Miso

Japan's fundamental seasoning, made by adding saltwater to soy sauce koji (soybeans and wheat with cultivated koji mold) and fermenting for about one year. Contains all five tastes: umami, salty, sweet, sour, and bitter.

A versatile seasoning made by fermenting rice koji with salt and water. Koji enzymes break down proteins in meat and fish to unlock umami. A 'shio koji boom' around 2011 spread it nationwide.

Steamed rice cultivated with koji mold (Aspergillus oryzae). The starting point for almost all Japanese fermented foods: sake, miso, soy sauce, vinegar, mirin, amazake, and more. Truly the 'mother of Japanese fermentation culture.'

Pickles and preserved foods made by aging vegetables, fish, or meat in miso. Miso enzymes break down proteins to add umami. Saikyo-zuke (white miso-pickled) is known as a premium culinary preparation.

A family of seasonings based on miso mixed with sugar, mirin, vinegar, sake, etc. Includes dengaku miso, sumiso (vinegar-miso for nuta), sesame miso, and many regional variations.

An ancient seasoning made by fermenting soybeans or grains with salt and koji. Considered the common ancestor of miso and soy sauce, still produced as 'hishio miso' in some regions today.

A traditional Japanese fermented food made by cultivating natto bacteria (Bacillus subtilis var. natto) on steamed soybeans. Known for its strong stickiness and distinctive smell, eaten daily especially in eastern Japan.

A soy fermented food originating from Indonesia. Tempeh mold (Rhizopus genus) binds soybeans into a firm cake with white mycelium. Gaining attention as a health food in Japan, with domestically produced tempeh using Japanese soybeans.

A type of 'name-miso' (eating miso) made by adding koji to soybeans, rice, and barley, mixed with vegetables like eggplant, shiso, and ginger, then aged. Eaten as a side dish, also known as the origin of soy sauce.

Soy sauce made primarily from soybeans and salt with little to no wheat. Mainly produced in the Chubu region (Aichi, Mie, Gifu). Rich umami and deep color make it favored for sashimi. Also valued as a gluten-free soy sauce option.

Barley cultivated with koji mold. Essential for barley miso and barley shochu in Kyushu and Shikoku. Characterized by lighter flavor and distinctive nuttiness compared to rice koji.

The world's hardest food, made by boiling, smoking, and repeatedly applying mold and sun-drying skipjack tuna. As the base for dashi, it forms the foundation of umami in Japanese cuisine. Commonly used shaved as 'kezuribushi.'

Japan's fundamental seasoning, made by adding saltwater to soy sauce koji (soybeans and wheat with cultivated koji mold) and fermenting for about one year. Contains all five tastes: umami, salty, sweet, sour, and bitter.

A versatile seasoning made by fermenting rice koji with salt and water. Koji enzymes break down proteins in meat and fish to unlock umami. A 'shio koji boom' around 2011 spread it nationwide.

A seasoning made by mixing rice koji with soy sauce and fermenting. Like shio koji, it is noted as a versatile condiment. The umami of soy sauce combines with koji's sweetness and enzymatic power for deep flavor.

An ancient seasoning made by fermenting soybeans or grains with salt and koji. Considered the common ancestor of miso and soy sauce, still produced as 'hishio miso' in some regions today.

An acidic seasoning made by first fermenting raw materials (rice, fruits, etc.) into alcohol, then converting to acetic acid through acetic acid bacteria. Includes rice vinegar, black vinegar, fruit vinegars, and more.

A Japanese seasoning combining citrus juice with soy sauce, vinegar, mirin, and dashi. Widely used as 'ponzu shoyu' for hot pot, sashimi, and salads.