Aroma molecules leave the pot fast. When you add them decides how much the eater smells.
Aroma comes from light molecules. Heat pushes them into the air. Garlic in hot oil at the start builds a deep base. The same garlic at the end gives a sharp top note.
Japanese cooks add mitsuba and yuzu peel after the heat is off. The pot holds that smell for about one minute. That minute is the point of the dish.
Early aromatics melt into the dish and disappear as a smell. Late aromatics sit on top and hit the nose first. Pick one job for each ingredient.
Hard aromatics go in early. Soft green ones go in last. Ginger and garlic early. Scallion and herbs at the end.
I add half the scallion at the start and half at the end. The pot gets depth and the bowl gets smell.
| ❌ Symptom | 🔍 Cause | 💡 Solution |
|---|---|---|
| The dish smells of nothing at the table | All aromatics went in early | Save some and add them off the heat |
| The garlic tastes raw and sharp | It went in too late | Cook it in oil for one minute first |
| The herbs turn brown and bitter | They were boiled | Add them after the heat is off |
