What are common flavours/ingredients used in Japan?

Question:

Please just list a few.
Thanks

Answer:

The following are the most common ingredients used in Japanese cooking.

1. Dashi (stock): Dried bonito is used extensively in Japanese dishes as the basis for stocks and broths. There are powders available but I recommend using Marutomo brand flakes.

2. Miso: Red and white miso is added to dashi stock for miso soup a staple of the Japanese diet. Red is stronger and has more flavour while the white is light and sweet in taste.

3. Seaweed: There are different types used in Japanese cooking. Daichu brand dried kelp is good for udon noodle dishes, while flat sheets are used for sushi.

4. Mirin: Japanese cooking rice wine. Is used extensively in hotpots such as nikujyaga, nimono and teriyaki. I highly recommend the Mizkhan brand cooking rice wine.

5. Rice Vinegar: This is a sushi rice essential. It can also be used to make ponzu sauce by adding soy, cooking sake and a bit of dashi. Mizkhan is again the preferred brand.

6. Wasabi: Fresh wasabi is still rare in most countries but the House Spice brand Japanese horseradish paste is very good.

7. Soy Sauce: Comes in both normal and light varieties. Light soy is best for vegetable dishes or udon noodles. Darker soy is best for dipping sauces. My preferred brand is Kikkoman brand sauces.