Condiment or seasoning is a substance (herb, vegetable, pepper) that adds flavor, aroma and color to food. In Brazil it is common to use saffron, garlic, onion and lots of salt. And in Japan? What are the main Japanese condiments?
In Japan, seasoning or condiment is called supaisu [スパイス] or kooushinryou [香辛料]. In this article, we will look at the main condiments, ingredients or seasonings used in Japanese cuisine.
Among the common ingredients, Japan often uses vinegar, lemon, ginger and other seasonings to add richness of flavor to their dishes. Let's see a list and a short summary about each of them.
Table of Contents
Furikake - Combination of seasonings
Furikake It is a dry condiment that is usually consumed over white rice or mixed in. It is made from dried and ground ingredients and is typically colorful and bright.
Furikake is a mix of dried and ground fish, sesame seeds, almonds, and various other ingredients. It can be found in dozens of varieties in supermarkets and konbinis in Japan.
Shoga - Grated Ginger
Shoga It is one of the types of grated ginger that is present in most Japanese dishes, with the aim of giving it richness and flavor.
Ginger is very important in Japanese cuisine and can be found in several different forms, from whole, grated, chopped, sauce, etc.
Missio - Fermented dough
Missio - A paste made from the fermentation of rice, barley, and soy that can have various flavors. It dissolves in hot water and is often mixed with vegetables, legumes, and used to make soup recipes like miso soup, tonjiru, etc.
Curry - Indian seasoning
Curry - The Japanese often eat a lot of curry, which results in different types such as bar and powder. It ends up being present in different types of dishes.
Katsuobushi - Dried tuna meat
Katsuobushi - Dried and grated bonito tuna that is often present in dishes such as okonomiyaki, takoyaki, salads, and various others.
Karashi - Japanese mustard
Karashi - Karashi is the Japanese version of mustard, different from wasabi as it is truly spicy and will leave a flavor in your mouth. Sometimes it can be mixed with wasabi and is typically served with dishes like tempura, tonkatsu, oden, natto, and gyoza.
Wasabi - horseradish
Wasabi - One of the most well-known spices in Japanese cuisine to Westerners. Wasabi is a strong root that is usually consumed with sushi and sashimi, but it is also part of various other recipes and can be found in paste, powder, root, etc. Some even confuse it with pepper or find it spicy, but its taste is unique and tingles in the mouth.
Rayu - Pepper oil
Rayu (ラ ー 油) - Japanese chili oil, usually found in ramen shops, as it flavors ramen and gyoza.
Shichimi Togarashi - Pepper seasoning
Shichimi Togarashi - Seven flavors, a common seasoning that is often found in restaurants to sprinkle on dishes. It consists of 7 ingredients that usually include chili pepper, orange peel, black sesame, white sesame, Japanese pepper, seaweed, and ginger.
Ponzu - Lemon sauce
Ponzu - Sauce made with lemon and citrus fruits that has a sour flavor and a thin consistency. This sauce is often used in various dishes such as Korean pancakes, burgers, meats, etc.
Tsuyu - Pasta sauce
Tsuyu - Famous sauce that is used to dip foods like soba, udon, somen, etc. There are several variations, it is recommended to add water because it is salty and strong.
Sake - Rice Drop
drink made from rice, it is commonly used in various Japanese recipes to season grilled dishes, stews, sauces, and many other dishes.
Mirin - Rice wine
Mirin - A wine made from rice, similar to sake, but with a lower alcohol content. It is used to sweeten dishes, reduce odors, and add shine to some dishes and vegetables.
Shoyo - Soy sauce
Soy sauce - The famous Japanese soy sauce that is commonly used as a seasoning in most Japanese foods to replace salt. There are various types of soy sauces, each for a different purpose.
Komezu, Awasezu, Kurozu - Rice Vinegar
rice vinegar - There are several variations such as komezu, awasezu, kurozu. It can be used in various dishes, salads, pickles, etc.
In addition to condiments and seasonings, there are several ingredients that are part of Japanese cuisine such as seaweed, tofu, mushrooms, plums in conversation, katsuobushi, etc.
I hope you enjoyed the article, don't forget to share it with your friends and leave your comments. Let us know if you think of any Japanese condiments or spices worth ing.
