Common Seasonings and Sauces in Japanese Cuisine [Bilingual Article]

Article by Burcu (Translated in Japanese by CDJapan Staff)

Japanese Cuisine is really a mystery for Europeans like me. There are different and unique sauces and seasonings. We would like to share a few well-known ones with you.
私のようなヨーロッパに住む者にとって、日本料理は本当に謎だ。ソースや調味料も様々でユニークだ。ここでは有名なものをいくつか紹介したい。

As in other Asian cuisine, also in Japanese cuisine soy sauce, which is made from a fermented paste of soybeans, is used as an ingredient or side dipping sauce for various dishes.
他のアジア料理と同様、日本料理でも醤油は大豆を発酵させてペースト状にしたもので、様々な料理の材料や付けダレとして使われる。

Different varieties of sesame oil are also commonly used in Japanese cuisine.
多種多様なごま油も、日本料理ではよく使われる。


Miso, which is made from fermented soybean, koji, and salt, has been used in Japan for over 1,300 years. It is used to give extra depth and taste to different kinds of Japanese dishes.
大豆、麹、塩を発酵させて作る味噌は、日本では1300年以上も前から使われている。味噌は様々な日本料理に深みと味わいを与えるために使われる。

There are different kinds of miso by color (Red, Yellow, White, etc...) and by ingredients (Kome, Genmai, Gumi... etc.) You can try Miso soup and miso Ramen and also can try marinating meat and fish with miso.
味噌の色（赤、黄、白など）や具材（米、玄米など）の種類によって、味噌汁や味噌ラーメンはもちろん、肉や魚の味噌漬けにも挑戦できます。

Katsuobushi, which is also known as dried bonito flakes in English, is basically dried and smoked skipjack tuna. Katsuobushi can be used with everything as a garnish or a seasoning in Japanese cuisine. You probably know its usage as a topping on okonomiyaki or takoyaki.
鰹節は、英語ではdried bonito flakesとも呼ばれ、基本的にはカツオを乾燥させて燻製にしたものである。かつお節は日本料理の付け合わせや調味料として何にでも使える。お好み焼きやたこ焼きのトッピングに使われることはよく知られている。

Wasabi is a plant that grows in mountain river valleys in Japan. It gives a spicy taste and is usually used with sushi and soba.
わさびは、日本の山間部の川の渓谷に生える植物である。辛味があり、寿司やそばによく使われる。

Ponzu, which is famous especially during the summer because of its strong citrus flavor, is usually used as a dipping sauce or dressing for salads or noodles.
ポン酢は、その強い柑橘系の風味から特に夏に有名で、通常はサラダや麺類のつけダレやドレッシングとして使われる。

Mirin is a rice wine that is similar to sake, but the difference is mirin has lower alcohol and higher sugar in it. Some sauce like Teriyaki contains mirin in it.
みりんは日本酒に似ているが、アルコール度数が低く、糖分が高いという違いがある。照り焼きのようなソースにはみりんが入っているものもある。

Because Japanese mayonnaise is made with rice vinegar, it tastes different from any mayonnaise we know. You should give it a try on a takoyaki or an okonomiyaki.
日本のマヨネーズは米酢を使っているので、私たちが知っているマヨネーズとは味が違う。たこ焼きやお好み焼きにつけて食べてみてください。

Words You May Want To Learn:

dried bonito flakes=鰹節 (Katsuobushi)
miso=味噌 (miso)
wasabi=山葵 (wasabi)
ponzu=ポン酢 (ponzu)
Japanese mayonnaise=マヨネーズ (mayonezu)
mirin=みりん (mirin)



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