The 5 of Japanese cooking

A japanese meal is supposed to exemplify these fives:

* Goshiki (five colors): aka(red); kiiro (yellow); ao (green); kuro (black); shiro (white).

* Goho (five methods): niru (simmer); musu (steam); yaku (grill); ageru (fry); tsukuru (create).

* Gomi (five flavors): shiokarai (salty); suppai (sour); amai (sweet); Nigai (bitter); karai (spicy).

* Gokan (five senses): miru (sight); kiku (hearing); kaku (smell); ajiwau (taste); fureru (touch).

A bit overwhelming to contemplate as a cook, but there is more::

* Gokan no mon — the five viewpoints or outlooks — a Buddhist doctrine referring to the state of mind to be maintained while partaking of the food. The first tenet is to ponder deep gratitude for the people who prepared the meal. Second is to perform deeds and have thoughts worthy of receiving such nourishment. Third is to partake of the food with no ire. Fourth is to realize that eating this food is feeding the soul as well as the body. And finally, the fifth consideration is to be seriously engaged on the road to enlightenment.

A little Japanese food for thought.

See this article from the Japan Times for more info