With a nearly 600-year-long history, the umami taste of soy sauce is one of the essential elements in Japanese cuisine .
Miso has nearly 1300-year old history in Japan. As it is a fermented product like cheese, it can go well with European cuisine.
Tea is one of the most typical beverages in Japan. Sencha and Matcha in the traditional tea ceremony are made from the same kind of plant.
Japanese Citrus fruits
Two typical Japanese fruits, Yuzu and Sudachi. Neither of them is eaten as fruits but they are widely used in Japanese cooking.
Kombu is one of the edible kelps mainly harvested on the coast of Hokkaido, the northernmost island of Japan.
Wasabi has fresh pungent taste which is indispensable for Sashimi, Sushi, Soba, Wagyu and many other Japanese dishes.