Cuisine
Spices in Japanese cooking
Japanese cooking leans on nutty, earthy, and pungent notes: Shichimi togarashi, Furikake, Wasabi, and Sesame sit at the center, with the wider set on this page rounding out the repertoire. Restrained and precise: sesame, sansho, nori, and citrus peel, as in shichimi togarashi.
No. 85Blend
Furikake
Savory, nutty, briny, umami
nutty·earthy
No. 58Spice
Sesame
Nutty, toasty, mild, oil-rich
nutty
No. 69Blend
Shichimi togarashi
Spicy, citrusy, nutty, savory
citrusy·pungent·nutty
No. 92Spice
Wasabi
Sharp, nasal, fresh, fleeting heat
pungent
Common questions
- What spices are used in Japanese cooking?
- Shichimi togarashi, Furikake, Wasabi, and Sesame.
- What flavors define Japanese cooking?
- The notes that stand out most are nutty, earthy, and pungent, read from the flavor profiles of the spices listed here.
- What is the strongest spice in Japanese cooking?
- Wasabi is one of the strongest here: sharp, nasal, fresh, fleeting heat. Add it early and taste as you go.
- What is a mild spice for Japanese cooking?
- Furikake sits at the gentle end: savory, nutty, briny, umami. It seasons without taking over.