Japanese condiments

Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, bound salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and rouille.

thumb|Sake bottle, Japan, thumb|Sake barrel offerings at the Shinto shrine Tsurugaoka Hachimangū in [[Kamakura]]

liquid seasoning

Wasabi (Japanese: , , or , ) or Japanese horseradish (Eutrema japonicum syn. Wasabia japonica) is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan, the Russian Far East including Sakhalin, and the Korean Peninsula. It grows naturally along stream beds in mountain river valleys in Japan.

sesame seed oil

is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae), and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple food. Miso is high in protein and rich in minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in Japan, and as of 2018 had been gaining worldwide interest.

sauce

thumb|Some common brands of packaged instant dashi

species of plant

is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated.

thumb|Dried kombu thumb|Dried kombu sold in a Japanese supermarket

thumb|Steam animates katsuobushi thumb|A bag of katsuobushi flakes is simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). It is also known as bonito flakes or broadly as .

(Sargassum fusiforme, syn. Hizikia fusiformis), sometimes called hiziki or tot (), is a brown seaweed that grows wild on the rocky coastlines of East Asia.

is a dry Japanese condiment sprinkled on top of cooked rice, or used as an ingredient in . It typically consists of a mixture of dried fish or freeze-dried eggs, sesame seeds, dried seaweed flakes, sugar, salt. Other ingredients, such as (sometimes indicated on the package as bonito), (bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, , egg, powdered miso, or vegetables, are often added.

species of plant

thumb|upright|A jar of commercially produced shichimi

species of Phaeophyceae

acidic solution made from fermented rice

thumb|Mizkan thumb| and Tataki|beef tataki thumb| (left) and () is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. or is ponzu with soy sauce () added, and the mixed dark brown product is widely referred to as simply .

Gomashio (hiragana: ごま塩) is a dry condiment, similar to furikake, made from unhulled and . It is often used in Japanese cuisine, such as a topping for sekihan. It is also sometimes sprinkled over plain rice or onigiri. Some commercially sold gomashio also has sugar mixed in with the salt.

type of dipping sauce in Japanese cuisine

oil-based condiment infused with chili peppers

thumb|Menma on ramen thumb|Hosaki-menma, an ear of menma bamboo

Japanese fermented paste

thumb|250px|Karashi on nattō, topped with green onion , also known as oni karashi, is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. Karashi is made from the crushed seeds of Brassica juncea (brown mustard) and is usually sold in either powdered or paste form. Karashi in powdered form is prepared by mixing with tepid water to a paste and leaving it covered for a few minutes.

Japanese seasoning sauce

200px|thumb|"Akita shottsuru" made from hatahata (left). The other bottle is ishiru made from sardine. Shottsuru (塩魚汁) is an aromatic regional Japanese fish sauce similar to the Thai nam pla. The authentic version is made from the fish known as hatahata (Arctoscopus japonicus or sailfin sandfish), and its production is associated with the Akita region.

informal grouping of Asian vinegars

small bottle of soysauce

Vinaigrette-type salad dressing originating in Japan