Skip to content
About
Start Here
Pantry
Culture
Travel
Shop
Video
Facebook
Instagram
Pinterest
RSS
Twitter
Youtube
Recipe Index
Course
Appetizer
Beverage
Breakfast
Dessert
Entree
Salad
Snack
Soup + Stew
Dietary
Gluten-Free
Healthy
Low-Carb
Vegan
Vegetarian
Ingredient
Beef
Chicken
Chocolate
Egg
Pork
Rice + Noodle
Seafood
Tofu
Vegetable
Preparation
Baking
Easy
Hot Pot
One-Pot/One-Pan
Pressure Cooker
Under 30 Minutes
Under 5 Ingredients
Type
Bread
Cake
Condiment + Sauce
Cookie
Main Dish
Noodle + Pasta + Dumpling
Rice + Donburi
Sandwich
Sushi + Sashimi
Favorite
Classic Washoku
Classic Yoshoku
College Meal
Japanese Drama Inspired
Kid-Friendly
Most Popular
Regional Food
Teriyaki
How To
Cooking Tip
Cutting Technique
Kitchen Guide
Make from Scratch
Condiments + Seasonings
Page Notes
Learn more about the condiments and seasonings commonly used in Japanese cuisine.
Awamori
Black Vinegar
Chirashi Sushi Mix
Chuka Dashi (Chinese Seasoning)
Dashi Packet
Dashi Powder
Doubanjiang & La Doubanjiang (Spicy Chili Bean Paste)
Furikake (Rice Seasoning)
Gluten-Free Soy Sauce
Gochugaru (Korean Chili Flakes)
Gochujang
Hatcho Miso
Ichimi Togarashi
Japanese Curry Sauce Mix (Roux)
Japanese Mayonnaise
Japanese Umeboshi Plum Paste (Neri Ume)
Japanese Karashi Hot Mustard
Konbucha (Konbu Cha / Kobu Cha)
Korean Soy Sauce
Layu (Japanese Chili Oil)
Mentsuyu (Soup Base for Noodles)
Oyster Sauce
Palm Sugar
Plum Wine (Umeshu) 梅酒 – ‘Midnight Diner: Tokyo Stories’
Ponzu Sauce
Sansho Pepper
Sesame Oil
Sesame Paste (Neri Goma)
Shichimi Togarashi – Japanese Seven Spice
Shio Koji
Shochu
Sushi Vinegar
Sweet Chili Sauce
Takoyaki Sauce
Tamari Soy Sauce
Tianmianjiang (Sweet Bean Sauce)
Tonkatsu Sauce
Ume Plum Vinegar
Unagi Sauce
Yakisoba Sauce
Yuzu Kosho
