Module 01

Lettuce Salad (レタスサラダ)

Reading time: 15 minutes

Introduction

Our first module is about salads. When you think of salads, you may not think of Japanese home cooking. But salads are a ubiquitous part of a typical meal set (kondate 献立). Additionally, we’ll learn how to make our own dressing from common seasonings, something you may not have considered before.

We’ll first explore the minimal set of tools and seasonings required to make a simple salad. Along the way, we’ll learn about grocery stores and how to navigate them. Finally, we’ll learn our first recipe template and make a lettuce salad with a vinaigrette dressing.

We recommend all readers at least skim the Tools and Shopping sections, but if your kitchen is stocked and you’re comfortable there, feel free to jump to the Template section.

Minimum total cost of this module (all tools, seasonings, foodstuffs): ~¥2,190.

Tools

Cheap Reasonable
¥900 ¥7,060

Before jumping into cooking, we need the right tools. We need to bootstrap your kitchen, so module 1 will require the most tools up front. Future modules will rarely require more than 1 or 2 new tools.

This book tries to assume very few prerequisites. However, we will assume you have at least a small “kitchen” area with a sink, a refrigerator, and a stovetop. If you don’t have a refrigerator (not recommended), you’ll have to go shopping immediately before cooking. If you don’t have a stovetop, you’ll need to purchase a portable one before a future module (for example, an induction cooktop).

Acquire each tool and check the box next to it on this page. We’ve provided recommended links to fit your budget and enthusiasm, but almost anything you find will work fine. Note: all links assume you live in Japan.

Bowl ボール

Large bowl

Can be used for a variety of purposes, such as exposing ingredients to water, mixing seasonings, and so on. Microwave-safe ones are convenient.

Colander 水切りざる

Colander

Used to drain water from rice, noodles, and vegetables. We recommend a size that is one size smaller than the bowl and can be stacked for storage.

Small bowl ボール

Small bowl

You can use this small bowl for both preparing food and eating it. We recommend a classic wooden miso soup bowl because it looks nice doing both.

Spoon スプーン

Spoon

Use this for eating, but also for measuring rough quantities. Earlier I said we wouldn’t be doing much exact measuring, but ratios and rough estimates can keep you in the ballpark.

Fork フォーク

Fork

Primarily for eating. If you prefer chopsticks, grab some of those too/instead. We won’t need it in this module, but why not get a silverware knife as well.

Dish soap 食器用洗剤

Dish soap 食器用洗剤

Unless you have an dishwasher (exceedingly rare in Japan), you’ll need some dish soap to hand wash your dishes.

The above image is of a brand and bottle shape it’s common to find in supermarkets and drugstores. The store brand will be located nearby, and will probably be cheaper.

Look for two different phrases on the bottle:

Although sometimes brands will just assume you know what each bottle is for and not write anything explicitly related to its purpose on the label.

You’ll usually find a bottle with a closable nozzle (like the photo above) and a larger bottle type with just a cap for refilling the former type.

Sponge キッチンスポンジ

Kitchen sponge キッチンスポンジ

For scrubbing your dishes. You’ll find these near the dish soap. They usually come in single packages for longer-lasting types like Scotch Brite, or in multi-packs for types you’ll burn through quickly.

Either way, it’s recommended you sanitize your sponge regularly (after every use if you’re being cautious). One way to do so is to put it in a (microwave-safe) bowl in the microwave for a minute.

Paper towel キッチンタオル

Paper towel キッチンタオル

Paper towels (literally: kitchen towel キッチンタオル) are used regularly in the kitchen. In this module we’ll use them for drying our lettuce, but more often you’ll use them for wiping up counters or drying dishes. A proper cloth towel is also recommended for some of these use cases later on.

In stores, you may find these near toilet paper. The packages are usually similar sizes, so make sure you look closely for キッチンタオル somewhere on the package.

Shopping: beginner’s guide

This section is about getting you comfortable finding and navigating a supermarket in Japan so you can get to the fun part (cooking).

For 3-times-daily cooks in Japan cooking for a family, it’s common to visit the supermarket every day. As your cooking journey progresses, you may find yourself wanting to do the same. However, for now, we’ll try to ease you into cooking by only requiring a trip once every 2 weeks or so.

Grocery store types

The distribution and variety of supermarkets will be different in cities and rural areas. There are a few conglomerates that own most supermarket chains. However, it’s best to consider them by a few common size buckets.

All things equal, you should try to do most of your shopping at supermarkets, with 2-aisle and convenience stores only in a pinch. However, you can still do great cooking from any of these sources.

There are also several online supermarket delivery options. However, these will more difficult to navigate with limited Japanese language ability. It’s also harder to see your buying options at a glance and develop the ability to pick the freshest produce. For now, we’ll assume you can visit a physical store.

Start by searching for supermarkets around your home. You can also try searching for some of the example store names above. Judging by the pictures, try to find one in the mid-size or full-size category. When walking around your neighborhood, keep an eye out for hole-in-the-wall produce shops that might not have an internet presence.

Read through the template and ideas in this module and pick out which foodstuffs look most delicious to you.

For your shopping list, use the checklist in this website’s sidebar for this module. Get all the seasonings on your first trip, but you can always plan to go back later for more foodstuffs.

On entering, you’ll find a stack of hand baskets. Grab one. In full-size stores, you’ll find metal push carts you can put the basket in.

First, locate the produce section. Some produce will be chilled in open-air refrigerators and the rest will be nearby. Usually this will be on an outer wall of the store.

Mid-size stores and above may have organic and regular varieties of produce on separate shelves. Organic will be sometimes be labeled オーガニック. Or you can tell by comparing prices (organic is more expensive).

Some produce will be pre-wrapped. For others (e.g. broccoli) you’ll need to find the rolls of thin, clear plastic bags and tear one off. Carefully bag your selected vegetable and place it in your basket.

Next, move on to the non-refrigerated aisles towards the center of the store to find seasonings. Each store will be arranged and grouped differently so we can’t give exact directions. But we’ve included representative photos of each seasoning and foodstuff so, worst case, you can show the photo to staff.

While showing a photo to staff:
Where is this?
これ、どこにありますか？
kore, doko ni arimasuka?

As you progress through the modules, you’ll become more familiar with your local store and how ingredients are related, and the process of finding new ingredients will become easier.

Make sure you’re only buying an amount you’re capable of transporting home. Some ingredients will be heavy, especially if you’re walking long distances.

Finally, it’s time to pay. Some stores (usually 2-aisle) will have a mix of self-registers. We’ll assume you can find a human cashier.

The cashier will take your basket and beginning scanning items. They’ll transfer each item to a separate colored basket that corresponds to “paid”.

The cashier will ask you after taking your basket or right before accepting payment whether you need a bag. You’ll need to pay ~¥5 per bag.

Chain stores of all sizes will accept almost all forms of payment. However, you may want to bring cash your first time just in case.

Once you’ve paid, you can take your new basket to a nearby table area to transfer your groceries to the plastic bags. In the bagging area there will be a roll of thin, clear plastic bags you can use (for free) to wrap trays of meat to protect against leaks on your way home.

Congratulations! You survived your first shopping trip. It only gets easier from here.

Shopping: seasonings

Cost: ¥1,290

Seasonings will generally be bought less often than foodstuffs. Once you have a nice “library” of seasonings, you’ll usually replace them irregularly as they run out. When you notice one is getting low, make sure to add it to your shopping list for next time.

You’ll buy seasonings alongside foodstuffs on regular trips to the supermarket.

Costs are pre-tax and of course will vary significantly depending on prefecture, store size, season, quantity, brand, etc., but should give you a baseline for how much you’re likely to spend.

Olive oil オリーブオイル

Extra virgin olive oil

Cost: ¥500 (228g)

Olive oil is used for both seasoning and cooking. It has more taste than neutral oils like vegetable oil, therefore you can find a larger variety of qualities and prices. In the future, you may want to start a small collection of more expensive types for garnishing uses where its taste will take a front row like drizzling on pasta.

There are several types of olive oil. You should start with “extra virgin”. Extra virgin has more taste than “pure”.

~450g is a common bottle size, but feel free to start out with ~200g.

All olive oil will go rancid eventually, but you can keep it fresher longer by:

Vinegar 酢

Grain vinegar 穀物酢

Cost: ¥130

Vinegar is a seasoning that adds acidity. It also removes the smell of food and softens it. There are many kinds:

Start with grain vinegar kokumotsusu 穀物酢. In the above picture, the kanji is inside the red circle.

Salt 塩

Table salt shaker 食卓塩

Cost: ¥80

Salt is the most basic seasoning. It is also effective in removing water from food and removing odors. There are many kinds for many purposes, but for now we’ll start with table salt.

Look for 食卓塩. Buy a shaker-type container at first. When you run out, buy a small bag and refill the container.

Sugar 砂糖

Caster sugar jyouhakutou 上白糖

Cost: ¥170

Sugar is a seasoning that gives sweetness. It also softens food. Look for white sugar shirozatou 白砂糖 (also called caster sugar jyouhakutou 上白糖).

Black pepper 胡椒

Black pepper ブラックペパー 胡椒

Cost: ¥210

Black pepper is a spice characterized by its pungent taste. It adds an accent to dishes and also removes the odor of meat and fish. It’s sold as raw peppercorn and pre-ground varieties. At first, buy a small shaker of pre-ground black pepper, or a disposable container with a built-in grinder. Later in your journey, we’ll recommend buying peppercorns and a standalone grinder for the freshest taste.

Shopping: foodstuffs

Items marked (recommended) are referenced in the main recipe template. Items marked (optional) are referenced in the ideas section.

Head lettuce レタス

Cost: ¥200

Head lettuce (known simply as lettuce retasu レタス) is one of the mildest choices for a salad. It’s packed densely, so expect it to last several cooking sessions. It has a large stem, so it may last longer in the refrigerator (up to 2 weeks) than frail greens.

If you don’t use the whole head of lettuce in one meal, try putting it in a normal plastic bag and tying it. You can also find vegetable storage bags at ¥100 stores.

If your refrigerator is too cold, the high water density of lettuce will cause it to freeze and go bad.

Beware that a head of lettuce looks very similar to a head of cabbage キャベツ. Cabbage is similar but tougher in consistency. We’ll use cabbage in a later module.

Sunny lettuce (サニーレタス) (optional)

Sunny lettuce サニーレタス

Cost: ¥180

Sunny lettuce is a type of red leaf lettuce developed (and named) in Japan. It’s characterized by dark green/purple tips. It has a relatively soft consistency in the top half.

Mesclun (ベビーリーフ) (optional)

Mesclun ベビーリーフ

Cost: ¥200

Mesclun, sometimes known as Spring Mix, is a mix of assorted small young salad greens like chervil, arugula, endive, baby spinach, collard greens, Swiss chard, mustard greens, and etc. (Don’t worry if you wouldn’t be able to pick any those out of a police lineup.)

The Japanese term is baby leaf ベビーリーフ is also used to describe young salad greens of single varieties, so use your eyes to find this variety. It’ll look like a mix and probably have some more purple/red splashes of color.

Food safety

In this section, we’ll introduce relevant food safety information for the module.

Food safety is an important but often overlooked topic. In Japan, there were over 12,000 incidents of food poisoning in 2021.

The Japanese government has a food safety website in English, but much food safety information is not country-specific, so it can be convenient to check your own country’s page (for example, the USDA page or CDC page from the US government).

Working with meat and fish is comparatively more dangerous, and we’ll learn safety tips for those in future modules. However, fruit and vegetables can still contain harmful germs like Salmonella and E. coli.

In this module, keep these rules in mind:

Template: lettuce salad (レタスサラダ)

For your first cooking session with a module, try to follow the template as-is. If things go well the first, time move onto the ideas section for ideas on how to modify the template to create new dishes. If things don’t go well, try the template again!

Remember, if you need a full meal, now would be a good time to go out and get a main dish to go with the salad we’re making.

Ingredients

vinegar:olive oil -> 1:2

Ratio of ingredients in the dressing, visually. オ油 = olive oil

Method

  1. Prepare the lettuce
  2. Mix the dressing

Prepare the lettuce

  1. Fill a large bowl half way with cold water.
  2. Add some ice to the bowl if you have it.1
  3. Place the colander in the sink.
  4. Carefully remove part of the plastic wrap around the lettuce.
  5. Pull back the leaves from the top, ripping them at the stem.
  6. Remove as many leaves as you’d like to eat.
  7. Tear each leaf into bite-sized pieces.
  8. Add the leaves to the bowl and rinse them lightly, removing any dirt.
  9. Let the leaves sit for 10 minutes (if you have time).2
  10. Pour the contents of the bowl into the colander.
  11. Line the bowl with paper towels.
  12. Return the lettuce to the empty bowl.
  13. Dry off the lettuce with the paper towels.3

Mix the dressing

  1. Prepare your small soup bowl, spoon, and fork.
  2. Based on how much lettuce you’ve made, you’ll have to decide how much dressing you need to make. You’ve had dressing on a salad before, right? Do you like a lot or a little? Maybe overshoot and you don’t have to use all of it.
  3. Use your spoon to measure out a relative amount of vinegar. Also use this amount as a memory aid so you can adjust the absolute amount next time.
  4. Sprinkle in some salt, pepper, and sugar, then whisk the liquid quickly with your fork until it’s dissolved. How much of each? Try a little at first.
  5. Use your spoon to measure out the relative amount of olive oil according to the ratio above, adding it a little at a time while whisking with your fork. The mixture should become thick.
  6. Pour your dressing on the salad and give it all a toss with your cooking chopsticks or the fork.
  7. Serve in the small bowl.
  8. Take a photo to remember your progress!

Retrospective

Idea 1: lettuce type

Try substituting sunny lettuce or mesclun for head lettuce in the template above.

Idea 2: dressing ratio

Why did I fail?

In this section, we’ll try to give solutions to common failures. You can try these next time. If you encountered a problem not covered here, email us and we’ll try to recommend solutions. We’ll add it to this section to help the next cook too.

When have I completed module 01?

  1. Ice water will make the leaves crispier and more refreshing.↩︎

  2. The longer the leaves stay in the ice water (up to ~15 minutes), the more water they will soak in and the crispier they will be. Use this technique to revive partially wilted lettuce leaves.↩︎

  3. If you make lots of salads, a salad spinner is a prudent, albeit clunky, investment to quickly remove water without paper towels.↩︎