Japanese condiment
Examples
Chili oil
oil-based condiment infused with chili peppers
Dashi
class of soup and cooking stock used in Japanese cuisines
Furikake
Japanese seasoning
Ganjang
liquid seasoning
Hijiki
Sea vegetable, popular in Japanese cuisine
Jizake
alcoholic beverage of Japanese origin
Katsuobushi
dried, fermented, and smoked skipjack tuna
Kombu
Edible kelp, used in East Asian cuisine
Konjak
Asian plant cultivated for its tuber
Konnyaku
Processed mountain yam (konjac) starch
Liquid aminos
Liquid seasoning derived from soybeans
Mayonnaise
thick, creamy sauce often used as a condiment, composed primarily of egg yolks and oil
Menma
Japanese condiment made from fermented bamboo shoots
Mentsuyu
Wikimedia list article
Mirin
essential condiment used in Japanese cuisine
Miso
fermented soybean paste
Nihonshu
alcoholic beverage of Japanese origin
Ponzu
Japanese citrus-based condiment
Red miso
fermented soybean paste
Rice vinegar
Acidic solution made from fermented rice
Sake
Japanese alcoholic beverage derived from rice
Shichimi togarashi
spice mix
Shiso
variety of plants
Shottsuru
Japanese fish sauce
Soy sauce
Liquid seasoning made from soybeans
Tare
Dipping sauce in Japanese cuisine
Vegan mayonnaise
thick, creamy sauce often used as a condiment, composed primarily of egg yolks and oil
Wafu dressing
Vinaigrette-type salad dressing originating in Japan
Wasabi
Japanese seasoning paste
Worcestershire sauce
Liquid condiment
Yuzu koshō
Japanese fermented paste
Subcategories:
Chili oil
Dashi
Furikake
Ganjangkr-ro
Hijikijp-ro
Jizakejp-ro
Katsuobushijp-ro
Kombujp-ro
Konjak
Konnyakujp-ro
Liquid aminos
Mayonnaise
Menma
Mentsuyujp-ro
Mirin
Misojp
Nihonshujp-ro
Ponzu
Red misojp
Rice vinegar
Sake
Shichimi togarashi
Shiso
Shottsurujp-ro
Soy sauce
Tarejp-ro
Vegan mayonnaise
Wafu dressing
Wasabijp-ro
Worcestershire sauce
Yuzu koshō
Categories:
Condiment
Characteristic of:
Japanese cuisine
Dupes
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