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9 Common Condiments Used In Japanese Cuisine

9 Common Condiments Used In Japanese Cuisine

Translated by Allie

Written by MATCHA

2016.05.26 Bookmark

At Japanese restaurants you will often find an array of little bottles and jars already on the table. If you're not sure of the contents, don't fear! We introduce here nine of the most common Japanese condiments.

When you go to most Japanese restaurants, you will come across several jars or bottles of different condiments placed on the table.

But, do you know what those condiments are or what they taste like? Here are some of the basic condiments found in Japanese restaurants.

1. Shōyu (Soy Sauce)


Shōyu, or soy sauce, is perhaps the most well known of Japanese condiments. It's a dark sauce made from fermented boiled soybeans and roasted wheat which has a salty but pleasant, savory taste. You will find it not only in traditional Japanese restaurants but also in most any restaurant in Japan.

It's the most essential condiment for Japanese cuisine such as sashimi and sushi; at traditional sushi restaurants, soy sauce is also called "murasaki".

2. Shio (Salt)


Salt (left) and pepper (right) are found at most Japanese restaurants

Salt is a condiment used in every country, but here in Japan you might run across some interesting different types of salt, such as rock salt or even matcha salt (green tea salt). In fact, tempura (battered and deep fried seafood and vegetables) is sometimes eaten with salt instead of tempura sauce (which is soy sauce based) in order to bring out the different flavors of the ingredients.

If you take a closer look at the salt shakers, you might see some larger white grains inside - it's rice, placed in there to absorb moisture and keep the salt dry.

Next PageThe secrets of Japanese cuisine - a special type of vinegar, sauces, an more - on the next page!
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