Also known as perilla, shiso leaves come in green or red varieties. They have a distinct, slightly minty flavor and are often used to garnish dishes, add flavor to sushi, or wrap around rice or meat.
A citrus fruit with a tangy and aromatic flavor, yuzu zest or juice is used to add brightness to dishes, sauces, dressings, and marinades.
These Japanese peppercorns have a citrusy, slightly numbing taste. Ground sansho is used as a spice and often accompanies grilled eel (unagi) or sprinkled over other dishes for added flavor.
Made from dried red shiso leaves, yukari is seasoned with salt and often used as a furikake (rice seasoning) to sprinkle on rice or salads for a unique flavor.
Known for its pungent and spicy flavor, real wasabi is made from the grated rhizome of the wasabi plant. It's commonly served with sushi and sashimi but can also be used in dressings and marinades.
This Japanese herb resembles flat-leaf parsley and has a fresh, slightly citrusy taste. It's used as a garnish in soups, salads, and various dishes to add flavor and a pop of green color.
These pickled plums have a salty, sour taste and are often used in rice balls (onigiri) or as a condiment to add a tangy flavor to dishes.
While not an herb, dashi is a fundamental Japanese ingredient made from kombu (seaweed) and bonito flakes (dried fish). It forms the base for many Japanese soups and dishes, providing a rich umami flavor.