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Grains Overview

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Vegetables Overview

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Beans Overview

Bean Recipes

Sea Vegetables

Condiments Overview

Condiment Recipes

Pickles Overview

Pickles Recipes

Seasonings

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Condiments


Condiments and garnishes are very useful for balancing the meal as a whole, and provide a variety of seasoning to various dishes. Condiments are seasonings, usually served separately for use at the table. A variety of condiments should be kept on the table at all times to allow each person to make individual adjustments during the meal, according to taste and condition of health. Condiments should be used sparingly (for example about one teaspoon a day in the case of gomashio, or two to three plums a week in the case of umeboshi plums) and only to enhance the taste of grains or vegetables. The Kushi Institute recommends the Bonin salt for those who are on a medicinal diet.

MAIN CONDIMENTS (Always On the Table)

- Gomashio (sesame seeds with sea salt; best prepared at home)
- Umeboshi plums (purchased in a natural foods store)
- Shiso leaves powder (purchased in a natural foods store)
- Tekka (generally purchased in a natural foods store)
- Sea vegetable powder (with or without roasted sesame seeds; best prepared at home)
- Green nori flakes (may be purchased in a store)
- Toasted nori


Using one or more of the five tastes (sour, bitter, sweet, pungent, salty), condiments are used to finely adjust the food to individual conditions and preferences during the meal. Any food can be used in small amount as a condiment. Using the five tastes, you may emphasize on more sweet, salty, pungeant, sour or bitter taste.


CONDIMENTS LISTED BY THE FIVE TASTES: