Anyone who knows anything about Japanese cooking has probably heard
of "sa-shi-su-se-so"

1)sa = satou = sugar
2)shi = shio = salt
3) su = vinegar
4) se = shoyu
5) so = miso

In traditional cooking, you always add the ingredients in that order.

So far the best Shoyu I've had is Johsen Shoyu.
But I don't have any recommendations for the other ingredients.

So basically, what is the best sugar, salt, vinegar, shoyu, and miso made
in Japan?

Why is se shouyu?

Possibly because しょう can be せう in old kana?

yudantaiteki Wrote:Possibly because しょう can be せう in old kana?

Yep

Wikipedia Wrote:醤油（「せうゆ」に由来。正しい字音仮名遣は「しゃうゆ」）

Salt, soy sauce, and miso paste all in one dish doesn't sound so good to me

In post #5 above, Quincy said:

Quote:Salt, soy sauce, and miso paste all in one dish doesn't sound so good to me

Sounded like a challenge! So, off I went to see if I could find a tasty-sounding recipe which included all three of those ingredients. Lo and behold, I got a hit on All-Recipes for a dish called Shichimi-Seared Pork Tenderloin. I'm assuming it may be against someone's rules (either here or All-Recipes) to copy/paste the entire recipe, but trust me, all three ingredients are there and, frankly, the dish sounds like it should taste great! Ah, if only I were a better cook!

No sugar or vinegar, though :-)

"sa-shi-su-se-so" is one of the fundamental rules of Japanese cooking.
If you live in Japan, you've probably already eaten foods that have salt, shoyu,and miso.

Just look at any japanese cooking book and count how many ingredients
from "sa shi su se so" are in each recipe.

It could work, but you would have to be very careful or the dish will be too salty. Japanese people do tend to prefer salty stuff though, probably from all of the smoking.

I looked up the recipe and it uses a pretty small amount of miso and soy sauce, and kosher salt is to be added at the cook's discretion. It's also an Asian fusion dish as the sauce used is based on a beurre-blanc.