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A wide variety of condiments are used in the Japanese cuisine. Below is a list of some of the common spices, pastes and sauces that tourists are likely going to encounter at restaurants during their travels:

Sauces

Shoyu (soy sauce)

Provided at the table of virtually all restaurants

Tsuyu

Served as soup or dipping sauce at udon, soba and tempura restaurants

Ponzu

Served as a dipping sauce at certain restaurants

Su (vinegar)

Provided at the table of restaurants serving gyoza

Rayu (chili oil)

Provided at the table of restaurants serving gyoza

Sauce

Served as a sauce or dipping sauce at certain restaurants

Pastes

Wasabi

Provided at restaurants serving sushi or sashimi

Shoga (ginger)

Served on the side of some dishes

Karashi (Japanese mustard)

Provided at the table of certain restaurants or on the side of some dishes

Yuzukosho

Served on the side of some dishes

Mayonnaise

Served as a topping or as a dipping sauce

Spices

Shio (salt)

Served with tempura and grilled meat or at the table of Western-style restaurants

Shichimi

Provided at the table of many restaurants

Ichimi

Provided at the table of some restaurants

Katsuobushi (dried bonito flakes)

Served as a topping on a number of Japanese dishes

Goma (sesame)

Provided at the table of certain restaurants

Sansho

Provided at restaurants serving unagi

Kosho (pepper)

Provided at the table of some restaurants

Aonori

Served as a topping for some dishes