Japanese unique food condiments.
Japanese food is one of the most unique cuisines in the world, so that we have so many ingredients which are not familiar with non-Japanese people. Especially for Muslims, it can be a concern because there is no detailed explanation about Japanese condiments, though information about Halal and Muslim-friendly meals can be found on the internet.
Let us give you a lesson to learn about these Japanese condiments today. We are sure that you can enjoy your gourmet experience in Japan better.
You can also check Japanese alcoholic seasonings for cooking, as well as Japanese liquid seasonings as topping.
What are the Japanese original condiments?
Followings are the major Japanese condiments:
- Wasabi (わさび)
- Daikon oroshi, grated radish (大根おろし)
- Ichimi / Shichimi powder (一味・七味)
- Sansho Japanese pepper (山椒)
- Momiji oroshi, spicy grated radish (紅葉おろし)
- Yuzu Kosho chili (柚子胡椒)
- Oba herb (大葉)
- shred radish (大根のつま)
- Shiso herb (紫蘇)
Let’s see them in details.
Wasabi (わさび)
The most famous Japanese condiment. As you may know, it goes with Sushi and Sashimi, but it can be a seasoning for anything, like vegetables or meats. Wasabi is very useful in removing the fishy smell and is effective in killing bacteria, which is the reason why it is used for Sushi. You may ask the chef or even in the revolving Sushi restaurants to remove Wasabi if you are not a big fun of their taste or simply would like to prepare it for your kids.
Natural Wasabi is a root vegetable that grows in clean water, so it is totally Halal.
Daikon oroshi, grated radish (大根おろし)
Japanese version of radish is called Daikon. This is a very general root vegetable, and it is eaten as salad, pickles, simmered, fried or grated! Grated radish is called Daikon oroshi and it is a condiment for hot pot, cold noodle, grilled meat or fish, or can be eaten as it is! It is needless to say that it is totally Halal.
Ichimi / Shichimi powder (一味・七味)
It literally means one flavor and seven flavors. Ichimi is red chilli powder, while Shichimi has red chilli and six other spices, which can be different depends on the manufacturer. It is black pepper, dried orange peel, sesame, poppy seed or other plant seeds. Ichimi and Shichimi are ready on the table in the Ramen, noodle or rice bowl restaurants. Since they are made from natural ingredients, you have nothing to worry about these condiments.
Sansho Japanese pepper (山椒)
Sansho is a kind of pepper, which has a very unique flavor. It has a spicy and pungent taste, and it is used for a dish with eel or for Shichimi. Their leaves have this unique flavor too and it is sometimes used in a traditional Japanese restaurant.
Although you do not have so many chances to see this condiment, it is Halal, as it is a seed or leaves from a plant.
Momiji oroshi, spicy grated radish (紅葉おろし)
Momiji oroshi is a spicy version of Daikon oroshi, grated radish. It is made from grated radish and red chili powder, sometimes a little bit of vinegar. Plain grated radish is more common, however, Momiji oroshi is also used for hot pot or some seafood dishes that have slightly strong smell.
Recipe could vary, but most probably it is halal.
Yuzu Kosho chili (柚子胡椒)
Yuzu is a name of a Japanese citrus with a very fresh flavor. Yuzu Kosho chili is a condiment made from Yuzu and green chili, so it is a hot condiment as a Japanese cuisine, because we seldom use chili for our food. Kosho literally means pepper, but in the region where Yuzu Kosho is their specialty call green chili as pepper. It is not as common as grated radish, but it is a perfect condiment for hot pot, sashimi or to marinate chicken. It is also made from Halal ingredients.
Oba herb (大葉)
Oba is more like a garnish than a condiment, but it is also edible. This green leave has a fresh smell, just like basil, and it is always used for Sashimi. We do not eat the one on the plate of Sashimi, however, sometimes we use Oba for our salad, especially the one which comes with Daikon radish, or for a fried chicken. It is of course Halal.
Shred radish (大根のつま)
This is a garnish which we use for our Sashimi plate. By putting this white garnish, the Sashimi plate will look a lot better, absorb excessive water from fish and works as a preserve. To refresh our tongue, we can have a little bit of radish with soy sauce, too.
Shiso herb (紫蘇)
This is a red version of Oba herb. It is not so much used as Oba, but the herb gives clear and vivid purple color, so it is used to color Umeboshi salted plum. There is also Shiso juice which has a slightly sour taste, which you will be amazed to see the beautiful color.
Enjoy your gourmet with traditional and unique Japanese condiments!
These are the major Japanese condiments that you may find while traveling. Unlike other liquid seasonings, they are all made from natural ingredients, so you do not have to worry if they are halal or not. These condiments match the dish and change the taste as you like, so do not hesitate to give it a try.
Buying these condiments as a souvenir is also a great idea, if you like the taste. We hope you can find your favorite taste.