KITCHEN PRACTICE 1 — Audit Your Own Pantry
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TASK
Go through the Core Pantry table from Chapter 1 and check off what you
already own. For anything missing, note it against which chapter
actually needs it first, rather than treating the whole list as
equally urgent today.

WALKTHROUGH

Step 1 — Go through the pantry list item by item.
  [ ] Soy sauce (shoyu)
  [ ] Mirin
  [ ] Sake (for cooking)
  [ ] Rice vinegar (komezu)
  [ ] Miso (white, red, or a blend)
  [ ] Kombu
  [ ] Katsuobushi
  [ ] Toasted sesame oil
  [ ] Panko
  [ ] Nori
  [ ] Togarashi

Step 2 — Map each missing item to the chapter that actually needs it
first, using the course's own chapter list as a guide:
  - Chapter 2 (Rice)              -> short-grain rice, rice vinegar
  - Chapter 3 (Dashi)             -> kombu, katsuobushi
  - Chapter 4 (Simmering/Nimono)  -> soy sauce, mirin, sake
  - Chapter 5 (Grilling)          -> soy sauce, mirin, sake (again,
                                      for teriyaki-style glazes)
  - Chapter 6 (Deep-Frying)       -> panko is optional here; not
                                      required for tempura or karaage
  - Chapter 7 (Ramen)             -> nori, togarashi
  - Chapter 8 (Pickling)          -> rice vinegar
  - Chapter 9 (Wagashi/Dango)     -> none of the savoury pantry items

Step 3 — Build a short, honestly prioritised shopping list.
A typical example for someone starting from almost nothing:
  1. Soy sauce, mirin, sake, rice vinegar, miso — the five bottles
     that recur constantly from Chapter 4 onward
  2. Kombu and katsuobushi — needed specifically for Chapter 3, the
     very next chapter
  3. Short-grain rice — needed for Chapter 2, before Chapter 3 even
     starts

Nori, togarashi, and panko can genuinely wait until Chapter 7 or later
without holding anything up.

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WHY THIS MATTERS
Buying all eleven pantry items at once is unnecessary and, for some of
them (kombu, katsuobushi), an easy way to end up with stock sitting
unused for weeks. Mapping each item to the chapter that actually needs
it first keeps the shopping proportionate to where you actually are in
the course — the same principle Basic Cookery's own Chapter 1 applies
to equipment.