Collection: Japanese spices & condiments

The most popular condiments and spices in Japanese cuisine include soy sauce, miso, mirin and rice vinegar, as well as spices such as wasabi and shichimi togarashi (a blend of seven spices). These ingredients are essential for creating the typical flavors of Japanese cuisine.

Wasabi is a spicy green paste made from a Japanese root, famous for its pungent flavor. Ginger, meanwhile, is often used pickled (gari) in Japanese cuisine, and has a fresh, slightly spicy taste. Pickled ginger is usually served with sushi to cleanse the palate between bites, while wasabi is used to add heat and spiciness.

For raw fish, mild spices such as wasabi or shichimi togarashi (a blend of seven spices) are perfect. Yuzu kosho (yuzu chili paste) is also popular for adding a touch of acidity and spiciness.

For a classic Japanese marinade, mix soy sauce, mirin, cooking sake and a little sugar or miso. This works well for marinating meat or fish before cooking.

Shichimi togarashi is the ideal spice to spice up your noodle dishes. This seven-spice blend adds crunch, zest and a touch of freshness with orange zest.

Fresh wasabi should be used soon after purchase, ideally within a few days. Tubes of wasabi, on the other hand, can be stored in the refrigerator for several months after opening, according to the manufacturer's instructions.