seasoning

Seasonings such as vinegar, miso, and soy sauce are essential elements for the deep flavor and variety of Japanese cuisine. These seasonings add unique flavor and richness to dishes, and at the same time allow you to feel the history and regional characteristics of Japanese food culture.

Vinegar brings a refreshing acidity to dishes and stimulates the appetite. Its refreshing taste makes it especially useful for summer meals and as a dipping sauce for sashimi. It is also used as an essential seasoning for a variety of Japanese dishes, such as vinegared rice for sushi and vinegared dishes.

Miso is a seasoning made by fermenting soybeans and wheat, and has a rich flavor and depth. It has a perfect balance of sweetness and saltiness, and is used in a wide range of dishes such as miso soup, stews, and pickles. The taste varies depending on the region, and you can enjoy the unique characteristics of that region.

Soy sauce is a seasoning made from brewed soybeans and barley, and is a typical flavoring agent for Japanese cuisine. There are two types:dark and light, with the dark offering richness and depth, and the light offering a mellow taste. It is widely used in stir-frying, boiling, and grilling, adding depth and flavor to dishes.