What kind of seasonings do we have in Japan?

 Japan boasts a diverse array of seasonings that add unique flavors to its cuisine.¹ Here are some of the most common ones:

Basic Seasonings:

• Sa (Sugar):² Used in various dishes, from desserts to sauces.³
• Shi (Salt):⁴ Essential for enhancing flavors and preserving food.⁵
• Su (Vinegar): Commonly used in dressings, marinades, and pickling.⁶
• Se (Soy Sauce):⁷ A staple condiment, used in almost every Japanese dish.
• So (Miso):⁸ Fermented soybean paste, used in soups, stews, and as a spread.⁹

Other Essential Seasonings:

• Mirin: Sweet rice wine, used for cooking and adding sweetness and shine to dishes.¹⁰
• Dashi: A flavorful broth made from dried fish flakes (katsuobushi) and seaweed (kombu).¹¹
• Mentsuyu: A pre-mixed sauce made from soy sauce, mirin, and dashi, commonly used for dipping noodles.

Spices and Condiments:

• Shichimi Togarashi: A seven-spice blend with chili peppers, sesame seeds, seaweed, and other spices.¹²
• Wasabi: A pungent horseradish, often used as a condiment with sushi.¹³
• Yuzu Kosho: A citrus chili paste, adding a unique flavor to various dishes.¹⁴
• Furikake: A rice seasoning mix with dried fish, seaweed, and other ingredients.¹⁵
• Karashi: Japanese mustard, often used with ramen and other dishes.¹⁶

These are just a few examples of the many seasonings used in Japanese cuisine. Each seasoning has its own unique flavor and purpose, contributing to the complexity and diversity of Japanese food.¹⁷