Flavourings

It is not generally thought possible to make authentic Japanese food without shoyu, miso and dashi.

· Shoyu, Dashi, Mirin, Sugar, Rice Vinegar, Miso, Sake.

· Konbu, Katsuobushi, Niboshi.

· Onion, Garlic, Leek, Chive, Shallot -- all discouraged by Buddhism, but popular in modern Japan

· Sesame seeds, sesame oil, Walnuts or Peanuts to dress.

· Wasabi (and imitation wasabi from Horseradish), Mustard, red pepper, Ginger, Shiso (or beefsteak) leaves, Sansho, Citrus.