PHI.01.0001
Japanese Plating Moritsuke Arrangement Philosophy
Moritsuke (盛り付け — 'arranged serving') is the Japanese art of food presentation — a visual language w…
Moritsuke principles are
PHI.01.0002
Japanese Seasonal Calendar Shun No Shokuzai
The concept of shun (旬 — 'season' or 'peak moment') is the most fundamental organising principle of …
The 72-season calendar (s
PHI.01.0003
Kaiseki Vegetarian Shojin Advanced Temple Techniques
The intersection of shojin ryori (Buddhist temple cuisine) and kaiseki reveals Japan's most sophisti…
Shojin ryori arrived in J
PHI.01.0004
Mottainai Japanese Philosophy of Zero Waste
Mottainai (勿体無い) — roughly 'what a waste' — is the Japanese cultural ethic that objects and ingredie…
Mottainai as concept pred
PHI.01.0005
Teinei Careful and Deliberate Cooking Practice
Teinei (丁寧) — careful, attentive, thorough — describes the quality of mindful presence brought to Ja…
Teinei as a value is wove