Japan

Traditional seaweed sprinkle for Japanese dishes: takoyaki, okonomiyaki and yakisoba noodles

Floral-citrus flavours for seafood, and lentil or couscous salads

Drink - or use to colour and flavour mochi, matcha-soba noodles, ice creams and biscuits

Highly-valued, complex pepper with intense lemon taste, and tongue-numbing cold-heat

Delicious green tea with roasted brown rice

Highly-valued, complex pepper with intense lemon taste, and tongue-numbing cold-heat

For rich, salty soups and sauces for aubergine or red meat

For salty-sweet soups, vinaigrettes and sauces for white fish

Short grained, sticky rice perfect for making sushi

Nutrient-rich short-grain rice, great for rolls and ongiri rice balls

For traditional Tonkatsu, croquettes and scotch eggs

Use as floral-scented wraps for Japanese mochi sweets, or even to wrap delicate white fish

Palette cleansing Japanese pickle

Instant, spicy condiment for sushi and sashimi

Bright red garnish to bring a spicy-kick to noodles, rice and grilled meat

For umami-rich garnishes and homemade dashi stock

Floral-citrus flavours for seafood, and lentil or couscous salads

Sweet rice wine used in soups, marinades, dips and dressings

Drink with a Japanese meal, or use in fish and meat marinades