry without Cury Cubes might be helpful.
💡Make your own: [Homemade Japanese Curry Cubes Recipe]
💡Recipe suggestion: [Japanese curry without curry cubes]
🥕Fresh Produce
Daikon (Japanese Radish)
Quick Substitute: Korean radish, turnips, radish
Note: The closest substitute for Japanese radish is Korean radish, which is rounder and firmer. However, turnips and regular radishes can also be used in some recipes.
Shiso Leaves
Quick Substitute: Vietnamese perilla (lá tía tô)
Note: While I haven’t been able to find this myself, some people say Vietnamese perilla has a flavor similar to Japanese shiso leaves. However, due to shiso's unique taste, it’s not easily replaceable. If you have the time and space, consider growing your own shiso leaves!
Yuzu (Citrus)
Quick Substitute: Meyer lemon
Note: Meyer lemon has a similar scent to yuzu, so it can be used as a substitute in some recipes.
Japanese Eggplant
Quick Substitute: Graffiti eggplant, Chinese eggplant
Note: American eggplant has thicker and firmer skin, so it’s not ideal for Japanese recipes.
Renkon (Lotus Root)
Quick Substitute: Celery, carrots, potatoes, or other crunchy root vegetables
Gobo (Burdock Root)
Quick Substitute: Parsnip or other crunchy root vegetables
Negi (Long Leek)
Quick Substitute: Regular leek, onion, green onions
Note: Regular American leeks are thicker and firmer, but their texture and taste become similar to Japanese long leeks after cooking (though they require a longer cooking time). Green onions can substitute for the green part of long leeks, while onions work well as a substitute for the white part.
Shimeji/Enoki Mushrooms
Quick Substitute: Other mushrooms, such as brown mushrooms
Note: While the texture and taste will differ, shimeji and enoki mushrooms (as well as other unique varieties) can be substituted with other mushrooms because, after all, they’re part of the same family!
Japanese Cucumber
Quick Substitute: Seedless cucumber, English cucumber, Persian cucumber
Note: These cucumbers have fewer seeds and softer skins compared to regular cucumbers.
Kabocha (Japanese Pumpkin)
Quick Substitute: Buttercup squash
Note: Kabocha is sweeter, softer, denser, and less watery than other types of squash, making buttercup squash the closest substitute.
Nagaimo
Quick Substitute: Grated zucchini or minced okra (for okonomiyaki)
Note: If you can’t find nagaimo for okonomiyaki, you can simply omit it or replace it with grated zucchini or minced okra.
Mitsuba
Quick Substitute: Other green garnishes, such as arugula or green onions
Note: Unfortunately, there is no perfect substitute for mitsuba. However, since mitsuba is typically used as a garnish, you can try using the options listed above. Alternatively, you can grow mitsuba from seeds.
🍳Be Creative!
These are suggestions, so feel free to explore other substitution options and discover ones that work even better for you!
I’d love to hear your thoughts—let me know in the comments below if there are other ingredients you’d like me to cover. Your feedback helps me create the best content for you 🙂
More on this topic...
- A Beginner's Guide to Japanese Cooking
- [Best Places to Buy Japanese Ingredients Online]
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