Seasonings and their descriptions
Weipa
Weipa is a versatile Chinese stock manufactured by Kokishoko, consisting of stock extracted from chicken and pork bones, vegetable extract and spices mixed into a paste.
In Japan, it is so famous that you can just mention "the stuff in the red tin", and anybody who is fond of cooking will know what you are talking about.
It is not only used as a base for soups, but plays an important role in various Chinese dishes, such as gyoza dumplings and fried rice.
Of course, simply dissolving it in hot water and sprinkling over some chopped onions will result in an instant soup! Just using some Weipa in your cooking will bring out the flavour and richness, and lend some authentic Chinese flavour to your dishes.
Pokka Lemon 100
Pokka Lemon 100 is 100% lemon juice from concentrate, manufactured by Pokka Sapporo Food & Beverage.
It can be immediately used as lemon juice in your cooking.
It is loved by many people since it is not necessary to buy a whole lemon just for a small amount of lemon juice, and also eliminates the effort of squeezing a lemon.
However, it is not great for getting the pectin from fruit to set when making jams and marmalades.
Furthermore, it must be used up as soon as possible once opened as it does not contain any preservatives.
Pepper
Pepper is one of the most popular seasonings not only in Japan but also around the world, yet a single spice bearing the name "pepper" does not really exist.
When people say "pepper" in Japan, they are referring to a finely ground blend of black and white pepper.
The mixture varies among manufacturers.
When compared with black pepper, it has a slightly blander taste, but more of a spicy sensation.
It is sold in a very fine powder form.
The "Table Pepper" which is produced by S&B Foods used to be the leading pepper brand in Japan, but, in recent years, many manufacturers including manufacturers in other countries have started producing ground pepper blends.
Magic Salt
Rock salt with spice and herbs manufactured by S&B Foods.
The salt, made from natural American rock salt, is blended with the perfect balance of herbs and spices, such as tomato powder, parsley, garlic and tarragon.
By using magic salt in meat and vegetable dishes instead of the usual salt and pepper, guests dining at your table will be instantly transported to Europe!
Soy Sauce
This is the most basic seasoning used in Japanese cuisine, and it is essential to Japanese people.
It is made by brewing and fermenting a mixture of grains, soybeans and "koji" mould in brine.
It can be diluted for use in stewed dishes and soups, or used as is as a dipping sauce for sushi and sashimi.
Soy sauce is also the main ingredient for suki-yaki, soba noodle dipping sauce and tempura dipping sauce.
There are various kinds of soy sauce, depending on the production method and purpose, such as light, dark and rich soy sauce, however, if a recipe simply mentions "soy sauce", it is usually referring to dark soy sauce.
In recent years, manufacturers have responded to health concerns and now sell "low salt soy sauce".
Light Soy Sauce
Light soy sauce is one variety of the most basic seasoning used in Japanese cuisine.
The word "light" can be written in various ways in Japanese.
The meaning of "light" is often misunderstood as referring to its taste, when in fact the word "light" in this case actually refers to the colour and aroma of the soy sauce.
The salt content is actually much higher than in dark soy sauce.
Since the colour and fragrance of this soy sauce are light, it is used in mild dishes where it is not desirable to interfere with the inherent colour and flavour of the other ingredients.
A famous use of light soy sauce is in the stock for Kansai-style udon noodles.
Sake
Sake is an alcoholic beverage made by the fermentation of rice and "koji" mould, also known as "Nihonshu".
Sake is useful in cooking not only for enriching the flavour, but also for make ingredients more tender and removing the bad smell from meat and fish.
There are also high-grade sakes, but these exist to be enjoyed as a beverage, and the kind used in cooking is cooking sake.
When buying sake for cooking at a Japanese supermarket, it is better to look down the seasoning aisle than the alcohol section.
Cooking Sake
Japanese sake used for cooking.
This category includes sake classified as "Nihonshu" according to liquor tax laws, as well as sake made with additional salt or vinegar that is only for use in cooking.
The main differences are the taste and the price.
Since the latter cooking sake contains additional salt, it has an effect on the overall saltiness of a dish.
However, this cooking sake with added salt is not categorised as liquor by the liquor tax laws, so it has the merit of being very cheap.
In Japanese supermarkets, it is often found in the seasoning aisle with things like soy sauce, rather than the alcohol section.
Sugar
The most common sugar in Japan is caster sugar made from sugarcane.
In Europe and America, "sugar" generally refers to granulated sugar, but in Japanese recipes, when sugar is mentioned, they are referring to caster sugar.
Caster sugar is made from refined sugar with water and invert sugar added to it, so it is more moist and sweet than granulated sugar.
As it contains invert sugar it burns more easily than granulated sugar, so it might not be suitable for making baked sweets.
Mirin
Mirin is a sweet, amber-coloured condiment made from glutinous rice and "koji" mould fermented with alcohol.
The alcohol percentage is about 14%.
It is also known as "Hon-mirin".
It is used in stewed dishes and dipping sauces for noodles, as well as for teriyaki glaze.
Using mirin instead of sugar can lend dishes a mild sweetness and richer flavour.
As it is classified as alcohol it incurs liquor tax, but cheaper "Mirin-type" and "Mirin-style" condiments are popular substitutions as they don't incur the additional tax.
Although these products are cheap, they do not produce the same richness and high-quality sweetness of true mirin.
Sesame Oil
A fragrant cooking oil pressed from roasted sesame seeds.
The colour and aroma differ according to the strength of the roasting.
The most common type of sesame oil in Japan is a transparent yellowish-brown and has a deep sesame aroma.
Sesame oil made in China is made using a different roasting method, so the flavour is also slightly different to Japanese sesame oil.
It can be used for making Chinese stir-fry dishes, added to homemade dressings and delicious poured over carpaccio and other foods.
Furthermore, by drizzling a little over an ordinary dish of cold tofu, you can transform it into an exotic dish!
Katakuriko Starch
A refined powder originally made of starch taken from the bulb of the dogtooth violet.
Originally, the principal source ingredient was the dogtooth violet (katakuri), but most of the Katakuriko Starch hat is sold in Japan nowadays uses potato starch instead of dogtooth violet.
It is used to thicken dishes such as sweet-and-sour pork or ankake (various ingredients in a thick, starchy sauce).
Additionally, if you add a little to the mixture when making egg rolls, the egg will not tear and will be finished beautifully.
It is also possible to thicken dishes using wheat flour, but the dishes will lose their transparency, so it is not recommended.
Dashi Stock
Dashi is a Japanese soup stock made from dried bonito flakes and kelp.
If there is no specific soup stock mentioned in a Japanese recipe, it's fine to use this dashi stock made from bonito flakes.
Japanese stocks are different from Chinese and Western stocks in that they're not made by simmering for a long time.
Once the water containing dried bonito flakes has come to the boil, the heat is immediately turned off.
For people who don't have the time to make dashi stock from scratch, many granule-type products that can be instantly added to your cooking are available, famous examples include "Dashi-no-Moto" and Hon-dashi".
These can not only be used as a soup stock, but can add flavour to fried rice and the filling for gyoza dumplings.
Vinegar
When a Japanese recipe calls for vinegar, it is generally referring to grain vinegar or rice vinegar.
Grain vinegar is brewed from crops like wheat and corn.
It has a strong acidity to it, making it perfect for Chinese stir-fries and for use as a dressing.
On the other hand, rice vinegar has a somewhat sweeter acidity which, compared with grain vinegar, results in both a milder taste and aroma.
It's perfect for dishes such as sushi that don't involve cooking as a part of preparation. This allows you to enjoy the authentic flavour of the vinegar.
Mayonnaise
Japanese mayonnaise is slightly different from the mayonnaise available in other countries.
In Europe and America, mayonnaise commonly uses the whole egg, whereas in Japan only the yolk is used.
This gives it a rich, yellow appearance.
Furthermore, for the oil and vinegar, the other main ingredients of mayonnaise, vegetable oil such as soybean oil and rice vinegar are used in Japanese mayonnaise.
Japanese mayonnaise has a strong egg taste.
Saying which one is tastier is simply a matter of preference: most Japanese people prefer Japanese mayonnaise, whereas it might cause frowns amongst Westerners, feeling that it is somewhat different.
However, it is also clear that there are many fans of Japanese mayonnaise in other countries.
Kewpie Half
In Japan, the mayonnaise with the largest share of the market is made by Kewpie.
Kewpie mayonnaise is also popular among people in other countries who like Japanese food.
The low-calorie version of Kewpie mayonnaise is "Kewpie Half".
It has half as many calories as ordinary mayonnaise.
The secret is in preparing the oil as a microemulsion.
Thanks to this method, the oil particles become homogenised and have a greater surface area, meaning that you still get the same rich flavour using less oil.
This makes it perfect for anyone who likes mayonnaise but is worried about the calories in it.
Miso
Miso is now fairly well known in countries outside of Japan, as one of the ingredients in miso soup.
Miso itself is a paste made by fermenting soybeans or other ingredients.
It is sometimes made from rice or wheat, but the most popular kind is made from soybeans.
Though made with the same basic ingredients as soy sauce, the resulting dishes made with it taste completely different.
Soup made with soy sauce has a sharp, refreshing taste, whereas soup made with miso is rich and mild.
It also tends to leave one feeling more full.
In addition to miso soup and foods pickled in miso, it can be used in various dishes, the only limit being one's imagination.
For example, white miso that has a very sweet flavour can be used together with soybean milk as a substitute for fresh cream, allowing one to make a cream stew that is low in calories!
Oyster Sauce
Oyster sauce is a Chinese sauce that combines richly-flavoured oyster extract with sugar and flavour enhancers.
It has a unique flavour and is often used in Cantonese food.
You can easily make Chinese-style fried noodles by adding oyster sauce to ordinary yakisoba fried noodles, or add some to a dish of fried rice for that authentic taste.
It has an almost unlimited number of uses, including adding it to the filling of gyoza dumplings, or mixing it with sesame oil to make a Chinese-style dressing.
Dashi-no-Moto
Dashi-no-Moto is a granular or powdered instant soup stock made from dried bonito flakes and kelp, that only needs dissolving and it is ready to use.
It is common for this instant soup stock to also contain salt, sugar and flavour enhancers.
Of course, manufacturers also offer additive-free types, without extra salt or artificial additives.
In addition to being used as a soup stock, it can also be added to fried rice or used as a salad dressing.
Hon-dashi
Well-known from its memorable TV commercials, Hon-dashi has an almost synonymous existence as a granular or powdered instant soup stock.
It is a long-selling product from Ajinomoto, Inc.
The main ingredient is bonito extract, that is blended with salt, sugar, amino acid and powdered bonito.
Since it is in powder form, a wide range of Japanese dishes can be easily created, from miso soup at breakfast, to udon noodles at lunch and stewed dishes at dinner! There is not only the basic bonito flavour stock, but a full line-up that includes kelp stock, sardine stock and kelp and bonito stock.
Chicken Stock Powder
A granulated/powdered Chinese soup stock extracted from the meat and bones of chicken, with added flavour enhancers.
Whilst Japanese soup stock can be made in a short amount of time, the same cannot be said of chicken stock.
Firstly, you must get hold of chicken bones, but they are not sold anywhere.
A large cylindrical pot is also necessary.
Then above all things, it requires time to simmer! When you take into account the condition at Japanese houses, you can see that chicken stock is not something to be made at home.
Therefore, most Japanese people use granulated or powdered soup stock at times when they need a Chinese-style chicken stock.
This soup stock can be used in everything from the soup for ramen, stir-fried dishes such as chop suey, and even various Japanese dishes.
Chilli Bean Paste
This is a Chinese miso paste made primarily from broad beans and chilli.
It is essential for making mapo tofu and tan-tan noodles, dishes which are also popular in Japan.
Even a small amount of this paste is very spicy.
If heated together with oil, it releases a wonderful fragrance, and lends not only spiciness, but flavour and depth to dishes.
It has a variety of uses other than just being used in dishes that are prepared over a flame.
Mix some with the dipping sauce for gyoza dumplings and you'll instantly have yourself some Szechuan-style dumplings, and by simply mixing it with soy sauce, garlic and spring onions and placing on top of tofu, you can create a wonderfully piquant cold tofu dish.
In Japan, "Szechuan Chili Bean Paste" made by Youki Foods and "Mature Chili Bean Paste" from the Ajinomoto Cook Do series are famous.
Chinese Sweet Flour Paste
Sweet flour paste is a Chinese miso paste made from broad beans and soybeans.
It is also called "Chinese sweet miso paste".
This sweet flour paste is the main flavour component in mapo tofu, a dish which is also popular in Japan.
Just like chilli bean paste, it becomes quite aromatic when heated, so when making a stir fry, if you first heat some sweet flour paste with some oil before putting in the rest of the ingredients, it will draw out the flavour.
It can not only be used in cooking, but can also be used as it is as a sauce.
Although peking duck may be its most well-known use, you can use sweet flour paste when making gyoza dumplings, shumai dumplings and spring rolls. Please try adding it to a variety of dishes.
Dipping Sauce for Noodles
A sauce made from bonito or kelp stock, with soy sauce, sugar, mirin and other ingredients added to it.
It can not only be used as a dipping sauce for soba and udon noodles, but also as a dipping sauce for tempura or an ingredient in stewed dishes.
Sometimes it can be a pain to go to the effort of making this dipping sauce oneself.
At those times, ready-made dipping sauce is very useful to have around.
In fact, many Japanese people use this ready-made variety.
There are many different types, such as unconcentrated and concentrated, and the concentrated variety can be used by diluting it with water.
Ready-made noodle dipping sauces are convenient, but some become really salty when boiled down, so please be careful if you are going to use some in a stewed dish.
Garlic in a Tube
Grated garlic is essential for gyoza dumplings and stir-fried dishes, but it can be a bother as it causes your hands to smell.
At times like that, garlic in a tube is convenient.
The tube contains grated garlic, so you'll always have grated garlic around, ready to use immediately.
It's perfect for when you just wish to add a little garlic flavour to a stir-fried dish.
You can also completely transform home-made dressings just by adding a small amount.
Famous varieties are "Raw Garlic" made by S&B Foods and "Specially Selected Authentic Aroma Raw Garlic" made by House Foods.
Ginger in a Tube
Grated ginger in a tube! Since it comes in a tube, you can use grated ginger at any time without having to get your hands or utensils dirty.
Grated ginger is an essential ingredient for many examples of Japanese home cooking, such as chilled udon noodles and cold tofu.
Even those these are dishes that could be prepared quite easily, it is quite troublesome to grate the ginger.
However, although there is no issue in using the raw ginger as it is, when it comes to cooking with it, such as when making gyoza dumplings or stir-fried dishes, it can't be denied that the flavour is slightly inferior to fresh ginger grated just before cooking.
Sesame
There are several types of sesame, such as white sesame, black sesame and golden sesame, but if it isn't specified in a recipe, then usually it indicates white sesame.
Furthermore, varieties such as "washed sesame" and "roasted sesame" are available, depending on what stage of cooking you will use it, but if you simply want to use it as it is in your recipe, go for roasted sesame.
Washed sesame is raw sesame.
Sesame's distinctive aroma comes out only after it has been roasted.
If you want to make your recipe with washed sesame, make sure you roast it first.
You can also improve the aroma of roasted sesame by quickly roasting the sesame once again at home.
Ground Sesame
Ground roasted sesame.
Sesame's aroma comes out with roasting, so make sure you use roasted sesame.
If the kind of sesame, such as black or white, is not specified in a recipe, then it usually means white sesame.
The trick to enjoying the maximum aroma from the sesame is preparing it each time you need it rather than in advance, although this is more troublesome.
Ground sesame is available for people who don't have a pestle and mortar.
It is very convenient, but inevitably, it has far less aroma than freshly ground sesame.
Bonito Flakes
Dried and thinly flaked fish is essential for making Japanese-style soup stock.
Mostly, bonito or mackerel is used.
Flakes made from bonito are known as "Katsuo-bushi".
In addition to being used for soup stock, bonito flakes can also be used as a topping in various dishes.
The flavours of cold tofu, udon noodles, yakisoba and takoyaki are all greatly enhanced merely by a light sprinkling of bonito flakes in the final stage of preparation.
Please be aware that bonito flakes sold for making soup stock are quite rough and therefore not suitable as a topping, used dried bonito flakes instead.
Worcestershire Sauce
This sauce is an original Japanese creation based on the Worcestershire sauce popular in England.
Japanese recipes that mention just "sauce" are referring to this Worcestershire sauce.
Its flavour is different from that of the "real" Worcestershire sauce.
Japanese Worcestershire sauce is mild and fruity.
The flavour isn't as strong as Worcestershire sauce found in other countries.
Because of this, it tastes good even if you pour a lot on.
Besides adding it to fried dishes, some people pour it over curry or fried eggs.
Otafuku Okonomi Sauce
This sauce, manufactured by Otafuku Sauce Company, is designed to be used on okonomiyaki pancakes.
It may seem similar to Worcestershire sauce, but it's really quite different.
It's so popular, some of its more passionate fans claim that in order to make real okonomiyaki pancakes, "you gotta use Otafuku Okonomi Sauce!"
The sauce is made up of a blend of 20 spices as well as vegetables and fruits, including dates.
It's sweeter than Worcestershire sauce, but at the same time, not too sweet. It has a thick, mild flavour.
The flavour of an okonomiyaki pancake depends a great deal on the sauce.
Please give it a try.
You can also use it mixed in with other foods, like udon and Neapolitan spaghetti.
Katakuriko Starch Dissolved in Water
This is katakuriko starch mixed with a little water, it is used when you want to thicken dishes.
Katakuriko starch is a refined powder originally made of starch taken from the bulb of the dogtooth violet.
Originally, the principal source ingredient was the dogtooth violet (katakuri), but most of the Katakuriko Starch hat is sold in Japan nowadays uses potato starch instead of dogtooth violet.
The ratio of water to starch is said to be approximately 2:1.
The katakuri starch dissolved in water will begin to thicken when you start to heat it.
You can use whatever amount of water you think is appropriate, but be careful not to use too much (around 1-2 tablespoons).
Dried Bonito Flakes
Cooked bonito which has been dried then flaked.
It is also known as "Okaka".
Dried bonito flakes are so essential to Japanese soup stocks that when one thinks of "Japanese soup stock" it usually refers to the stock made from bonito flakes.
In addition to being used for soup stock, bonito flakes can also be used as a topping in various dishes, such as cold tofu, yakisoba, okonomiyaki pancakes and takoyaki.
Furthermore, a delicious seasoned rice dish can be created just by pouring over a little soy sauce and sprinkling bonito flakes over the top.
Cayenne Pepper
This fiery seasoning is made from dried then crushed red chilli peppers.
It's processed into a fine, easy-to-eat state, so it's more commonly used as a final topping for dishes rather than as a spicy ingredient used to adjust flavour during food preparation.
Common uses include as a topping for soba and udon noodles.
It also tastes good when added to soups like miso soup.
It suits rich soups like pork miso soup and broth made from sake lees especially well.
Seven Spice
A fiery seasoning blend of 7 spices, primarily dried and crushed red chilli peppers.
It does not always contain 7 spices however, and the mixture differs according to the manufacturer.
Other spices added to the red chilli pepper include mustard, citrus peel, sesame and Japanese pepper.
As well as being delicious sprinkled over soba and udon noodles, it is also great in miso soup, broth made from sake lees and bowls of rice topped with things like beef.
Shiokoji
Shiokoji consists of koji mould to which salt and water are added, and then fermented.
In the past, its usage was limited to pickling, but recently, the number of people using it in their home cooking is increasing rapidly.
Thanks to the enzymes that break protein down into amino acid, the flavour of other ingredients is increased.
It is delicious to dip vegetables and meat into it and then saute or grill them, but it is also great as it is, spread on top of a cracker.
Ginger Juice
The juice squeezed from grated ginger.
It's useful for times when you want to add the flavour of ginger to a dish without the fibres.
As well as being great in dishes such as pork fried with ginger, if you add hot water to a blend of ginger juice, lemon juice and honey, it will result in a ginger drink that will warm you to your very core.
Taka-no-Tsume
Strictly speaking, "taka-no-tsume" refers to a certain variety of chilli pepper, but recipes that make mention of taka-no-tsume are often referring to dried red chilli peppers in general.
The taka-no-tsume you can find at the supermarket isn't the fresh chilli pepper itself, but rather its dried form.
These dried chillies can either be used whole, or sliced.
However, since they are a hot and spicy ingredient, don't put one in your mouth whole.
They are very, very hot!
Japanese Pepper
Just as the proverb "He may be small, but he is not a man to be trifled with" suggests, this pepper has a strong flavour and really packs a punch.
Each part of the pepper, depending on the ripeness, can be used in different types of cooking.
Powdered Japanese pepper is mainly made from the dried outer skin of the pepper seed.
There are also some kinds that are blended with the leaves, depending on the manufacturer.
The most popular use for it is sprinkling it on top of grilled eel.
It is also one of the spices in Japanese seven spice.
You can also use it in Chinese dishes as a substitute for Chinese pepper.
Ponzu
Ponzu is vinegar to which the juice of citrus fruits has been added, but in general households, when one talks of "ponzu", it actually refers to citrus seasoned soy sauce.
The vinegar and citrus fruit flavour is very refreshing, and lends foods a pleasant zestiness, so this condiment is very popular among Japanese people.
As well as being used in dipping sauces for gyoza dumplings and ingredients cooked in a hotpot, it is also delicious drizzled over sashimi and seared tuna.
Used as a garnish for steak together with grated daikon radish, it results in a tangy Japanese-style steak.
It can also be used in fried dishes such as yakisoba and stir-fried vegetables.
Mizkan Ajipon
Seasoned ponzu manufactured by the Mizkan Group.
This is one of the most popular ponzu varieties on the market.
The main ingredients are pure soy sauce, citrus juice and pure vinegar.
It can be used in various dishes, including hotpots, dipping sauce for gyoza dumplings, steak, grilled fish and cold tofu.
Ajipon is best used when you want to add a zesty bite to meat dishes and fried dishes that would otherwise be too rich. It's also the perfect alternative for people who worry about the calories in sauces such as steak sauce and miso sauce.
Flavor Enhancer
A seasoning made primarily from glutamic acid, inosinic acid and guanylic acid.
These chemicals occur naturally in the ingredients used to make Japanese stock, such as kelp, bonito flakes and dried shiitake mushrooms, and they give food its "umami" flavour.
Using a flavour enhancer is said to not only add "umami", but also draw out the inherent flavours of the other ingredients.
The company "Ajinomoto" is synonymous with flavour enhancers, and in Japanese households, the word "flavour enhancer" is used very little, being widely known as "Ajinomoto" instead.
Ajinomoto
A flavour enhancer manufactured by Ajinomoto.
Ajinomoto is synonymous with flavour enhancers, and there is almost no one in Japan who is not aware of it.
In fact, there are even some people who think it is a common noun, not a product name.
Flavour enhancers were once known as "artificial seasonings", so some people might think that Ajinomoto is made from some kind of chemicals, but the ingredients are actually molasses and starch from sugar cane.
Fermentation bacteria turns it into glutamic acid (the source of the "umami" flavour).
Yuzu Pepper
Yuzu Pepper is a yuzu citrus fruit flavoured chilli miso paste, made by curing finely chopped chillies, yuzu peel and salt.
It is absolutely not the powdered pepper you might be used to.
Though it is commonly made with green chilli peppers, a red chilli pepper version is also available.
It is not only a great topping for hotpots, sashimi and cold tofu, but also a delicious addition to miso soup and udon noodles.
It is said that, generally, yuzu pepper made from green chillies is suitable for hotpots, udon noodles and miso soup, whereas the red chilli pepper version goes with richer flavours such as meat dishes.
Non-dairy creamer
A cream for coffee mainly made from vegetable oil.
It is known as "Fresh" in the Kansai region.
It can be mainly be found in individual serving-sized cups.
It can not only be used for coffee, but also as a cream substitute for vegetarians who don't like animal-derived products. It is also an economical option, as it is much cheaper than fresh cream.
However, unless it specifically says it is suitable for whipping, it won't foam up in the same way, so you can't use it for making whipped cream.
Kelp Tea
Despite the name, this is definitely not a tea: it is dried and powdered kelp with a slightly salty taste.
As well as simply adding hot water to it to make a relaxing beverage, it can be used as a flavouring in cooking.
Capitalising on the kelp flavour, it is put into the dipping sauce for Kansai-style udon noodles, or simply added to hot water to form the broth for ochazuke, a dish of rice in a broth of tea.
Wasabi Paste
Thanks to the popularity of sushi and sashimi, this spicy condiment has gained popularity in countries outside of Japan.
Whilst the spice of chilli peppers affects the tongue, wasabi uniquely affects the nose.
The grated rhizome of the wasabi plant is used as a condiment in cooking, but the cost and effort involved make it difficult to make at home.
Therefore, most Japanese households use processed wasabi in paste form, available in an easy-to-use tube.
This is known as wasabi paste.
Recipes often mention how many centimetres of wasabi to use, and this actually refers to how much wasabi to squeeze out of the tube.
Japanese Mustard
Japanese mustard formed into a paste and available in an easy-to-use tube.
This seasoning is mainly made from mustard seeds, and its spice uniquely affects the nose.
It is much stronger than Western mustard, so please note that it cannot be used as a substitute in recipes that call for that sort of mustard.
It is an essential accompaniment to the Japanese dish of oden, and can also be mixed with mayonnaise to create a dipping sauce.
Furthermore, it goes perfectly with Chinese dishes such as chop suey and stir-fried noodles.
Please be careful when using it as it is considerably spicier than Western mustard.
Yakiniku Sauce
A sauce for grilled meats, made from a blend of soy sauce, fruit, garlic, spices and potherbs.
Most varieties have a distinctive richness and fragrance, and a mellow sweetness.
If you have this sauce, you can experience the tastes of the yakiniku restaurant in your own home.
There are many famous varieties, such as "Ebara Gold Taste" made by Ebara Foods, "Jan" made by Moranban and "Bansankan" made by Nihon Shokken.
This sauce has many other uses besides grilled meat, such as adding flavour to fried rice and stir-fried vegetables.
Ebara Gold Taste
A yakiniku sauce made by Ebara Foods.
The base for this sauce is soy sauce, and it contains plenty of fruit, such as apple, peach and plum, to which garlic, onion, honey and sesame oil are added, resulting in a sauce with a distinctively refreshing sweetness.
Not only can it be used for grilled meats, but it also works well as a seasoning for fried dishes and a subtle seasoning to bring out the flavour of stewed dishes.
Ebara sells 3 kinds of this sauce: a mild sweet version, a medium-spicy version that suits most people, and a hot version that contains Chinese and Korean chilli pastes, so please use according to your preference and recipe.
Shaoxing Wine
Shaoxingjiu, or Shaoxing wine, is a Chinese liquor that is made by fermenting glutinous rice, with an alcohol content of 14-18%.
It has a unique aroma and sweetness.
Some say that aged Shaoxing wine has a flavour reminiscent of cognac.
It is often used in Chinese stir-fries, but if you use it when cooking Japanese dishes, they will take on a slightly exotic flavour.
You can of course simply enjoy it as a beverage.
Higashimaru Udon Soup
Higashimaru Udon Soup is a Kansai-style powdered soup stock manufactured by Higashimaru Shoyu.
This easy-to-make udon soup has been a perennial favourite in Kansai households.
The soup stock itself is made of bonito and kelp.
Of course, light soy sauce is used for it.
This soup stock is different from the kind eaten in the eastern half of Japan. It has a light colour to it, so you can better savour the colour and flavour of the udon noodles.
It can of course be used in other dishes, such as Kansai-style savoury egg rolls or chawanmushi (savoury egg custard).