Herbs Aromatics Condiments

Kabosu Citrus Oita Ponzu Alternative Green Juice

Kabosu is a round, bright green Japanese citrus fruit (Citrus sphaerocarpa) produced almost exclusiv…

Myoga Ginger Bud Summer Garnish Somen Chilled

Myoga (Zingiber mioga, Japanese ginger) is a plant whose aromatic buds and shoots—rather than the ro…

Negi Scallion Welsh Onion Kujo Varieties Japanese

Japanese negi (Welsh onion, Allium fistulosum) is distinct from Western green onions in both its vis…

Sansho Japanese Pepper Kinome Leaf Mountain Flavor

Sansho (Zanthoxylum piperitum) is Japan's native pepper, botanically unrelated to black pepper but s…

Shiso Perilla Leaf Red Green Varieties Culinary Role

Shiso (Perilla frutescens var. crispa) is Japan's most ubiquitous and versatile herb, existing in tw…

Togarashi Japanese Chili Red Pepper History Arrival

Togarashi (Japanese chili pepper) was introduced to Japan by Portuguese traders in the 1540s, making…

Yuzu Kosho Fresh Chili Citrus Paste Kyushu

Yuzu kosho is a fresh condiment paste from Kyushu—particularly Oita Prefecture—made from the zest an…

Yuzu Togarashi Shichimi Seven Spice Blend Japanese

Shichimi togarashi ('seven flavor chili') is Japan's most important spice blend—a mixture of seven a…