Italy
SEASONINGS
Italian flavorings are less oriented to spices and more towards fresh herbs and aromatics. Dried herbs rarely appear in Italian cooking, except for dried bay leaves in soups or a pinch of oregano in tomato sauce. Almost all herbs are used fresh when they’re still full of aromatic oils. If one cannot get the fresh herb specified in the recipe, an alternative fresh herb would be a better choice than using a dried herb. Italians prefer using one or a few herbs to emphasize their character and not overpower one another. Therefore, the Italian spice mix does not exist in mainland Italy; it is a concept made up of foreigners.
Many recipes begin by sauteing garlic and onions in olive oil to create a flavor base, yet dishes are not loaded with garlic, despite the popular belief. It is not rare for anchovies to join onion and garlic; altogether, they blend into a deep, umami flavor.
Caper and olives are used extensively; they add a deep, tangy flavor and are often paired with tomatoes.
Vinegar (wine, balsamic) is essential in salad dressings, marinades, sauces, reductions, and even desserts. Earthy porcini and truffle flavors are very iconic and not rare.
SAUCES
SUGO DI POMODORO – This essential yet straightforward sauce is made from ripe tomatoes, garlic or onion, olive oil, and sometimes fresh basil.
PESTO ALLA GENOVESE – made by crushing fresh basil leaves, garlic, pine nuts, Parmigiano-Reggiano, and Pecorino cheese, all blended with olive oil.
AGLIO E OLIO – southern Italian sauce made from sautéed garlic in olive oil, often with the addition of red pepper flakes (peperoncino) for heat.
SUGO ALLA PUTTANESCA – bold sauce made with tomatoes, garlic, olives, capers, and anchovies.
SALSA VERDE – this green sauce is made from parsley, capers, garlic, anchovies, and vinegar, blended with olive oil. It is commonly served with meats, particularly in northern Italy.
SALSA DI FUNGHI – a northern Italian sauce made from sautéed mushrooms, garlic, onions, and sometimes cream or white wine.
BAGNA CAUDA – from Piedmont, this is a warm sauce made from garlic, anchovies, olive oil, and sometimes butter. It’s traditionally served with raw or cooked vegetables for dipping.
ARRABBIATA – a spicy tomato sauce made with garlic and red chili peppers (peperoncino), typical of Roman cuisine.
SOFFRITTO – a fundamental base for many dishes, sautéd chopped onions, carrots, and celery in olive oil (or sometimes butter). This technique is essential in creating the flavor foundation for sauces, soups, and stews.
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.
