Meal Planning, 3 sets of 5

May 16, 2020 | TSUDOI Project | 0 comments

Meal Planning, 3 sets of 5

Crafting menus that are mindful of color, flavor and method of preparation is central to Japan’s WASHOKU approach. It is a simple and effective way to organize food choices to make handsome meals that have all the essential nutrients you need without overindulgence.

On the TSUDOI Project group on Facebook, you’ll find a short video presentation about the “3 Sets of 5” approach; please take a look.

Members of the Facebook group are invited to post one (or several) photos of YOUR project. Can’t wait to see what you’re making in your kitchen…

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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