Seasoning / Condiment
Japanese: 調味料
Ingredients used to add flavor and aroma to food. Fermented seasonings are distinguished by the complex flavors created through microbial activity.
Many Japanese seasonings are born through fermentation. Miso, soy sauce, vinegar, mirin, sake—the sa-shi-su-se-so fundamentals of Japanese cooking all harness microbial power. Fermented seasonings are distinguished by complex, composite flavors woven from amino acids and organic acids. Sweetness, sourness, umami, and saltiness coexist within a single condiment. That complexity gives dishes their depth. The sa-shi-su-se-so order (sugar, salt, vinegar, soy sauce, miso) is also known as the seasoning sequence. It has scientific rationale: adding sugar (larger molecules) first and more penetrating salt later.