Condiments Sauces And Seasonings

Japanese Cooking Oil Culture Sesame Komé and Specialty Fats

The role of cooking oils in Japanese cuisine — historically understudied compared to the spotlight o…

Komezu and Su Japanese Vinegar Varieties Rice Wine Vinegar Culture

Building on the brief entry on Japanese vinegar elsewhere in the database, the deeper culture of su …

Mirin Hon-Mirin and Mirin-Fu Seasoning Distinction

Mirin — one of the foundational seasonings of Japanese cooking — is a sweet rice wine produced by fe…

Togarashi Japanese Chilli Culture Shichimi and Ichimi

Japanese chilli culture — togarashi (唐辛子, literally 'Tang dynasty spice') — is distinct from both Ko…

Tsukudani Simmered Preserved Condiment Culture

Tsukudani (佃煮 — named after Tsukuda island in Edo, the original production site) is a category of pr…