Cover The four elements—earth, water, fire and air—create a harmonious symphony at the dining table (photo: Unsplash/Kirill Tonkikh)
The four elements—earth, water, fire and air—create a harmonious symphony at the dining table (photo: Unsplash/Kirill Tonkikh)
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Fire and air are subtle yet potent elements of nature, their presence deeply ingrained in the culinary identities of many cultures.
The land of fire and air, shaped by these elusive elements and steeped in natural philosophies, remains ever-present in our daily lives. In cuisine especially, the balance of yin and yang—mirroring the four elemental forces—holds particular significance.
Each dish served is a crafted expression presented to its audience. Long before it reaches the table, a dish reveals the chef’s artistry: his finesse in ingredient pairing, his technique, and the essence of a culinary philosophy that has travelled across continents. Central to this philosophy is an elemental harmony—earth, water, fire and air—woven subtly into every creation.
Mysterious Orient
When speaking of the enigmatic East, one finds the West both captivated and confounded by its depth and beauty. Eastern cuisine, in particular, is intrinsically tied to the natural elements, with its own nuanced interpretations: metal, wood, water, fire and earth—underpinned by the strict discipline of yin and yang.
One example lies in a traditional Japanese practice: the warayaki straw-grilling festival. Rooted in the early Edo period, the ritual pays homage to Mother Nature, an offering of thanks for the sea’s generous harvest. In this practice, fishermen, often adrift on the ocean, set fire to straw, symbolising the earth, and complete the ceremony as the fragrant smoke rises, a manifestation of chi. It is a modest ritual, humble in execution, yet rich in symbolic meaning reflecting the elemental cycle of earth, water, fire and air.
Left Fire, one of the four primal culinary elements (photo: Unsplash/Joshua Newton),
Right Water, another essential force in the kitchen (photo: Unsplash/Gaelle Marcel)
This understated tradition has since evolved. Across Japan, many now observe the festival with a culinary twist, grilling fish, beef, pork, chicken and vegetables over straw flames. The result? A medley of char and aroma, where the smoky straw imparts its rustic charm. The intense heat seals the meat swiftly, leaving it crisp on the outside and succulent within. From this age-old technique grew the practice of kunsei—smoking—where meat is slow-cooked and enriched with deeper, fuller notes. In every bite, the elements converge: earth and water in the meat, fire in the cooking, and air in the rising fragrance.
The four elements intertwine, evolve and persist. In much of Eastern cuisine, their influence is evident. Take Korea, for instance, where the daily meal is a quiet homage to elemental balance. A typical Korean table features banchan (side dishes), rice, soup, fresh vegetables, and a touch of meat or fish. This delicate arrangement speaks to a broader philosophy: the nutritional equilibrium of yin and yang, reflected through the presence of all four elemental forces.
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Above Almost every Oriental dish draws inspiration from the four elements—earth, water, fire and air (photo: Unsplash/Charlesdeluvio)
Almost every Oriental dish draws inspiration from the four elements—earth, water, fire and air (photo: Unsplash/Charlesdeluvio)
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Pan-chan dishes embody the essence of these four elements through a range of traditional preparations: kimchi (pickled vegetables), bokkeum (spicy, dry stir-fried meat or octopus), jangajji (vegetables pickled in soy sauce), namul (roots and leaves dressed with sesame oil or stir-fried), jorim (deeply flavoured tofu, meat or vegetables simmered in broth), jjim (steamed fish, meat or eggs), and jeon (savory fried cakes). Meats and vegetables, particularly roots, evoke the earth. Fried foods bring in the fire, while broths and fish-based dishes speak to the element of water. Finally, the lighter preparations nod to the element of air.
Returning to Vietnam—a nation with four millennia of civilisation and a fiercely rich culinary tradition—the presence of the four elements is apparent, even in the humblest of dishes. Born from a rice-based culture, these meals naturally embody both earth and water. Fire lends itself to the cooking process, while the fragrant steam carries a sensory poetry, capturing the harmony of nature and the fullness of the five elements (an adaptation of earth, water, fire and air).
Above A bowl of white rice is a symbol of Vietnam’s rice civilisation (photo: Pexels/Catscoming)
A bowl of white rice is a symbol of Vietnam’s rice civilisation (photo: Pexels/Catscoming)
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A simple bowl of white rice stands as the purest icon of Vietnamese cuisine. While many nations enjoy rice, few place it so firmly at the heart of everyday meals. This staple is a culinary compass, guiding us through the country’s gastronomic landscape. From the soil that nurtures the rice stalks to the water that feeds them, from the sun that ripens the grain to the fire that cooks it, and finally the steam that rises as it boils, every element plays its part. In one modest dish, the subtleties of nature are honoured, and culinary creativity finds its quiet beginning.
In the East, meal balance is deeply valued. Though breakfast customs vary from country to country, one often finds a preference for warm, nourishing dishes: porridge, soups, and broths, sometimes even rice with soup in the early hours. Unless occasion calls for otherwise, lunch and dinner are typically more elaborate extensions of the morning meal. Spices play a crucial role—not only for flavour but as medicinal companions, enhancing both taste and wellbeing. Across Eastern cuisines, there is a notable emphasis on broths and water-based dishes rich in starch and protein. This balance gently satisfies the palate, comforts the taste buds, and suits the sensitive stomachs many Asians are born with.
Read more: Chef’s Secret Menu—a journey to discover the ultimate cuisine
Western standards under the guise of creativity: the improvisation of earth, water, fire, air
In the West, the elements are approached quite differently. Rather than anchoring dishes in strict philosophical frameworks, Western culinary minds treat them as inspirations for imaginative expression. Here, you’ll find dishes styled after elements, menus themed around them, and even courses named in their honour.
Above Western cuisine also draws upon the four elements of earth, water, fire and air (photo: Unsplash/Andy Chilton)
Western cuisine also draws upon the four elements of earth, water, fire and air (photo: Unsplash/Andy Chilton)
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In essence, Western cuisine focuses on technique and prioritises the application of scientific achievements in the cooking process. The cradle of Western gastronomy is France, a country which, since the Middle Ages, has set out its own rules and systems for dining. These include rigorously defined courses and methodical recipes that favour precision over emotion. The Western kitchen has long been one of order, discipline, and consistency.
Thanks to a thoroughly scientific mindset, paired with modern technology, Western cuisine gradually distanced itself from the enigmatic philosophies of the East and forged its own culinary path. Ironically, just as it began its most inventive chapter—the age of contemporary cuisine—the four elements became more present than ever before.
During this period of culinary “reform”, marked by a shift away from heavy, indulgent fare, France—and much of the West—embraced simplicity. Menus were lightened; fruits and vegetables featured more prominently. Desserts and drinks were reimagined with freshness in mind. Balance returned to the plate. Generous, formal portions gave way to thoughtful servings, artfully composed.
Above As Western cuisine moved away from heavy dishes, vegetables and fruits began to take centre stage (photo: Pexels/Askar Abayev)
As Western cuisine moved away from heavy dishes, vegetables and fruits began to take centre stage (photo: Pexels/Askar Abayev)
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Take steak, for instance. Once just a hearty slab of beef sautéed with potatoes, it now arrives more refined: beef marinated and grilled, paired with a touch of starch—perhaps potatoes or crusty bread—a delicate sauce to elevate its richness, and charred vegetables to brighten and soften the dish. Without fire, steak cannot exist; it is essential. The juices meld with the sauce, lending the beef its signature succulence. Earth is present in the vegetables; air, in the fragrant harmony that completes the experience.
As we move closer to today’s culinary climate marked by contemporary innovation and expressive flair, dishes no longer adhere strictly to tradition. Blending multiple techniques has become a natural way to articulate the presence of the four elements. Nowhere is this more evident than in the performance-driven world of molecular gastronomy.
Above Dishes close to the modern culinary era embrace innovation and artistry (photo: Pexels/Shkrabaanthony)
Dishes close to the modern culinary era embrace innovation and artistry (photo: Pexels/Shkrabaanthony)
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Molecular techniques illustrate the elements beautifully: Spherification (liquids turned into delicate spheres) and Gelification (jellies made from pectin or gelatin) evoke the solidity of earth. Foam techniques and Sous Vide (gently cooking ingredients in a vacuum) nod to water. Emulsification, Infusion, Flavour Pairing, and Smoking channel the airy, aromatic side of food. Yet all remain rooted in the transformative power of fire.
Even the most playful or avant-garde creations embrace this elemental philosophy. A dish might resemble a potted plant, with chocolate “soil” and burnt caramel signifying fire. A lava cake erupts as steam billows from its molten centre. These are not just theatrics, they reflect a deeper story of earth, water, fire and air, shaped by human hands and imagination.
Above The land of fire and gas continues to inspire culinary creativity from East to West (photo: Unsplash/Vivant)
The land of fire and gas continues to inspire culinary creativity from East to West (photo: Unsplash/Vivant)
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From East to West, culinary inspiration is grounded in the cultural identity of each region. Though the materials and expressions may differ, all are deeply entwined with the timeless and elemental forces of the universe: earth, water, fire and air.
Cuisine, in its own quiet way, has long captured and reinterpreted this essential philosophy of life with both elegance and ingenuity.
