Seasoning or spice 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 a lot of salt. And in Japan? What are the main Japanese seasonings?
In Japan, seasoning or spice is called supaisu [スパイス] or kooushinryou [香辛料]. In this article, we will look at the main seasonings, ingredients, or spices used in Japanese cuisine.
Among the common ingredients, Japan often uses vinegar, lemon, ginger, and other spices to enrich the flavor of its dishes. Let’s see a list and a brief summary of each of them.
Table of Contents
Furikake – Combination of spices
Furikake 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 shiny.
Furikake is a mixture 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 is one of the types of grated ginger that is present in most Japanese dishes, aimed at adding richness and flavor.
Ginger is quite important in Japanese cuisine and can be found in various forms, from whole, grated, chopped, sauce, etc.
Misso – Fermented Paste
Misso – A paste made from the fermentation of rice, barley, and soybeans that can have various flavors. It dissolves in hot water and is usually mixed with vegetables, legumes, and used to make soup recipes like missoshiru, tonjiru, etc.
Curry – Indian Spice
Curry – The Japanese often eat a lot of curry, resulting in different types such as bars and powder. It ends up being present in various types of dishes.
Katsuobushi – Dried Bonito Fish
Katsuobushi – Dried and preserved bonito fish that is often present in dishes like okonomiyaki, takoyaki, salads, and various others.
Karashi – Japanese Mustard
Karashi – Karashi is the Japanese version of mustard, unlike wasabi, this one is truly spicy and will leave a kick in your mouth. Sometimes it can be mixed with wasabi and usually accompanies dishes like tempura, tonkatsu, oden, natto, and gyoza.
Wasabi – Horseradish
Wasabi – One of the most well-known seasonings in Japanese cuisine among Westerners. Wasabi is a horseradish 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 – Chili Oil
Rayu (ラ ー 油) – Japanese chili oil, often found in ramen houses, as it flavors ramen and gyoza.
Shichimi Togarashi – Pepper Seasoning
Shichimi Togarashi – Seven flavors, a common seasoning that is usually found in restaurants to sprinkle on dishes. It consists of 7 ingredients that are usually chili pepper, orange peel, black sesame, white sesame, Japanese pepper, seaweed, and ginger.
Ponzu – Lemon Sauce
Ponzu – A sauce based on lemon and citrus fruits with a sour flavor and a thin consistency. This sauce is often used in various dishes such as Korean pancakes, burgers, meats, etc.
Tsuyu – Noodle Sauce
Tsuyu – A famous sauce used for dipping foods like soba, udon, somen, etc. There are various variations, and it is recommended to add water because it is salty and strong.
Sake – Rice Liquor
Sake or saquê – Although it is a drink made from rice, it is often used in various Japanese recipes to season grilled, boiled, sauces, and various 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
Shouyu – The famous Japanese soy sauce that is usually 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 various variations such as komezu, awasezu, kurozu. It can be used in various dishes, salads, pickles, etc.
In addition to seasonings and spices, there are various ingredients that are part of Japanese cuisine such as seaweed, tofu, mushrooms, pickled plums, katsuobushi, etc.
I hope you enjoyed the article, don’t forget to share it with friends and leave your comments. Let us know if you remember any Japanese seasoning or spice that is worth mentioning.
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