Just the Essentials: Staple Sauces in Japanese Cuisine

There are five key elements in Japanese cuisine: soy sauce, miso, sugar, salt, and rice vinegar. They work in isolation as well as in tandem to form the foundational flavors of Japanese cooking. They create the identifiable and unique flavors of many sauces, soups, stews, and other popular foods.

Here are some of the essential sauces and condiments of Japanese cuisine:

Shoyu

Soy sauce, or shoyu, is irreplaceable in Japanese cuisine. It’s the foundation of so many recipes and other sauces. It adds a unique blend of salty and umami flavors, and depending on the type of shoyu, it can even add hints of sweetness or thicken sauces. Shoyu is often used in recipes as a seasoning but also serves as a staple condiment all on its own.

Mirin

Another essential ingredient in Japanese cooking is mirin. It is similar to sake in flavor and application but contains less alcohol and more sugar. Mirin pairs perfectly with shoyu and is often a key ingredient in other sauces, broths, and marinades.

Okonomi/Tonkatsu/Yakisoba Sauce

Several sauces in Japanese cuisine are named for the foods they’re meant to be served with. The most notable are okonomiyaki, tonkatsu, and yakisoba sauces. These condiments are generally characterized by their dark brown color and savory, tangy flavor. They serve as a dipping sauce for many dishes, while in others they’re slathered over the top in generous portions. While these condiments are unique, people often compare them to a Japanese version of Worcestershire sauce.

Tsuyu

A catch-all term for various dipping sauces, tsuyu is a shoyu-based sauce that incorporates other ingredients to pair perfectly with the foods it’s served with. One of the most popular varieties is mentsuyu, which is often served with udon and soba, and contains a seafood soup stock. Tempura is also often served with a sweeter type of tsuyu that contains mirin and sugar.

Ponzu

Another shoyu-based sauce, ponzu mixes soy sauce with citrus juice, creating a light, clean, savory flavor. It is often served alongside seafood and hotpot dishes and can be mixed with grated daikon to make a dipping sauce that cuts through the oiliness of some dishes.

Tare

Used as a glaze as well as a multipurpose dipping sauce, tare is made from a mixture of shoyu, sake, brown sugar, and mirin. It’s similar to teriyaki sauce as it adds a savory sweetness to dishes that can nicely complement salty flavors.

Kewpie Mayo

Japanese mayo is known for its distinct (and some would argue) better flavor compared to regular mayo. Whichever is the winner, if you compare the two there are some distinct differences. Kewpie mayo, which is the brand name of Japan’s most popular mayo, is made using egg yolks rather than whole eggs, and a blend of vinegar rather than plain white vinegar. This makes for an eggier, savorier, and creamier mayo that pairs perfectly with a variety of Japanese dressings and dishes.

Looking to stock up on some of these staple sauces? Favorites like shoyu, mirin, mentsuyu, and ponzu are available for purchase in our online shop!

About the author: 

Kevin Kilcoyne

The spark that lit Kevin Kilcoyne’s interest in Japanese culture began in elementary school through a friendship with his then classmate Keisuke. Since then, that passion has evolved and bloomed to encompass more than just video games and manga, leading Kevin to live in Japan as a participant of the JET program. During his time in Japan, Kevin sought out as many foods as he could, the experiences and taste memories lingering long after they had gone. Now he is forging a path to link his passions for Japanese food, history, and visual culture and is planning for his return to live in Japan once again. For now, you can find Kevin on Instagram (@waruishouten) where he posts his photography and illustration work. Keep an eye out for more posts and updates as Kevin delves more deeply into his passions for writing and food.