There are many unique Japanese original seasonings as well as wasabi. Some seasonings are not overseas!


I introduce typical Japanese seasonings in 2 parts.


Japanese Mustard.

This is difference from French mustard. Japanese mustard has no seeds and is not spicy so much. 

corn dog

We put it on a corn dog( I do not know why we eat usually corn dog on ketchup and this mustard), Oden, and Natto also.


山椒 (2)

Japanese pepper.
Kyoto is famous for Sansho. Chinese “Hoajao” is similar, but difference.

This taste is “numbness” and spicy. I can not explain well,sorry..but, if you know this unique taste, you will be not able to stop eating foods without this pepper anymore. You can experience more than ever. 

When we eel teriyaki(We call the Unagi kabayaki), we usually use this seasoning. Spicy seasoning is good in the summer because it increases appetite when it tends to weaken. Japanese summer is too humid , I hate.


Miso is a fermented soybean paste.

There are some types of miso, red miso, light brown miso, thick brown miso and general miso. Their colors are depending on the region.

The light brown miso is called “Shiro miso” that used mainly in Kansai. (Left up)This taste is a little sweet. Red miso is often used with soup in the Chubu region. (Left down)They call “Aka dashi”.

Thick brown is called “Kuro miso” and this miso is popular now in Japan. We use this miso for Ramen and the other meat recipes also! General miso is used menu all over Japan.


Shichimi Togarashi


“Shichimi” means 7 tastes. Togarashi means “cayenne pepper”. 

This is a powder that mixed cayenne pepper, black sesame, hemp seeds, Japanese pepper, the dried orange peel, the mustard of Shiso and poppy seeds( Now, not includes poppy seeds).

We often use this seasoning to soup, noodle or meat recipe.

Yuzu kosho

柚子胡椒 (2)

“Yuzu” is Japanese original citron. This has little unique bitter. This spice is a paste type seasoning that mixed Yuzu citron and green pepper. So, this is little spicy… if you try eating it once, you will become addicted😋

It is often used with light meat kind a chicken breast Yakitori.


“Kouji” means rice malt.

This means Sake lees. Japanese often hot drinks with sugar in winter. This is called “Amazake”. Because, it works body warm up.

Also a mixture of salt and Kouji is called “Shio-kouji”(“Shio” means salt) .


We dip foods into this seasoning until next day. The taste will be milder and the texture will be softer! I am sorry, but, this may be sold only in Japan. Actually, I have never seen it overseas.

Today, I introduced 6 original Japanese seasonings. There are 6 more. You may not have seen them. Because I have never seen that seasoning abroad.

See you😄

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