Why Do We Use Seasoning?
Seasoning mainly affects to taste and flavor. Let’s think about seasoning with these 2 points.
At the risk of repeating myself, seasoning affects 2 aspects of deliciousness.
・To add taste
・To add flavor
Of course, flavor affects taste a lot. Though let’s think about it separately for now. Then, we can classify seasoning as 3 groups.
・seasoning for only taste
・seasoning for both taste and flavor
・seasoning for only flavor
Let’s check each more.
Seasoning for Only Taste
We can say that they are seasoning without flavor.
White sugar undergoes a caramelization or Maillard reaction when heated. So, depending on how it is used, it may impart bitterness or aroma, but basically it is a seasoning that only adds flavor.
Seasoning for Both Taste and Flavor
salty : soy sauce, miso, herb salt etc.
sweet : brown sugar, honey, mirin, fruit vinegar etc.
sour : vinegar, fruit cinegar etc.
bitter : none(olive oil)
umami : dashi soup, dashi powder, soy sauce, miso etc.
Vinegar is the seasoning to add sour taste. Acetic acid, which gives sour taste, is easy to vapor, so we feel taste and flavor together.
Some seasonings add some tastes like soy sauce, miso and fruit vinegar.
Some foods like coffee and chocolate give bitter taste. When think about seasoning, olive oil is. But how often do you feel olive oil’s bitter taste? When we dip bread, and? We don’t use it so much for bitter taste.
Seasonings for Only Flavor
pepper, heebs, garlic, shiso etc.
They are specially called spice and herbs.
When you eat only shiso leaf, you can feel flavor and plant taste. But the taste is so weak that it doesn’t affect to the taste of food.
Fat is Taste? How about Spicy?
Strictly speaking, taste is consisted by 5 aspects, salty, sweet, sour, bitter and umami. But it helps you to think about wide meaning of taste.
Oil and Fat will become Taste
Indeed, I found it a little strange that people find potato chips and butter, which only have a salty taste, to be tasty, since it goes against the theory that multiple tastes make a product tasty.
But if oil is included as a flavor, it makes sense.
Why We Need to Classify?
We have been thinking about the classification of seasonings. Why do we need to know this in the first place? The reason is that it is necessary when seasoning food.
Everyone has their own criteria for what they consider delicious, and there is no one flavor that everyone finds delicious.In other words, no matter what the recipe is, some people will find it delicious and others will not.
If you have followed a recipe and it doesn’t taste good, it is much easier to recover if you understand the classification of seasonings.