Collection: Japanese condiments and spices

THE Condiments and spices The most popular in Japanese cooking include soy sauce, miso, mirin, rice vinegar, as well as spices like the wasabi and the Shichimi Togarashi (mixture of seven spices). These ingredients are essential to create the typical flavors of Japanese cuisine.

THE wasabi is a spicy green paste made from a Japanese root, famous for its spicy flavor. THE ginger, as for it, is often used marinated (GARI) in Japanese cuisine and has a fresh and slightly spicy taste. Marinated ginger is generally served with sushi to clean the palate between the bites, while the wasabi is used to add heat and spice.

For raw fish, sweet spices like the wasabi or the Shichimi Togarashi (mixture of seven spices) are perfect. THE Yuzu Kosho (pepper paste and yuzu) is also popular to bring a touch of acidity and spice.

For a classic Japanese marinade, mix the soy sauce, of mirin, of kitchen sake, and a little sugar or miso. It works well to marinate meats or fish before cooking.

THE Shichimi Togarashi is the ideal spice to spice your noodle dishes. This mixture of seven spices adds crunch, spice and a touch of freshness with orange zest.

THE wasabi costs should be used quickly after purchase, ideally within a few days. On the other hand, the Wasabi in tube Can be kept in the refrigerator several months after opening, depending on the manufacturer's instructions.