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Basic Japanese foods

  • Basic Japanese foods are made by only cutting, or dressing or boiling for the best use of the material. This consists as a dish because the seasoning that wears the taste and the smell exists.
  • Japanese Seasoning
  • Fermenting and aging over time carefully one year from several months, miso and soy sauce will produce a mellow taste and rich aroma.
    For taking the soup, anchovy, kelp, dried bonito is similar.
    In other words, the simple Japanese dishes, have been multiplied by the time and effort of many in the material making.
  • Soy sauce
  • Miso (bean paste) 
  • Vinegar 
  • Mirin (sweet cooking rice wine)
  • Sake
  • Koji (Rice malt)
  • Salt 
  • Sugar