Miso, Dashi, Vinegars and Condiments

Miso, dashi, Japanese vinegars and condiments help build the flavour of a dish at every stage of preparation. Together with Japanese sauces, these ingredients form the basis of everyday Japanese cooking, with precise seasoning and plenty of umami.

Japanese miso can be mild, salty or full-bodied depending on its ingredients and fermentation. It is used in soups, sauces, marinades and simmered dishes.

Dashi is the basis of many recipes. It is available as an instant stock or can be prepared with dried bonito flakes, or katsuobushi.

During cooking, mirin and cooking sake balance seasonings, add depth to sauces and work particularly well with soy sauce.

Japanese vinegars are used to season sushi rice, salads, pickled vegetables and vinegar-based sauces.

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