Gomi goshoku goho

Literally: five flavours, five colours and five methods. This is the basic philosophy behind Japanese cuisine which allows for the creation of a harmonious dish that appeals to all the senses. The flavours are: sweet, sour, salty, bitter and spicy. The colours are: red, green, yellow, white, and black. The cooking methods are: roasting or grilling (yaku), boiling or simmering (niru), steaming (musu), deep-frying (ageru) and raw preparation.