Within all the food ingredients, other than natural food, Condiments also

play an indispensable role in cooking. Japanese condiments had a unique

path of development comparing with the other countries in Asia. In this

section, several Japanese condiments will be introduced as the

foundation of Japanese cuisine. 

Sake, or Nihonshu, is not only for drinking

but also be loved as a seasoning as well. It

could be used in various Japanese dishes to

add a rich flavor and goes well with salt.  

Soy sauce is the foundation of Japanese

food culture and used in various ways,

such as sushi topping, both for soba

or ramen and one of the basis sauce

for fried or salted dishes.

Mirin is similar to sake, but have higher sugar

content because glutinous rice is added while

making process. It stops the ingredients from

falling apart and it can seal in the flavor while

stewing.   

Vinegar is a sour seasoning generally

made from grains and fruits. Usually,

vinegar is used for cooking, but cider

vinegar, which is sweet, is also

popular as a beverage.

Miso is a Japanese fermented food made of

grains like soybeans, rice, and wheat mixed

with salt and malted rice. Miso is regarding

as a healthy, multi-purposes seasoning. It

can be used in soup, stew or dipping sauce. 

Tonkatsu sauce is a thick sauce served with

tonkatsu, the Japanese pork cutlet. it is similar

to a brown sauce with many fruits and vegetables

among its ingredients. It is used to provide

sweetness and fragrances to stimulate

appetite.　　　　　　　　　　　　　　　　　　　　　　　　

Ponzu is a citrus-based sauce used in

various dishes. Unlike other brewed

vinegar types, the charm of ponzu is

its mild sour taste and refreshing

aroma, because of the use of

citrus juice.

　　　　  Yakiniku is a Japanese word, meaning grilled

　　　　  meat. Yakiniku sauce is a sweet and flavorful 

　　　　  sauce mainly for Japanese barbecue. It is

　   　　   perfect for thin slices of meat and seasonal

　   　　   vegetables during barbecue.

Shichimi is a common Japanese spice mixture

containing seven ingredients. It is often consumed

with soup, noodles and gyūdon. Some foods made

from rice such as rice cakes, agemochi and roasted

rice crackers also use it as a seasoning.　　　

Wasabi is a pungent condiment for sushi 

and other foods. Its taste is similar to hot

mustard or horseradish rather than chili 

peppers. It stimulates the nose instead of

the tongue.

                                           Ginger is mainly used as a spice. In

                                           Japanese cuisine, there is also Gari that

                                           made from sweet, thinly sliced young ginger

                                           that has been marinated in a solution of

                                           sugar and vinegar which goes well with

                                           sushi.

Of course, there are numerous kinds of Japanese condiments other than the ones mentioned above.

Japanese seasonings, condiments, and spices can not only add an accent to many dishes in Japanese

cuisine but also many others depending on your ideas. So why not have a try?