there are mainly the following kinds of seasonings in Japan:

1. sugar:

1. white sugar: it is the most widely used sugar in Japanese cuisine. It is similar to China's soft sugar, and its sweetness and fineness are higher than China's soft sugar.

2. rock candy: just like rock candy in China. Mostly used for brewing fruit wine.

3. Black sugar: similar to brown sugar. It has its own unique taste. It is mostly used for cooking things (such as boiled taro) and making nuts.

salt:

salt is salty all over the world. Almost the same. Just divided into lake salt, sea salt and rock salt.

3. Vinegars

The most commonly used Japanese dishes are grain vinegar and rice vinegar, which are also commonly known as grain vinegar. All of them are brewed vinegar. Light yellow. Japanese also use black vinegar similar to China, and some fruit vinegar. Generally, Japanese dishes will use vinegar after modulation, and sushi vinegar is often used; Tosa vinegar; Lemon vinegar; Three cups of vinegar; Vinegar miso; Sweet vinegar; Plum vinegar etc.

Fourth, sauces

Japanese soy sauce is mainly divided into thick soy sauce; Thin soy sauce; White soy sauce; Slip soy sauce (oil), etc.

1. Thick soy sauce: the deepest color and the most used soy sauce in Japanese cuisine. In Japan, soy sauce generally refers to thick soy sauce. Almost all dishes can be used.

2. Thin-mouthed soy sauce: the color is relatively thick and the mouth is slightly light, and the species utilization rate is generally high when preparing dishes or soups with lighter colors.

3. White soy sauce: almost colorless soy sauce, amber. It has a unique flavor of soy sauce, and its sugar content is higher than other soy sauces. Mostly used for steaming and soup.

4. Liuliu soy sauce: the color is similar to that of thick mouth, and the flavor is unique. The production process is different from other soy sauces. It's the juice separated when making soybean miso. It is said to be the origin of Japanese soy sauce. Slippery soy sauce is generally used to make dipping sauce (such as sashimi soy sauce); Baked goods; Paw, etc.

5. Miso

That's what China called miso. The taste of miso in Japan varies from region to region. It is also an indispensable seasoning for Japanese people. Divided into three categories by color: white miso; Pale miso; Red miso. From the raw materials, it can be divided into four categories: soybean miso; Wheat miso; Miso; Blend miso. Miso is widely used in Japanese cuisine, and almost all techniques are used. The most common is miso soup.

VI. Flavor

The main seasoning of Japanese food can be called sweet wine when translated into Chinese. The alcohol content is similar to sake, about 11%. There are two kinds of the most commonly used: the original flavor and the flavor. Benweiwu: Brewed Weiwu. Flavor: Blend with flavor. Wei 'ao has a history of more than 511 years. It was originally drunk as wine. But few people drink it now. In cooking, glutinous rice plays a role in increasing the sweetness, luster, antisepsis and compacting meat ingredients.

VII. Alcohol

That is Japanese sake. Rice is brewed. Usage is the same as cooking wine in China.

References: /p/422114356