Shiso is a versatile herb with a unique flavor profile, often described as a combination of mint, basil, and citrus. It comes in green and red varieties, both of which are used in Japanese cuisine.
Mitsuba has a mild, parsley-like flavor and is often used as a garnish or in salads. It adds a refreshing taste to soups, hot pots, and noodle dishes. Mitsuba is also known for its high nutritional content.
Myoga is a type of ginger known for its unique, tangy flavor. The flower buds are commonly used as a garnish in salads, sashimi, and pickles. Myoga adds a subtle kick to dishes without being overly spicy.
While not exactly an herb, yuzu is a citrus fruit that plays a crucial role in Japanese cuisine. Both the zest and juice are used to add a bright, aromatic, and slightly tart flavor to various dishes, including sauces, dressings, and desserts.
Sansho has a citrusy, peppery flavor and is often used as a spice in Japanese cuisine. It is commonly sprinkled over grilled eel, soups, and noodle dishes.
Seri has a mild, celery-like flavor and is often used in soups, stews, and hot pots. It is known for its crisp texture and the ability to add a subtle herbal note to various dishes.
Umeboshi leaves come from the same plant that produces umeboshi plums (pickled plums). The leaves are often used to wrap rice balls (onigiri), imparting a distinctive flavor to the rice.
While not exactly an herb, hijiki is a type of seaweed that is commonly used in Japanese cuisine. It has a rich, briny flavor and is often rehydrated and added to salads, stews, and rice dishes for both taste and nutritional benefits.