East Asia 57
For a relatively small archipelago, Japan is surprisingly
diverse in its cooking and spicing. The southern
“barbarian” cuisine was developed in the 16th and 17th
centuries through interaction with the few foreigners
who were allowed to visit the island. The Portuguese
introduced deep-frying, chillies, and vinegar, the
Chinese brought ramen, gyoza, and dumplings, and
the British introduced curry. This Western-influenced
cuisine contrasts with the more subtle washoku
(Japanese cuisine) found elsewhere in the country.LOCAL SPICE BLENDShichimi-togarashi
This aromatic mixture can be used as
a table condiment or for flavouring curries,
grilled meats, and noodle dishes.Pan-fried tofu
with spring
onions and
yangnyeomjang.Signature
Sesame, sanshō, ginger
The richness of sesame,
citrus heat of sanshõ
(similar to Sichuan pepper),
and fresh zing of ginger are
representative of a cuisine
that manages to be both
pungent and subtle.Supporting
White pepper, chilli, garlic,
star anise
Additional levels of heat
come from the fire of chillies
and the slow burn of white
pepper, while garlic and star
anise bring complex aromas
of sulphur and liquorice.Supplementary
Clove, allspice, cinnamon,
black pepper
These stronger spices
are used sparingly, their
aim being to layer flavours
without overwhelming the
key Japanese elements of
freshness and brightness.ses
am
e
Perilla seeds arefrom a plant in
the mint family.
They have a nutty,
slightly menthol-
aniseed flavour. g
in
ger2 tbsp sanshō or Sichuan
pepper, finely ground
2 tbsp dried orange, yuzu,
or lemon peel
4 tbsp chilli powder2 tbsp nori seaweed flakes
2 tsp black sesame seeds
2 tsp hemp seeds, flax seeds,
or chia seeds
2 tsp garlic powderSimply mix together all the ingredients.JAPAN
Fresh | Mild | Bright
“
All Japanese cooking sharesan emphasis on the natural
world, with seasonality at the
heart of everything.
”
star (^) an
ise
SPICE
PALETTE
056-057_Korea_Japan.indd 57 04/06/2018 15:46