Gomasio or gomashio is a traditional condiment consisting of sesame seeds (goma) and salt (sio). The sesame seeds are lightly toasted before they're used in the mixture. Although gomasio traditionally consists only of those two ingredients, some blends also include seaweed or sugar.

The condiment is traditionally made by using suribachi, a tool that has sharp edges which make it easier to grind seeds. This condiment is especially popular in macrobiotic diets, and it's typically used as a seasoning for plain rice, broccoli, cauliflower, or sekihan (beans and rice).

Kokuto is the black sugar from Okinawa. It is a type of unrefined sugar with a dark brown color and a rich, caramelized flavor. It is made by slowly cooking freshly pressed sugar cane juice until it turns into a thick, viscous syrup with a malty, caramel-like flavor.

The syrup is then left to set and dry. These dry blocks are then crumbled into smaller pieces or crushed into powder. This sugar can be used to sweeten drinks or desserts. It can be melted and diluted and used as a topping, and it also works well in savory dishes. 

Tentsuyu is a traditional condiment, a dipping sauce made for tempura that consists of dashi stock, soy sauce, and mirin. The basic recipe for tentsuyu is the same as the one for mentsuyu (used for noodles), but the ratio of dashi to soy sauce to mirin is 4 :1 : 1 when making tentsuyu, while the one for mentsuyu is 5: 1 : 1.

Tempura is usually served with tentsuyu and grated daikon or ginger. In its concentrated form, this condiment is often sold in small bottles in most Japanese grocery stores.

Wasabia Japonica, better known as wasabi, is a plant native to Japan that is harvested for its lumpy rhizome, which is predominately used as a popular sushi condiment. The plant grows only in damp areas, usually in streams or artificial water beds.

It is difficult to grow and takes up to two or three years to mature. The rhizome is typically grated against textured sharksin that is attached to a wooden board. Grated wasabi develops its signature pungency after a couple of minutes, but most of its flavor tends to disappear quickly, and true wasabi always needs to be freshly grated, right before it is served. 

Tenkasu is a traditional condiment consisting of deep-fried tempura batter. Also known as tempura flakes and agedama, this crunchy tempura batter is often used as a topping for ramen, udon, and yakisoba dishes. It’s also used to add a crunchy texture to savory pancakes such as okonomiyaki and monjayaki.

The name tenkasu is used in western parts of the country, while agedama is used in the eastern parts. The deep-fried batter is usually made from wheat flour, potato starch, dashi, rice vinegar, and shrimp flakes.