Kakushiaji refers to a technique where a single seasoning (For example, sugar, vinegar, soy sauce, salt, etc.) is added to a dish. The Kakushiaji contrasts with the finished dish’s flavor, and is added in an amount too small to notice when served. This produces a clear improvement in flavor.
Examples include adding a little salt to heighten sweetness, or adding a little vinegar to a simmered dish. Sometimes these combination of flavors can be quite surprising, like adding a touch of chocolate to a curry.
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Revision date: November 7, 2018