Japanese Kitchen Must Have's

In preparing Japanese cuisine or dishes inspired by Japanese cuisine, it seems there are some staple seasonings and ingredients that are a must to have on hand.

These are some of the 'ingredients' I have learned to keep on hand:

shoyu, mirin, sake, rice vinegar, instant dashi stock, katsuo flakes, miso, salt, sugar, chili oil, sesame seeds, nori, kombu, panko, flour, potato starch

Does anyone else, know of other seasonings and ingredients that are a must for the Japanese kitchen?

You have a good selection already, but you also need bonito flakes and wasabi! 
 

Some households have multiple types of shoyu instead of having just one. Each type is used for a different dish. Personally I only use dark shoyu so I’m not saying it’s necessary.