Discover the magic number 5 in Japanese culinary culture

Japanese culinary culture is both mysterious and sophisticated and attractive. The secrets and rules of Japanese cuisine are encapsulated in "Tam Ngu" - the magic number 5 in Japanese cuisine.

A meal of Japanese people often has to gather 5 methods, 5 flavors, 5 colors. These 5 numbers further reflect Japanese worship and love of nature. So what do these 5 numbers mean?

5 colors - Go Shiki

Japanese dining table always converges 5 basic colors, making the meal become colorful, delicious and nutritious. The 5 basic colors are:

1. White: from dishes like rice, radish, tofu, cooked fish .
2. Red: from raw fish, fish eggs, red oysters, crab sticks .
3. Green: from green vegetables.
4. Gold: from orange-yellow ingredients such as pumpkin, carrot, herring eggs, sea urchins .
5. Black (including dark colors such as dark brown or dark purple): from grilled meat, eggplant, seaweed, soy sauce.

The 5 main colors of Japanese cuisine represent the Five Elements.

It is not natural that these 5 colors are chosen to appear on the table. These are 5 colors representing the natural five elements: kim - carpentry - water - fire - earth such as the convergence of earth and sky essence on the table every day.

5 positions - Go Mi

Instead of sweet, spicy or spicy dishes like the regional taste of Vietnamese cuisine, Japanese cuisine meets the taste in a meal including salty - sour - sweet - bitter - umami. Umami taste is different from the dishes we often know. This is the natural sweetness of raw seafood, barbecue, mushrooms or stewed water. This is the flavor that creates a sweet, cool, natural feeling for Japanese food. With respect to natural values, Japanese people rarely use spices that have a strong or aromatic flavor, but are more inclined to use spices that have a boldness to the dish and enhance the natural flavor of the dish. . Light eating is not only good for health but also the attitude of respecting the natural mother of Japanese people.

5 ways of processing - Go Hoo

Japanese meals often contain 5 processing ways.

The last number 5 in Japanese cuisine is in processing. 5 ways to prepare it are stew - grilled - steamed - fried - boiled Although these processing methods are not new, in food processing methods there will be more stringent requirements to meet the above 5 tastes principle, especially retaining umam taste i. These treatments are applied to the freshest, seasonal produce to ensure the best taste for the meal and also a way to respect the natural cycle of development. Japanese dishes are prepared with many different methods but are processed with sufficient food to prevent excess food after meals.