The Japanese formal theory of seasoning is that bigger particles, such as sugar, cannot penetrate foods when obstructed by smaller particles, such as salt. The following seasonings should always be used in a correct sequence, as follows:
Sa stands for sato (sugar), used in marinades and sauces
Shi stands for shio (salt
Su stands for su (vinegar), which should not be added too early as it evaporates when heated and loses its flavour
Se stands for shoy or seyuy (soy sauce) and is also added at the end of cooking or to flavour food before eating
So stands for miso paste which is used in many dishes
The Japanese alphabet is made up of a series of consonants followed by vowels. For example, the ways to express the 'S' character are: sa, shi, su, se, so. So the same rules apply here.
