What is "Japanese Seasonings さしすせそ"

A Complete Guide to Japanese Seasonings: “Sa-Shi-Su-Se-So”

If you're exploring Japanese cooking or searching for authentic Japanese ingredients, understanding “Sa-Shi-Su-Se-So” is the perfect place to start. This phrase represents the five essential seasonings in traditional Japanese cuisine.

■ What Is “Sa-Shi-Su-Se-So”?

“Sa-Shi-Su-Se-So” is a mnemonic based on the first syllables of five essential Japanese seasonings:

Sa (Sugar・さとう) Shop here
Shi (Salt・しお) Shop here
Su (Vinegar・す) Shop here
Se (Soy Sauce・しょうゆ) Shop here
So (Miso・みそ) Shop here

In Japanese cooking, these seasonings are traditionally added in this order, which helps balance flavor and preserve the natural taste of the ingredients.

■ Quick Guide to Each Seasoning

Sa – Sugar (さとう)

・Adds sweetness and depth.

・Perfect for simmered dishes and teriyaki, creating shine and caramelization.

・Brown sugar adds a richer aroma and flavor.

Shi – Salt (しお)

・Enhances natural umami.

・Essential in soups, simmered dishes, grilled foods, and pickles.

・A small amount can define the overall taste.

Su – Vinegar (す)

・Adds refreshing acidity and balances richness.

・Removes unwanted odors in fish and meat.

・Commonly used in sushi rice, pickles, and dressings.

Se – Soy Sauce (しょうゆ)

・Fermented from soybeans and wheat; provides umami, color, and aroma.

・Types: koikuchi (dark), usukuchi (light), tamari (rich), shiro (white).

・Forms the flavor base for sauces, marinades, stir-fries, and soups.

So – Miso (みそ)

・Fermented soybean paste with rich umami and mild saltiness.

・Used in soups, marinades, stir-fries, and braises.

・Regional varieties (mame miso, kome miso, mugi miso) offer unique flavors.

 

■ Popular Japanese Spices & Condiments

・Mirin (みりん): Sweet & glossy finish for simmered dishes.

・Black & White Pepper (こしょう): Adds heat & aroma.

・Shichimi Togarashi (しちみとうがらし): Spice blend of chili, sansho, sesame.

・Chili Pepper (とうがらし): Adds heat & warms the body.

・Sesame Oil (ごまあぶら): Aromatic for stir-fries & salads.

・Dashi (だし: katsuobushi & kombu): Essential umami base. Shop here

・Wasabi (わさび): Sharp flavor for sushi & sashimi. Shop here

・Sansho Pepper (さんしょう): Citrus-like, tingling spice.

・Yuzu & Yuzu Kosho (ゆず・ゆずこしょう): Fresh citrus & spicy paste for hot pot & grilled dishes.

・Momiji Daikon (もみじだいこん): Pickled daikon adds color & mild acidity.

■ Tips for American Kitchens

・Buying & Substitutes: Miso and soy sauce are in supermarkets/Asian stores. Start small to adjust flavor.

・Storage: Refrigerate opened soy sauce, miso, and mirin. Add sesame oil & spices sparingly.

・Cooking: Use in salads, stir-fries, soups, and sushi. Small amounts of Shichimi Togarashi or Yuzu Kosho enhance flavor.

Today's Takeaway

Mastering Japan’s “Sa-Shi-Su-Se-So” seasonings and key spices makes it easy to enjoy authentic Japanese flavors at home—and you can get all these ingredients directly from our store links.

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