Lebanon
SEASONINGS
A Lebanese flavor profile is fragrant, fresh, and balanced – never overwhelming, always layered. Herbs are less prominent than various spices and their combinations, with the exception of mint and parsley. Lebanese cuisine welcomes not only fresh but also dried herbs, especially mint, which is generously used in beverages.
Compared to other Mediterranean cuisines, Lebanese dishes stand out for its sourness . The sour elements are yogurt, tomatoes, pomegranates, and their molasses, extensive use of lemon juice, verjuice (acidic juice made by pressing unrip grapes), plums, almonds, apricots (even not fully ripened), high-quality sumac. The name of sumac comes from the Aramaic word summaq, meaning dark red. Indeed, dark red berries, once they are fully ripe are harvested, dried, and ground to a texture of ground nuts. Widely used in Turkish, Middle Eastern, and Lebanese cooking, it adds sourness and zestiness and calls out the natural flavors in meats, salads, and dips. Many Lebanese sauces and dressings feature garlic, lemon, and tahini, a paste made from toasted and ground sesame seeds. Sesame, nigella seeds, mahlab are often sprinkled on breads and pastries. The use of floral waters is extensive: orange blossom water and rose water have been used for centuries and are associated with luxury and refinement.
ZA’ATAR – a fundamental spice mix often used as a topping for bread, meats, and vegetables, or mixed with olive oil. Made of dried thyme, sumac, sesame seeds, salt.
Warm spices are popular: allspice, cinnamon, nutmeg, coriander, cumin, cloves, and black pepper. Together, they form the BAHARAT spice blend, which is also known as the Lebanese SEVEN SPICE blend.
Though more widely associated with Egypt, variations of DUKKAH are also found in Lebanese cuisine. It blends sesame seeds, coriander seeds, cumin, salt, and black pepper.
KAMOUNEH spice – used to flavor kibbeh and can be used as a meat rub. This spice mix gives a distinctive earthy flavor: cumin (key spice, hence the name), coriander, cinnamon, pepper, dried mint, allspice, sumac, and basil.
SAUCES
The classy flavor combination of garlic, lemon, and olive oil is also common to Lebanon. It unfolds in TOUM sauce (resembling Spanish allioli and French aioli), where these three ingredients, salt and water, are emulsified to a thick spread in a food processor. Although the ingredients are the same, the feel and texture of the sauce are quite distinct.
TARATOR sauce – tahini, lemon juice, garlic, water used as a dressing for falafel, shawarma, fish, or served alongside kibbeh and roasted vegetables
DIBIS W TAHINI – a traditional sauce made from a mix of tahini and dibis (date molasses).
SUMAC SAUCE – a tangy sauce made from sumac, olive oil, and sometimes mixed with onions and parsley.
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.
