The ultimate Japanese food lexicon: the most common ingredients and their uses

Japanese cuisine is rich in unique ingredients and flavors that are deeply rooted in Japanese culture and tradition. In this food lexicon, we explain the most common Japanese foods, such as wakame, dashi, miso and kombu, and provide an insight into their use and significance in Japanese cuisine.

Dashi

Dashi is an essential Japanese broth that serves as a base for many dishes. It intensifies the taste and aroma and enhances the natural flavors of the ingredients. Dashi is traditionally made from kombu (seaweed) and katsuobushi (dried bonito flakes), but variations with shiitake or sardines are also popular. Dashi is indispensable for soups, sauces and many other Japanese dishes, as it adds a deep umami note.

For our udon soups at MARU, we have developed a unique dashi recipe that is vegan, based on shiitake and tastes incredibly aromatic.

Dashi

Edamame

Edamame are unripe green soybeans that are often served as a snack or side dish. They have a mild, slightly sweet and nutty flavor and a crunchy texture. Edamame are usually boiled or steamed briefly in salted water and then served in the pod or peeled, often lightly salted. Not only are they delicious, but they are also rich in protein, fiber and important nutrients, making them a healthy and popular choice.

We offer peeled edamame as a side dish, in various donburi or as an add-on for any dish.

Whole and peeled edamame

Inari

Inari are pockets of deep-fried tofu that are stewed in a mixture of soy sauce, sugar, mirin and dashi. They have a slightly sweet taste and a juicy texture. Inari are often filled with sushi rice and served as a stand-alone dish or as part of a sushi platter. They are particularly popular in bentos and offer a tasty, vegan option in Japanese cuisine.

You can find inari as a delicious topping in our vegan udon soup.

Inari

Konbu / Kombu

Konbu is an edible seaweed that is often used in Japanese cuisine. It has a high iodine content and is usually used to prepare broths such as dashi. Konbu adds a deep umami note to dishes and is often used in soups, stews and as a base for many Japanese sauces. Konbu can also be cut into fine strips and used as a seasoning or garnish.

Konbu is harvested in coastal waters, mainly off the coasts of Japan. The harvest usually takes place in spring and summer. The seaweed is collected by divers or with the help of boats by cutting it from rocks or other underwater structures. After harvesting, konbu is air-dried to increase its shelf life and concentrate the flavors.

Dried Japanese kombu seaweed

Miso

Miso is a traditional Japanese seasoning paste made from fermented soybeans, salt and koji (a fermented grain such as rice or barley). The fermentation process can take several months to years and gives miso its intense, umami-rich flavor.

There are different types of miso, including white (shiro), red (aka) and mixed (awase) miso, which differ in color and taste. Miso is often used as a base for soups, sauces, marinades and dressings. Its spicy, salty and full-bodied flavor makes it a versatile ingredient in Japanese cuisine.

Various miso pastes

Moyashi (Mung Shoots) Namul

Moyashi, also known as mung bean sprouts, are a popular ingredient in Japanese cuisine. Namul is a type of traditional Korean side dish that is also very popular in Japan. Moyashi namul consists of blanched mung sprouts seasoned with sesame oil, soy sauce, garlic and sesame seeds. This side dish has a crunchy texture and a slightly nutty aroma and is often served as a side dish with rice dishes, in salads or as a topping for donburi.

Here you will find Moyashi Namul in the Yuzukosho Shake Donburi.

Moyashi (Mung Shoots) Namul

Nori / Kizami Nori

Nori is edible seaweed that is dried and roasted. They have a tangy, fresh taste with a hint of the sea and are rich in vitamins, minerals and protein.

Nori is often used in Japanese cuisine, particularly as a wrapping for sushi rolls (maki), as a topping for soups and rice dishes or as a snack. The seaweed leaves are light and crispy and can easily be cut into different shapes to decorate and add flavor to dishes.

Roasted Nori Laver

Onsen egg

The onsen egg is a special poached egg from Japanese cuisine. It is traditionally cooked at low temperatures in hot springs, known as onsen. The result is an egg in which the egg white has a soft, creamy consistency, while the yolk remains semi-liquid. This unique texture makes the onsen egg a popular ingredient in various dishes, such as donburi, salads or as a topping for noodle soups. The gentle cooking method emphasizes the natural taste of the egg and adds a luxurious touch to dishes.

You can add a delicious onsen egg topping to any donburi with us.

Traditional way of cooking an onsen egg in a hot spring (onsen)

Ponzu

Ponzu is a classic Japanese condiment known for its versatility and refreshing flavor. It consists mainly of soy sauce, lemon juice, vinegar and mirin, which gives it a perfect balance of salty, sour and sweet flavors. Ponzu is often used as a dip for sashimi, grilled meat and vegetables. It is also excellent as a dressing for salads or as a marinade for fish and meat.

For the MARU, we make a sauce according to our own recipe with yuzu juice and grated radish. This combination gives the sauce an extra kick of freshness.

Shichimi

Shichimi, also known as shichimi togarashi, is a traditional Japanese spice mix consisting of seven different ingredients. It typically contains chili flakes, black and white sesame seeds, dried mandarin or yuzu peel, nori (seaweed), hemp seeds and ground sansho pepper. Shichimi is often used as a table condiment and sprinkled over soups, noodles, grilled meat and fish. It gives dishes a pleasant spiciness and a complex flavor.

Shichimi powder

Shiitake

Shiitake are mushrooms that are often used in Japanese cuisine and are known for their strong, umami-rich flavor. With their firm, juicy flesh and dark brown cap, they are not only delicious, but also rich in nutrients such as fiber and B vitamins.

Shiitake can be used fresh or dried and are ideal for soups, stews and wok dishes. Their ability to absorb flavors well also makes them an excellent ingredient for marinades and sauces. They are often used in dashi, a traditional Japanese broth, giving it a deep, earthy note.

Shiitake mushrooms

Shishito peppers

Shishito peppers are small, green peppers from Japan that are known for their mild, spicy flavor. They have a thin skin and a crunchy texture that is ideal for grilling or frying. Shishito peppers are often found in Japanese izakayas as a snack, where they are simply sprinkled with a little salt and served grilled. Although most of the peppers are mild, occasionally there may be a spicier one, which provides a surprising flavor variation. They also make an excellent accompaniment to meat dishes or as an ingredient in wok dishes and salads.

On the outside, Shishito peppers are similar to "Pimientos de Padron", but they are milder and have a thinner skin, which gives them a spicier aroma and a crunchier texture.

Roasted shishito peppers

Shiso

Shiso is an aromatic herb from the mint family with a slightly lemony and minty aroma. There is green (aojiso) and red (akajiso) shiso. Green shiso is used raw as an accompaniment to sashimi, in salads or as a garnish, while red shiso is often pickled to color and flavor umeboshi and other side dishes. Shiso is also a popular ingredient in tempura and is prized for its anti-inflammatory and antioxidant properties.

Shiso leaves

Tamagoyaki

Tamagoyaki is a sweet, rolled omelette made with eggs, sugar, soy sauce and sometimes mirin. It has a soft, fluffy texture and is cooked in a special rectangular pan to give it its characteristic shape. Tamagoyaki is often used as a topping for sushi, in bentos and donburi.

Japanese Tamago

Tonkatsu

Tonkatsu is a breaded and deep-fried pork cutlet from Japanese cuisine. The meat is pounded flat, dipped in flour, egg and panko (Japanese breadcrumbs) and then deep-fried until golden brown. Tonkatsu is typically cut into slices and served with a special fruity tonkatsu sauce, cabbage strips and rice. It is a popular dish in Japan and is often served in bentos or as part of donburi.

Here at MARU you can enjoy the Japanese pork schnitzel in Katsu Don. Delicious tonkatsu, with homemade, fruity tonkatsu sauce on rice.

Chicken Tonkatsu

Udon noodles

Udon noodles are thick, white wheat noodles that are often used in Japanese cuisine. They have a soft, chewy texture and are used in a variety of dishes. Udon is often served in hot soups made with a dashi broth, soy sauce and mirin.

Popular variations are kake udon (simple udon soup), tempura udon (with deep-fried vegetables or prawns) and kitsune udon (with sweetly seasoned deep-fried tofu). Udon noodles can also be enjoyed cold in salads or as zaru udon (cold udon with a dipping sauce).

Udon noodles

Wakame

Wakame is an edible brown seaweed that is often used in Japanese cuisine. It has a soft, slightly crunchy texture and a mild, slightly sweet taste. Wakame is rich in nutrients such as iodine, calcium, vitamins and proteins. It is often used in soups such as miso soup, salads and as a garnish for rice dishes.

The vitamin B12 content in wakame can be even higher than in meat. While meat is a well-known source of vitamin B12, certain types of seaweed, including wakame, can be a remarkable plant-based alternative.

Wakame is mainly harvested in spring off the coasts of Japan, Korea and China. The seaweed is collected by divers or with the help of boats, thoroughly washed and then either sold fresh or dried.

Green wakame salad

Yuzu

Yuzu is a citrus fruit that is prized for its intense aroma and unique taste. It is tart, slightly sweet and has a bitter note that sets it apart from other citrus fruits. Yuzu is often used in Japanese cuisine to flavor sauces, dressings, desserts and drinks. The juice and peel of the yuzu are used in a variety of dishes, from ponzu sauce to yuzu kosho, a spicy seasoning paste. Yuzu is not only known for its flavor, but also for its high vitamin C and antioxidant content.

Yuzu citrus fruit

Yuzukosho

Yuzukosho is a hot, aromatic seasoning paste from Japan, made from green or red chilies, yuzu citrus fruits and salt. It has a distinctive, intense flavor that is both hot and citrus-fresh. Yuzukosho is often used as a seasoning for grilled meat, fish and vegetables. It is also an excellent ingredient in dips, dressings and sauces.