Quick answer
What is umami?
The fifth basic taste, full and savory, that Japanese cooks draw from dashi broth, soy sauce, miso, and mushrooms. It gives food depth without heavy spicing.
Japanese
Japanese cooking is built on clean flavors and precision. Sushi of fresh fish and vinegared rice, ramen broth with noodles, crisp tempura, and sweet-savory teriyaki. Dashi, soy sauce, and miso do the heavy lifting — umami, where every ingredient shines. Less is more. Start here.
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Frequently asked questions
Do I need special rice for sushi?
Yes, short-grain sushi rice, seasoned after cooking with vinegar, sugar, and salt so it holds together. Long-grain rice falls apart and won't work.
Does sushi have to contain raw fish?
Not at all. You can make great rolls with smoked salmon, cooked shrimp, canned tuna, cucumber, or avocado. Raw fish is just one option — and at home, feel free to make it the last one.
What is dashi?
The foundational Japanese stock, made from kombu seaweed and dried bonito flakes. It comes together in minutes and forms the base for miso soup, ramen, and many sauces.
What is teriyaki sauce made of?
Soy sauce, mirin, sake, and sugar, simmered down to a glossy sweet-savory glaze. At home a pan is all you need: sear the meat, pour in the sauce, and let it thicken.
What can I use instead of mirin?
Dry sherry or a sweeter white wine with a pinch of sugar. It won't taste quite the same, but it brings the sweetness and shine the sauce needs.