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Japanese Seasoning | Seasonings commonly used in Japanese food (Part 1)

2023-02-09

Condiment may be one of the great inventions in human history. It allows us to experience rich flavors and makes ingredients more delicious. The combination of different condiments also forms different eating habits and styles in various regions. The well-known Japanese cuisine, no matter how simple the cuisine itself is, is inseparable from the embellishment of condiments.

Let`s start with the very basic condiments in Japanese cooking, which are sugar, salt, vinegar, soy sauce, and miso. Note that this arrangement is also learned. Generally, Japanese families will add seasonings in this order, which will make the ingredients more flavorful, which is a small secret of Japanese food.

Sugar and salt are too common, so I won`t go into details here. I will mainly talk about Japanese vinegar, soy sauce and miso, which are all fermented seasonings.

Let me talk about vinegar first. Vinegar is a fermented seasoning that the Japanese like very much. Many Japanese dishes are seasoned with vinegar, such as sushi. A professional sushi chef may tell you that the deliciousness of sushi is largely due to fresh ingredients. Depends on the vinegar.

The taste of Japanese vinegar is relatively mild, and its acidity is lower than ordinary vinegar, only 4~5% acidity, which is an important feature of Japanese vinegar.

Japanese vinegar is divided into rice vinegar, grain vinegar, Sushi Vinegar, black vinegar, and sweet vinegar.

Rice Vinegar: Smooth taste, lighter in color, used for general seasoning.

Grain vinegar: It is generally brewed from a mixture of rice and barley. It is a very common vinegar in Japan and has a wide range of applications.

Sushi vinegar: It is used when making sushi, and it is absolutely inseparable from making nigiri sushi.

Black vinegar: It is used for drinking. If the taste is too strong, you can also add some other drinks to adjust it.

Sweet vinegar: It is vinegar that has been adjusted in taste. It is usually used as a dipping sauce when eating hot pot, and it can also be mixed with other seasonings.

The above is the knowledge that condiments should be stored at room temperature and stored in the refrigerator. Lishida seasoning food has always insisted on brewing soy sauce and various sauces with original taste, following the increasingly diversified trend of family eating habits and cooking skills in various countries. , not only sell well in more than 20 provinces and cities across the country, and are well received by customers, but also exported to Europe, America, Africa, Southeast Asia and other overseas regions. Look forward to working with you!

For more details about the product, please contact us:
Tel:86--13570467501
Mobile Phone:+8613570467501
Email:joanne@lishidafood.com

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