Soy sauce is probably the best known Japanese flavouring.
Miso is one of the staples of Japanese cooking,
Dashi is Japanese stock.
Koji (pronounced “Koh-jee”) “is a kind of bacteria mould,
Mirin is a kind of cooking alcohol made from mixing sticky mochi rice and rice koji.
Almost all of the vinegar in Japan is made from rice.
Sake is becoming popular as an alcoholic drink all around the world now,