Washoku: the dietary wisdom of Japan
Japanese cuisine listed as UNESCO heritage: dashi and umami, seaweeds, koji ferments, portion restraint, and its TCM reading.
Dive into the principles of Traditional Chinese Medicine and discover how food can transform your daily life.
47 articles
Japanese cuisine listed as UNESCO heritage: dashi and umami, seaweeds, koji ferments, portion restraint, and its TCM reading.
The definitive reference on Wu Xing (五行) applied to therapeutic nutrition in TCM: correspondences, syndromes, foods and validated clinical protocols.
Xian Tian / Hou Tian: what we inherit (Kidney, Jing) and what we build each day (Spleen-Stomach), and the law of compensation through food.
The 2,200-year-old classic behind all of TCM: its Suwen/Lingshu structure and what it teaches about food, the seasons and longevity.
The signature aromatics of Thai cuisine (galangal, lemongrass, kaffir lime, Thai basil): documented properties and TCM correspondences.
Understanding Yin-Yang (阴阳 Yīnyáng) in Chinese dietetics: thermal nature of foods, Yin-Yang balance on your plate and practical health applications.
Master the distinction between Yin Deficiency and Floating Yang in TCM: differential clinical signs, therapeutic traps and Yin Huo Gui Yuan dietary protocol for practitioners.
Explore the Triple Burner (三焦 Sān Jiāo) meridians in TCM: energetic trajectories, essential points and clinical applications for thermal regulation and fluid circulation.
Blood (血 xuè) in Traditional Chinese Medicine: functions, Blood Deficiency, Blood Stasis and foods to nourish and move the Blood. Link with chronic headaches.
What is Qi (气 qì) in TCM? Definition, types, functions and impact on health: understand this fundamental concept to better interpret your symptoms and adapt your diet.
The four mechanisms of marinating (acid, salt, enzymes, oil) read through Chinese dietetics: how flavours penetrate, tenderise, pre-digest and steer the tropism of food.
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