What is the SA SHI SU SE SO of cooking? – AIUEO Blog

Posted by on April 18, 2018 – AEIOU - Staff / Teachers Blog

What is the SA SHI SU SE SO of cooking? – AIUEO Blog

日本語はこちら

Hi there! Can you believe it’s already May!? It’s time for another edition of the popular (or so I’d like to believe) AIUEO blog.  It is now our third run through the cycle! Today’s theme is a Japanese word that begins with “sa”… and the word is “sashisuseso”! And no, I’m not just getting desperate (lol).  These five syllables actually hold the secrets of seasoning in Japanese cuisine!

When you think of seasonings used in Japanese cuisine, you probably think of the usual soy sauce and salt. If you were to add both to your pot, which would you add first? The order in which you add these seasonings actually changes the resulting flavor.  The word “sashisuseso” is used to help you remember the proper order! Now, let’s dive into the meaning behind each syllable and unlock the secrets of Japanese cuisine.  We’ll find out exactly why this order is so important!

Sa = Satou 砂糖 – さとう (Sugar)
Sugar grains are large so it takes time for the flavor to fully set in. For sweetened dishes, this is the first thing to go in!

Shi = Shio – 塩 – しお (Salt)
Salt grains are on the smaller side so the flavor sets in easily. It also has the effect of drawing moisture out of other ingredients.  This prevents the other ingredients’ flavors from setting in properly, so make sure to put salt in after sugar!

Su = Su – 酢 – す (Vinegar)
Vinegar is weak against heat so if it’s added too soon the acidity will disappear. It’s even more guilty of preventing flavors from setting in than salt.  Remember to add it after the salt!

Se = Seuyu, Shouyu – 醤油 – せうゆ,しょうゆ (Soy sauce)
First some trivia! In early times of Japanese, “shou” was written as “seu” which is why “se” is used to represent “shouyu” (soy sauce). Soy sauce looses its flavor when exposed to heat so it’s best to add it towards the end.

Now, as I’m sure you’ve come to expect for my blogs, it’s time for a quiz!
What final ingredient do you think “so” represents??

***Thinking time***

Ok, time’s up!

The answer is: So = Miso – みそ- 味噌 (Miso)
“What happened to the ‘mi’?!” you ask? Don’t panic! Don’t get mad! Everybody, keep calm!  It turns out that in ancient Japanese “miso” was simply called “so”, which is why we use “so” here to represent miso. To those of you who got the answer right, you must be quite the connoisseur of Japanese cuisine!
Miso also tends to loose its flavor when exposed to heat so add it at the very end and enjoy its aroma.
If you usually make your own miso soup, starting today try giving it a taste before it boils!