One of the basic Japanese seasonings, Miso is made from soybeans, salt and koji. Koji is made from rice, barley, beans or wheat.
Most commonly used seasoning, you will see soy sauce on tables in almost all the restaurants in Japan.
In Japan, the rice vinegar has a higher acidity and flavor. There are two types of rice vinegar dressings – nihaizu (adding either soy sauce or salt) and sanbaizu (adding soy sauce and sugar).
Mirin is used for sweet vegetable stew such as Nikujaga (potato stew with beef) and Teriyaki sauce. If you are not in Japan and it is difficult to find mirin, you can just add sugar and mild rice wine in place of it.
A lightly sweetened soy sauce used for glazing fish.
Sake is often used for cooking too. Ryorishu is not tasty as a sake but it is mild and gives stew dishes flavour. It is often used for Nimono (vegetable stew) and Sakamushi (sake steam dish) .
This sauce can be used for various Japanese noodle dish such as Soba, Somen and Udon.
Karashi is Japanese hot yellow mustard, hotter than even English mustard. To make it no vinegar is added, so there is no sour aftertaste. You add water to make a paste. It is sold prepared in tubes or powdered. It is usually served with oden, and some dumplings, and to add zing to some sauces.
Wasabi is a root vegetable known in English as Japanese horseradish. It is most famous in the grated form of a green paste used as condiment for sashimi (raw seafood) and sushi. However, wasabi is also used for many other Japanese dishes.
Mentsuyu is Japanese soup base used in soba and udon noodle dishes. It’s made from sake, mirin, soy sauce, kombu, and katsuobushi (dried bonito flakes).
Ponzu basically means various citrus juices. The sour sauce made by mixing citrus juice with soy sauce and other ingredients is called ponzu shoyu or ponzu sauce. The citrus-based sauce is most commonly used for grilled meat or fish, but it’s also a common dip for sashimi or hot pot-style dishes like shabu shabu.
Rayu is a spicy red oil that is never far at hand at ramen shops or anywhere that the fried or steamed dumplings called gyoza are served.
Warishita is a sauce made of soy sauce, sugar, dashi soup stock and sweet sake. It is usually used in preparing sukiyaki.
Often used in hot soba, Ichimi togarashi is simply made from whole hot red chili peppers. The chilis are ground, including the seeds.
A dry condiment, furikake is made from a mixture of sesame seeds, seaweed, dried and ground fish, sugar and salt. It is usually sprinkled on the top of your steamed rice.
Oh yes, the Japanese love mayonnaise. You can find mayonnaise on top of your rice, grilled chicken and so on.
Made from dried bamboo, Menma is commonly used as a topping for your ramen.
Also known as “Japanese-style dressing”, wafu dressing is made of soy sauce, vegetable oil and rice vinegar.
Nitsume is a Japanese sauce used with eel, octopus and shrimp. It is made from eel broth, mirin, soy sauce and sugar, reduced by about one-third through slow simmering.