Anatomic Cooking creates dishes combining 35% meat and 65% vegetation, based on the anatomical makeup of the human teeth. It was developed by American Chef, Goichi Matsumoto in 2014.
This section is a compendium of recipes, personally created by Goichi Matsumoto. This is not a guide to healthy eating per se, but it is an inspiration for moving fresh produce to the center of your plate, and reducing the amount of meat protein in your diet without sacrificing flavor and variety. Goichi believes that the best recipes are often the simplest.
“To say that cooking with and eating with Anatomical Cooking ratio is more ‘nutritious’ or ‘healthier’ makes it sound medicinal instead of the delectable pleasure it is. Variety is critical. Flavor is first.
And sustainable, conscious eating is best."
Whereas many traditional recipe styles use heavy dressings or vinegars that can overpower the very delicate flavors of fresh greens, Goich prefers to season with just enough salt and oil to preserve delicate, natural flavors.
Try some of the dishes yourself. And, if you would like to help by sharing your own favorite, delicious dish with the Anatomic Cooking website community, Goichi would be delighted to include it. Bon Apetit!