What herbs and spices are used in Japan?

- Shiso (Perilla frutescens): A versatile herb with a unique, slightly minty and anise-like flavor. It is often used in salads, soups, and as a garnish.

- Mitsuba (Cryptotaenia japonica): A delicate herb with a mild, slightly peppery flavor. It is commonly used in soups, salads, and noodle dishes.

- Myoga (Zingiber mioga): A type of ginger with a mild, slightly sweet, and refreshing flavor. It is often used in salads, soups, and as a garnish.

- Negi (Allium fistulosum): Japanese bunching onions with a mild, slightly pungent flavor. They are used extensively in Japanese cuisine, both raw and cooked.

- Shungiku (Chrysanthemum coronarium): Also known as crown daisy or garland chrysanthemum, it has a slightly bitter and pungent flavor. It is often used in salads and soups.

- Udo (Aralia cordata): A perennial plant with a mild, slightly sweet, and earthy flavor. The young shoots and stems are used in various dishes, such as soups, stews, and tempura.

Spices:

- Shichimi togarashi: A popular Japanese spice blend typically consisting of ground chili peppers, Japanese pepper, sesame seeds, nori seaweed, and other spices. It is often used as a condiment for noodles, rice, and other dishes.

- Sansho (Zanthoxylum piperitum): Japanese peppercorns with a unique citrusy and slightly numbing flavor. They are often used in noodle dishes, soups, and as a seasoning for grilled foods.

- Kinome (Zanthoxylum schinifolium): The leaves and young shoots of the Japanese pepper tree. They have a pungent, slightly citrusy flavor and are commonly used as a seasoning or garnish in various dishes.

- Karashi (Brassica juncea): Japanese mustard. It is usually mixed with water to make a spicy condiment.

- Wasabi (Eutrema japonicum): A green Japanese horseradish with a pungent, spicy flavor. It is commonly used as a condiment for sushi and sashimi.