I have often heard that people are intimidated to cook their beloved Japanese dishes at home. There seems to be a misconception that cooking Japanese food is overly complicated, requiring obscure ingredients, long hours, and expert skills best left to the pros. Believe it or not, I am here to tell you that making flavorful and healthy Japanese food is easier than you think! In this article, I’ll show you how to get started by building a basic Japanese pantry with these 6 must-have condiments. They are easily accessible and commonly used together in most Japanese recipes, enhancing the umami flavor that Japanese cuisine is known for. With some background knowledge, cooking Japanese food is easily within your grasp. Ready? Let’s take a look!
6 Must-Have Japanese Condiments in Your Pantry
Below you’ll find a brief introduction for each condiment. If you want to read more about it, click on the title or the picture. It will take you to a more comprehensive page on the uses, storage, recommended brands, substitutions, and more.
1. Soy Sauce
Soy sauce (also known as shoyu, 醤油) is the foundation of Japanese cooking. Made from soybeans, wheat, and salt, and fermented for several months, it serves as a key flavoring to season a dish. While soy sauce is salty, its primary role is to add a touch of savoriness, known as umami, to a dish. Salt, on the other hand, enhances the flavor of the ingredients, which is why you’ll often find us using both soy sauce and salt together in recipes. Soy sauce comes in different strengths characterized by its aging process, thickness, and sodium level. Each brand of soy sauce has its own unique taste, so adjust the amount to suit your preference. In the US, you may also encounter tamari soy sauce marketed for consumers with gluten intolerance. It’s slightly thicker, richer, and darker than regular soy sauce, but you can use tamari as a substitute if you prefer. Where to buy: Nowadays, soy sauce is as common as ketchup. You can find a wide variety of soy sauce in most grocery stores and online. There are also several options for gluten-free soy sauce available in the market.
2. Mirin (Japanese Sweet Rice Wine)
Mirin is a sweet, syrupy liquid used as a seasoning and glazing agent in Japanese cooking. It is also a type of rice wine, but with lower alcohol content. The key roles of mirin are to add luster, tenderize meat and seafood, and impart mild sweetness to dishes. It is an essential ingredient in making teriyaki dishes. There are four types of mirin: hon mirin (authentic mirin), mirin, mirin-like condiment, and mirin-type condiment. I prefer using Hon Mirin from Japan because it makes a noticeable difference, although it can be difficult to find outside of Japan. As an alternative, I recommend Takara Mirin. Substitute: You can substitute mirin with sake and sugar, although it won’t be exactly the same.
3. Sake (Japanese Rice Wine)
Japanese use sake for cooking, similar to how wine is used in Western cuisine. Pronounced as SAH-keh, sake is made from rice and water through a brewing process similar to beer. It is used as a marinade for meat and fish to tenderize them and remove their smell. Additionally, sake adds umami and a naturally sweet flavor to dishes. Compared to Chinese Shaoxing wine, sake is more delicate and mild, making it suitable for soups, sauces, and simmered dishes. Substitute: If you can’t find sake or cooking sake, you can use dry sherry or Chinese rice wine as substitutes, but keep in mind that they have stronger flavors. If you prefer not to use alcohol in your cooking, you can simply omit sake or replace it with water or broth. Where to buy: You can find inexpensive bottles ($5-8 shown above) at the alcohol section in Japanese or Asian grocery stores. Nowadays, WholeFoods Market and even Target also carry sake in their alcohol department. Some well-stocked liquor stores do carry sake as well. Wait, what’s the difference between Sake and Mirin? While sake and mirin are quite similar, there are subtle differences between the uses. Read this article to learn more.
4. Rice Vinegar
Made from rice, rice vinegar (米酢) is sweeter, milder, and less acidic than Western vinegar. It lends mild tangy, sour yet fruity notes to dishes. We use it to make sushi vinegar seasoning for sushi rice, in Japanese-style salads, pickles, and various sauces. Where to buy: You can find rice vinegar in the Asian aisle of the majority of grocery stores.
5. Miso
Miso (味噌), or fermented soybean paste, is made from soybeans, grains, salt, and koji culture. There are many different types of miso, broadly categorized by color: red, white, and yellow. Each type varies in taste, aroma, texture, and saltiness. If you are new to miso, start with yellow miso (also known as Awase miso) for its versatility. It can be used in a wide range of recipes to enhance flavor.
6. Dashi (Japanese Soup Stock)
Dashi (だし, 出汁) is the quintessential soup stock used in many Japanese dishes, from miso soup to ramen to chawanmushi. Its uses in Japanese cuisine are unique and expansive, defining Japanese food with its delicate yet umami-packed flavor. In addition to being used as a broth base for Japanese hot pots, noodle soups, and simmered dishes, dashi is also used as a seasoning liquid or added to sauces. It can be used in any dish that requires a touch of liquid. Another great thing about dashi? It is the easiest soup stock to make from scratch. You can choose different methods to prepare dashi, which I discuss in detail in the Ultimate Guide in Making Dashi. For vegans and vegetarians, you can make dashi with kombu or a combination with shiitake mushrooms! Check out my Vegan Dashi recipe.
Popular Japanese Food Made with the 6 Must-Have Condiments
There you have it. With these 6 simple condiments in your pantry, you are literally set to cook up some of your favorite Japanese dishes at home!
Appetizers:
Chawanmushi Agedashi Tofu Teba Shio (Salted Chicken Wings) Miso Dengaku Yakitori Gyoza
Salads:
Spinach Gomaae Wafu Salad Dressing (Japanese Salad Dressing) Salad with Carrot Ginger Dressing) Sunomono (Japanese Cucumber Salad) Soba Noodle Salad
Soups, Noodle Soup & Hot Pot
Homemade Miso Soup Beef Udon Miso Ramen Sukiyaki Shabu Shabu
Main dishes:
Teriyaki Salmon Chicken Teriyaki Miso Butter Salmon Kakuni (Braised Pork Belly) Chicken Karaage Oyakodon Gyudon Nikujaga (Meat and Potato Stew)
Side dishes:
Simmered Kabocha Tamagoyaki (Japanese Rolled Omelette) Spinach with Sesame Miso Sauce Takikomi Gohan (Mixed Rice)
More Resources for Japanese Cooking
Local Japanese grocery stores around the world Everything you need to know about Japanese rice What is the difference between soba and udon noodles Essential Japanese Kitchen Tools
