Both fresh and dried herbs are incredibly common in Japanese cuisine, or washoku (和食), and some varieties are unique to Japan. Known as yakuso (herbs) and yakumi (seasonings, condiments), here's our lowdown on four of the most popular Japanese ingredients for achieving that distinct umami flavour.
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Shiso – the Japanese basil |
Think hints of citrus, mint, basil, anise, and coriander |
Green basil |
Sushi and sashimi, soups, tempura, salads (try it in scrambled eggs, too)
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Togarashi – the seven-spice wonder |
A smoky-sweet heat usually made from seven ingredients – ground chili pepper, sansho or Japanese pepper, roasted satsuma mandarin peel, sesame seeds, hemp seeds or hearts, ground ginger, and nori seaweed |
Cayenne pepper, or red chilli flakes |
Soba noodles, grilled or baked fish
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Mitsuba – the refresher |
Celery-like, with a slightly bitter aftertaste |
Wild parsley |
Garnishing soups, donburi (rice bowls), steamed egg custard (chawanmushi) |
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Wasabi – the icon |
A fiery, intense kick for the senses |
Horseradish |
Sushi and sashimi, dipping sauces for soba noodles (give it a go in salad dressings and sandwiches!) |