What are Common Japanese Herbs and Seasonings?

Herbs are used for flavour and for aesthetic appeal in Japanese cuisine. Some of the most common are: shiso, akajiso, mistuba, kaiware, sancho, and chrysanthemum leaves. Shichimi Togarashi is the most popular seasoning other than soy sauce.

Shiso

Shiso consists of large aromatic leaves, either purple or green, with a refreshing scent and flavour. When served raw with sushi or sashimi, shiso is said to prevent food poisoning because of its antiseptic or antibacterial qualities. Other medicinal characteristics include anti-inflammatory powers with illnesses such as allergies, colds, and arthritis.

Otherwise, shiso leaves are used as a garnish for sashimi, wrapped around onigiri, used to flavour pickled plums, deep fried in tempura batter, or added to rice dishes. Shiso is also a refreshing herb to add to salads, egg sandwiches, or in sauces such as pesto or gremolata. Very easy to grow in pots on your patio, shiso will grow waist high and propagate easily if the conditions are right. 

Shiso is also used in certain specialty dishes. One example is a Kyoto specialty called shibazuke which is made from eggplant that is pickled with salt and red shiso leaves. Left to pickle for a year, the eggplant is both fermented and protected by the antibacterial properties of the shiso. This fermented dish is served with rice.

Akajiso

Akajiso or red shiso is also used to dye pickled plums red - these umeboshi are used throughout Japanese cuisine as a garnish or as a flavouring in sauces, dressings, rice balls and other dishes. 

A specialty gin made in Kyoto is made from red shiso and flavoured with yusu, sansho pepper, and juniper berries. This gin which is lighter than its western counterpart, has a smooth but complex flavour. 

Kaiware

Kaiware is a type of radish sprout with a hot, peppery flavour like watercress. Useful as a spicy garnish, it is excellent in sandwiches, stir fries, salads and sushi. Often it is sprinkled on top of Tuna of Beef Tataki to give a peppery accent to the other ingredients. 

Mitsuba

Mitsuba is a flavorful type of parsley with a crispy texture and a refreshing scent. Added as an elegant garnish to savory custard dishes, soups, and sashimi, it is also deep fried whole in tempura or added to salads. Mitsuba can be used whenever a stronger tasting parsley is required.

Sansho

Sansho is a pretty herb with a dainty balanced design that is a good seasoning for soups and fish dishes, in particular eel specialties or chicken. With its refreshing mint like flavour, sansho is a popular herb enhancer in Japan.

Apart from its leaf, the seed pods of the sansho plant give a tingling dimension to eel or chicken dishes; its flavour is lemony and peppery and can deliver a flavourful punch.   

Chrysanthemum

Although somewhat bitter in taste, chrysanthemum leaves are often added to hot pot dishes and stir fries. The buds and flowers are infused to make a celebratory herbal tea served on special occasions like weddings.

Shichimi Togarashi

Shichimi togarashi is a flavorful mixture of sansho, hemp seeds, ground nori, black and white sesame seeds, white poppy seeds, ground chilies, shiso, ginger and dried tangerine peel. These ingredients vary according to the region, but basically it is a zesty chili powder used to flavour Udon. 

This popular seven spice seasoning originated in the 1600s when chiles were first introduced to Japan and has been enjoyed ever since as a seasoning for udon, ramen, hot pot, and chicken dishes.