Norway
SEASONINGS
Norwegian culinary traditions revolve around balance and simplicity; seasonings are subtle and strategic. Dill is often paired with fish, adding a herbaceous complement to fish oiliness; it is also a frequent agent in pickles, sauces, and dressings. Thyme is used with root vegetables like potatoes, carrots, and rutabagas. Juniper berries are paired with meats – reindeer and venison, adding a piney, resinous flavor to the earthy game. Caraway seeds are a traditional seasoning for rye bread, lending a warm, anise-like flavor. Fennel, both seeds and bulbs, is increasingly used in modern Norwegian seafood dishes. Mustard, particularly whole grain or Dijon, is served with cured meats and sausages. The combination of sweet and sour is used extensively, almost always while curing fish and meat. This process involves burying fish or red meat in salt and sugar as curing agents.
Cardamom is a critical spice in the baking of sweet breads and pastries. Cream and sour cream add a rich, velvety texture to soups and sauces, whipped cream tops cakes and berries.
A simple blend of WHITE AND BLACK PEPPER is common in Norwegian seasoning, especially for fish dishes, stews, and sauces. White pepper, in particular, is widely preferred for its mild heat.
KRYDDERBLANDING: this general spice mix can vary but often includes black pepper, allspice, and juniper berries. It’s used in traditional cured meats and sausages, such as fenalår (cured lamb) or rakfisk (fermented fish).
AQUAVIT SPICE MIX: The spices used to flavor aquavit, Norway’s famous spirit, influence some dishes. This mix typically includes caraway, dill seeds, fennel, and coriander, and these spices are sometimes incorporated into pickling brines or marinades for meats and fish.
SAUCES
MUSTARD-DILL SAUCE – a mild, slightly sweet mustard sauce made with dill and sugar, traditionally served with gravlaks and cured meats.
BROWN SAUCE – made from meat drippings, stock, and cream, sometimes thickened with a roux. While simple, it complements many meat dishes and stews, offering a smooth, umami-rich flavor.
LINGONBERRY AND CLOUDBERRY PRESERVES – berry preserves serve as essential condiments and add a tart-sweetness to meatballs and game.
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.
