The foundational concepts of Japanese cuisine places great importance on a sense of season, with harmony in taste, cooking methods, and colors being especially important. The Five Flavors (Gomi) are taste elements such as soy sauce, salt, sugar, vinegar, and dashi. The Five Methods (Goho) are the basic cooking techniques: raw, simmered, grilled, fried, and steamed. The Five Colors (Goshiki) include red, blue (or green), yellow, black, and white. Japanese cuisine is built on this framework, and dishes are meant to be enjoyed with both the eyes and the palate.

A dish is not just made by cooking, seasoning, and plating ingredients. It expresses the seasonal essence, brings out the natural qualities of the ingredients, and creates beauty through color harmony and presentation on the tableware. Moreover, the chef’s essential role in Japanese cuisine is to pay close attention to the guest’s preferences and the atmosphere, bringing a sense of hospitality and gratitude to every dish.

The Five Flavors, Five Colors, and Five Methods are concrete guidelines that organize this philosophy. When these three elements are balanced, a dish goes beyond simple deliciousness and becomes a truly memorable experience.

 

Now, let’s take a closer look at the Five Flavors, Five Colors, and Five Methods that form the foundation of Japanese cuisine.

 

Five Cooking Methods (Goho)

The Five Methods, or Goho, are fundamental cooking techniques in Japanese cuisine: Raw (or Sashimi-style Slicing), Boiling, Grilling, Steaming, and Frying. Each method is exemplified by characteristic dishes: Raw for sashimi, Boiling for simmered foods, Grilling for grilled items, Steaming for steamed dishes, and Frying for fried foods.

Raw or Sashimi-style Slicing (生、又は切る)

Raw ingredients hold a special place in Japanese cuisine. Many dishes, especially sashimi, are enjoyed uncooked, highlighting the freshness and natural flavor of the ingredients. Preparing sashimi requires expert knife skills. Decorative cuts add seasonal flair and elegance, while precise slicing ensures the pieces are easy for guests to eat. This attention to detail embodies the Japanese spirit of hospitality.

Boiling (煮る)

Boiling involves cooking ingredients in water, broth, or seasoned liquid. This method makes foods tender, flavorful, and easier to digest. While some nutrients may leach into the cooking liquid, they are preserved and can be enjoyed as part of the dish. Boiling also allows flavors from the broth or seasoning to permeate the ingredients.

Grilling (焼く)

Grilling exposes ingredients to direct or indirect heat, either over an open flame or in a pan with a small amount of oil. This technique imparts a distinct aroma and flavor, while lightly charring the surface. Grilled dishes showcase the natural taste of the ingredients with minimal seasoning.

Steaming (蒸す)

Steaming uses circulating steam to cook ingredients gently. Japanese cuisine includes a wide variety of steamed dishes, made in many forms for different purposes. Steaming helps maintain the shape of the ingredients, retain nutrients, prevent drying, and avoid burning. A classic example is chawanmushi, a savory egg custard.

Frying (揚げる)

Frying cooks ingredients in oil or fat at high temperatures—typically 285–410°F (140–210°C). This method quickly cooks food while preserving its flavor. Frying removes excess moisture and allows oil to penetrate, enhancing taste. There are two main types of frying:

• Batter-fried (衣揚げ, koromo-age) – ingredients are coated with a mixture of flour, egg, and water before frying. Tempura is the most famous example.
• Plain-fried (素揚げ, su-age) – ingredients are fried without coating.

 

Five Flavors (Gomi)

The five flavors are usually considered to be sweetness, sourness, saltiness, bitterness, and umami. Some schools list the five flavors as bitterness, sourness, sweetness, spiciness, and saltiness. These correspond to seasonings like soy sauce, salt, sugar, vinegar, and spice. Japanese Sōjin cuisine emphasizes a lightness of flavor. This doesn’t just mean weak flavor; it means carefully bringing out the natural qualities of the ingredients through meticulous preparation. In this approach, some consider it a sixth flavor.

While sweetness, sourness, and saltiness are generally perceived as single flavors, bitterness can vary greatly. For example, the bitterness in chocolate is different from that in onions. Similarly, although glutamic acid in kelp is the best-known source of umami, many other ingredients—such as bonito flakes, dried shiitake mushrooms, and shellfish—also contribute significant umami flavor. Furthermore, umami is a key flavor in dashi, an essential component of Japanese cuisine.

Examples of the five tastes are:

• Sweetness (甘味): The sweet taste of sugar or mirin. Foods such as maple syrup or honey mustard illustrate this flavor.
• Sourness (酸味): The sour taste of vinegar or lemon. Pickles are a common example.
• Saltiness (塩味): The salty taste of salt or soy sauce. Examples include potato chips, pizza, and crackers.
• Bitterness (苦味): The bitter taste found in foods like kale or romaine lettuce.
• Umami (うま味): The naturally savory flavor found in kombu and bonito flakes. Foods like cheese or bacon also provide umami.

 

Five Colors (Goshiki)

Japanese cuisine values five colors in both cooking and presentation. These colors—red, yellow, blue (or green), white, and black—are used to express the visual beauty of Japanese cuisine. Red and yellow are warm colors that stimulate the appetite, blue evokes a sense of coolness, white conveys cleanliness, and black provides visual balance to the dish.

When plating, attention is also paid to the color of the dishware, along with the use of garnishes such as leaves and flowers. This incorporates all five colors visually, enhancing the perceived deliciousness of the dish and increasing the visual enjoyment of the meal.

It is also believed that this approach naturally promotes nutritional balance. This idea originates from the ancient Chinese philosophy of Yin-Yang and the Five Elements. Consuming meals that incorporate all five colors is thought to help maintain health. This philosophy includes the concept of “food as medicine,” in which food, like medicine, is believed to prevent illness and preserve well-being.

In recent years, increasing attention has been paid to food components known as “phytochemicals.” These are substances found in plant pigments, aromas, and tannins—chemicals that plants produce to protect themselves from ultraviolet rays and pests. Compounds such as lycopene in red tomatoes and watermelon, chlorophyll in green spinach and bell peppers, gingerol in yellow ginger, isoflavones in white soybeans, and anthocyanins in black beans are widely studied as functional components that support various bodily functions. It is also believed that consuming these components in combination is more effective than taking them individually. From this perspective, the traditional wisdom of the five colors can be considered supported by modern nutritional science.

Examples of the five colors include the following:

• White (白): Rice, tofu, fish, cauliflower
• Red (赤): Red-colored vegetables, fruits, and meats (e.g., tomatoes, red seabream)
• Yellow (黄): Eggs, pumpkin, corn, cheddar cheese
• Green or blue (緑又は青): Leafy greens and vegetables (e.g., broccoli, spinach, avocado)
• Black (黒): Seaweed, mushrooms (e.g., black olives, black pepper)

Japanese culinary culture follows a systematic framework for understanding flavors, cooking techniques, and visual presentation, guiding the creation of well-balanced dishes. This framework is embodied in the “Five Flavors (Gomi), Five Colors (Goshiki), Five Methods (Goho),” reflecting the idea that cuisine is appreciated not just for satisfying hunger, but also for showcasing seasonal changes, highlighting the uniqueness of ingredients, expressing beauty, and conveying the chef’s care.

This philosophy emphasizes how cooking methods, taste experiences, and color arrangements on the plate interact to achieve overall harmony. It also considers ease of eating, nutritional balance, and attention to the guest’s preferences and the occasion’s atmosphere.

When these elements are balanced and combined, a dish goes beyond mere good taste and becomes a memorable experience. The concept of the Five Flavors, Five Colors, and Five Methods, cultivated over a long history, forms the foundation supporting the unique aesthetic sensibility of Japanese cuisine, engaging both the senses and the spirit.

 

Related contents:

Which nutrients are vegetarians and vegans most likely to lack?