Japanese cuisine is unlike other cuisines with unique cooking processes and food customs. While some Japanese dishes are intricate such as sushi, quite a few of the most popular dishes are very simple. Virtually anyone can learn how to cook Japanese food well.
However, it is easier to learn with some basic knowledge of common ingredients under your belt first. The following details just nine of the most frequently used ingredients that give Japanese food its distinctive flavors.
Rice. Japanese cuisine features sticky, short-grain rice that is always served in its own bowl and often topped with seasoned seaweed or nori.
Rice vinegar. Rice vinegar is a great option for dishes that require a mild, slightly sweet flavor including marinades, dressings, pickles, and sushi rice.
Sesame seeds. Sesame seeds have a nutty delicate crunch that adds to the texture and contrast of a tangy sauce.
Miso. Miso is a fermented soybean paste that is used as a base for soups, condiments, and marinades. It ranges from light to dark in color and salty to sweet in flavor.
Dried shiitake mushrooms. Shiitake mushrooms have a rich meaty flavor that is a nice addition to many soups and other dishes.
Bonito flakes. Bonito is a type of tuna that can be smoked, dried, fermented, and shaved into light flakes that are used for soups, broths, stews, sauces, and toppings.
Kombu. Kombu or sea kelp is mildly salty and sweet and used as a flavor enhancer.
Dashi. Dashi is a fish based stock made of Kombu and bonito that serves as a base for simmered dishes including ramen broth and miso soup.
Panko. Panko is a type of light, coarse breadcrumb that is used for coating fried foods including tonkatsu and tempura dishes. It gets extra crispy when fried.
