Ingredients of Japanese cuisine

Freshness of the material are respected in particular. Meat and seafood grain, including rice in general, vegetables, legumes, fruit, and seaweed and seafood, the birds are used, dairy products are rarely used. Colorfulness of the use of soybean processed food and seafood is particularly characterized, it is low in fat, and is a generally high salinity. There is a difference between such features in common with food culture Southeast Asia, the use of fat and meat is not developed in comparison with the cooking thereof, the use of spices strong flavor is small. Because it is blessed with fresh water and good quality ingredients, seasoning with making the most of the taste of the material are respected.


Soy sauce, keynote of seasoning is a miso fermented with koji (made by boiling out and kelp and dried bonito) soup-rich salt, umami, the soybean. Rice fermented seasoning, such as rice vinegar and sake are also frequently used. Syrup, mirin is used for sweetness, but to use the sugar is often in modern. Use a small amount of vegetable oil rapeseed oil, sesame oil, animal fats such as lard is rarely used. The extensive use of water for that and you can boil wash or ingredients, the more taste of the water itself is important.