The unique flavors of Japanese cuisine are obtained thanks to traditional condiments. Thus, the secret of Japanese cooking lies in the use of fermented condiments made from soy beans or rice and rice yeast (kôji-kin), like soy sauce, miso paste or sake.
The essential condiments are:
- soy sauce, rice vinegar, cooking sake for sushi or simmered dishes,
- miso for miso soup, etc.
- tsuyu for soba seasoning,
- ten-tsuyu for tempura seasoning.