We’ll be starting Japanese Cooking 101: The Fundamentals of Washoku  next week. If you’re cooking along with the course as the lessons are listed, this is your shopping list of fresh ingredients. This is in addition to the staple ingredients on this list .
For Week 1 your fresh ingredient shopping list is pretty short. Basically I want you get something that can go into miso soup (omisoshiru) or clear soup (osuimono or osumashi). Here are some suggestions for some classical ingredients, but you can go with something else if you like too.
For miso soup - choose 1 or 2 of the following (you don’t need the whole list):
For clear soup - again, choose 1 or 2 of the following; if any of these ingredients are unfamiliar to you, just go with something else:
If you haven’t gotten all the ingredients on the staples list  yet, the ones you will be needing are:
You’ll also need some salt, which I’m going to assume you have anyway. (Any old edible salt will do here, you don’t have to get expensive sea salt or anything unless you want to.)
And that’s it! The first lesson will be posted early next week.