下味(したあじ)

したあじ
noun
preliminary seasoning
1. preliminary seasoning, marinating
The process of seasoning ingredients before the main cooking process, typically to enhance flavor absorption and remove odors.
肉(にく)に下味(したあじ)を付(つ)けてから焼(や)く。
Season the meat beforehand, then grill it.
下味(したあじ)には塩(しお)と胡椒(こしょう)を使(つか)った。
I used salt and pepper for the preliminary seasoning.
鶏肉(とりにく)を下味(したあじ)に漬(つ)けて一晩(ひとばん)置(お)く。
Marinate the chicken in the seasoning and leave it overnight.

FORMATION: 下(した) (under/preliminary) + 味(あじ) (taste/flavor).

COOKING CONTEXT: A fundamental Japanese cooking technique used to prepare ingredients before the main cooking process.

COMMON COLLOCATIONS:

  • 下味(したあじ)を付(つ)ける (apply preliminary seasoning)
  • 下味(したあじ)に漬(つ)ける (marinate in seasoning)
  • 下味(したあじ)を染(し)み込(こ)ませる (let the seasoning soak in)

TYPICAL SEASONINGS:

  • 塩(しお) (salt)
  • 胡椒(こしょう) (pepper)
  • 醤油(しょうゆ) (soy sauce)
  • 酒(さけ) (sake)
  • 生姜(しょうが) (ginger) - for removing odors
general
Added 2026.1.18 16:17 · Revised 2026.1.19 21:17
06500/06809_shitaaji