砂糖(さとう)

砂糖(さとう) is sugar, one of the basic cooking ingredients in Japanese cuisine.

Types of sugar

• 白(しろ)砂糖(さとう): white sugar
• 黒(くろ)砂糖(さとう): brown sugar/muscovado
• グラニュー糖(とう): granulated sugar
• 角砂糖(かくざとう): sugar cube

Common expressions

• 砂糖(さとう)を入(い)れる: to add sugar
• 砂糖(さとう)抜(ぬ)き: without sugar, sugar-free
• 砂糖(さとう)控(ひか)えめ: low sugar

In cooking

Unlike Western cooking, Japanese cuisine uses sugar in many savory dishes (煮物(にもの), teriyaki, etc.).

Watch out

砂糖(さとう) and 塩(しお) (salt) look similar - a common mix-up in the kitchen!

Usage

佐藤(さとう) (same pronunciation) is one of the most common Japanese surnames.