Spices In Japanese Cuisine

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.

Keywords

Schizophrenia Aldehyde Retina Capsaicin Isothiocyanates 

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Copyright information

© Springer Science+Business Media B.V 2009

Authors and Affiliations

  1. 1.Ctr. Biomembrane Physics (MEMPHYS)University of Southern DenmarkOdense MDenmark

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