Japanese cuisine is one that's full of bold flavors and complexity on a level that has intimidated many who try to replicate it. It could be said that Japanese food is one of the most daunting cuisines to tackle although, at its core, its ingredients are simple and wholesome. Preparation is key when replicating an authentic Japanese dish, as skills with knifework, proteins, and vegetables are wholly necessary in order to carry out tradition as it's meant to be with Japan's most sacred meals.
The other half of that culinary equation, however, involves the correct condiments and spices. Japan is a world full of flavor and it's not one that can be seen through black and white glasses; rose-colored glasses will allow anyone at home to replicate their favorite dishes with ease. In some cases, there are multiple paths to achieve one flavor profile, while other routes will take a culinary adventurer down a road that offers paths with a myriad of spices as opposed to just one. With an arsenal such as this in your pantry and spice cabinet, there won't be many Japanese dishes that are off-limits in your kitchen at home.
Shoyu Or Soy Sauce
These two are not the same thing but if you're going to anything something that shares similar umami as this, it should be one of these two. Everyone has seen (and used) the Kikkoman soy sauce at Japanese restaurants and it's just as important to have this at home, as soy sauce is an essential staple in Japanese cuisine. Shoyu is a fancier version of soy sauce and is slightly more expensive but is absolutely worth it for the boost in flavor and depth that it offers. So, for an affordable option, go with soy sauce. If you're looking to cook many Japanese meals and really get into the cuisine, opt for Shoyu.
Miso
Miso can be found quite easily now and when you purchase it, it often comes in rather large tubs that can be stored in the refrigerator after being opened. Miso is fermented soybean paste and comes in three distinct types and flavors: yellow, white, and red. For beginners, yellow miso is the most beginner-friendly while still offering a bold flavor that won't overwhelm a dish or be off-putting. It's also mild enough that's it's versatile for a variety of dishes, which is also helpful.
Mirin
Also known as Japanese sweet rice wine, mirin accounts for that flavor many of us taste in sauces and say, 'it's slightly sweet... but very complex.' It's amazing what a small amount of mirin can do to alter the flavors of a dish while simultaneously bringing out other flavors and balancing them. It's also essential when making any teriyaki dish, and comes in a syrup-like form. The thing to note about mirin is that it's not easily substituted - sugar and sake are a good start but won't offer quite the same flavor profile, so mirin really is essential.
Rice Vinegar
Speaking of condiments that are not easily substituted, rice vinegar is another condiment that can't quite be swapped out with anything else. Rice vinegar, specifically, is made from rice and thus offers a flavor that's milder and doesn't have the same bold, acidic bite as you'd find in white vinegar, balsamic, or red wine vinegar. It's essential in dishes such as sushi and in many salads.
Nori
Nori is now readily available in the grocery store which makes it easy enough to find. While it's commonly eaten as a snack nowadays, nori is also used heavily in Japanese soups and in sushi, making it yet another essential (and very healthy) ingredient. It's not a spice or a condiment, but it's something worth mentioning as a pantry staple for those seeking to gain an understanding of Japanese cooking.
Panko
Panko breadcrumbs can't be substituted with regular or Italian-style breadcrumbs, and for good reason. Panko flakes are lighter and give far more of a crunch than other types of breading, which is why fried foods - such as pork cutlets and shrimp - have such an incredible texture. Panko also allows certain foods to hold sauces and seasonings better than the average breadcrumb, which is essential to many Japanese dishes.
Sansho
Sometimes, the pepper-like flavor we taste in Japanese dishes is actually Sansho and not fresh peppercorns. The flavor is also similar to that of lemongrass but with a spicier delivery, and it's found in a spice called shichimi togarashi which is actually a blend of seven Japanese spices. While shichimi togarashi is used commonly in soups and as a finishing spice, sansho is highly versatile across a variety of dishes and proteins to add a little extra kick.