Seasonings used in Japanese cuisine and how to use them（さしすせそ)-Japanese home cooking class in Tokyo

Essential Seasonings for Japanese Cuisine: How Do You Choose?

The "Sa-Shi-Su-Se-So"(さしすせそ）

The right choice of seasonings not only enhances the flavor of dishes but can also improve your overall diet. For those experiencing taste changes due to medical treatments, adjusting seasoning choices can make meals more palatable.In my Japanesse home cooking class, I introduce traditional Japanese recipes using ingredients available overseas. We taste and adjust seasonings as we prepare dishes.The concept of "Sa-Shi-Su-Se-So" represents five key seasonings and their typical order of use in Japanese cooking.

The Meaning of Sa-Shi-Su-Se-So

"Sa-Shi-Su-Se-So" represents the following seasonings:

Sa: Sugar (Satō)

• Adds sweetness and creates glaze

• Common types: white sugar, brown sugar, and black sugar

Shi: Salt (Shio)

• Provides direct saltiness

• Used for seasoning and food preparation

• Mostly sea salt in Japan, with rock salt becoming more available

Su: Vinegar (Su)

• Adds acidity and preserves food

• Types include grain vinegar, rice vinegar, and fruit vinegars

Se: Soy Sauce (Shōyu)

• Contributes saltiness, umami, and aroma

• Dark and light soy sauce varieties available

So: Miso

• Adds saltiness, umami, and sweetness

• Varieties include rice miso, barley miso, and soybean miso

This order also represents the typical sequence for adding seasonings in Japanese cooking, particularly for simmered dishes.

Reasons for the Order

Why is there a specific order for adding seasonings in Japanese cooking?

The main reasons are the ease of flavor penetration and the preservation of aromas.First, sugar is added because it takes the longest to penetrate the ingredients.

Sugar also softens the ingredients, making it easier for other flavors to be absorbed. If soy sauce or salt is added before sugar, it becomes harder for sweetness to be absorbed later.Salt is added next because it enhances sweetness. It also draws out moisture from ingredients through osmosis. Adding salt later can dilute the cooking liquid, so it's added after sugar for easier flavor adjustment.

Also, sugar molecules are larger than salt molecules, so adding salt first would make it difficult for sugar to penetrate the ingredients later. Therefore, if you want to add sweetness, add sugar before salt.Third is vinegar, which mellows saltiness and adds acidity and flavor to ingredients.

However, it interferes with flavor absorption more than salt. Since its aroma can dissipate quickly, it's added after salt. There are various types of vinegar, but for dishes that showcase the vinegar flavor, like sunomono, rice vinegar made purely from rice is suitable.

Grain vinegar has a milder smell compared to rice vinegar and is suitable for heated dishes like nimono (simmered dishes).Soy sauce and miso are towards the end of the "Sa-Shi-Su-Se-So" order because they are seasonings whose flavors can easily evaporate. Both are fermented foods, so their acidity and aroma can dissipate when heated.

Therefore, adding them towards the end or in stages helps prevent flavor loss.Soy sauce, the fourth seasoning, is broadly divided into dark (koikuchi) and light (usukuchi) varieties. Dark soy sauce is used in various dishes like simmered and grilled foods. Light soy sauce is often used when you want to emphasize the natural color of ingredients or in aemono (dressed dishes).

Miso is added last. In Japanese cuisine, white miso and red miso are commonly used. White miso is used when you want to enhance sweetness, while red miso is suitable for stronger flavoring.As we can see, the "Sa-Shi-Su-Se-So" order in cooking is determined by factors such as ease of flavor absorption, the effects of each seasoning, and how to best preserve their flavors.

Other Important Seasonings

Commonly Used Seasonings

Sake and mirin, while not part of "Sa-Shi-Su-Se-So," are crucial in Japanese cooking:

• Sake: Added first and heated to remove alcohol, eliminates odors and tenderizes ingredients

• Mirin: True mirin (with alcohol) is added first like sake, while mirin-style seasoning (non-alcoholic) is added last for flavor

By mastering these basics and adapting seasoning use to each dish, you can create more delicious Japanese cuisine.

The Art of Seasoning: Exploring Flavor Combinations

Traditional Japanese cuisine:Japanese steamed egg pudding（茶碗蒸し）from my Japanese home cooking class

Learning a few basic combinations of seasonings can open up a world of culinary possibilities. While cookbooks often provide reference combinations and ratios, ultimately, it's best to adjust flavors using your own palate through taste testing.Experiencing delicious dishes and understanding their flavors is important, but the real excitement in cooking comes from experimenting.

Ask yourself, "What flavors will emerge if I combine these ingredients?" Let your imagination run wild as you taste and test, discovering your own original flavors along the way.When dining out, consider it a "flavor exploration journey.

" This approach can greatly enhance your ability to season dishes when cooking at home. Remember, use your inspiration and all five senses.”

These days, there's a wide variety of seasonings available. Why not start by learning the basics of seasoning and cooking techniques? Join my Japanese home cooking class, and let's create delicious, original dishes together!

Embrace your creativity, trust your senses, and let's embark on a flavorful culinary adventure with Tomokita.

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