塩加減(しおかげん)

しおかげん
noun
saltiness; amount of salt
cookingfood
1. the degree of saltiness; the amount of salt used
refers to how salty something is or the appropriate amount of salt to use in cooking
塩加減(しおかげん)を見(み)る。
Check the saltiness.
塩加減(しおかげん)がちょうどいい。
The saltiness is just right.
お味噌汁(みそしる)の塩加減(しおかげん)を調整(ちょうせい)する。
Adjust the saltiness of the miso soup.

Cooking term

塩加減(しおかげん) is an essential concept in Japanese cooking. The word combines 塩(しお) (salt) + 加減(かげん) (degree/adjustment).

Common expressions

RELATED ～加減(かげん) WORDS:

Tips

塩加減(しおかげん)は後(あと)から足(た)せるが、入(い)れすぎると戻(もど)せない - "You can always add more salt, but you can't remove it if you add too much."

Related Words

Related: 水加減(みずかげん) (water amount)
Related: 火加減(ひかげん) (heat level)
Related: 湯加減(ゆかげん) (water/bath temperature)
general
Added 2026.1.27 20:45 · Revised 2026.9.2 13:01
08500/08575_shiokagen