japanese foods and spices?

Question

does anybody know or have a list of famous japanese spices?

does anybody know how goods in japan are usually served by?

Answer 1

Shichimi-togarashi Japanese spice blend:

This Japanese blend of whole and generally coarsely ground spices is also known as seven-flavor seasoning. While there are many variations, a typical shichimi-togarashi is shown below. Various types of seaweed are sometimes added for taste variations. Shichimi-togarashi is used as a seasoning in cooking and as a condiment on the table for soups, noodle dishes, tempura and many other Japanese dishes. In Western cooking it is effective for seasoning barbecued, grilled or pan-fried seafood when mixed with a little salt and rubbed on before cooking.

Recipe for shichimi-togarashi

Ingredients:
5 tsp chili flakes
3 tsp powdered Szechwan pepper leaves (sansho)
1 tsp of white sesame seeds
1 tsp of black sesame seeds
2 tsp powdered tangerine peel
1/2 tsp white poppy seeds
1/2 tsp brown mustard seeds

Ingredients:
Combine ingredients and use immediately.
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Japanese cuisine is not based on alot of spices like Indian food, their food has alot of very flavorful pastes, bases and stocks (bonito, kombu, miso, dashi, soybean paste, shrimp paste)

This is a helpful link:

http://search.store.yahoo.com/cgi-bin/nsearch?catalog=yhst-12909172288733&query=spices&.autodone=http%3A%2F%2Fpacificeastwest.com%2Fnsearch.html


Japanese flavourings:

It is not generally thought possible to make authentic Japanese food without shōyu (soy sauce), miso and dashi.

Kombu (kelp), katsuobushi (flakes of cured skipjack tuna, sometimes referred to as bonito) and niboshi (dried baby sardines) are often used to make dashi stock.

Negi (welsh onion), onions, garlic, nira (Chinese chives), rakkyō (a type of scallion).

Sesame seeds, sesame oil, sesame salt (gomashio), furikake, walnuts or peanuts to dress.
Shōyu (soy sauce), dashi, mirin, sugar, rice vinegar, miso, sake.

Wasabi (and imitation wasabi from horseradish), karashi (hot mustard), red pepper, ginger, shiso (perilla or beefsteak plant) leaves, sansho, citrus peel, and honeywort (called mitsuba).

Less traditional, but widely used ingredients include:

Monosodium glutamate (MSG), which is often used by chefs and food companies as a cheap flavor enhancer. It may be used as a substitute for kombu, which is a traditional source of free glutamate

Japanese-style worcester sauce, often known as simply "sauce", thicker and fruitier than the original, is commonly used as a table condiment for okonomiyaki(お好み焼き), tonkatsu(トンカツ), croquette("korokke", コロッケ) and the like.

Japanese mayonnaise is used with salads, okonomiyaki(お好み焼き), yaki soba(焼きそば) and sometimes mixed with wasabi or soy sauce.

Answer 2

Wasabi is the most well-known spice for sashimi or sushi

Shan sho (a kind of pepper?) is the spice for grilled eels (unagi no kappayaki)

si chi mi tou ka ra shi (7 spices chili powder) is another kind of spices they mostly add on ramen or grilled chicken wings and etc.

Japanese also use black pepper, white pepper, chili, Japanese pomelo's zest, ginger and garlic for cooking.

As for herbs, they also use green onions (chives), leeks (negi), mitsuba, perilla (beefsteak plant), basil, coriander, etc. in cooking different food.

Answer 3

Follow sushi and tofu recipes and serve with tea. Here's a link to help you:

http://www.marthastewart.com/portal/site/mslo/menuitem.e28a2ad6d3341f8836eb9e2bd373a0a0?vgnextoid=42cacf380e1dd010VgnVCM1000005b09a00aRCRD&autonomy_kw=Japanese&autonomy_searchtype=&autonomy_sort=&autonomy_recordid=&autonomy_bc=&autonomy_bcdisplay=&autonomy_origin=&autonomy_orgpubyr=&autonomy_orgpubyrearlier=&autonomy_expertpk=&autonomy_cat=food&autonomy_click=food&autonomy_clicktype=autonomy_cat&autonomy_catlevel=1&rsc=GN_cat