Unlike other porridges in agricultural societies, sayo is not a staple food. Rather, Ainu would fill up on fatty soups and grilled meats then drink it like tea as a palate cleanser.[1]:37–39 For that reason, sayo was made in a small dedicated pot so as to avoid mixing oils in from other dishes. Care was also taken to avoid mixing flavors when serving by using a separate ladle specifically for serving sayo (sayo kasup), rather than the usual ladle for serving soup (kasup).[2]:406–420 As the porridge used very little grains to make, a month's supply for one person was approximately 1.8 liters.