Sa-Shi-Su-Se-So: JFC's Secret Flavour Sale 🥢🍶

In Japan, every home cook knows the magic phrase: Sa-Shi-Su-Se-So (さ・し・す・せ・そ). These five condiments form the foundation of flavour (風味), a balance of sweet (甘い), salty (塩辛い), sour (酸っぱい), savoury (香ばしい／風味のある) and deep umami (うま味). With them, even the simplest ingredients become extraordinary.

What’s Included in the Sale?
🍬 Sugar (砂糖) & mirin (みりん) for sweetness
🧂 Salt (塩) and seasoning blends for balance
🍶 Vinegars (酢) and ponzu (ポン酢) for brightness
🍶 Soy sauces (しょうゆ) for umami depth
🍲 Miso (みそ) pastes and dressings for richness

Cooking Tips: Master Sa-Shi-Su-Se-So at Home
1️⃣ Add in Order (順番が大事): Always follow the sequence: sugar (砂糖) → salt (塩) → vinegar (酢) → soy sauce (しょうゆ) → miso (味噌). Each step builds flavour gradually.
2️⃣ Balance Sweet & Savoury (甘辛バランス): For simmered dishes (nimono 煮物), add mirin (みりん) or sugar first to soften ingredients before soy sauce for that classic amakarai (甘辛い sweet-savoury) taste.
3️⃣ Keep Umami Last (旨味を最後に): Add miso (味噌) at the end of cooking to preserve aroma and richness in soups and dressings.
4️⃣ Enhance Freshness (さっぱり感を足す): A dash of rice vinegar (米酢) or ponzu (ポン酢) at the end can lift seafood or grilled dishes.
5️⃣ Think Small but Impactful (少量でも大効果): A teaspoon of miso or soy can transform a dish, less is more in Japanese cooking.

As all Japanese chefs (料理人) say: “Season step by step (一歩一歩) and flavour will follow naturally.”

Sale Ends 24/09/2025. While Stocks Last.