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CONDIMENTS & SPICES

To spice up a dish or add a unique flavour, it couldn't be easier with the many Japanese condiments available! From the furikake mix, sesame seeds and marinated plums umeboshipickled plums, you're bound to find a condiment that's right at home in your cupboard.

FAQ
WHAT ARE THE DIFFERENT JAPANESE SPICY CONDIMENTS?

Japanese cuisine is rich in flavors and spices, so there are plenty of options for lovers of spicy dishes. Here are just a few of the popular Japanese spicy condiments:

Shichimi togarashi is a traditional blend of seven spices, usually including cayenne pepper, black pepper, sesame seeds, citrus zest, nori seaweed, ginger and poppy seeds. It is often sprinkled on noodles, rice, soups or meat skewers.

Yuzu kosho is a spicy paste made from fresh green chillies and yuzu zest (a Japanese citrus fruit). It is spicy, aromatic and tangy. It is used as a condiment for meat, fish or grilled vegetable dishes.

Karashi is a Japanese mustard paste, often served with Japanese curry dishes, sausages, croquettes or tempura.

Rayu oil is infused with red chillies and garlic. It is used to add heat and piquancy to ramen, gyozas (Japanese ravioli) or fried rice dishes.

Unlike shichimi togarashi,ichimi togarashi is made with a single spice, usually ground cayenne pepper. It is often used to add heat to dishes such as soba (buckwheat noodles), udon (thick noodles) or donburi (rice bowl with toppings).

The spicy green paste wasabi comes from the root of the wasabi plant. Wasabi is also available in powder form. Its taste is spicy and aromatic, with a unique flavor. It is mainly served in small portions with sushi. It can be mixed with soy sauce for dipping sushi, or applied directly to fish before eating.

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