Japanese sauces and basic ingredients

Discover in this category, the different Japanese sauces and the basic ingredients in Japanese cuisine.

Which sauce for sushi?

Sushi is a dish that has become extremely popular all over the world, but do you really know which sushi sauce to choose to accompany it?

Rice vinegar, ideal for sushi rice

Rice vinegar or “komesu” “米酢” is a typical Japanese seasoning. It is initially in Japan that this vinegar was elaborated for the first time.

Miso, fermented soybean paste

Miso is made from cooked soybeans, with rice and/or wheat depending on the region. It is used in many dishes including the famous miso soup.

Mirin, typical Japanese seasoning

The mirin “みりん” or “味醂” is a typical Japanese seasoning. It is very interesting because it adds subtle sweet notes to the dish and allows the ingredients to be lightly lacquered and caramelized. Its slightly golden color perfumes and subtly colors all dishes.

Shoyu, Japanese soy sauce

Very versatile, shoyu soy sauce is often used in Japanese dishes or as a side dish. It is an indispensable product in Japanese cuisine.

Dashi, the basis of Japanese cuisine

The dashi is an essential basic broth in many Japanese recipes such as miso soup, okonomiyaki, takoyaki…

Wasabi, an essential condiment in Japan

Whether eaten pure, in sauce or even cooked, wasabi is a must in Japan. Here is an article dedicated to this super plant!

Ponzu sauce

Ponzu sauce is a condiment based on Japanese citrus fruits which is essential in Japanese cuisine. It is used to spice up dishes.