If you’ve traveled to Japan, chances are you fell in love with Japanese food. While soy sauce and miso are the most well-known seasonings, Japanese cuisine relies on many other versatile condiments that add depth, freshness, and umami to everyday dishes.
In this article, I’ll introduce some of my favorite Japanese seasonings that are easy to use and regularly found in Japanese kitchens. Since most products sold in supermarkets are labeled only in Japanese, I’ve also included the Japanese names to help you find them while shopping.
Yuzu Kosho
Yuzu kosho is a fermented paste made from yuzu (Japanese citrus) peel, green chili peppers, and salt. It has a sharp citrus aroma and a bold, spicy kick that instantly elevates any dish.
Originally from the Kyushu region, yuzu kosho is now sold nationwide, though you may need to visit a larger supermarket outside Kyushu. In addition to the common green version, there is also a red variety, and you’ll even find yuzu kosho–flavored snacks like potato chips.
How to Use Yuzu Kosho
- As a substitute for mustard in sandwiches
- As a condiment for steak or grilled fish
- Instead of wasabi when eating sashimi
In Japanese:
ゆずこしょう・柚子胡椒・ゆず胡椒
Mentsuyu
Mentsuyu is a concentrated soup base made from soy sauce, bonito flakes, and/or kelp (kombu). While it’s traditionally diluted with water and used as a dipping sauce for soba and udon noodles, it’s actually one of the most versatile seasonings in Japanese cooking.
If you want to add a Japanese flavor to your dishes without using multiple ingredients, mentsuyu is a lifesaver. Each brand uses a slightly different broth, so flavors vary. Be careful not to confuse it with soy sauce — they look very similar!
How to Use Mentsuyu
- To season simmered Japanese dishes
- Mixed with olive oil to make a quick dressing
In Japanese:
つゆ・めんつゆ・昆布つゆ・つゆの素
Japanese Mayonnaise
You might think mayonnaise is the same everywhere — but Japanese mayonnaise is different, and famously loved by chefs around the world.
The key difference lies in the ingredients. Japanese mayonnaise is made with egg yolks only and rice vinegar, giving it a rich texture and mild acidity. Umami seasoning is also added, allowing it to pair well with a wide range of foods. The most famous brand is Kewpie, so Japanese mayonnaise is often simply called “Kewpie.”
The iconic soft squeeze bottle also makes it incredibly easy to use.
How to Use Japanese Mayonnaise
- Use it just like mayonnaise in your home country
- Try it the Japanese way: on takoyaki or okonomiyaki
- Mix with tuna and serve over rice for a quick comfort meal
In Japanese:
マヨネーズ
Ponzu
Traditional ponzu was originally made by adding vinegar to citrus juices such as yuzu, kabosu, or lemon. Today, most ponzu also contains soy sauce and dashi, making it similar to mentsuyu with a refreshing citrus tang.
The flavor varies depending on the citrus and broth used, but all ponzu sauces share a bright, clean taste that cuts through rich foods beautifully.
How to Use Ponzu
- As an essential dipping sauce for shabu-shabu
- As a dipping sauce for steamed or boiled vegetables
- Mixed with mayonnaise to make a creamy dressing
- As a lighter alternative to soy sauce for sashimi
In Japanese:
ぽんず・ポンズ・味ポン・ポン酢
Bring the Taste of Japan Home
These Japanese seasonings are easy to use, widely available, and perfect for recreating Japanese flavors at home — even if you’re not an experienced cook. Next time you visit a Japanese supermarket, try picking up one (or all) of these condiments and enjoy the taste of Japan long after your trip ends.