The peculiarity of Japanese cuisine is that various spices and spices are added to the ready-made dish. They give it a special flavor and aroma. Japanese spices are also added to various sauces.
Due to its special geographical position, the Land of the Rising Sun is distinguished by a wide range of different vegetable crops that grow on its territory. Various types of cabbage, celery, cucumbers, carrots and more are used by Japanese chefs to prepare all kinds of culinary delights. In Japan, in addition to vegetables, various spices, herbs and plant roots are added to food. First, the plants are dried, then ground to powder and added to sauces or served as spices.
The main types of Japanese spices
Ginger. It is the most popular addition to Japanese dishes and gives them a pungent spicy flavor. Pickled ginger is eaten between meals to kill the taste of the previous meal. For the taste of food to be perceived brighter and sharper, just one small piece of ginger is enough. Japanese cuisine uses fresh, pickled and ground ginger. Also, an extract is made from ginger root, which is an alcoholic extract containing sharp resinous substances and volatile essential oils.
Wasabi. It is a type of Japanese horseradish that is grown on rocky surfaces in stream beds. Wasabi tastes like horseradish we are used to and is used to make hot and hot spices. Wasabi is added to the paste and mixed with soy sauce. This green seasoning is always served with sushi and rolls, it is added to meat noodles and many other dishes.
Soy sauce. It is prepared on the basis of a sourdough from wheat grains and soybeans. This liquid seasoning completely replaces salt. Soy sauce enhances and emphasizes the taste and aroma of vegetable, meat and fish dishes. In addition, soy sauce is an essential part of popular Japanese dishes such as sushi and rolls.
Siso. It is a type of annual herb that belongs to the labiate family. Siso is a relative of mint that tastes like basil. This spice is often used to make tempura rolls and sashimi.
Mitsuba. It is a plant of the umbrella family with a wonderful spicy aroma. Mitsuba tastes like our parsley, it is added to salads and soups to add a more sophisticated flavor.
Sancho. This type of Japanese spice is analogous to pepper, but with a mint flavor and aroma. They are seasoned with fatty meat dishes to enhance the taste and give a special mint hue.
Goma. These are sesame pods. Sesame seeds are added to various sauces and sprinkled on rolls.
