Basic Japanese Seasoning

Basic Japanese Seasoning

Before you try to cook Japanese food, you need to get some Japanese basic seasoning.  

I am now staying in Malaysia, so there are only limited choices and are more expensive than buying in Japan. If you have local vinegar, soy sauce etc, you can replace them!

Don't say it not truly Japanese, thats is your Japanese recipe. I have a Malaysian husband. If I tell him this is very traditional Japanese taste then he will believe it. hahaha 

so if you are happy with your taste, your family will be happy too!!!

Maybe start from this 3 sauces?

1. Mirin (味醂/みりん) - a clear, gold liquid. It adds a mild sweetness and nice aroma to many Japanese dishes.  consisting of 40%–50% sugar. 

"Hon Mirin (本みりん) - (lit. true mirin) which contains alcohol 14%, "Mirin-fu (みりん風) - (lit. like a mirin) mirin style contains less than 1% alcohol and usually cheaper than hon mirin.

2. Shoyu (醤油/しょうゆ) its soy sauce!  Shoyu is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt.

3. Sake (酒/さけ)  is used to give mild flavor and a touch of sweetness. and also reduces the smell of fish and meat.

oh, oh I forgot...

3' Miso (味噌みそ)need to use for miso soup... and more...

4. Vineger (酢/す) 

5. Sesami Oil (胡麻油/ごま油)

6. Men Tsuyu (麺つゆ/めんつゆ)  is a condiment made from dashi, soy sauce, mirin and sugar. Mentsuyu is most often eaten as a dipping sauce with somen, soba and udon.