Niveditha Kalyanaraman
January 2, 2024
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Ever wondered how the rice in bento, or Japanese lunch boxes, gets its savoury flair? Or why authentic takoyaki are so good? The answer lies in Japanese spices and condiments that are often considered a staple fix to most culinary delights. Here are 8 Japanese spices and herbs to add to your pantry.
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This Japanese seven-spice blend consists of red chili pepper, roasted orange peel, sesame seeds, ground ginger, seaweed flakes, poppy seeds, and more, representing a common cross-section of traditional Japanese flavours.
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Wasabi is well-known for being the intimidatingly hot green paste made of horseradish that accompanies sushi, historically thought to have medicinal properties when eaten with raw fish.
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Ever wondered about the thin strips of "paper" doing the wave on top of your takoyaki? They're actually katsuobushi, or bonito flakes, made of dried and fermented skipjack tuna.
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Perhaps the Japanese condiment with the most hype around it, Japanese mayonnaise is an absolute staple. Its flavour is richer and creamier than that of Western mayonnaise, as it contains only egg yolks instead of whole eggs and uses a special vinegar blend.
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Kyushu's local specialty spice, yuzu kosho, is made of the peel of the Asian citrus yuzu, salt, and chili pepper. You can commonly find it as a tube or jar of yellow paste in Japanese supermarkets.
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Tonkatsu sauce is a rich, savoury Japanese sauce that mainly contains fruits and vegetables such as apples, lemon juice, tomatoes, onions, carrots, and more. It can add zest to fried foods like fried shrimp, croquettes (korokke), and even takoyaki.
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Ponzu is the citrus sauce that is made from the juice of any citrus fruit (yuzu is often used), soy sauce, mirin (rice wine), and dashi (Japanese soup stock), this tangy vinaigrette-like sauce can brighten the flavour of your gyoza, stir-fry, marinated meats, and tofu dishes.
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Commonly found in Japanese-style Chinese food, rayu is a chili oil made with sesame oil, garlic, ginger, onion, spices, and sometimes sesame seeds. You may have seen this signature red oil available at the tables of most ramen shops.
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