隠し味

Japanese

Kanji in this term
隠 味
かく
Grade: S 		あじ
Grade: 3
kun'yomi
Alternative spelling
隱し味 (kyūjitai)

Etymology

From 隠(かく)し (kakushi, 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 隠(かく)す (kakusu)) + 味(あじ) (aji), literally "hidden flavor."

Pronunciation

  • IPA(key): [ka̠kɯ̟ɕia̠ʑi]

Noun

隠(かく)し味(あじ) • (kakushi-aji) 

  1. A cooking technique where a small amount of a seasoning or ingredient is added, such that its flavor does not noticably stand out, but does produce a richer or more complex flavor in the overall dish.
  2. A seasoning or ingredient used in such a manner.
    赤(あか)ワインを隠(かく)し味(あじ)に使(つか)う
    aka-wain o kakushi-aji ni tsukau
    add a hint of red wine; use a bit of red wine to bring out the flavor
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