Accompaniments refer to condiments or cooking methods used with ingredients in Japanese cuisine to enhance the taste and texture of the food. Accompanying food can make the ingredients more delicious, making the taste of Japanese cuisine naturally full of details. Serving as an accompaniment can reduce the original odors and bad smells in the ingredients while emphasizing their characteristics and taste.

Side is one of the necessary elements of Japanese cuisine, but it is not just condiments, but also includes cooking methods for different dishes. There are many kinds of accompaniments, including soy sauce, mustard, miso, ginger, etc. Different accompaniments have different effects, which can make the food more delicious, and can also change the color, shape and taste of the food.

In addition to being used as a side dish in Japanese cuisine, it is also widely used in other fields. For example, adding condiments such as garlic and lemon to salad dressings and beef sauces in Western food can enhance the aroma and taste, making the ingredients more delicious. Side dishes also play an important role in the cuisine of various countries, and different countries and regions have their own unique side food cultures.