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