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味付けする

B1 verb #4,000 most common 12 min read

味付けする

ajitsukesuru Top 4,000

Practice it Examples Notes & Tips 味付けする in 30 Seconds

Explanation 味付けする in your Level:

At the A1 level, you can think of 味付けする (ajitsuke suru) as 'adding taste.' Since you are just starting, focus on the most basic seasonings like salt (塩 - shio) and pepper (胡椒 - koshō). You might say 'I season the meat with salt' (Shio de niku wo ajitsuke shimasu). At this stage, don't worry too much about complex grammar. Just remember that ajitsuke means 'flavoring' and suru means 'to do.' You will often see this word in very simple recipes or when someone is explaining what they are doing while cooking. It's a useful word because everyone eats, and everyone has a favorite way of seasoning their food. Even at A1, being able to say 'I like this seasoning' (Kono ajitsuke ga suki desu) is a great way to communicate with Japanese friends during a meal.

At the A2 level, you should start using 味付けする (ajitsuke suru) with a wider variety of seasonings and in different sentence forms. You can now describe the *style* of seasoning using adjectives. For example, 'I seasoned it lightly' (Usuku ajitsuke shimashita) or 'I seasoned it strongly' (Koku ajitsuke shimashita). You should also be comfortable using the 'te-form' to connect actions, such as 'I seasoned the vegetables and then ate them' (Yasai wo ajitsuke shite, tabemashita). You might also start noticing the noun form ajitsuke on food packaging in supermarkets, like 'seasoned seaweed' (ajitsuke nori). Understanding that ajitsuke is a combination of 'taste' and 'attaching' will help you remember the word more easily.

As a B1 learner, you should understand the nuance of 味付けする (ajitsuke suru) as a deliberate culinary process. You should be able to use it in the passive voice (ajitsuke sareru) to describe how a dish is prepared, or use the potential form (ajitsuke dekiru) to talk about what's possible. You should also start distinguishing ajitsuke suru from similar words like shita-aji wo tsukeru (to pre-season) or aji wo totonoeru (to adjust the flavor). At this level, you can engage in more detailed conversations about food, such as explaining the specific seasonings used in a dish from your home country. For example: 'In my country, we season chicken with many spices' (Watashi no kuni de wa, takusan no supaisu de niwatori wo ajitsuke shimasu). You are moving beyond simple 'salt and pepper' to more complex flavoring concepts.

At the B2 level, you should be able to use 味付けする (ajitsuke suru) in more abstract and sophisticated contexts. You might discuss the cultural implications of seasoning, such as how the 'ajitsuke' of Japanese food reflects the value of 'umami' and the seasonality of ingredients. You can use the word in formal settings, perhaps explaining a recipe in a presentation or writing a detailed food blog post. You should be comfortable with the 'Sa-Shi-Su-Se-So' rule and how it relates to the timing of ajitsuke suru. Furthermore, you can use the word metaphorically to describe 'flavoring' a story or a creative work, though this is less common than the culinary use. Your vocabulary should also include related terms like chōmi-ryō (seasonings) and kōshin-ryō (spices).

At the C1 level, your understanding of 味付けする (ajitsuke suru) should be near-native. You can appreciate the subtle differences in meaning when a chef uses ajitsuke suru versus fūmi-zuke suru (adding aroma) or kōmi wo tasu (adding flavor/fragrance). You should be able to discuss the chemistry of seasoning—how salt affects protein structures or how sugar caramelizes—using the context of ajitsuke. In literature or high-level food criticism, you might encounter the word used to describe the 'seasoning' of a person's character or the 'flavor' of an era. You can use the word fluently in any register, from casual kitchen talk to formal culinary critiques, and you understand the historical evolution of seasonings in Japan, from fermented fish sauces to modern soy sauce.

At the C2 level, 味付けする (ajitsuke suru) is a word you use with complete mastery and stylistic flair. You can discuss the philosophy of 'non-seasoning' in certain types of high-end Japanese cuisine (where the goal is to do as little ajitsuke as possible to let the raw ingredient shine). You can navigate complex discussions about food science, regional culinary history, and the global fusion of flavors, all while using the term accurately. You might even use the word in puns or wordplay. Your command of the word includes an instinctive grasp of all its collocations and the ability to explain its nuances to others. You are not just 'using' the word; you are using it to convey deep cultural and sensory information about the Japanese experience of eating.

Practice it Examples Notes & Tips

味付けする in 30 Seconds

A versatile verb meaning 'to season' or 'to flavor' food during the cooking process.
Combines 'aji' (taste) and 'tsuke' (attaching) with 'suru' (to do).
Essential for discussing Japanese cooking, recipes, and food preferences.
Used with the particle 'de' for seasonings and 'wo' for the food being seasoned.

The Japanese verb 味付けする (ajitsuke suru) is a fundamental culinary term that translates to 'to season' or 'to flavor.' At its core, it represents the act of intentionally adding seasonings, spices, or condiments to a base ingredient to create a specific taste profile. Unlike simple verbs that might describe adding a single ingredient, ajitsuke suru often implies a more holistic process of creating a balanced 'flavoring' (味付け). In Japanese culture, flavoring is not just about masking the natural taste of ingredients but rather enhancing them or creating a harmonious marriage between the raw material and the seasonings used. The word is composed of 味 (aji) meaning 'taste' or 'flavor,' 付け (tsuke) from the verb tsukeru meaning 'to attach' or 'to apply,' and the functional verb する (suru) meaning 'to do.' Therefore, you are literally 'doing the attaching of flavor' to the food.

The Core Concept: The process of defining the final taste of a dish through the addition of salt, sugar, soy sauce, vinegar, or complex spice blends.
Culinary Context: Used primarily in the kitchen, during cooking demonstrations, or when discussing the specific profile of a restaurant's signature dish.
Abstract Application: Occasionally used metaphorically to describe adding 'flavor' or 'character' to a story, a performance, or an artistic project, though its primary use remains strictly gastronomic.

塩と胡椒でシンプルに味付けするのが一番美味しいです。(Shio to koshō de shinpuru ni ajitsuke suru no ga ichiban oishii desu.)
— Translation: Seasoning it simply with salt and pepper is the most delicious way.

In the Japanese kitchen, the order of ajitsuke is traditionally governed by the mnemonic さしすせそ (Sa-Shi-Su-Se-So). This refers to Sugar (Satō), Salt (Shio), Vinegar (Su), Soy Sauce (Seuyu/Shōyu), and Miso (So). Understanding ajitsuke suru involves knowing that these ingredients should be added in this specific order to ensure the best chemical reaction and flavor penetration. For example, sugar has larger molecules and takes longer to penetrate the fibers of meat or vegetables, so it is added first. If you add salt or soy sauce too early, the fibers shrink, preventing the sweetness from getting in. This level of technical nuance is all encapsulated within the broad concept of ajitsuke suru. It is a transitive verb, meaning it always takes an object—the food you are flavoring—usually marked with the particle を (wo).

Furthermore, the word is used in various forms. You might hear 味付けが濃い (ajitsuke ga koi) meaning the seasoning is 'heavy' or 'strong,' or 味付けが薄い (ajitsuke ga usui) meaning it is 'light' or 'under-seasoned.' While ajitsuke suru is the action, the noun form ajitsuke refers to the resulting flavor profile itself. It is a common topic of conversation at the dinner table. If you are a beginner, simply remembering that it means 'to season' is enough, but as you progress to the B1 level and beyond, you should start noticing how the choice of seasonings reflects regional identities, such as the preference for lighter seasoning in Kyoto (Kansai style) versus the bolder, saltier seasoning often found in Tokyo (Kanto style).

この肉を醤油とみりんで味付けしてください。(Kono niku wo shōyu to mirin de ajitsuke shite kudasai.)
— Translation: Please season this meat with soy sauce and mirin.

Using 味付けする (ajitsuke suru) correctly requires an understanding of basic Japanese sentence structure, particularly the use of particles to indicate the 'what' and 'how' of seasoning. The most common pattern is [Food Item] を [Seasoning] で味付けする. Here, the particle を (wo) indicates the target of the seasoning, and the particle で (de) indicates the means or tool used—in this case, the spices or condiments.

The Direct Object Pattern: 魚を味付けする (Sakana wo ajitsuke suru) - To season the fish. This focuses purely on the action being performed on the ingredient.
The Instrumental Pattern: 味噌で味付けする (Miso de ajitsuke suru) - To season with miso. This emphasizes the specific flavor profile being applied.
The Adverbial Pattern: 甘辛く味付けする (Amakaraku ajitsuke suru) - To season in a sweet and spicy way. Here, an i-adjective is turned into an adverb to describe the style of seasoning.

One of the most important grammatical nuances to master is the potential for ajitsuke suru to be used in its passive form, 味付けされる (ajitsuke sareru), or its potential form, 味付けできる (ajitsuke dekiru). For instance, in a restaurant review, you might see: 'This dish is seasoned with seasonal herbs' (この料理は旬のハーブで味付けされています). This passive construction is very common in descriptive writing. Additionally, the noun form 味付け (ajitsuke) can act as the subject of a sentence, such as 'The seasoning is a bit too strong' (味付けがちょっと濃すぎます).

子供向けに、辛くないように味付けしました。(Kodomo muke ni, karakunai yō ni ajitsuke shimashita.)
— Translation: I seasoned it so it's not spicy, for the children.

In more formal or technical contexts, you might encounter the word 調味する (chōmi suru). While ajitsuke suru is the standard, everyday term used by home cooks and in casual conversation, chōmi suru is often found in written recipes or professional culinary textbooks. However, for 95% of your interactions in Japanese, ajitsuke suru is the correct choice. It conveys a sense of personal care and attention to the final result of the dish. You can also use the te-form to express a sequence of actions: 'After boiling the potatoes, I seasoned them with butter' (じゃがいもを茹でてから、バターで味付けしました).

素材の味を活かすために、最低限の塩だけで味付けする。(Sozai no aji wo ikasu tame ni, saiteigen no shio dake de ajitsuke suru.)
— Translation: To bring out the flavor of the ingredients, I season it with only the minimum amount of salt.

If you spend any time in Japan, you will encounter 味付けする (ajitsuke suru) and its noun form 味付け (ajitsuke) almost daily. One of the most common places is in the supermarket. You will see products labeled as 味付け海苔 (ajitsuke nori), which are the small, rectangular sheets of seasoned seaweed often eaten with breakfast. Unlike plain nori used for sushi, ajitsuke nori has been flavored with a sweet and salty glaze. Similarly, 味付け玉子 (ajitsuke tamago)—often abbreviated as 'Ajitama'—are the delicious, marinated soft-boiled eggs found in ramen bowls. In these contexts, the word describes a product that has already undergone the process of flavoring before reaching the consumer.

In the Kitchen: Mothers and fathers teaching their children to cook: 'Koko de shōyu wo irete, ajitsuke shite ne' (Add soy sauce here and season it, okay?).
On Television: Cooking shows (ryōri bangumi) are ubiquitous in Japan. Chefs will constantly narrate their actions: 'Tsugi ni, kono dashi de ajitsuke shimasu' (Next, I will season it with this broth).
At Restaurants: When talking to a waiter about dietary preferences: 'Ajitsuke wo usuku shite moraemasu ka?' (Could you make the seasoning lighter?).

Another fascinating context is the discussion of 'home-cooked taste' or お袋の味 (ofukuro no aji). When Japanese people talk about the specific way their mother seasoned a dish, they are talking about her unique ajitsuke. It is considered a deeply personal and nostalgic element of Japanese life. If you are invited to a Japanese person's home and you want to compliment the food, saying 'Ajitsuke ga totemo ii desu ne' (The seasoning is very good) is a high compliment that acknowledges the cook's skill in balancing flavors.

このお店の味付けは、関西風で上品ですね。(Kono omise no ajitsuke wa, Kansai-fū de jōhin desu ne.)
— Translation: The seasoning at this restaurant is elegant, in the Kansai style.

You will also hear this word in the context of health and nutrition. Doctors or nutritionists often advise patients to ajitsuke wo usuku suru (make seasoning light) to reduce sodium intake. In schools, 'Kyushoku' (school lunch) menus often highlight how the food is seasoned to be both nutritious and palatable for children. Whether it's the 'ajitsuke' of a convenience store bento or a high-end kaiseki meal, the word is a bridge between the raw ingredients of nature and the cultural art of Japanese cuisine.

健康のために、塩分を控えて味付けするよう心がけています。(Kenkō no tame ni, enbun wo hikaete ajitsuke suru yō kokoro-gakete imasu.)
— Translation: For my health, I try to season things while keeping the salt content low.

While 味付けする (ajitsuke suru) is a straightforward verb, English speakers and other learners often run into specific pitfalls. The most common error is confusing ajitsuke suru with other verbs that involve adding things to food, such as かける (kakeru), つける (tsukeru), or 入れる (ireru). Understanding the boundaries of these words is crucial for sounding natural.

Confusing with 'Kakeru': Kakeru means 'to pour over' or 'to sprinkle.' If you are putting soy sauce on your rice at the table, you use shōyu wo kakeru. You do not say ajitsuke suru in this context because the cooking is already done; you are just adding a topping.
Confusing with 'Tsukeru': Tsukeru (different kanji than the one in ajitsuke) means 'to dip.' If you dip your sushi in soy sauce, that is shōyu ni tsukeru. Using ajitsuke suru here would sound like you are trying to marinate the sushi long-term.
Over-reliance on 'Ireru': While you 'put salt in' (shio wo ireru), ajitsuke suru describes the *result* or the *intent* of the whole process. 'Ireru' is just the physical act of moving the salt from the jar to the pot.

Another mistake involves the particle usage. Many learners try to use ni to indicate the seasoning, but で (de) is almost always the correct choice for the 'instrument' of seasoning. Saying Shōyu ni ajitsuke suru would actually mean 'to season the soy sauce itself,' which is rarely what you mean. You want to season the *food* with the *soy sauce* (Shōyu de niku wo ajitsuke suru).

❌ 醤油に肉を味付けしました。
✅ 醤油で肉を味付けしました。
— Note: Use 'de' for the seasoning agent.

Finally, be careful with the word 味見 (ajimi). Ajimi suru means 'to taste' or 'to sample' the food to check the flavor. Learners often mix these up because they both start with aji. Remember: Ajitsuke is the *action of adding flavor*, while Ajimi is the *action of checking the flavor*. You usually do an ajimi to see if you need more ajitsuke! Misusing these can lead to funny situations where you say you are 'adding flavor' to a dish when you are actually just taking a bite to see if it's salty enough.

味見をしてから、足りないものを味付けするのがプロのコツです。(Ajimi wo shite kara, tarinai mono wo ajitsuke suru no ga puro no kotsu desu.)
— Translation: The professional secret is to taste it first, then add the seasonings that are missing.

Japanese is a language rich in culinary vocabulary, and while 味付けする (ajitsuke suru) is the most versatile term, there are several alternatives that offer more specific nuances. Depending on whether you are talking about marinating, lightly salting, or adding a final touch, you might choose a different word.

味を調える (Aji wo totonoeru): Meaning 'to adjust the flavor.' This is used at the end of the cooking process. If the soup is almost done but needs a tiny bit more salt, you 'totonoeru' the flavor. It implies a delicate final adjustment rather than the initial seasoning.
下味をつける (Shita-aji wo tsukeru): Meaning 'to pre-season' or 'to marinate.' This specifically refers to seasoning meat or fish *before* cooking it. For example, rubbing salt and pepper on a steak before it hits the pan is shita-aji wo tsukeru.
風味付けする (Fūmi-zuke suru): Meaning 'to add aroma/flavoring.' This is used when adding something for its scent or a subtle hint of flavor, like adding a splash of brandy to a dessert or truffle oil to pasta.

Comparing these words helps you understand the 'location' of ajitsuke suru in the cooking timeline. Shita-aji happens first, ajitsuke is the main event, and aji wo totonoeru is the finishing touch. If you use ajitsuke suru at the very end of a 3-hour stew process, it might sound like you forgot to season it until the last minute. Using aji wo totonoeru would sound much more skilled.

最後に塩で味を調えて完成です。(Saigo ni shio de aji wo totonoete kansei desu.)
— Translation: Finally, adjust the flavor with salt and it's complete.

In a broader sense, 味付け (ajitsuke) can also be compared to 味 (aji). While aji is just the 'taste' (e.g., 'this apple has a sweet taste'), ajitsuke always implies human intervention. An apple doesn't have an ajitsuke unless you've cooked it with cinnamon and sugar. Therefore, ajitsuke suru is a word of craftsmanship. When you use it, you are highlighting the work put into the food. Whether you are using dashinomoto for a quick fix or simmering bones for 24 hours, you are performing the art of ajitsuke suru.

肉にしっかり下味をつけてから焼くと、味付けが深まります。(Niku ni shikkari shita-aji wo tsukete kara yaku to, ajitsuke ga fukamarimasu.)
— Translation: If you pre-season the meat well before grilling, the overall seasoning will have more depth.

How Formal Is It?

Fun Fact

The kanji for 'Aji' (味) consists of 'mouth' (口) and 'not yet' (未). Historically, it referred to the 'not yet known' or 'subtle' nuances experienced through the mouth.

Pronunciation Guide

UK /a.dʒi.tsu.ke.su.ɾu/

US /ɑ.dʒi.tsu.keɪ.su.ɹu/

Japanese is a pitch-accent language. In 'ajitsuke,' the pitch usually starts low on 'a' and rises on 'ji,' staying high for 'tsu-ke.' For 'suru,' the pitch typically drops.

Rhymes With

Kitsuke suru (dressing) Katazuke suru (tidying) Ubitsuke suru (implanting) Nazuke suru (naming) Kechitsuke suru (complaining) Mitsuke suru (finding/overseeing) Ketsuke suru (energizing) Emitsuke suru (smiling at)

Common Errors

Pronouncing 'tsu' as 'su' or 'tu'. It must have the 'ts' sound as in 'cats'.
Stressing the wrong syllable (Japanese syllables should have equal length).
Pronouncing 'r' in 'suru' like an English 'r' where the tongue doesn't touch the roof of the mouth.
Making the 'ke' sound like 'key' instead of 'keh'.
Stretching the 'a' in 'aji' too long.

Difficulty Rating

Reading 2/5

The kanji '味' and '付' are taught early (Grade 3 and 4). 'Suru' is basic. Most learners can read this easily.

Writing 3/5

Writing '味' requires attention to stroke order in the 'not yet' part. '付' is simple.

Speaking 2/5

Pronunciation is straightforward as long as 'tsu' is mastered.

Listening 2/5

Frequently heard in cooking shows and restaurants, making it easy to recognize.

What to Learn Next

Prerequisites

味 (Aji) 付ける (Tsukeru) する (Suru) 料理 (Ryōri) 塩 (Shio)

Learn Next

調味 (Chōmi) 風味 (Fūmi) 隠し味 (Kakushi-aji) 出汁 (Dashi) 煮込む (Nikomu)

Advanced

滋味 (Jimi - wholesome flavor) 五味 (Gomi - the five tastes) 旨味 (Umami) 熟成 (Jukusei - aging/maturation)

Grammar to Know

Suru-verbs (Group 3)

味付けする -> 味付けします -> 味付けして

Instrumental Particle 'de'

塩で味付けする (Season with salt)

Adverbial form of Adjectives

甘い (Sweet) -> 甘く味付けする (Season sweetly)

Passive Voice for state

味付けされている (Is seasoned)

Nominalization with 'No' or 'Koto'

味付けするのは難しい (Seasoning is difficult)

Examples by Level

塩で肉を味付けします。

I season the meat with salt.

Uses the 'de' particle for the seasoning and 'wo' for the object.

お母さんが魚を味付けする。

Mother seasons the fish.

Simple present tense (dictionary form).

砂糖で甘く味付けしました。

I seasoned it sweetly with sugar.

The adjective 'amai' becomes 'amaku' to describe the action.

胡椒で味付けしてください。

Please season it with pepper.

Uses '~te kudasai' for a polite request.

これはいい味付けですね。

This is good seasoning, isn't it?

Noun form 'ajitsuke' used as a subject.

醤油で味付けする料理が好きです。

I like dishes seasoned with soy sauce.

Dictionary form used as an adjective to modify 'ryōri'.

卵を味付けしました。

I seasoned the eggs.

Past tense 'shimashita'.

塩を入れすぎて味付けした。

I seasoned it by putting in too much salt.

'~sugite' expresses doing something to excess.

野菜を薄く味付けして食べます。

I season the vegetables lightly and eat them.

Te-form used to connect two actions.

辛いソースで味付けしないでください。

Please don't season it with spicy sauce.

Negative request using '~naide kudasai'.

このお肉は、どうやって味付けしましたか？

How did you season this meat?

'Dō yatte' asks for the method or process.

もっと濃く味付けしたほうがいいですよ。

It's better to season it more strongly.

'~hō ga ii' is used for giving advice.

マヨネーズで味付けするのが私の好みです。

Seasoning with mayonnaise is my preference.

Nominalizing the verb phrase with 'no'.

魚を焼く前に、塩で味付けします。

Before grilling the fish, I season it with salt.

'~mae ni' indicates the timing of the action.

このスープは、味噌で味付けされています。

This soup is seasoned with miso.

Passive form 'sarete imasu' for a state/result.

子供のために、ケチャップで味付けした。

I seasoned it with ketchup for the sake of the children.

'~no tame ni' indicates the purpose or beneficiary.

素材の味を壊さないように、控えめに味付けする。

I season it sparingly so as not to destroy the taste of the ingredients.

'~yō ni' expresses the goal or intention.

醤油とみりんで、甘辛く味付けするのがコツです。

The secret is to season it sweet and salty with soy sauce and mirin.

The compound adjective 'amakaraku' describes the flavor profile.

キャンプでは、シンプルな塩胡椒だけで味付けした肉が一番だ。

At camp, meat seasoned with just simple salt and pepper is the best.

Noun modification using the past tense verb.

このタレで味付けすれば、どんな野菜も美味しくなります。

If you season them with this sauce, any vegetables will become delicious.

Conditional form '~ba' for 'if'.

一晩タレに漬け込んで、しっかり味付けしましょう。

Let's marinate it in the sauce overnight and season it thoroughly.

Volitional form 'shimashō' for a suggestion.

お店によって、味付けの仕方が全然違いますね。

The way of seasoning is completely different depending on the shop.

'~kata' means 'way of doing'.

健康のために、塩分を控えて味付けすることを勧めています。

I recommend seasoning with less salt for the sake of health.

Nominalizing with 'koto' to make it the object of 'susumete'.

和食は、出汁をベースに味付けすることが多いです。

Japanese food is often seasoned based on dashi broth.

'~wo bēsu ni' means 'based on'.

この料理は、スパイスを何種類も組み合わせて味付けされています。

This dish is seasoned using a combination of many types of spices.

Passive progressive form to describe a characteristic.

伝統的なレシピに従って、忠実に味付けしました。

I seasoned it faithfully, following the traditional recipe.

'~ni shitagatte' means 'following' or 'according to'.

都会の味付けに慣れてしまうと、田舎の味が薄く感じるかもしれません。

If you get used to urban seasoning, the taste of the countryside might feel bland.

Conditional '~to' and potential verb 'kanjiru'.

隠し味にワインを使って、深みのある味付けにする。

Use wine as a secret ingredient to give it a deep seasoning.

'Kakushi-aji' refers to a secret flavor/ingredient.

素材本来の風味を損なわないよう、極限まで薄く味付けする。

Season as lightly as possible so as not to spoil the original flavor of the ingredients.

'~sononawanai yō' expresses precaution.

誰にでも好まれるような、標準的な味付けを心がけています。

I try to keep in mind a standard seasoning that will be liked by everyone.

'~wo kokoro-gakete iru' means 'to keep in mind/aim for'.

この魚は、あらかじめ塩で味付けしてから干したものです。

This fish was seasoned with salt in advance and then dried.

'Arakajime' means 'in advance'.

多国籍な文化が混ざり合い、独自の味付けが生まれました。

Multicultural influences mixed together, and a unique way of seasoning was born.

Intransitive 'umareru' following the noun 'ajitsuke'.

料理の完成度を高めるには、適切なタイミングで味付けすることが不可欠だ。

To enhance the perfection of a dish, seasoning at the appropriate timing is essential.

'Fukaketsu da' means 'indispensable' or 'essential'.

彼は、自身の経験に基づいた独創的な味付けで客を魅了している。

He fascinates his customers with creative seasoning based on his own experience.

'~ni motozuita' means 'based on'.

その土地の気候や風土が、人々の味付けの好みに大きな影響を与えている。

The climate and natural features of the land have a great influence on people's seasoning preferences.

'Eikyō wo ataeru' is a formal way to say 'to influence'.

化学調味料に頼らず、天然の素材だけで味付けすることにこだわっています。

I am particular about seasoning with only natural ingredients, without relying on chemical seasonings.

'~ni kodawatte iru' means 'to be particular about' or 'to insist on'.

単に塩分を加えるのではなく、酸味や苦味を巧みに操って味付けする。

Rather than simply adding salt, one seasons by skillfully manipulating acidity and bitterness.

'~de wa naku' expresses contrast.

ソースの煮詰め具合によって、味付けの濃淡を調整する。

Adjust the intensity of the seasoning depending on how much the sauce is boiled down.

'~ni yotte' expresses dependency or method.

物語にリアリティを持たせるために、細部まで丁寧に味付けする。

To give the story reality, one seasons the details carefully. (Metaphorical)

Metaphorical use of 'ajitsuke'.

長年の修行を経て、ようやく納得のいく味付けができるようになった。

After many years of training, I have finally become able to season things in a way that satisfies me.

'~yō ni naru' indicates a change in ability.

和食の真髄は、素材の持ち味を最大限に引き出すための、引き算の味付けにある。

The essence of Japanese cuisine lies in 'subtractive' seasoning to bring out the inherent flavor of the ingredients to the maximum.

'Hikizan' (subtraction) is used here philosophically.

調味料の相互作用を科学的に理解した上で味付けすることが、現代のガストロノミーには求められる。

Seasoning after scientifically understanding the interaction of condiments is required in modern gastronomy.

'~ue de' means 'upon' or 'after doing'.

その老舗旅館は、創業以来変わらぬ秘伝のタレで、鴨肉を完璧に味付けしている。

That long-established inn has been perfectly seasoning duck meat with a secret sauce unchanged since its founding.

'Kawaranu' is an archaic/literary form of 'kawaranai'.

塩一粒、醤油一滴の差が、全体の味付けを左右する極限の世界だ。

It is a world of extremes where the difference of a single grain of salt or a drop of soy sauce determines the overall seasoning.

'Sayū suru' means 'to influence/determine'.

グローバル化に伴い、伝統的な味付けが変容を遂げている現状を、文化人類学の視点から考察する。

Consider, from the perspective of cultural anthropology, the current situation where traditional seasoning is undergoing transformation along with globalization.

'~ni tomonai' means 'along with' or 'as a result of'.

発酵食品を巧みに取り入れることで、重層的かつ奥行きのある味付けを実現している。

By skillfully incorporating fermented foods, a multi-layered and deep seasoning is realized.

'Jūsōteki' (multi-layered) describes complexity.

その指揮者は、オーケストラの音色に彼独自の色彩感で味付けを施した。

The conductor 'seasoned' the orchestra's tone with his own unique sense of color. (Highly Metaphorical)

'Hodokosu' is a formal verb for 'to apply/give'.

過度な味付けを排し、自然の恵みをそのまま享受することこそが、究極の贅沢と言えるだろう。

Eliminating excessive seasoning and enjoying the blessings of nature as they are can be called the ultimate luxury.

'~koso ga' emphasizes the subject.

Common Collocations

塩で味付けする

薄く味付けする

濃く味付けする

甘辛く味付けする

しっかり味付けする

あらかじめ味付けする

お好みで味付けする

出汁で味付けする

均一に味付けする

独自に味付けする

Common Phrases

味付けが決まらない

— To be unable to get the seasoning right or to be unsatisfied with the flavor balance.

今日の煮物は、どうも味付けが決まらない。

味付けを教わる

— To be taught how to season a dish by someone else.

祖母から煮物の味付けを教わった。

自分好みの味付け

— Seasoning that is tailored to one's own personal taste.

自分好みの味付けにアレンジする。

本格的な味付け

— Authentic seasoning that follows original or traditional methods.

この店は本格的なタイ料理の味付けだ。

味付けがワンパターン

— The seasoning is always the same or lacks variety.

最近、料理の味付けがワンパターンになってきた。

味付けを確認する

— To check the seasoning (taste-test).

出す前に、もう一度味付けを確認して。

絶妙な味付け

— Exquisite or perfect seasoning balance.

塩加減が絶妙な味付けですね。

家庭的な味付け

— Home-style or rustic seasoning.

このレストランは家庭的な味付けで落ち着く。

味付けを工夫する

— To put effort or creativity into the seasoning.

飽きないように味付けを工夫している。

味付けを微調整する

— To make fine adjustments to the seasoning.

塩を少し足して、味付けを微調整した。

Often Confused With

味付けする vs 味見する (Ajimi suru)

Ajimi means to 'taste' to check the flavor. Ajitsuke is the act of 'adding' flavor. You do ajimi to see if you need more ajitsuke.

味付けする vs 味を付ける (Aji wo tsukeru)

Almost identical, but 'ajitsuke suru' is a more formal compound verb. 'Aji wo tsukeru' is more literal/broken down.

味付けする vs 味を調える (Aji wo totonoeru)

Ajitsuke is the main seasoning; totonoeru is the final adjustment or 'fine-tuning' at the end.

Idioms & Expressions

"味付けが濃い"

— Literally 'strong seasoning,' but can idiomatically refer to a person's personality or a performance that is 'too much' or 'over-the-top.'

彼の演技は少し味付けが濃すぎる。(His acting is a bit over-the-top.)

Casual/Metaphorical

"味も素っ気もない"

— Literal: No taste and no charm. Idiomatic: To be blunt, dry, or completely lacking in interest/warmth.

彼の返事は味も素っ気もなかった。(His reply was short and blunt.)

Neutral

"味を占める"

— To have a taste of success and want to repeat the experience (often used for something slightly negative or opportunistic).

一度投資で儲けて、味を占めてしまった。(He made money in investing once and got hooked on the easy gain.)

Neutral

"隠し味"

— A secret ingredient added to enhance flavor without being noticed directly.

カレーにチョコを入れるのが隠し味です。(Adding chocolate to curry is the secret ingredient.)

Neutral

"さしすせそ"

— The fundamental order of seasonings in Japanese cooking (Sugar, Salt, Vinegar, Soy Sauce, Miso).

味付けの基本は「さしすせそ」だよ。(The basics of seasoning are 'Sa-Shi-Su-Se-So'.)

Neutral

"塩梅がいい"

— Literally 'the balance of salt and plum,' used to mean something is in perfect condition or balance.

今日の仕事の進み具合はいい塩梅だ。(The progress of today's work is just right.)

Polite/Old-fashioned

"味を付ける (metaphorical)"

— To add personal flair or embellishment to a story or performance.

話に味を付けて、面白くする。(To spice up a story and make it interesting.)

Casual

"持ち味を活かす"

— To make the most of someone's inherent talent or a material's natural characteristics.

選手の持ち味を活かしたチーム作り。(Building a team that makes the most of the players' natural strengths.)

Neutral

"いい味を出している"

— To show great character or to have a nice 'vibe' (often used for actors or old objects).

この古い椅子、いい味を出しているね。(This old chair has a great character/vibe.)

Casual

"味なことをする"

— To do something clever, witty, or thoughtful in a subtle way.

彼はなかなか味なことをする男だ。(He is a man who does quite clever/thoughtful things.)

Polite

Easily Confused

味付けする vs かける (Kakeru)

Both involve adding something to food.

Kakeru is 'pouring' or 'sprinkling' over finished food (like sauce on rice). Ajitsuke is 'seasoning' during the process.

醤油をかける (Pour soy sauce) vs 醤油で味付けする (Season with soy sauce).

味付けする vs つける (Tsukeru)

Both sound similar and involve condiments.

Tsukeru is 'dipping' (like sushi in soy sauce). Ajitsuke is 'applying flavor' as a cooking step.

タレにつける (Dip in sauce) vs タレで味付けする (Season with sauce).

味付けする vs 入れる (Ireru)

Both involve putting things into a pot.

Ireru is the physical act of 'putting in.' Ajitsuke is the culinary purpose of 'seasoning.'

塩を入れる (Put salt in) vs 塩で味付けする (Season with salt).

味付けする vs 和える (Aeru)

Both involve mixing flavors.

Aeru specifically means to 'dress' or 'toss' ingredients together with a sauce (like a salad).

胡麻で和える (Dress with sesame).

味付けする vs 煮込む (Nikomu)

Seasoning often happens while simmering.

Nikomu is the act of 'stewing' or 'simmering.' Ajitsuke is the 'flavoring' part of that process.

弱火で煮込む (Stew over low heat).

Sentence Patterns

[Food] を [Seasoning] で味付けする

肉を塩で味付けする。

[Food] を [Adverb] 味付けする

魚を薄く味付けする。

[Seasoning] で味付けした [Food]

醤油で味付けした卵。

[Food] は [Seasoning] で味付けされている

この料理は味噌で味付けされている。

[Food] に [Seasoning] で味付けを施す

肉にハーブで味付けを施す。

[Method] ように味付けする

素材の味が活きるように味付けする。

[Philosophy] に基づいて味付けする

伝統的な技法に基づいて味付けする。

[Metaphor] を味付けする

彼の人生は波乱万丈に味付けされていた。

Word Family

Nouns

味付け (Ajitsuke) - Seasoning/Flavoring

味 (Aji) - Taste/Flavor

付け (Tsuke) - Attaching/Adding

調味料 (Chōmiryō) - Condiment/Seasoning

Verbs

付ける (Tsukeru) - To attach/apply

する (Suru) - To do

味わう (Ajiwau) - To taste/savor

味見する (Ajimi suru) - To taste-test

Adjectives

味わい深い (Ajiwaibukai) - Deep in flavor/meaningful

味気ない (Ajikenai) - Bland/Dull

下味 (Shita-aji) - Pre-seasoning

隠し味 (Kakushi-aji) - Secret ingredient

後味 (Ato-aji) - Aftertaste

薄味 (Usu-aji) - Light flavor

濃い味 (Koi-aji) - Strong flavor

How to Use It

frequency

Very common in daily life, especially within the household and food industry.

Common Mistakes

Using 'ni' for seasonings. → Using 'de' for seasonings.
You season WITH salt, not TO salt. 'Shio de ajitsuke suru' is the only natural way.
Confusing 'ajitsuke' with 'ajimi'. → Ajitsuke = flavoring; Ajimi = tasting.
If you say 'I will ajimi the meat' when you mean 'season,' people will think you are just taking a bite of raw meat!
Using it for pouring sauce at the table. → Using 'kakeru' for pouring.
'Ajitsuke suru' is a cooking process. Putting ketchup on fries at the table is 'kakeru'.
Using 'ajitsuke suru' for drinks. → Using 'ireru' or 'tsukuru'.
You don't usually 'season' coffee. You just 'put sugar in' (satō wo ireru).
Overusing 'ajitsuke suru' in professional writing. → Using 'chōmi suru'.
In a formal recipe book, 'chōmi suru' sounds more professional and precise.

Tips

Particle Choice

Always use 'de' for the seasoning. 'Shio de ajitsuke suru' is correct. Using 'ni' is a common mistake for English speakers who think of 'to' in 'add salt to meat'.

Noun vs. Verb

Remember 'Ajitsuke' is the noun. You'll see it on many food labels. 'Ajitsuke-suru' is the action you take in the kitchen.

Regional Tastes

If you are in Osaka, the 'ajitsuke' will generally be lighter (usu-aji) than in Tokyo. Mentioning this to locals will show you really understand Japanese food culture.

Complimenting

Saying 'Ajitsuke ga saikō!' (The seasoning is the best!) is one of the best ways to make a Japanese host happy.

The Rule of Sa-Shi-Su-Se-So

When seasoning, follow the order: Sugar, Salt, Vinegar, Soy Sauce, Miso. This ensures the best flavor penetration.

Ramen Shops

If a ramen chef asks 'Aji wa?', they are asking about your preferred 'ajitsuke'. You can answer 'Koime' (strong) or 'Usume' (light).

Adjective Use

Combine with 'amaku' (sweetly), 'karaku' (spicily), or 'shoppaku' (saltily) to be specific about how you are seasoning.

The 'Tsu' Sound

Make sure to pronounce 'tsu' clearly. If you say 'ajisuke,' it sounds like a different word entirely.

Metaphorical use

Once you reach B2/C1, try using 'ajitsuke' to describe a story or a person's character to sound more native.

Usu-aji is Healthy

In Japan, 'usu-aji' (light seasoning) is often associated with health and high-quality ingredients that don't need masking.

Memorize It

Mnemonic

Think of 'Aji' as the name of a spicy 'Asian' sauce, and 'Tsuke' as 'to stick it' on. 'Suru' is just 'do it.' So, 'Aji-tsuke-suru' is 'Asian-sauce-stick-do' = Seasoning!

Visual Association

Imagine a chef holding a giant brush and 'painting' (attaching) bright colors (flavors) onto a grey piece of meat. The colors are the 'Aji'.

Word Web

Salt (Shio) Sugar (Satō) Soy Sauce (Shōyu) Miso Vinegar (Su) Pepper (Koshō) Ginger (Shōga) Garlic (Ninniku)

Challenge

Go to your kitchen, pick three items (e.g., an apple, a potato, and some chicken), and say out loud in Japanese how you would 'ajitsuke suru' each of them using the 'de' particle.

Word Origin

The word is a compound of the noun 'aji' (taste) and 'tsuke' (the continuative form of the verb 'tsukeru,' meaning to attach or apply), followed by the functional verb 'suru.' This structure is very common in Japanese for creating verbs from noun-verb pairs.

Original meaning: Literally 'to perform the attachment of taste.'

Japonic (Native Japanese origin / Yamato Kotoba).

Cultural Context

Be aware that 'ajitsuke' preferences vary wildly by region. What is 'perfect' in Tokyo might be 'too salty' in Kyoto. Avoid saying a seasoning is 'wrong' and instead say it is 'different' or 'strong'.

In English-speaking cultures, 'seasoning' often implies just salt and pepper, whereas 'flavoring' might imply something more complex. 'Ajitsuke suru' covers both.

Oishinbo (Manga/Anime) - Often discusses the technicalities of seasoning. Shokugeki no Soma (Food Wars) - Focuses on creative flavoring techniques. Jiro Dreams of Sushi - Highlights the importance of the 'ajitsuke' of the rice (shari).

Practice in Real Life

Real-World Contexts

Home Cooking

今日は何で味付けする？
ちょっと味付けが薄いかな。
お母さんの味付けを真似する。
目分量で味付けする。

Restaurant Dining

このお店、味付けが最高だね。
味付けを濃いめにできますか？
上品な味付けですね。
独特な味付けのソース。

Reading Recipes

AとBを混ぜて味付けする。
お好みで塩を足して味付けを調える。
肉をタレで味付けしてから焼く。
最後にハーブで風味付けする。

Health/Dieting

減塩のために薄く味付けする。
野菜の味を活かして味付けする。
スパイスで味付けして塩を減らす。
味付けが濃いものは控える。

Supermarket Shopping

味付け済みの肉を買う。
味付け海苔はどこですか？
この唐揚げ、味付けがしっかりしてる。
冷凍の味付け魚。

Conversation Starters

"日本料理の味付けで、一番好きなのは何ですか？ (What's your favorite Japanese seasoning style?)"

"あなたの国では、鶏肉をどうやって味付けしますか？ (How do you season chicken in your country?)"

"味付けが薄い料理と濃い料理、どちらが好きですか？ (Do you like lightly seasoned or strongly seasoned food?)"

"いつも目分量で味付けしますか、それとも計りますか？ (Do you always season by eye, or do you measure?)"

"おすすめの「隠し味」はありますか？ (Do you have any recommended 'secret ingredients'?)"

Journal Prompts

今日食べた料理の味付けについて詳しく書いてください。 (Write in detail about the seasoning of the food you ate today.)

子供の頃、お母さんやお父さんが作ってくれた料理の味付けを思い出してください。 (Recall the seasoning of the food your mother or father made for you as a child.)

自分が得意な料理の味付けのコツを説明してください。 (Explain the secrets to the seasoning of a dish you are good at making.)

もし新しいソースを作るとしたら、どんな味付けにしますか？ (If you were to make a new sauce, what kind of seasoning would you give it?)

健康のために味付けを薄くすることについて、どう思いますか？ (What do you think about making seasoning lighter for the sake of health?)

Frequently Asked Questions

10 questions

'Aji' is the noun for 'taste' or 'flavor' (e.g., 'the taste of an apple'). 'Ajitsuke' is the noun for 'the seasoning' or 'the way something was flavored' (e.g., 'the seasoning of this stew'). 'Aji' is natural, 'Ajitsuke' is man-made. For example, you can say 'This apple has a sweet aji,' but you wouldn't say it has an 'ajitsuke' unless you cooked it with sugar.

It is rarely used for drinks like coffee or tea. For those, you would typically use 'ireru' (to put in) for sugar or milk, or 'tsukuru' (to make). However, if you are making a complex flavored drink like a spiced chai or a cocktail, you might use 'fūmi-zuke' (adding aroma/flavor) or occasionally 'ajitsuke' if you are referring to the overall flavor profile creation.

'Ajitsuke suru' is neutral. It's fine for daily life, recipes, and restaurants. If you want to be very formal (like in a business report or a scientific paper), you should use 'chōmi suru'. If you are a chef speaking to a customer, you might use the humble form 'ajitsuke itashimasu' or 'shite orimasu'.

Yes, when you are specifying the seasoning agent (salt, sugar, etc.), 'de' is the standard particle. It acts as the 'instrument' by which you perform the action. If you use 'ni', it sounds like you are seasoning the salt itself, which doesn't make sense.

'Ajitsuke nori' is seasoned seaweed. It's nori that has been brushed with a mixture of soy sauce, sugar, and dashi, then dried again. It's very popular for breakfast in Japan. The name comes directly from the noun form of our verb.

You can say 'ajitsuke ga koi' (seasoning is strong) or 'ajitsuke wo shisugita' (over-seasoned). If it's specifically too salty, you say 'shio-karai' or 'shoppai'.

Yes, but only metaphorically. You can 'ajitsuke suru' a story, a performance, or a piece of music to mean adding flair or character. However, this is advanced usage. In 99% of cases, stick to food.

'Shita-aji' (bottom-taste) is pre-seasoning. It's the seasoning you apply to raw ingredients before the main cooking begins. For example, rubbing salt on fish 10 minutes before grilling is 'shita-aji wo tsukeru'. This is a sub-type of 'ajitsuke'.

Adding the 'wo' makes it slightly more formal or emphasizes the noun 'ajitsuke,' but in most casual and neutral contexts, they are interchangeable. 'Ajitsuke suru' is more common as a direct suru-verb.

They are known as 'Sa-Shi-Su-Se-So'. Sa = Satō (Sugar), Shi = Shio (Salt), Su = Su (Vinegar), Se = Seuyu (Old word for Shōyu/Soy Sauce), So = Miso. They are usually added in this order when you **ajitsuke suru** a dish.