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).