Japanese cuisine is known for its delicate flavors, umami-rich ingredients, and minimal use of spices. Instead of relying heavily on spices, Japanese cooking emphasizes the natural flavors of high-quality ingredients.

Here are some key flavors and ingredients commonly used in Japanese cooking:

1. Soy Sauce (Shoyu): A fermented sauce made from soybeans, wheat, salt, and koji mold, soy sauce is a fundamental seasoning in Japanese cuisine. It adds savory depth (umami) to dishes and is used in marinades, dipping sauces, and as a table condiment.
2. Mirin: A sweet rice wine used to add sweetness and depth of flavor to dishes. It’s commonly used in sauces, glazes, and marinades.
3. Rice Vinegar: Mild and slightly sweet, rice vinegar is a staple in Japanese cooking, used in sushi rice, salad dressings, pickles, and marinades.
4. Miso: A fermented paste made from soybeans, salt, and koji mold (often with rice or barley), miso adds rich umami flavor to soups, marinades, sauces, and dressings.
5. Dashi: A traditional Japanese stock made from kombu (dried seaweed) and katsuobushi (dried bonito flakes). Dashi forms the base for many Japanese soups, sauces, and simmered dishes, providing a subtle umami flavor.
6. Wasabi: A pungent and spicy green paste made from the root of the wasabi plant. It’s often served with sushi and sashimi, as well as mixed into sauces and dressings.
7. Sesame Oil: Used as a finishing oil in Japanese cooking, sesame oil adds nutty flavor and aroma to dishes. It’s commonly drizzled over noodles, stir-fries, and salads.
8. Seaweed (Nori, Wakame, Hijiki): Seaweed is used in various forms in Japanese cuisine, adding a briny flavor and unique texture to dishes. Nori is commonly used to wrap sushi, while wakame and hijiki are often used in soups and salads.
9. Japanese Pepper (Sansho): A citrusy and slightly spicy pepper used as a seasoning for grilled meats, noodles, and soups.
10. Green Onions (Scallions): Used as a garnish and seasoning in many Japanese dishes, green onions add freshness and mild onion flavor.

These ingredients, along with fresh seafood, vegetables, and seasonal produce, contribute to the nuanced and balanced flavors of Japanese cuisine.

Keto Teriyaki Salmon Recipe

Ingredients:

For the Teriyaki Sauce:
– 1/4 cup soy sauce or tamari (for gluten-free option)
– 2 tablespoons water
– 1 tablespoon rice vinegar
– 1 tablespoon granulated erythritol or monk fruit sweetener
– 1 clove garlic, minced
– 1 teaspoon grated ginger
– 1 teaspoon sesame oil
– 1 teaspoon arrowroot powder or xanthan gum (optional, for thickening)

For the Salmon:
– 4 salmon fillets (about 6 oz each), skin-on or skinless
– Salt and pepper to taste
– 1 tablespoon olive oil
– Optional: sesame seeds and sliced green onions for garnish

Instructions:

1. In a small saucepan, combine soy sauce (or tamari), water, rice vinegar, sweetener, minced garlic, grated ginger, and sesame oil. Bring to a simmer over medium heat.

2. If using arrowroot powder or xanthan gum to thicken the sauce, mix 1 teaspoon of arrowroot powder with 1 tablespoon of water to create a slurry. Stir the slurry into the simmering sauce and cook for another minute until thickened. Remove from heat and set aside.

3. Season the salmon fillets with salt and pepper on both sides.

4. Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets to the skillet, skin-side down if using skin-on fillets. Cook for 3-4 minutes until the bottom is nicely browned and crispy.

5. Flip the salmon fillets and continue cooking for another 3-4 minutes, until the salmon is cooked through and easily flakes with a fork.

6. Pour the teriyaki sauce over the cooked salmon fillets in the skillet. Spoon the sauce over the salmon to coat evenly.

7. Remove the skillet from heat and let the salmon rest in the sauce for a minute or two.

8. Transfer the teriyaki salmon fillets to serving plates. Spoon any remaining sauce from the skillet over the salmon.

9. Garnish with sesame seeds and sliced green onions if desired.

Enjoy your delicious keto teriyaki salmon with a side of steamed vegetables or cauliflower rice for a complete Japanese-inspired meal!