tasty tidbits from the old-fashioned Japanese Kitchen
The Japanese will often feature a single ingredient, preparing it in myriad ways. Meals planned this way are referred to tsukushi or zukushi menus.
When mixing, matching and coordinating dishes to create your tsukushi menu remember the WASHOKU guidelines:
- 5 colors (bamboo is considered "yellow" so combine it with green, red, black and white foods)
- 5 flavors (sour plum adds tart notes; miso sauce on broiled bamboo is both sweet and salty; peppery kinomé leaf is both spicy and bitter)
- 5 ways (include a wide range of preparation methods: stewing, broiling, sautéing)
From top right, clockwise: Spring Breeze Aspic (KANSHA page 95), Mixed Vegetables Braised with Thick Fried Tōfu (KANSHA page 176), "Princess Skin" in Plum Sauce, Sparkling Broth (KANSHA page 77), Bamboo Dengaku-Style (WASHOKU page 281), and Bamboo Shoots and Rice (KANSHA page 20).