Australia
SEASONINGS
In this multicultural mess, it is rather difficult to define what flavors are distinctly Australian mainstream. Let’s try to list them down, even if they came from somewhere else originally.
Salt and pepper are fundamental, garlic is very important, and lemon is huge, whether it’s fresh lemon juice on seafood, lemon pepper seasoning, or preserved lemons in salads. Rosemary is a popular herb, especially with lamb, and fresh parsley, basil, and cilantro are standard in most home kitchens.
The Asian influence has made soy sauce, sesame oil, and ginger incredibly common, while chili has been fully adopted. Dukkah has become very Australian despite its Middle Eastern origins, and you’ll find it sprinkled on avocado toast or used as a crust.
Paprika, both sweet and smoked, shows up constantly, and there’s a real love for Mediterranean flavors like olive oil, wine, and sun-dried tomatoes. BBQ sauce and tomato sauce (ketchup) are basically food groups, and anything ‘smoky’ or ‘charred’ fits that barbie culture.
What’s emerged is this palette that’s basically Mediterranean-Asian-Anglo fusion—fresh, bright flavors that work with seafood and grilled meats, without being too fussy or complicated.
Australia doesn’t have a long history of spice cultivation, but it does have a growing reputation for unique native flavorings:
WATTLESEED – roasted and ground, it has a nutty, coffee-like flavor; used in desserts, bread, and rubs.
LEMON MYRTLE –intense citrusy aroma, used in teas, seafood, desserts, and spice blends.
PEPPERBERRY / TASMANIAN PEPPERLEAF – spicy, woody, and slightly sweet; used as a pepper substitute.
SALTBUSH – is a hardy herbal bush that thrives in arid conditions, salty and earthy, used as a herb or dried into a spice.
FINGER LIME – unique, elongated native citrus, often called ‘citrus caviar’ because of its tiny, pearl-like juice vesicles.
SAUCES
TOMATO SAUCE (KETCHUP) – sweeter and less tangy than American ketchup, often eaten with meat pies and sausage rolls.
BBQ SAUCE – a thick, sweet, and smoky sauce used for grilling meats. Australian versions tend to be sweeter, smokier, and sometimes with a hint of bush spices.
VEGEMITE spread is iconic in Australia and is often used on toast or in cooking. It has a strong, salty, umami flavor. Vegemite was created in 1922 to replace British Marmite during wartime shortages. It is rich in B vitamins and has become so iconic that it was included in Australian WWII soldier rations.
MINT SAUCE – commonly served with roast lamb, a classic Australian Sunday roast dish. It’s a mix of mint, vinegar, and sugar.
Japan
SEASONINGS AND SAUCES
The concept of umami, often called the fifth taste, is central to Japanese cooking. This depth comes from ingredients like kombu seaweed, bonito flakes, miso, and aged soy sauce, dashi. The pursuit of umami represents the Japanese mastery of extracting maximum flavor from minimal ingredients, creating layers of taste that satisfy. Rather than creating complex spice blends or heavily seasoned dishes, Japanese cooking emphasizes subtle enhancement and natural flavors. This delicacy is enhanced by the frequent use of pickled condiments, such as pickled ginger or radish.
Traditional cuisine uses relatively few dried spices – mainly togarashi (chili pepper blends), sansho pepper, and sesame seeds. Even when spices are used, they’re applied sparingly. When Japanese cuisine does use aromatics, it favors fresh ones like ginger, wasabi, shiso, and scallions over dried ones.
Japanese cuisine relies more heavily on liquid seasonings, fermented pastes, and condiments than on dried herbs and spices, which sets it apart from many other culinary traditions.
SOY SAUCE – is a fundamental liquid seasoning that provides umami depth to countless dishes. Japanese soy sauce is generally refined and light in color.
MISO – beyond soup, this fermented paste serves as a base for glazes, marinades, and dressings, adding complex fermented flavors.
DASHI – while not exactly a condiment, this foundational broth (made from kombu seaweed and bonito flakes) forms the umami backbone of Japanese cooking.
WASABI – fresh grated wasabi provides clean, sharp heat that complements sushi and sashimi
MIRIN – sweet and subtle wine, made of glutinous rice. It adds depth and roundness to dishes, sweetening without a flat taste.
