Sesame, one of the most important flavors and components of Japanese cuisine, can be used in many ways. Sesame seeds, sesame oil, and sesame paste can garnish, season, and create many delicious Japanese dishes.
Category - Seasoning
If you’ve ever wanted to try your hand at preparing and cooking some healthy Japanese meals, you’ll first need to make sure you have some important pantry items on hand. Umami Insider has composed this collection of amazing condiments and sauces.
Soy sauce is one of the most important ingredients in Japanese cuisine and part of the golden ratio for creating distinctive Japanese sauces and seasonings.
Did you know that there are actually many types of miso, each with varied culinary uses in Japanese cooking? The different ingredients used to create miso paste result in different flavors, making miso a very versatile ingredient.
Shichimi togarashi is a Japanese blend of 7 spices and is commonly used as a seasoning in soups, noodle dishes, or as an addition to salad dressing.
Knowing about different kinds of Japanese dashi enable you to cook Japanese food better and the rewarding umami flavor is well worth it! Learn more and you’ll be able to explore new avenues of wonderful flavor in Japanese cuisine.
Red bean paste (anko) is a sweet ingredient often used in Japan as a filling for various pastries, to flavor confectioneries, and even for use in ice cream. You can make your own red bean paste and use it in several recipes.
The Japanese have been using a healthy flour for centuries, and you may wish to start using it too once you realize how versatile and healthy it is. It is called Kinako, and it is a flour made from soybeans.
Mirin is a Japanese cooking wine typically used in stir-fries, sauces and marinades. But there are plenty of other creative ways mirin can be used in the kitchen to enhance and flavor a variety of foods and dishes.
Adding depths of flavor to a wide variety of dishes, shio koji has been utilized in Japan for millennia, serving as an ingredient, a seasoning and as a fermentation agent for foods like miso and alcoholic beverages like the Japanese sake.