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2. List of Japanese condiments - Wikipedia

   en.wikipedia.org/wiki/List_of_Japanese_condiments

   Most Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend toward an alcoholic sherry-like flavor, due to the addition of alcohol in the product. Not all soy sauces are interchangeable. Soy sauce was introduced into Japan in the 7th century.

3. List of sauces - Wikipedia

   en.wikipedia.org/wiki/List_of_sauces

   Mirin – Type of rice wine used in Japanese cuisine; Oyster sauce – Condiment made by cooking oysters; Plum sauce – Chinese condiment (Chinese; see umeboshi paste below for Japanese pickled plum sauce) Ponzu – Japanese citrus-based condiment; Soy sauce – East Asian liquid condiment

4. List of condiments - Wikipedia

   en.wikipedia.org/wiki/List_of_condiments

   Au jus – Meat gravy made from cooking juices; Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment; Béarnaise sauce – Sauce made of clarified butter and egg yolk; Béchamel sauce – French white sauce based on roux and milk; Black pepper – Ground fruit of the family Piperaceae

5. Why miso is an essential cooking powerhouse - AOL

   www.aol.com/why-miso-essential-cooking...

   Most Americans have been introduced to miso, the traditional Japanese fermented soybean paste, in the form of the ubiquitous soup, served as the first course in most Japanese restaurants. In the ...

6. Mirin - Wikipedia

   en.wikipedia.org/wiki/Mirin

   Mirin (味醂 or みりん, Japanese:) is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. [ 1 ] The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added.

7. List of sushi and sashimi ingredients - Wikipedia

   en.wikipedia.org/wiki/List_of_sushi_and_sashimi...

   Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber [3] Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant [3] Nattō (納豆): fermented soybeans [4] [1] [5] [3] Negi (ネギ): Japanese bunching onion [5] Oshinko (漬物): Takuan (pickled daikon) or other pickled ...