Japan

Japanese cuisine is characterized by its elegant simplicity; it aims to enhance and highlight the essential qualities of food. Spicy food is relatively uncommon. Sansho, a relative to the Chinese Sichuan pepper; and the Japanese seven-spice (also known as shichimi togarashi), a mixture of cayenne pepper, sansho, black and white sesame seeds, dried orange peel, ground ginger, and nori seaweed, are the only sources for some piquancy. In general, all aromas are clear and easily recognizable. Common flavors include light soy sauce as the allpurpose seasoning, mirin as the most common sweetener, and miso in soups or dressings.