Five Japanese foods from Belgrade and what to replace them with
Kombu is sold out, mirin has run out, there is no dashi powder — here are five Japanese foods from Belgrade stores and what they do when the shelf is empty.
You come to the store on Cara Dusan to pick up a van, and the shelf is empty. The next guild is in ten days, and you are cooking tonight. It is the moment that separates the one who understands the kitchen from the one who blindly follows the recipe — because each of these five foods has a logic, and that logic has a substitute.
You can buy these foods in several Asian stores in the center of Belgrade, around Cara Dusan and Bulevar despot Stefana, and in larger markets with an Asian section. Prices are from the current Belgrade average and vary from delivery to delivery.
The five pillars of the Japanese pantry and what changes them
The key point: no two replacements are identical. But each coversfunction— umami, acidity, saltiness or sweetness — that the original food brings to the plate.
| Groceries | Role | Price (Belgrade) | Replacement when there is none |
|---|---|---|---|
| kombu (dried seaweed) | Umami base for dashi | 700–1100 din / 100 g | Dried shiitake mushrooms + a drop of soy sauce |
| Mirin | The sweetness and shine of the glaze | 900–1400 din / 500 ml | White wine + sugar (3:1) or dry sherry |
| Miso paste | Salty, fermented depth | 800–1300 din / 500 g | Soy sauce + a spoonful of tahini |
| Rice vinegar | Mild acid for sushi and dressing | 500–800 din / 500 ml | Apple cider vinegar diluted with water (2:1) + a pinch of sugar |
| katsuobushi (bonito) | Smoky, fishy umami | 1200–1800 din / 40 yrs | Dried anchovies or a little anchovy paste |
Kombu and katsuobushi: dashi without the original
If you are makingdashi at home, these two are the heart of the foundation. When kombu isn't available, dried shiitake mushrooms soaked in cold water overnight provide a surprisingly close umami — not quite the same profile, but deep enough to carry the soup. Katsuobushi is harder to replace; a couple of dried anchovies in water at 70 degrees give a smoky-salty tone that imitates it. Never cook kombu at boiling point — the water must be at about 60 degrees, otherwise the alga releases bitterness and slime.
You can buy these foods in several Asian stores in the center of Belgrade, around Cara Dusan and Bulevar despot Stefana, and in larger markets with an Asian section.
Mirin, miso and vinegar: sweet, salty, sour
Mirin is the easiest to improvise. Leftover white wine from dinner, three parts to one part sugar, boiled until the alcohol has evaporated — you get a teriyaki glaze that holds. Miso is fermented and is not powdered; the closest compromise is soy sauce with a pinch of tahini for that full, creamy saltiness. Rice vinegar is the mildest of all vinegars, so dilute the apple cider vinegar two to one with a little sugar before adding it to the sushi rice.
A rule that applies to all substitutions
Always add less than you think. Substitutes are often stronger or more acidic than the original, so it's easier to spill than to save an oversalted dish. And try it in stages — Japanese cuisine is built in layers, not all at once. The same principle applies to the morning ritual: if you askMatcha without bitterness, the key is the temperature of the water, not the amount of powder.
Questions & answers
short and to the point- What should I replace kombu for dashi with when there is none?
- Dried shiitake mushrooms soaked in cold water overnight with a ladle of soy sauce. They give umami depth, although the profile is milder than kombu.
- Can white wine be used instead of mirin?
- Yes — white wine and sugar in a ratio of 3:1, boiled for two minutes to evaporate the alcohol. For teriyaki glaze, it works almost the same as mirin.
- How much do Japanese groceries cost in Belgrade?
- Kombu 700-1100 din for 100 g, mirin 900-1400 din for 500 ml, katsuobushi 1200-1800 din for 40 g. Prices vary by delivery.
