In Japan, condiments play a crucial role in enhancing flavors and textures in meals, often with a focus on balance and subtlety. Unlike in the US, where condiments may be used to add bold flavors or mask underlying tastes, Japanese condiments aim to complement the natural essence of dishes. Marketing in Japan emphasizes the quality of ingredients and traditional production methods, with many condiments showcasing regional specialties and artisanal craftsmanship. Japanese consumers commonly use condiments such as soy sauce, miso, and vinegar to season dishes, alongside staples like pickled vegetables (tsukemono) and spicy condiments like shichimi togarashi. These condiments are typically used sparingly to add depth and complexity to a wide range of Japanese cuisine.