In Japanese cuisine, seasonings (chōmiryō) are among the most important elements for creating the typical flavor and characteristic balance between sweetness, saltiness, acidity, and umami. This does not just refer to salt or sugar, but to a whole range of ingredients and products that refine every dish. From classic staples such as soy sauce and miso to modern convenience products such as instant dashi and flavor enhancers, the spectrum encompasses everything that ultimately creates the unmistakable Japanese taste.
The Japanese ABCs of seasoning
The basic seasonings used in Japanese cuisine are easy to remember with the mnemonic device 「さ・し・す・せ・そ」(Sa, Shi, Su, Se, So). They form the basis for virtually every dish and each has its own specific uses and flavor profiles.
さ (Sa) – 砂糖 (Satō, sugar)
Sugar is used in many Japanese dishes, often combined with soy sauce and mirin in sauces and glazes (e.g., teriyaki sauce) or in the preparation of sushi rice (spicy sweetness).
Sugar adds a subtle sweetness and enhances other flavors. Often less sugar is used than in Western recipes to maintain balance.
Traditional cuisine often uses milder sugars such as wasanbon, a high-quality Japanese cane sugar that has a slightly less intense flavor.
し (Shi) – 塩 (Shio, salt)
Salt is also a basic seasoning in Japan, whether for cooking rice, making soups, marinades, or pickling vegetables (tsukemono).
Japanese salt is often sea salt and therefore contains various minerals, giving it a rounded, mild flavor.
Since Japan traditionally places great importance on natural sources of umami, it is often possible to avoid using too much salt. Nevertheless, as everywhere else, it is important to keep an eye on salt consumption, especially since soy sauce and other condiments also contain a lot of salt.
す (Su) – 酢 (Su, vinegar)
Rice vinegar (komezu) is indispensable for sushi rice, pickles, and light dressings. Its mild acidity can also be found in sauces and marinades.
Unlike many Western vinegars, rice vinegar is rather mild, slightly sweet, and gently enhances the flavors of other ingredients.
Vinegar can stimulate digestion and has a mild preservative effect. The mild Japanese varieties are easier on the stomach than strongly acidic varieties. It is also typical for a Japanese menu to deliberately include vinegar notes to add variety to the palate.
せ (Se) – 醤油 (Shōyu, soy sauce)
Soy sauce can be found in almost every Japanese dish, from seasoning soups and stir-fries to dips for sushi. This also makes it a gluten-free diet very difficult: Soy sauce can be found almost everywhere, if not as a condiment, then often in dishes that have been marinated or prepared with it.
It provides a deep umami flavor and comes in different varieties (light, dark, tamari) with varying salt and flavor profiles.
High-quality soy sauce is produced through natural fermentation and often contains less salt than one might expect (nevertheless, it should be used sparingly). It also provides amino acids that deepen the umami flavor.
そ (So) – 味噌 (Miso)
Miso is the basis for miso soup, plays an important role in marinades (e.g. for fish) and refines many sauces or dressings. Miso is also gaining more and more fans in Europe.
Whether light (Shiro) or dark (Aka) miso: each variety has its own intensity and depth. Miso is a real umami powerhouse.
Fermented soybean products contain live cultures (probiotics) that can be good for the intestinal flora—provided that miso is not heated too much (e.g., do not boil soup, just let it steep). Incidentally, it could also be because the healthy and omnipresent Japanese miso soup not eaten hot, but only warm.
