Naumi Uemura

‘The five principles of Japanese cuisine’ deals with the fundamental concepts that govern this age-old culinary tradition. First, the principle of Goshiki will be explained, which refers to the five fundamental colours in the presentation of dishes: red, green, yellow, white and black, which not only brighten up the eyes, but also symbolise different elements of nature. This will be followed by Goho, which stands for the five cooking methods: boiled, grilled, steamed, fried and raw, each providing a unique sensory experience. This will be followed by Goki, which implies 5 attitudes. Next, Gokan, which encompasses the five senses, will be discussed.

Finally, Gomi will be explored, which refers to the five flavours that enrich the food and bring depth to the tasting, a symphony of tastes and textures that highlights the richness of Japanese cuisine.