Spice

香辛料

Spices are widely used in Japanese cuisine as well.
In Japan, spices are defined as aromatic and pungent ingredients excluding stems, leaves, and flowers; the rest are considered herbs.
This means ingredients like chili peppers, pepper, ginger, and wasabi are classified as spices.
Historical texts such as the Kojiki (712) and Engishiki (927) mention spices like ginger, garlic, mustard, and wasabi, showing they were cultivated long ago.
Thanks to Japan’s rich natural environment, a culture of using spices and herbs as yakumi (condiments) to enhance fresh ingredients developed.
Yakumi add flavor, fragrance, and visual appeal to dishes.
Spices not only add taste but also offer health benefits.
Japanese cuisine uses spices subtly to complement the main ingredients.
Understanding the difference between herbs and spices expands culinary possibilities.
Finding your own favorite way to use Japanese spices is part of the joy of cooking.