Improving culinary skills. The "Sa-Shi-Su-Se-So" supporting Japanese kitchens.

Soy sauce, miso, vinegar, mirin, sake. The basic seasonings of Japanese food are all birthed from "fermentation."
Among cheaply sold seasonings in supermarkets are those force-fermented over short periods; but traditional "naturally brewed" seasonings are slowly aged taking from a year to several years amidst the temperature shifts of the four seasons.
A mellow saltiness with harsh edges removed, deep umami, plump aromas. These are tastes extractable only through the workings of microorganisms and the accumulation of time.

"Dashi" is the strongest tool to produce satisfaction while reducing calories and salt.
・Dried Bonito: "Hongare-bushi," repeating smoking and molding, yields a clear, elegant dashi without off-tastes.
・Kelp: Richness and sweetness vary based on producing areas like Rishiri, Rausu, or Hidaka.
・Awase Dashi: Blending Bonito (inosinic acid) and Kelp (glutamic acid) sparks a "synergistic effect" where umami feels 7-8 times stronger.
Recently, additive-free dashi packs are also excellent. Tearing the bag and sprinkling the contents into stir-fries allows it to be used as a natural seasoning as well.

[Hon-Mirin vs Mirin-style Condiments]
Please try using "Hon-Mirin" at least once. Hon-Mirin made solely from glutinous rice, koji, and shochu presents a complex sweetness and richness not found in sugar, adding beautiful glazes to dishes. It also possesses effects preventing ingredients from breaking apart while boiling.

[Japanese Vegetable Oils]
Cold-pressed rapeseed oil, aromatic sesame oil, rice bran oil. Japanese oils resist oxidation well, frying foods crisply. Rice oil, in particular, is habit-free and versatile even for dressings and baking.

Q. Where to store soy sauce and miso?
A. A cool, dark place is fine before opening, but "refrigerator" is standard post-opening. Specifically, soy sauce oxidizes and turns black, dropping flavor upon air contact. Choosing double-structured anti-oxidation bottles or selecting small bottles and using them up quickly is the trick.

Q. Is anything labeled "Additive-free" good for health?
A. Beyond the "additive-free" label, check the "ingredients list." Items made solely from things existing in a kitchen (soybeans, wheat, salt, etc.) represent the true form of seasonings.