Basic seasonings

Shoyu, mirin and sake are the most common seasonings in Japanese cooking. They are all produced through a process of fermentation, which breaks down the proteins of the respective ingredients into umami-rich amino acids.

Shoyu: made from soybeans, wheat and salt and fermented for several months to produce a rich, savoury aroma and salty flavour. Shoyu is an indispensible condiment in Japanese cooking, adding flavour and umami wherever it is used. A common type of shoyu is koikuchi, which is dark with a subtle, fruity flavour, helping to reduce fish and meat odours in cooking. Usukuchi shoyu is lighter but contains higher levels of salt, and is best suited to simmered dishes.