This is the signature recipe of Japanese chef Elizabeth Andoh. Three color rice bowl in Japanese is “San Shoku Donburi”. According to Andoh, Japanese cuisine (called “Washoku”) requires five cooking ways per meal. Thus, a meal consists of: raw, fried, steamed, baked, grilled, and boiled items. Restated, cook five ways because you have: five senses (hearing, seeing, smelling, touching, tasting) and, five tastes (sweet, sour, salty, bitter, and savory). Elizabeth Andoh’s approach is the Japanese way to cook using five methods.