Georgia
SEASONINGS
Georgian food tastes sour and savory first, then nutty and herbal, with warmth. Flavors are built around contrast between richness and acidity. Sourness is very important; it is created with sour plums, pomegranate juice, grape verjuice, and small amounts of vinegar. Fruit acidity sharpens meats and walnut sauces and often replaces the role that citrus or dairy plays in other cuisines.
Walnuts are a structural element, ground into sauces satsivi and bazhe, used to thicken stews, and mixed into fillings. Walnuts add fat, bitterness, and body without cream or butter.
Fresh herbs define much of the aroma. Fresh cilantro is the most important, used both as leaves and seeds. Dill, parsley, summer savory and especially fresh tarragon are used generously. Many dishes combine dried and fresh herbs in a single dish. Garlic is used confidently but in balance, rarely sharp.
Georgians use coriander seed, fenugreek, marigold petals, and black pepper a lot. Chili exists, but does not define the cuisine. Blue fenugreek is much more prominent than in neighbouring cuisines. It belongs to the same family as the fenugreek, but has a milder, sweeter flavour reminiscent of autumn leaves. Also, the marigold flower is quite distinctive, called the Imeretian Saffron. Georgians use the dried and ground petals to give an earthy flavour and bright yellow colour to walnut dishes and sauces.
Many spices are dried and ground together rather than added separately, thus there are unique Geogrian mixes:
KHMELI SUNELI – a distinct blend, which combines coriander, fenugreek, blue fenugreek, marigold, bay leaf, summer savory, celery seed, dried basil, dill, parsley, and mint. There is no fixed recipe for khmeli suneli, like Indian masala.
SVANETIAN SALT is a popular mix; the recipe originates in Svaneti, but nowadays it can be bought virtually everywhere and is a practical souvenir. Salt contains a mixture of sea salt, dried garlic, fenugreek, coriander, cumin, chili pepper, dill, and several other herbs.
AJIKA – a spicy and subtly flavored condiment made with hot peppers, garlic, coriander, tomato, fenugreek, marigold, and salt. It is a part of the Intangible Cultural Heritage of Georgia. It comes in red and green varieties, with red being the hotter option. Red ajika exists in two variants – dry and wet. Dry is a seasoning mix used on raw meat, while the wet one has the consistency of a thicker mustard and is used to highlight the already roasted meat.
TKEMALI – Georgian sauce made of cherry and red-leaf plums. The flavour of this sauce varies, but it’s generally pungently tart. Alongside plums, garlic, cumin, coriander, dill, chili pepper, pennyrile and salt are used. Tkemali is used for fried or grilled meat, poultry and potato dishes, and has a place in Georgian cuisine similar to the one ketchup has in the United States.
BAZHE – rich and creamy sauce of ground walnuts, coriander, fenugreek, blue fenugreek, marigold petals and sometimes onions and garlic. The unique texture comes from the way the walnuts are processed and emulsified with water or other liquids. A touch of vinegar or pomegranate juice is often added to balance brightness. It can be served as a dip for vegetables or bread or poured over grilled meats or fish.
SATSIVI – is a thicker, more luxurious sauce compared to bazhe. It’s made with ground walnuts, coriander, fenugreek, blue fenugreek, sometimes cinnamon or cloves. Satsivi can be served hot or cold and is a classic accompaniment to poultry dishes, especially chicken or turkey.
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.
