WHEAT
297 G
Quantifying culinary diversity across countries.
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Grains
Fish and seafood
Produce
Eggs and dairy
meats
Sugar, fats and nuts
Grains 407 G
297 G
60 G
43 G
1 G
0 G
1 G
5 G
0 G
0 G
Grains 367 G
121 G
204 G
37 G
2 G
0 G
1 G
0 G
0 G
2 G
Produce 836 G
11 G
431 G
92 G
302 G
0 G
Produce 491 G
3 G
299 G
75 G
87 G
2 G
Meats 294 G
190 G
4 G
83 G
8 G
0 G
9 G
Meats 154 G
62 G
60 G
26 G
0 G
0 G
6 G
Fish and seafood 65 G
62 G
3 G
Fish and seafood 125 G
84 G
41 G
Eggs and dairy 517 G
32 G
479 G
6 G
Eggs and dairy 215 G
55 G
158 G
2 G
SUGARS, FATS AND NUTS 284 G
43 G
141 G
0 G
62 G
38 G
SUGARS, FATS AND NUTS 158 G
8 G
77 G
0 G
44 G
29 G
CILANTRO
DILL
MINT
OREGANO
PARSLEY
ROSEMARY
THYME
ANGELICA
CHIVES
JAPANESE PARSLEY
MUGWORT
PERILLA/SHISO
SESAME LEAVES
CILANTRO
DILL
MINT
OREGANO
PARSLEY
ROSEMARY
THYME
ANGELICA
CHIVES
JAPANESE PARSLEY
MUGWORT
PERILLA/SHISO
SESAME LEAVES
ALLSPICE
BLACK PEPPER
CINNAMON
CORIANDER
CUMIN
MAHLAB
NIGELA SEED
PAPRIKA
SUMAC
TURMERIC DRY
DRY CHILI
SANSHO
WHITE PEPPER
ALLSPICE
BLACK PEPPER
CINNAMON
CORIANDER
CUMIN
MAHLAB
NIGELA SEED
PAPRIKA
SUMAC
TURMERIC DRY
DRY CHILI
SANSHO
WHITE PEPPER
CHILI PEPPERS
GARLIC
LEMON
ONION
TOMATO
SPRING ONION
CHINESE CHIVES
DRIED MUSHROOMS
GINGER
JAPANESE LONG ONION
YUZU
CHILI PEPPERS
GARLIC
LEMON
ONION
TOMATO
SPRING ONION
CHINESE CHIVES
DRIED MUSHROOMS
GINGER
JAPANESE LONG ONION
YUZU
DATE SYRUP / SILAN
DATES
HONEY
OLIVE OIL
OLIVES
POMEGRANATE MOLASSES
PRESERVED LEMONS
TAHINI
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
DATE SYRUP / SILAN
DATES
HONEY
OLIVE OIL
OLIVES
POMEGRANATE MOLASSES
PRESERVED LEMONS
TAHINI
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.