• 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