WASHOKU: Five flavors

Apr 13, 2020 | TSUDOI Project | 0 comments

Five Tastes

Washoku guidelines urge us to balance flavors when planning, preparing and partaking of a meal. This TSUDOI PROJECT asks you to create a FLAVOR-BALANCED meal, or a single multi-flavored dish that you might feature at a meal to balance out other dishes. Try to include all 5 tastes: sweet, salty, sour, bitter, spicy.

The major advantage of being attentive to flavor balance is avoiding food cravings. And at the same time enabling maximum satisfaction from what you prepare.

Most people have had experience with binging on sweets (gobbling an entire bag of cookies, or wolfing down a quart of ice cream) and then craving salty foods to compensate (potato chips, or salted nuts… maybe crackers and cheese). Spicy and bitter often induce similar cross-cravings (Chipotle chili pepper and icy-cold bitter beer?) … bitter coffee or tea invites a craving for sweet dessert. Sour tastes provide relief from cloying sweetness (lemon icing on a cake?) and provides a bright, acidic touch to spicy, salty dishes (many Mexican and or Thai dishes combine sour citrus with spiciness and saltiness).

TŌFU  Part One

TŌFU Part One

Join us on the TSUDOI Project group on Facebook, Our project is about TŌFU.  The assignment is to create your own ORIGINAL version of 白和え SHIRA AÉ (creamy tōfu sauce). Use your imagination – and whatever ingredients you have on hand in your pantry, refrigerator or...

Make-ahead Sauces

Make-ahead Sauces

Join us on the TSUDOI Project group on Facebook, Our project is about Make-Ahead SAUCES. We focus on three classic ones: Creamy Sesame-Miso (Goma Miso), Dengaku Miso Spread & Dip and Umami Essence with its own Secondary Stock. All have been beloved by the Japanese...

Make-Ahead Side Dishes

Make-Ahead Side Dishes

On the TSUDOI Project group on Facebook, you'll find a short video presentation about Make-Ahead Side Dishes. The side dishes in this project feature 3 popular kambutsu (乾物”dried things”): KIRI BOSHI DAIKON, HIJIKI, and WAKAMÉ. These are the foodstuffs that many...

MORITSUKÉ Creating a Japanese Sensibility at Table

MORITSUKÉ Creating a Japanese Sensibility at Table

Moritsuké refers to the way in which food is displayed or arranged. The word itself covers a wide range of activity from choosing the vessels – plates, dishes, platters, bowls, boxes or other containers – to design decisions regarding how space is divvyed up; it even...

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