List of Japanese condiments

It is traditionally divided into five main categories depending on differences in ingredients and method of production.

Most Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts.

Tsuma and Oroshi are kind of edible garnishes used Daikon in Japanese cuisine and both can be dipped.

It is often called "Mizore" means soft snow in Japanese when Oroshi covers a part of dish.

Karashi is made from the crushed seeds of Brassica juncea, frequently mixed with wasabi or horseradish to add zest.

Karashi is often served with fish tempura dishes, with tonkatsu, oden, nattō, and gyōza.

It is made by boiling mirin, rice vinegar, katsuobushi flakes, and seaweed (konbu) over medium heat.

The plant grows naturally along stream beds in mountain river valleys in Japan.

Wasabi is generally sold either in the form of a root which must be very finely grated before use, or as a ready-to-use paste (either real wasabi or a mixture of horseradish, mustard and food coloring), usually in tubes approximately the size and shape of travel toothpaste tubes.

The paste form is commonly horseradish-based, since fresh wasabi is extremely perishable and more expensive than horseradish.

It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.

Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), salmon, shiso, egg, and vegetables are often added to the mix.

Apart from salads, it is popular with dishes such as okonomiyaki, takoyaki and yakisoba and usually accompanies katsu and karaage.

Menma is also known as shinachiku (シナチク), but this term is now being phased out due to the negative connotations of the word Shina.

The standard wafu dressing consists of a mixture of Japanese soy sauce, rice vinegar and vegetable oil.

There are many variations flavoured with additional ingredients such as aonori, grated ginger, umeboshi puree, wasabi or citrus fruits such as yuzu.