INTEGRATING WASHOKU

with KANSHA

 

Each COMPLEMENTS and ENHANCES the other.



Key elements of WASHOKU
(Japan's native culinary culture):
  • balance colors (red, green, yellow, white, black)
  • balance flavors (sweet, salty, sour, bitter, spicy)
  • balance methods (boil, sear, raw, fry, steam)
  • source foods from both land and sea
  • source local foods (seasonal, regional)


The key elements of KANSHA ("appreciation"):

  • using food fully, without waste
  • acknowledging the efforts and ingenuity of those who prepare nourishing food
  • sourcing food responsibly, respectfully
  • sourcing food that is safe to consume