Japanese Spices & Herbs
Japanese Wasabi: Wasabi is most commonly eaten with sushi, sashimi, cold soba and udon noodles and processed seafood products such as kamaboko (Japanese fish cakes). It is considered as unsophisticated to mix wasabi with soy sauce, creating greenish liquid; the traditional and respectable way is to put a small amount on top of a piece of fish or other food and eat.
Yuzu: Yuzu is a citrus fruit, originating in East Asia. It looks like a grapefruit on the outside. It is extremely aromatic and is rarely eaten as a fruit. Instead, yuzu is a popular condiment to various kinds of dishes, its outer rind is utilized as a garnish for some dishes, and its juice is used as a seasoning or to make drinks in Japan.
Sesame: Sesame is known for its many uses, particularly as the source of sesame seeds, which are an important ingredient in Japanese cuisines.
Furikake: Furikake is a seasoning made from combining sesame seeds, sugar, dried and ground fish, chopped seaweed, monosodium glutamate, and salt. The Japanese use furikake as a topping on rice and they also use it for cooking onigiri, salads, noodles, fried fish and meat, seafoods, and other dishes.