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[Cooking Basics "Sashisuseso"]

"Sashisuseso" is said to be the basis of Japanese cuisine. The first letter of the Japanese word for seasoning is "sa" for sugar, "shi" for salt, "su" for vinegar, "se" for soy sauce, and "so" for miso. It is said that these seasonings should be added in the order of "sashisuseso." The reason why "se" stands for soy sauce is that soy sauce, now called "shoyu," used to be called "seuyu." It is widely known in Japan what this "sashisuseso" is, but why does it taste better when seasoned in this order?

The basic principle of Japanese food is to add sweetness first, followed by saltiness. This is because sugar and salt have different molecular sizes. Sugar has larger molecules than salt and takes longer to penetrate, so it is added first to allow the flavors to blend. Sugar has the power to soften the food and make it easier for the flavors to penetrate.

Vinegar, soy sauce, and miso are all fermented seasonings, and if they are heated too much, they lose their flavor, so they are added in a later order. However, it is not necessary to follow this order for every dish, and it may vary depending on the cooking method and ingredients.

The taste of a dish can change with a little effort and ingenuity, can't it? It might be a good idea to remember this "sashisuseso" order when you are cooking.

Koizumi Glass's Canister
https://www.shokunin.com/en/koizumi/canister.html
Azmaya's Soy Sauce Cruet and Vinegar Cruet
https://www.shokunin.com/en/azmaya/shouyu.html
Kiya's Bamboo Tea Strainer
https://www.shokunin.com/en/kiya/chakoshi.html

References
https://www.nissin-sugar.co.jp/sugarlab/know/07/
https://halmek.co.jp/qa/846