A fundamental condiment in Japanese cuisine, soy sauce is made from fermented soybeans and wheat. It adds a salty, savory, and umami-rich flavor to dishes.
Mirin is a sweet rice wine used to add a mild sweetness and depth of flavor to sauces, marinades, and glazes. It's also an essential ingredient in teriyaki sauce.
Miso is a fermented soybean paste that comes in various colors (white, yellow, red). It's used to make miso soup, as well as for marinades, dressings, and glazes.
Wasabi is a pungent green paste made from the root of the wasabi plant. It has a spicy kick and is commonly served with sushi and sashimi.
Nori is a type of edible seaweed commonly used to wrap sushi rolls. It adds a unique, slightly briny flavor and a crispy texture.
Sansho is a type of Japanese pepper with a citrusy, tangy flavor and a slight numbing effect. It's often used to season grilled or fried dishes.
Yuzu is a citrus fruit native to East Asia. Its aromatic zest and tart juice are used to add a bright and refreshing flavor to dishes, dressings, and sauces.
Shichimi Togarashi, also known as Japanese seven-spice blend, combines seven spices like red chili flakes, Sichuan peppercorns, and sesame seeds. It adds heat and flavor to dishes like ramen and udon.