Chomiryo

Chomiryo: Condiment, seasoning. 調味料。 The Japanese have a wordplay ( goro-awase ) or mnemonic technique to remember the main seas…

Nihonshu (flavoring)

Nihonshu: Sake 酒. Besides its use as a delicious beverage, sake ( nihonshu ) is used as a flavoring in the Japanese kitchen to a…

Shio

Shio: Salt. しお、塩。 All salt produced in Japan comes from sea water, there are no salt deposits in the country. The old method star…

Sato

Sato: Sugar. さとう、砂糖。 Japanese sugar is made both from sugar cane ( sato-kibi , good for 20%), grown in Kagoshima Pref. and in Ok…

Shoyu

Shoyu: Soy sauce. しょうゆ、醤油。 Soy sauce is the basic condiment in the Japanese kitchen and is used in all sorts of dishes, in mari…

Miso

Miso:  Paste of fermented soybeans, "miso." みそ、味噌。 Japan's traditional seasoning and also a versatile health food…

Umami

Umami:  Pleasant, savory taste; "umami"  旨味, うまみ Umami is one of the five basic tastes (together with sweetness, sourn…

Dashi

Dashi: Stock  だし、出し、だし汁。 The Japanese basic stock, the pillar of the Japanese cuisine which provides Japanese cuisine with its ch…

Ssamjang 쌈장 (Korean Spicy Dipping Sauce)

Ssamjang 쌈장 (Korean Spicy Dipping Sauce) Ingredients : 2 tbsp Doenjang (Soybean Paste) 1 tbsp Gochujang (Red Pepper Paste) 2 tsp …

Korean Sugar 한국 설탕

White Sugar, Light Brown Sugar, Dark Brown Sugar Sugar (also called Table Sugar) is a sweet, white crystalline or powdered subs…

Tsukudani

Salt-sweet preserves used as a topping for rice. つくだに、佃煮 Seafood, seaweed and vegetables are simmered in a thick sauce made from …

Furikake

Dried topping for rice. ふりかけ、振り掛け Condiment sprinkled on hot rice. Usually contains toasted and shredded seaweed, ground dry fish…

Benishoga

Sliced and pickled ginger. べにしょうが。 Ginger ( shoga ) is cut into thin strips and then pickled in first salt and later vinegar. Th…

Yuzu

Yuzu. Citros junos. ユズ、柚子。 Japanese type of citron with a distinctive aroma and tarty flavor. Yuzu has been cultivated in Japan…

Wasabi

Japanese horseradish, wasabi (Wasabia japonica). わさび, 山葵　 Wasabi is a plant that grows naturally in the marshy edges of clear mo…

Mirin

Mirin , the basic sweetener in the Japanese kitchen. みりん、味醂。 The term "mirin" is difficult to translate. It is, for exa…

Su

Rice vinegar. Also called yonezu . 酢、米酢。 Worldwide, the production of vinegar is linked to that of alcoholic beverages. In Franc…

Karashi

Japanese mustard. からし、芥子。 Made from the crushed seeds of leaf mustard ( Karashina , Brassica juncea). Came in the 10th c. from Ch…

Daikon oroshi

Grated rettich. 大根卸し（だいこんおろし）。 Daikon or giant white radish (aka rettich) is an important root vegetable in the Japanese kitchen…

Shichimi togarashi

Seven spice chili mix.  しちみとうがらし。七味唐辛子。 Lit. "Seven Flavor Chili." At least six different spices are added to togarashi…