[Explanation: Elements of taste that mix]

Among substances, some mix easily with water while others more easily mix with oil.
Hydrophilic substances mix because their affinity to water creates ionic bonds by means of static electricity, while lipophilic substances (lipophilic group) have affinity to oil in their molecular structure. 

While the lipophilic group mixes easily with oil, it also has a special characteristic to repel water molecules and is difficult to mix with water (it is also called hydrophobic group). Garlic and anchovy paste have lipophilic group molecular structure.

However, some substances have both hydrophilic and lipophilic characteristics. They are surfactant such as soap.
Soap mixes into water as a hydrophilic and bonds to lipophilic substances such as dirt as a lipophilic, thereby achieving the effects of washing.