A spicy spice used in Japanese cuisine. Japanese spices and seasonings

Many Asian kitchens use the same seasonings. Sometimes the recipe for such seasonings varies slightly due to the characteristics and traditions of a particular national cuisine. Thus, rice vinegar and alcoholic beverages from rice, as well as soy sauces and soybean products are inherent in almost all Asian cuisines. But here Japanese cuisine stands apart. Some seasonings, sauces are used only in Japanese cuisine and in no other. Which, in fact, served as the basis for writing this material. The prices for seasonings given below should be considered absolutely indicative. These prices may not have anything to do with the prices in a store near you and are given only to give you a general idea of ​​the range of prices and their order.

rice vinegar

Rice vinegar is one of the very important ingredients in making sushi, or rather sushi rice. In addition, rice vinegar is widely used in the preparation of many Japanese dishes. Japanese vinegar, mild, with a sweet aftertaste, ideal for making sushi rice. Chinese vinegar, on the other hand, is very pungent and sour. What is a substitute for rice vinegar? Its peculiar mild taste is very different from ordinary vinegar. But if you failed to buy it, then take 9% vinegar (preferably apple or grape) mixed with sugar.

Natural rice vinegar, made according to old recipes, is a very effective healing agent (due to the presence of a large amount of amino acids), as well as an excellent food seasoning. Medical studies have shown that natural rice vinegar is able to neutralize lactic acid in the body, leach the blood, and therefore promote the health of the body. On the picture - rice vinegar "Mitsukan" 500 ml.

Mirin

A very sweet rice wine used in cooking. Mirin adds a distinctive sweet flavor to sauces, marinades, and stews. In the past (15th-16th century), mirin was popular as an alcoholic drink for women, as a sweet counterpart to sake (or "sake" as one likes).

The strength of mirin is about 14% (this is ordinary mirin, but varieties with a minimum alcohol content of up to 1% are also produced). Since the 19th century, mirin has been used primarily as a condiment. It is made from alcohol, rice and sourdough. Along with soy sauce and broth, dashi is one of the staple condiments in Japanese cuisine. Mirin can be replaced with pale dry sherry, but in less quantity than mirin is used in recipes. In the picture - sweet rice wine "Mirin" 500 ml.

Soy sauce

This sauce is not limited to Japanese cuisine. More information in the article "Miracle beans soy". Japanese types of soy sauce: bite - light, slightly salty, tamari - dark, thick with a sharp taste, soyu (shoyu) - aromatic soy sauce aged for 2 years. Quality soy sauce doesn't have to be made in Japan. Both the USA and the Netherlands and even China produce sauces of quite decent quality. On the picture - soy sauce "Kikkoman" 150 ml.

Sake

One of the traditional Japanese alcoholic beverages, obtained by fermenting rice. Sake is the national Japanese alcoholic drink, the taste of which may contain pleasantly bitter tones, notes of fruit, my sauce and fresh mushrooms. The color of sake varies from very clear to greenish lemon and yellowish amber. Sake is so different from traditional European types of alcohol that even assigning it to any group of alcoholic beverages is very problematic. Sake is sometimes referred to as rice vodka or chef's wine, which is incorrect. Technological features of the production of sake make it possible to call it rice beer. The strength of sake varies between 14.5% -20%. Adding sake during cooking is a common technique in Japanese and Chinese cuisines. Sake is added to dishes not for the sake of the alcohol contained in it, during the heat treatment the alcohol still evaporates, but to eliminate unwanted odors (for fish dishes), to improve the taste of many products. Sake is used in Asian cuisine in much the same way as cognac and wine in European. When preparing Asian dishes at home, it is acceptable to replace sake with dry white grape wine. In the picture - Sake Sho Chiku Bai Ginjo 0.3 l 15%.

Wasabi

This is the name of the grated root of the wasabi plant (a special type of Japanese horseradish). This wild plant used to be a rarity, but now wasabi is successfully bred in Japan under artificial conditions. Wasabi paste is a mass of light green color and very spicy in taste. It's a kind of mustard. Wasabi has a spicier flavor than European horseradish. Outside of Japan, wasabi powder is often used, which is diluted with water (sometimes soy sauce) to the desired consistency and spiciness. Real wasabi is a root that is dug up, dried and rubbed. In addition to the specific taste, wasabi also has disinfectant properties, which justifies its use in dishes that use raw fish and seafood. Widely used in sushi making. It is often diluted with soy sauce.

Bad news for fans of Japanese cuisine (and probably not news for many) is that outside of Japan it is not so easy to find real wasabi seasoning. In many cases, imitations based on European mustard or horseradish are sold under the guise of wasabi. In the picture - wasabi paste (made in China) 43 gr.

Ginger

Ginger is of great importance for Japanese cuisine, and not only for it. An ancient Asian spice made from the rhizome of a tropical plant. It is used fresh, dried and pickled. Sliced ​​into thin slices, pink pickled ginger has a distinctive smell and taste that serves several purposes. It freshens the breath, it completely kills the taste of the previous dish, it perfectly fulfills the role of an antiseptic. The latter property of ginger makes it an ideal sushi seasoning. Actually, wasabi and pickled ginger are always served with sushi.

On sale are fresh ginger roots, marinated ginger in jars and vacuum bags, dried ginger in bags. In the picture - pickled ginger in a jar 230 gr.

Teriyaki sauce

A legendary Japanese sauce that has given its name to a variety of dishes. This is not just a sauce, but rather a way of cooking when meat, fish or vegetables are marinated in this sauce beforehand, and then fried on coals or in a pan. Now any dish that is prepared using this sauce is commonly called "Teriyaki". This sauce has found its fans on all continents of the planet. Meat and fish cooked with Teriyaki sauce are amazingly delicious. Even by the appearance of the dish, you can tell if Teriyaki sauce has been used or not. The sauce gives a characteristic color and gloss to the products. On the picture - sauce "Teriyaki" 150 ml.

Dasi

Dashi is a basic light broth for Japanese soups. It is also added in place of water in any dish. Dashi can be made from dried sardines, dried kombu seaweed, or dried shiitake mushrooms. Now in Japan, dashi concentrate is mainly used in the form of a powder or liquid. In Japanese cuisine, various algae are widely used as an additional component in some dishes and as a basis for broths. The most popular are brown algae (kelp) kombu (pictured), nori (for sushi), wakame, hijik.

Do not be afraid of the given prices and the names of unfamiliar products. We will learn how to make Teriyaki sauce and Dashi broth ourselves, we will replace rice vinegar with domestic ones with some adjustments in recipes. We will also try to replace Mirin with something quite affordable and inexpensive. And it’s not difficult to pickle ginger yourself. The list of traditional spices used only in Japanese cuisine in this article is not entirely complete. Read about other seasonings, recipes for making seasonings at home and from our products in the materials of the section

About Japanese spices

Or the Sixth Taste of Karai

It has long been noticed that a person is very conservative in food. Usually we like to eat what our mother cooked for us in childhood. Now experts believe that eating habits are formed at the genetic level, and different ethnic groups feel the taste of the same substance in different ways. The threshold of taste sensitivity is also different, up to taste blindness to individual ingredients. A person of European culture distinguishes four main tastes, we all know that the taste is sweet, sour, salty and bitter. They were described back in the 19th century by the German physiologist Adolf Fick, but the Japanese did not read his works and qualified taste sensations differently. In Japan, everything is not the same as in other countries, for example, the seasons in the Land of the Rising Sun are not four, like ours, but as many as six, and the four European tastes are also not enough for them. The Japanese have a concept gomi- Five flavors. This amai(sweetness), nigai(bitterness), suppai(acid), shio karai(salinity) and umami(umami). If everything is clear with the first four tastes, we have the corresponding analogues, then the fifth taste requires explanation. Japanese word umai means "delicious, pleasant". Umami is typical for protein products - fish, meat and broths based on them. In an attempt to find out the chemical basis of this taste, a Japanese chemist, professor at Tokyo Imperial University Kikunae Ikeda analyzed the chemical composition of the seaweed Laminaria japonica, the main ingredient in Japanese umami soups. In 1908, he published a paper on glutamic acid as a carrier of umami taste. Traditional Japanese dishes such as fermented soy sauce or soup miso have a pronounced umami taste.

The Japanese would not be Japanese if they settled on five tastes. It turns out that they also have a sixth taste, it is called karai(spice). It is associated with substances that stimulate heat receptors, it is ethanol, capsaicin in red pepper, piperine in black pepper. Such substances excite the branches of the trigeminal nerve and contribute to the purely gustatory sensation. I think it was not without the influence of the Chinese and Indians. Even in ancient Chinese philosophy, five elements were described by five basic tastes - bitter, salty, sour, sweet and spicy. But according to traditional Indian teaching Ayurveda(knowledge of life) there are 6 tastes - sweet, sour, salty, burning, bitter, tart. These tastes come from 5 elements: sweet taste consists of the elements of earth and water, sour - earth and fire, salty - water and fire, burning - fire and air, bitter - air and ether, tart - air and earth.

The sixth taste of karai is most fully embodied in Japanese spices and spices. Unlike the Europeans, who add herbs and spices to the dish while it is being prepared, the Japanese add spices and various spices only after the dish has been cooked to give the finished dish additional aromas or flavors. Usually, spice plants are dried and ground to a powder, which is then seasoned with sauce or sprinkled on the dish itself. The most famous Japanese spices are shiso, ginger And wasabi. In addition to them, the Japanese also use various wild herbs. sansai each with a unique taste and aroma.

Siso

green shiso

Green Siso Berries

red shiso

Rice with red shiso

Siso(Shiso) in Latin is called Perilla frutescens, this annual herbaceous plant is a relative of mint, but its delicate, specific juicy and slightly burning taste resembles rather the taste of basil. The plant grows to a height of up to one meter with a straight ascending stem. In Japanese cuisine, this plant is used whole, from berries to flowers, as a spice or to garnish sauces and soups. Green shiso is valued for its exquisite taste, while red shiso is valued for its aroma and color. Usually, green shiso is used to prepare a side dish for sashimi, as well as to make tempura. Many salad recipes in Japanese cuisine are not complete without the use of shiso. Red shiso is mainly used to make umeboshi, which are dried salted Japanese plums/apricots. The Japanese eat umeboshi to reduce fatigue, as well as for diseases of the heart and throat. The Japanese value green shiso for its unique and refined taste, and red shiso for its bright color and fragrant aroma. To prepare tempura, shiso leaves are dipped in batter only from the underside. Some varieties of shiso, with a particularly beautiful color and shape of the leaves, are used as ornamental plants. Shiso inflorescences, which the Japanese call hojiso, are most often eaten with sauces or used to make a side dish for sunomono, these are Japanese marinated foods. Due to the fact that shiso leaves are very thin and delicate, they are not suitable for long-term storage, so they should be kept in the refrigerator, in a plastic bag, for no more than three days.

Siso is known in the West as perilla. In Japan, two varieties of shiso are eaten, one with green leaves and stem, and the other with purple-red leaves and stem. Siso is rich in vitamins A and C, and also contains significant amounts of calcium, iron and phosphorus. The green leafy herb shiso has a distinctive smell and taste and is widely used in many varieties of sushi, spiced salads and tempura. The red-leaved herb shiso is used to color umeboshi, ginger, and all kinds of Japanese marinades. Shiso, with its beautifully serrated leaves, ripens in summer. Its delicate pods are used as a side dish for sashimi.

Shoga

Shoga in bloom

Yogi root

Gary on tuna rolls

Gari - pickled root yoga

Shoga- Japanese ginger. In Japanese cuisine, only fresh ginger is used, and often only juice squeezed out of it. In addition to the ginger root, there are the so-called ha-sega (ginger shoot) and me-sega (ginger shoot). A shoot of ginger is a young ginger root with a short stem, and a shoot is a whole stem with a small piece of root left at the bottom. Ginger is highly valued not only by cooks, but also by doctors: it is believed, for example, that it warms, promotes digestion and prevents seasickness. Fresh ginger has a subtle, pungent, citrus-like aroma and a pleasantly sharp taste. When young, the roots are tender and soft enough to be cooked like vegetables, but as they mature, they become fibrous and take on a pungent taste. Ginger is stored in a cool ventilated place, protected from direct sunlight. So it can be stored up to 2 weeks. Fresh ginger has a subtle aroma similar to that of citrus fruits. The taste is pungent and sharp, but pleasant. It is best to select light beige roots with a smooth and shiny skin.

Pickled pink ginger root is called burning, it is served with sushi to enhance the taste, and it also serves to decorate the dish. In addition, salted ginger serves as a side dish for grilled fish dishes. Young ginger sprouts are soft enough to be eaten raw with miso or used for tempura. Shoga is used to give food a tangy, spicy taste. Pieces of pickled ginger are eaten between different meals to get rid of the taste in the mouth of the previous dish before eating the next one. It is not necessary to eat a lot of ginger, just a small piece is enough for the taste of the dish to be perceived sharper and brighter. Use fresh ginger root, pickled and ground. Ginger rhizome consists of roundish, as if flatly compressed pieces, has a spicy aroma (from the essential oil) and a burning taste (from the phenol-like substance gingerol).

Wasabi

wasabi plant

fresh wasabi root

Freshly grated wasabi

Wasabi- Japanese horseradish. In nature, wasabi grows in clear mountain streams, its height is approximately 45 cm, the plant is a relative of our horseradish. These plants, like mustard, belong to the cabbage family. Wasabi rhizome is the most used. After a year and a half, it becomes thicker. And can reach a thickness of 15 centimeters. Its taste qualities are distributed unevenly over the root. The top part of the wasabi will taste the most spicy. Freshly grated wasabi has a refreshing, radish-like aroma and a subtle, pungent taste. But fresh grated wasabi is a rarity even in Japan, much more often wasabi root is used in the form of a powder or paste. The flesh of fresh wasabi is bright green in color, which becomes noticeable when the root is grated. Wasabi is inseparable from raw fish, and wasabi paste is always used when making sashimi or sushi. Wasabi is also used in pickles and salad dressings.

The cost of natural wasabi is very high. Therefore, many Japanese restaurants use powder and tubes of paste instead of wasabi. In restaurants outside of Japan, natural wasabi is even more difficult to find. Instead, imitation seasoning is most often used. The composition of the preparation of imitation seasoning includes spices, wasabi-daikon, as well as food coloring. In terms of cost, wasabi daikon is significantly cheaper than honwasabi. And in terms of taste, they are the same. Except that this plant is white. A green dye is used to color it. For sharpness and softness of taste, mustard is used. It is added directly to the pasta tubes.

Shiitake

Shiitake(Shiitake) is a Japanese tree fungus, considered the best mushroom in Japan. Slightly reminiscent of our mushrooms, only the caps are rough, and they grow in groups. Shiitake was valued on a par with ginseng, with the only difference that ginseng grows incredibly long, and shiitake can be harvested every year with a large harvest. These mushrooms give dishes a specific flavor. Dried shiitake have a more pungent taste than fresh ones and are often used in sushi rolls.

Mitsuba

Mitsuba- a relative of parsley, literally means shamrock, a representative of perennial herbs of the umbrella family. A thin whitish stem of this plant, about 15–20 cm long, is crowned with three light green leaves similar to coriander leaves, hence the name meaning "three leaves". Mitsuba has a rather strong herbal smell and a slightly burning taste, reminiscent of Italian parsley. Mitsuba is prized for its unique flavor; it is added to clear or thick egg soup, or snacks are prepared with it. Mitsuba leaves are widely used in Japanese cooking to flavor soups and vegetable stews, as well as to decorate dishes, the stems can be fried. There are three varieties of shamrock that the Japanese eat: kiri-mitsuba, aka-mitsuba, and ne-mitsuba.

Sansho

Sansho Literally translated "mountain pepper", the Latin name is Zanthoxylum piperitum. It is an evergreen or deciduous tree or even a shrub belonging to the rue family, its relatives are the lemon and orange tree, the herbs rue and ash. Sansho is a Japanese endemic, one of the oldest Japanese spices, all parts of the plant have an aroma: leaves, flowers, fruits, and even wood. But only fresh young leaves are used for food, which is usually called kinome, or dried fruit powder called "sansho no ko". The powder is sold in all supermarkets in the spice section. Its refreshingly pungent aroma drowns out harsh odors and helps balance the taste of fatty foods. The most famous dish that uses sansho powder is unagi kabayaki (grilled eel fillet), and this spice is also added to other grilled dishes, such as yakitori. In addition, sansho is one of the components of shichi togarashi (7 spices). Sansho is such a versatile condiment that many Japanese people grow it in their gardens. Its taste is not as hot as that of pepper, with a slightly sour aftertaste, and the smell is soft, soothing, reminiscent of the aroma of mint.

Goma

Goma Sesame seeds are very popular in Japanese cuisine. Oval sesame pods consist of four parts, each of which contains many small flat goma seeds, the color of which can be very different, from white to black. In Japanese cuisine, only pure white or pure black seeds are mostly used. Raw seeds are unsuitable for food, they are hard and do not have the most pleasant smell. They need to be fried until golden brown. Roasted seeds - now called iri-goma - should be used before they cool down. Otherwise, they will have to be heated again - only freshly heated, they fully show their rich aroma and specific structure. You can add iri-goma to tofu, to rice, mixed with miso sauce, or added to a dressing for boiled and stewed vegetables, such as daikon. Whole black seeds are mixed with salt to get gomasio(Goma-shio) is a traditional Japanese dry seasoning. Gomasio is sprinkled on rice or added to rice for sushi. The seeds make an excellent paste for dressing boiled vegetables, and they are also used to make goma-dofu (tofu with sesame seeds). Sesame mixed with red and white miso sauce, mirin and sugar is used to prepare a dressing for boiled and stewed daikon slices.

Chile

The most commonly used variety in Japanese cuisine is Chile, called takanotsume(hawk's claw), with thin long pods. In dried form, this variety of chili is three times angrier than in fresh form, so when using it, you need to know when to stop. To make a Japanese seven spice mix, shichi togarashi, powdered dried chili, is mixed with other spices, usually sesame, poppy seeds, shiso, sancho, and nori. Also available for sale itimi- powdered chili. Also made from dried chili Rayu, chili oil. To do this, the pods are immersed in oil heated to a high temperature, which quickly absorbs the burning substances contained in the pepper. The piquant aroma of dried chili is only revealed when heated. The taste of chili, even when cold, is extremely hot, especially in the seeds. It is well known that the taste of chili is softer, the larger and juicier the pod, although there are exceptions to this rule. Chili seeds are extremely pungent, so they are always removed from the pod. First you need to cut off the petiole from the chili and shake out the seeds. If they do not shake out, you can soak the pod in water until it is soft enough and scrape out the seeds with the dull side of a knife. In Japanese cuisine, pepper pods are often cut into thin rings: dishes sprinkled with them look very beautiful.

Finishing the post, which already turned out to be too long, I will mention that the Japanese mention the seventh taste, which is called kokumi(kokumi), which is described as a feeling of fullness of the oral cavity, density, variable in strength and duration. Unlike sugar, which tastes sweet, or salty salt, the taste of kokumi cannot be identified on its own, it only appears in the combination of different foods. Kokumi is designed to enhance the sensations of other tastes by activating certain receptors on the tongue, that is, to make salty even more salty, and savory even more savory. Among the products of kokumi, the Japanese name onion, garlic, cheese and yeast. But that's beyond my understanding.)

Japanese sauces: types, application

Japanese cuisine, like any Asian cuisine, is full of spices, seasonings and sauces. According to the Japanese, even the addition of alcohol - sake and mirin in the process of cooking, improves their taste and conveys their essence more, enhancing the taste of the products.

It is hard not to agree that the well-chosen sauce reveals the taste of food, brings additional brightness to taste perception and complicates the aftertaste. The Japanese are very fond of adding various sauces to their dishes. For cold or hot dishes, you will always see a dozen gravy boats on the table. There are so many types of sauces - sweet, sour, strongly and lightly salted, spicy and pungently spicy, thick and transparent, vegetable, fruit, fish, etc. Sauces in Japanese cuisine are very complex in composition and have their own unique taste, and they do not complement the dish, but are one with it, i.e. without a certain sauce, it is literally impossible to cook a traditional dish.

And how to do in hot rolls without special or serve without;
Fillet of smoked eel without thick Unagi sauce;
without, made from roasted cashews, peanuts and;
Don't add sweet and sour sauce to fish dishes and salads;
fruit and vegetable Kagome sauce to meat;
Do not use yakitori sauces and, for roasting and marinating pork, beef, lamb, chicken?

Yes, Japanese cuisine is quite complicated, especially if you do not limit yourself only to the art of rolling rolls. If you cook fish in Japanese style, marinate and fry the meat, cook a traditional soup in compliance with all the canons and choose the ingredients for the salad, seasoning with the right sauce.

Of course, in the beginning you will expect a lot of trials and experiments, but the main thing is to feel the peculiarity of the Japanese taste culture, how it manifests itself, how to emphasize it and give the dishes more authenticity. Gradually master the variety of products and their compatibility, and of course creatively use culinary tricks to adapt dishes to our taste.

You can buy ready-made Japanese sauces in our online store of Asian products website.

Japanese cuisine is a paradise for gourmets with specific taste preferences. Although there is something in it that many people like. Sauces and seasonings of Japanese cuisine have spread all over the world and have become an integral part of many dishes.

Asian classic

Perhaps, Japanese teriyaki sauce is the most popular seasoning from the Land of the Rising Sun, not counting soy sauce. However, teriyaki could not do without it. To prepare it, mix in a saucepan 100 ml of soy sauce, mirin sweet rice wine and sake, 1 tbsp. l. brown sugar. Whisking constantly, bring the mixture to a boil to dissolve the sugar. We continue to simmer the sauce until its volume is halved, and it itself looks like a thick syrup. Serve ready-made teriyaki with shrimp or mussels for a Japanese-style dinner. Although with fish, pork and chicken, it will also look organic.

green flame

The Japanese seasoning wasabi is also very popular. It has a delicate pistachio color with a nuclear-sharp taste. In Japan, it is prepared from fresh wasabi root - an analogue of our horseradish. We have to settle for dry wasabi powder. We mix 2 tsp. powder and water into a creamy paste - Japanese hot sauce is ready. To soften the pungency and enrich the taste, add 125 g of yogurt, 1 tbsp. l. soy sauce, 1 tsp. ginger root and juice of ¼ lemon. If there are fans of Japanese cuisine in the family, make homemade rolls or sushi with wasabi filling for them. And this seasoning can also be served with tempura - fish, seafood or vegetables in batter.

Nut Fantasy

In almost any country you can try walnut. Japanese cuisine is no exception. Brown in a dry frying pan 50 g of soybeans and 10 g of sesame seeds, then grind them with a blender into crumbs. Alternately add 3 tsp. rice vinegar, 4 tbsp. l. soy sauce, 1 tsp. sesame oil, sugar, corn and wheat flour. Whisk the mixture until smooth. If it's too thick, add a couple of tablespoons of water. Add a clove of garlic for spiciness. This sauce was invented specifically for chuka seaweed salad. Pork, chicken and seafood with it will also sparkle with new notes.

sour sweetness

A favorite addition to various dishes by many gourmets is Japanese sweet and sour sauce. There are a lot of options, we offer to cook one of the most popular. Finely chop the onion, 2-3 cloves of garlic and grate 5 cm of ginger root. Fry the mixture in oil, gradually adding 2 tbsp. l. soy sauce, ketchup, brown sugar and 1 tbsp. l. vinegar. Stirring constantly, pour in 125 ml of pineapple juice and 1 tbsp. l. starch diluted in water. Cook sauce over medium heat until thickened. Add this sweet and sour to fatty meat, and no one in the household will have problems with digestion. By the way, it also fits perfectly with dietary white meat.

bird joy

Another favorite is yakitori sauce. First of all, cut into cubes 300 g of apples and 40 g of ginger root. Bring 300 ml of white wine to a boil and evaporate all the alcohol. We heat 500 ml of soy sauce in a saucepan, pour in white wine and 300 ml of mirin rice wine we already know. Pour apples with ginger, 150 g of cane sugar, 100 g of chopped lemongrass and simmer the sauce for 5 minutes. Then we introduce a thin stream of 30 g of rice starch diluted in water. Cook the sauce until it thickens, then strain. Cook chicken with yakitori, and your loved ones will wonder for a long time what kind of marvelous bird is in front of them.

Sea exotic

True connoisseurs of Asian cuisine prefer spicy Japanese unagi sauce with hints of smoked meats. Mix in a saucepan 200 ml of dry white wine, soy sauce and mirin rice wine. Add 1 tsp. dry fish broth hondashi. It can be found in specialized stores of Japanese cuisine. Bring the mixture to a boil over high heat, reduce it and reduce the sauce by half. As soon as you notice a caramel-colored foam, remove the pan from the stove. Immediately add 2 tbsp. l. brown sugar, mix quickly and set aside. In Japan, unagi is served with eel.

gourmet seasoning

We are not so familiar with the dry seasoning furikake, because not all the ingredients for it are easy to find. Fry in a dry frying pan 35 g of light and dark sesame seeds. On it we dry 3 sheets of nori seaweed. Instead, you can take 2 handfuls of wakame. Grind seaweed sheets with scissors. We combine sesame seeds, 30 g dry tuna chips, 20 g dry fish hondashi broth, 35 g salted crackers, ½ tsp each in a blender bowl. salt and sugar. Grind all the ingredients into crumbs, add seaweed and mix. Sprinkle this seasoning on any rice dish and it will take on a unique Asian flavor.

If you suddenly want to diversify your home menu with something exotic, take note of these Japanese sauce recipes. They will give the usual dishes an interesting and unexpected taste.

Health benefits in Japanese cuisine are not only the products and the way they are prepared, but also seasonings such as soy sauce, Japanese vinegar, mirin, tsuyunomoto, dashi are made with the help of beneficial microbes.

Today I want to show you what Japanese seasonings and spices I use almost every day.

In this photo, the very first bottle from the left is the sauce
" TSUYUNOMOTO ", this group includes a lot of different sauces, I usually usesoy sauce with seaweed broth called " KONBUTSUIU".

" MIRIN "is the third bottle from the left, it stands right in the center in the photo. Mirin sauce is golden yellow in color.
To learn more about this sauce, please click on the link -
link from wikipedia

Soy sauce increases the efficiency of the stomach and intestines and has a sterilizing effect.
In my photo you can see the bottle of soy sauce from left to right, 4th in a row.
I always have in my kitchen SOY SAUCE KIKKAN", which is considered to be like a base sauce and can be used in the preparation of a variety of dishes.

You can read more on this topic from this link-
link from wikipedia

"SAKE "- Well, sake, or as it is also called, rice vodka, I think there is no need to introduce). In my photo, sake is in a green bottle, on the left is the 2nd bottle.
Sake is a must in so many Japanese dishes, so I buy it often).

You can learn more about sake here -
link from wikipedia

"JAPANESE VINEGAR" - Japanese vinegar is also famous for its sterilizing effect. My husband and I really like apple cider vinegar and therefore we prefer it for its pleasant taste).
I think that in my photo, you immediately spotted the sake).
There is a big red apple on the label..

" HON DASI"- Well, what can I say, without this seasoning, it is impossible to imagine Japanese cuisine. On the basis of this granular powder, which is based on fish, as you can see from the picture on the box, a huge number of different bases for soups, sauces, just miso soups and various dishes are prepared.
So you also have to buy more "Hondasi" often.

In this photo, you can see what the "Hondasi" looks like. Usually it is sold in such a colorful box. Inside the box are three silver bags (see the bag next to the box).
I poured not a lot of hondashi into the glass neck-sashi a small dish so that I could better see what kind of miracle it is, without which it is impossible to do ...

The next important character in Japanese cuisine is Soybean paste from fermented beans, Japanese housewives call her -IISO.

In Japan, any grocery store sells many varieties of this soybean paste. MISO paste differs in its composition, quality and price ... and in color and also different MISO paste is used for different dishes and soups.
It comes in white, red, and the color I have in the photo ... something like a light brown-caramel tone).
I usually have 2-3 types of miso on hand, but lately it's been a little hot and I'm less likely to cook hot liquid dishes and there is no need to buy different types of miso. One variety suits us just fine).
The best way to store miso is in a plastic box, covering the miso paste with a transparent film, and then close the box with a lid ... and store in the freezer.
This is the best way to preserve all the useful qualities of MISO.

Of course, what I showed you today is far from all the seasonings that I use.

But that's all for today!