Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of Shogun rule.... for dipping sauces often used in grilling (yakitori
Yakitori
, grilled bird, is a Japanese cuisine type of skewered chicken.It is made from several bite-sized pieces of chicken meat, or chicken offal, skewered on a bamboo skewer and barbecued, usually over charcoal.... and yakiniku
Yakiniku
Yakiniku , meaning "grilled meat", is a Japanese language term which, in its broadest sense, refers to grilled meat dishes.Today, it commonly refers to a Japanese style of cooking bite-sized meat and vegetables on Gridiron s or griddles over flame of wood charcoals carbonized by dry distillation or gas/electric grill.... ) as well as with sushi
Sushi
In Japanese cuisine, is vinegared rice, usually topped with other ingredients, including fish dishes. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component.... and nabemono
Nabemono
Nabemono or simply called nabe, is a term referring to all varieties of Japanese cuisine steamboat dishes, also known as one pot dishes.... . The sauce is best described as sweetened, thickened soy sauce
Soy sauce
Soy sauce , soya sauce , or shoyu is a fermentation sauce made from soybeans , roasted cereal, water and Sodium chloride. Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years.... for grilling and flavored soy sauce with dashi
Dashi
Dashi is a class of soup and cooking stocks considered fundamental to Japanese cuisine. Shizuo Tsuji wrote in 1980 that "many substitutes for dashi are possible, but without dashi, dishes are merely a la japonaise and lack the authentic flavor." Dashi forms the base for miso soups, clear broth soups, Japanese noodle broths, and ma... , vinegar
Vinegar
Vinegar is an acidic liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid . It also may come in a diluted form.... , etc., for nabemono
Nabemono
Nabemono or simply called nabe, is a term referring to all varieties of Japanese cuisine steamboat dishes, also known as one pot dishes.... and natto
Natto
is a traditional Japanese cuisine made from fermentation soybeans, popular especially for breakfast. As a rich source of protein, natto and the soybean paste miso formed a vital source of nutrition in History of Japan#Feudal_Japan_.2812th_-_19th_century.29.... such as ponzu
Ponzu
, sometimes spelled ponju or ponsu, is a citrus-based sauce commonly used in Japanese cuisine. It is very tart in flavor, with a thin, watery consistency and a light yellow color.... but every chef has his own variation.
