WASHOKU: Five methods – raw

Apr 17, 2020 | TSUDOI Project | 0 comments

Five Methods - raw

Washoku GUIDELINES include being attentive to the WAY or METHOD food is prepared. The Japanese classically refer to 5 Ways or Methods: NAMA (raw), NIRU (simmer, stew, braise), YAKU (sear with heat), MUSU (steam), and AGERU (fry, cook in oil).

In this project let’s focus on NAMA, a method where no heat is applied. Choose a single ingredient (a vegetable or fruit) and prepare it in several different ways without using heat. You can combine your nama (raw) ingredient with other ingredients and/or methods. For example, grated RAW daikon radish can be served with grilled or broiled fish… shreds of RAW daikon radish can be part of a salad (see the Celebration Salad Kitchen Culture post for December 12, 2019 for a recipe).

WASHOKU: Five flavors

WASHOKU: Five flavors

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...

WASHOKU: Five colors

WASHOKU: Five colors

Washoku guidelines encourage us to prepare every meal using 5 colors (RED, YELLOW, GREEN, BLACK & WHITE). This insures nutritional balance and makes food more inviting, too. This TSUDOI project asks you to create a meal that includes 5 colors. It could be as...

Using Food Fully: Carrots

Using Food Fully: Carrots

USING FOOD FULLY is a recurring theme in Japanese kitchens. Project One spotlights CARROTS. Create at least 3 dishes using carrots... to be served at the same meal, or spread across several days. The dishes can be savory, sweet, spicy... served piping hot, chilled, at...

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