Japanese Toppings & Condiments
What are they and how are they used?
Japanese food often comes with a variety of toppings and condiments. Some are added to change the flavour of a dish, while others are served on the side.
Here are some popular Japanese toppings and condiments you may see when eating in Japan.
Popular Japanese Toppings & Condiments
Shichimi Togarashi (七味唐辛子)
Main ingredients Chilli pepper, sesame, citrus peel, and other spices
Taste Spicy & aromatic
Usually with Udon, Soba, Ramen
Ichimi Togarashi (一味唐辛子)
Main ingredient Chilli pepper
Taste Spicy
Usually with Udon, Soba, Ramen
Yuzu Kosho (柚子胡椒)
Main ingredients Yuzu peel & chilli pepper
Taste Spicy & citrusy
Usually with Hot pot, Yakitori, Udon
Wasabi (わさび)
Main ingredient Wasabi
Taste Spicy & sharp
Usually with Sushi, Sashimi, Soba
Karashi (からし)
Main ingredient Mustard seeds
Taste Spicy & sharp
Usually with Oden, Tonkatsu, Natto
Sansho (山椒)
Main ingredient Japanese pepper
Taste Citrusy & tingling
Usually with Unagi, Yakitori, Udon
Gari (ガリ)
Main ingredient Ginger
Taste Sweet & sour
Usually with Sushi
Beni Shoga (紅しょうが)
Main ingredient Ginger
Taste Sour & salty
Usually with Okonomiyaki, Yakisoba, Takoyaki
Fukujinzuke (福神漬け)
Main ingredients Pickled vegetables
Taste Sweet & salty
Usually with Japanese Curry
Rakkyo (らっきょう)
Main ingredient Japanese shallot
Taste Sweet & sour
Usually with Japanese Curry
Umeboshi (梅干し)
Main ingredient Japanese plum
Taste Sour & salty
Usually with Rice, Onigiri
Goma-shio (ごま塩)
Main ingredients Sesame seeds & salt
Taste Nutty & salty
Usually with Rice, Onigiri
Tororo Kombu (とろろ昆布)
Main ingredient Kombu kelp
Taste Umami-rich
Usually with Udon, Soba, Rice
Tororo (とろろ)
Main ingredient Grated Japanese yam
Taste Mild & slightly earthy
Usually with Rice, Soba
Daikon Oroshi (大根おろし)
Main ingredient Grated daikon radish
Taste Fresh & slightly spicy
Usually with Grilled fish, Tempura
Momiji Oroshi (もみじおろし)
Main ingredients Daikon radish & chilli pepper
Taste Fresh & spicy
Usually with Hot pot, Grilled fish, Sushi
Tenkasu (天かす)
Main ingredient Tempura batter
Taste Crispy & savoury
Usually with Udon, Soba, Okonomiyaki
Aonori (青のり)
Main ingredient Green seaweed
Taste Savoury & ocean-like
Usually with Okonomiyaki, Takoyaki, Yakisoba
Katsuobushi (かつお節)
Main ingredient Dried bonito
Taste Smoky & umami-rich
Usually with Okonomiyaki, Tofu, Rice
Shiso (大葉)
Main ingredient Perilla leaves
Taste Fresh & herbal
Usually with Sashimi, Sushi, Ume
Yuzu (ゆず)
Main ingredient Yuzu citrus
Taste Fresh & citrusy
Usually with Soups, Hot pot, Desserts
Soy Sauce (醤油)
Main ingredients Soybeans & wheat
Taste Salty & umami-rich
Usually with Sushi, Sashimi, Tofu
Miso (味噌)
Main ingredients Soybeans & koji
Taste Salty & umami-rich
Usually with Miso soup, Vegetables, Rice
Grated Ginger (おろししょうが)
Main ingredient Ginger
Taste Spicy & fresh
Usually with Udon, Soba
Dietary Information 🌱
Many Japanese condiments contain soy, wheat or sesame, and some, such as katsuobushi, are made from fish.
Ingredients can vary between products, so check the label or ask the restaurant if you have allergies or specific dietary requirements.
Let’s try some toppings & condiments you’ve never tried! 🇯🇵✨