Collection: Japanese condiments and spices

The most popular condiments and spices in Japanese cuisine include soy sauce, miso, mirin, rice vinegar, as well as spices such as wasabi and shichimi togarashi (a blend of seven spices). These ingredients are essential for creating the distinctive 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 generally served with sushi to cleanse the palate between bites, while wasabi is used to add heat and spice.

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

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 for adding heat to your noodle dishes. This blend of seven spices adds crunch, heat, and a touch of freshness with orange zest.

Fresh wasabi should be used quickly after purchase, ideally within a few days. In contrast, tubed wasabi can be stored in the refrigerator for several months after opening, depending on the manufacturer's instructions.