What kinds of seasonings are used in Japanese cuisine?
A naturally sweet seasoning, mirin*, is used in many Japanese dishes, creating a good balance of savoury and sweet tastes throughout the meal, which satisfies the palate. Soya sauces are used to enhance the flavour of the ingredients, rather than just salt. Also, the use of `umami’* flavour, naturally found in Laminaria japonica) is prized for is ability to enhance the flavour of food with the savoury taste umami…”>kombu (kelp) and shiitake mushroom stock, gives more substance and depth to many dishes. Fermentation using koji culture* increases the bioavailability of the nutrients in foods. Certain vegetable condiments and garnishes such as grated Raphanus sativus, which is sometimes known in the West by its Indian name, mooli…”>daikon radish, Wasabia japonica), but nowadays often from regular horseradish dyed green, this piquant paste is an essential accompaniment to sushi…”>wasabi or ginger are used to aid digestion and also avoid parasitical development. Pickles made from seas
