WHEAT
462 G
Quantifying culinary diversity across countries.
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Grains
Fish and seafood
Produce
Eggs and dairy
meats
Sugar, fats and nuts
Grains 550 G
462 G
9 G
58 G
10 G
0 G
5 G
0 G
0 G
6 G
Grains 367 G
121 G
204 G
37 G
2 G
0 G
1 G
0 G
0 G
2 G
Produce 470 G
0 G
195 G
137 G
138 G
0 G
Produce 491 G
3 G
299 G
75 G
87 G
2 G
Meats 109 G
51 G
28 G
18 G
3 G
2 G
7 G
Meats 154 G
62 G
60 G
26 G
0 G
0 G
6 G
Fish and seafood 29 G
28 G
1 G
Fish and seafood 125 G
84 G
41 G
Eggs and dairy 499 G
29 G
456 G
14 G
Eggs and dairy 215 G
55 G
158 G
2 G
SUGARS, FATS AND NUTS 168 G
12 G
126 G
0 G
25 G
5 G
SUGARS, FATS AND NUTS 158 G
8 G
77 G
0 G
44 G
29 G
BAY LEAVES
CILANTRO
DILL
MARIGOLD
MINT
PARSLEY
SUMMER SAVORY
TARRAGON
THYME
WILD GARLIC
ANGELICA
CHIVES
JAPANESE PARSLEY
MUGWORT
PERILLA/SHISO
SESAME LEAVES
BAY LEAVES
CILANTRO
DILL
MARIGOLD
MINT
PARSLEY
SUMMER SAVORY
TARRAGON
THYME
WILD GARLIC
ANGELICA
CHIVES
JAPANESE PARSLEY
MUGWORT
PERILLA/SHISO
SESAME LEAVES
BLACK PEPPER
BLUE FENUGREEK
CORIANDER
CUMIN
FENUGREEK
DRY CHILI
SANSHO
WHITE PEPPER
BLACK PEPPER
BLUE FENUGREEK
CORIANDER
CUMIN
FENUGREEK
DRY CHILI
SANSHO
WHITE PEPPER
GARLIC
ONION
TOMATO
CHINESE CHIVES
DRIED MUSHROOMS
GINGER
JAPANESE LONG ONION
SPRING ONION
YUZU
GARLIC
ONION
TOMATO
CHINESE CHIVES
DRIED MUSHROOMS
GINGER
JAPANESE LONG ONION
SPRING ONION
YUZU
FRUIT MOLASSES
HONEY
PEPPER PASTE
POMEGRANATE MOLASSES
TOMATO PASTE
WINE
WINE VINEGAR
YOGURT
DASHI
DRIED FISH/SEAFOOD
DRIED SEAWEED
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KOKUTŌ
MAYONNAISE
MIRIN
MUSTARD
RICE VINEGAR
SAKE
SESAME OIL
SESAME SEEDS
SHIO KOJI
SOY SAUCE
WASABI
FRUIT MOLASSES
HONEY
PEPPER PASTE
POMEGRANATE MOLASSES
TOMATO PASTE
WINE
WINE VINEGAR
YOGURT
DASHI
DRIED FISH/SEAFOOD
DRIED SEAWEED
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KOKUTŌ
MAYONNAISE
MIRIN
MUSTARD
RICE VINEGAR
SAKE
SESAME OIL
SESAME SEEDS
SHIO KOJI
SOY SAUCE
WASABI
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.