Niceties mentioned the "five principles of Japanese cooking" in her guest post last month . Apparently they should all be part of traditional cooking. They go something like:
Five colours - white, red, yellow, green, black/other dark colours
Five tastes - salty, sour, sweet, bitter, umami/spicy (which is right?)
Five cooking methods - simmering, grilling, steaming, frying, aemono (cooked salads)
Five senses - taste, smell, sight, sound, touch
And then there are the five outlooks which are more kinda philosophical I think.
Does anyone Japanese or non-Japanese use this in their cooking?