Lacking by the elegance and refinement of sushi, free of the “good recipes” of tapas, and void of the cachet of nouvelle-cuisine, Wushi is distinguished from other small-plate traditions by placing priority on the question “what do I want to put in my mouth” rather than the question “what should I put in my mouth”.
Accommodating all traditions, ingredients, and opinions of what is edible, Wushi is founded 4 Basic principles which are applied to a system of classification for maximum tastiness results.
The Principles of Wushi
- Take food you like
- Put it on top of, or inside, other food you like
- If possible, include something that could make it taste weird, but ends up making it taste awesome.
- Make it bite-sized, for optimal sharing and ballistics.
The System of Wushi
Food and food-like items are divided into the following categories
- The Snug
- The Plank
- The Smooth
- The Sauce
Substantial, flavorful items
Wild mushrooms, bacon, Marinated tofu
mini-pizzas, snails, cactus
Substantial but blander than the Headliner.
Spicy, tangy, or ummami-ful stuff, often dipped-in or added-on
wasabi, pickled ginger, etc.
Mustard, hot peppers, lemon, horseradish, olives
balsamic vinegar, dried cherries, whisky
Sheet-food or pocket-food that you wrap around the other stuff
Tortillas, chard leaves, crepes
Bean paste, bubblegum, grape leaves
Flat and sturdy food onto which you can pile everything else
Pop-tarts, hard cheese
Fat = flavor
Cream cheese*, creamy scallop, avocado
goat cheese, silken tofu, yogurt
apple butter, spray cheese, lard
Extra-tasty bits to sprinkle on top
Roe, onion slices
crushed nuts, actual sprinkles, salt, blue cheese crumbles
Brewer’s yeast, pop-rocks
Self-explanatory. Infinite possibilities.