Cooking in Japan is a struggle. We have a Japanese kitchen with no counter space, no oven and three burners on a small gas stove. If I am able to identify food in the supermarket it is only because I know which species have tentacles.
In the soft drink aisle I see this white stuff ( you will be glad to know it also comes in "diet") that I can't bring to my lips. I try at least one unidentifiable food a week, some weeks are better than others.
There is a popular liquor (and I think that is too elegant a name) called sochu.
Sailors in my AA group talk about it with reverence then finish the sentence with, "and that's what got me here".
I have included a picture of something green in a bag, it's not in the seaweed aisle though; no kidding there really is a seaweed aisle which is right next to the dried fish flakes aisle . It is on sale. If any one has any ideas on what it is I'll send you some.
I will devote a future blog to ancho which I love more that chocolate.