In Japanese cuisine (Including Edomae sushi), subtlety is often the key to perfection. One such subtle yet powerful technique is kakushiaji, or “hidden flavoring”—an approach that may seem minor, but can make a significant difference in the final taste of a dish.
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.
In its narrower sense, kakushiaji refers specifically to seasonings or spices that please the palate or the nose. However, in a broader interpretation, it encompasses all the nuanced techniques and invisible efforts that contribute to the deliciousness of a dish. This includes selecting quality ingredients, using seasonal produce, applying seasonings at the right time and in the right way, choosing appropriate tableware, and ensuring a beautiful presentation.
In essence, kakushiaji is not just about taste—it reflects the spirit of craftsmanship and attention to detail that defines Japanese cooking. It is the hidden touch that turns ordinary food into an extraordinary experience.
A list of Kakushiaji
- soy sauce
- miso
- dashi
- ketchup
- Worcester sauce
- mustard
- sake
- mayo
- mirin
- chocolate
- coffee
- cocoa powder
- honey
- spices (nutmeg, all spice, garam masala, cinnamon, cardamom, etc)
- brown butter
- chili oil
- shio koji
- amazake
- yogurt
- caramelized onions
- sugar
- cream cheese
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Revision date: July 5, 2025
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