Abstract
Spices play a much less prominent role in Japanese cuisine than in its European counterparts and in those of other parts of the Orient. Spices are not mixed with Japanese food, but are most commonly used as a condiment, for example, as a topping, a sauce, or simply as a complementary side dish. They are generally derived from aromatic plants like wasabi, shiso, and sesame seeds or from a variety of vegetables which are pickled in brine.
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© 2009 Springer Science+Business Media B.V
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Mouritsen, O.G. (2009). Spices In Japanese Cuisine. In: SUSHI Food for the eye, the body & the soul. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-0618-2_9
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DOI: https://doi.org/10.1007/978-1-4419-0618-2_9
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-0617-5
Online ISBN: 978-1-4419-0618-2
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