Five Elemental Foods

---

Water

1. buckwheat.
2. aduki black soybeans, black turtle, kidney, pinto.
3. agar-agar, beets, beet greens, burdock, dulse hiziki Irish moss, kelp, kombu, mushrooms, nori, radicchio, red cabbage, salsify, wakame, water chestnuts.
4. blackberries, black raspberries, blueberries, boysenberries, concord grapes, cranberries, watermelon.
5. chia, black sesame.
6. none.
7. chestnuts.
8. none.
9. caviar, abalone, bluefish, catfish, clam, crab, cuttlefish, lobster, mussel, octopus, oyster, sardine, scallop, squid, turtle.
10. cluck.
11. ham, kidney, pork.
12. coffee (decaffeinated), sesame salt, miso, pickles (brine cured), salt, soy sauces umeboshi plums, umeboshi vinegar, bancha tea.
13. steaming, salt pickling.

Earth

1. millet, sweet potato, yam.
2. chick-peas.
3. artichoke (Jerusalem), bamboo shoot, calabash, corn on the cob (sweet), crookneck squash, eggplant, kuzu (kudzu), mallow, parsnip, pumpkin, rutabaga, spaghetti squash, winter squash (acorn, butternut, buttercup, hokkaido, hubbard, etc.), tapioca.
4. apple (sweet), banana, breadfruit, cantaloupe, cassava, coconut milk, currants (sweet), dates, figs, grapes (sweet), honeydew melon, mango, mulberries, muskmelon, orange (sweet), papaya, plantain, prunes, raisins, sweet cherries, tangelo, tangerine.
5. pumpkin.
6. allspice, achiote, anise, cardamom, cinnamon, licorice, turmeric, vanilla.
7. almonds, beeches, filberts, pecans, pine nuts, macadamia nuts.
8. fresh cheeses (cottage, farmer's, ricotta), ice cream, milk, yogurt (sweet).
9. anchovies (fresh), carp, salmon, sturgeon, swordfish, tuna (canned).
10. pheasant, quail.
11. mutton, pancreas (beet rabbit.
12. carob, honey, barley malt, maple syrup, rice syrup, sherbet, sugar (brown and white), sweet chocolate.
13. boiling.

Metal

1. rice (brown and white), sweet rice, taro potato, white potato.
2. great northern, navy, lima, Soybean. tempeh, tofu.
3. bok choy (whites), cabbage, capers, cauliflower, celeriac, celery, chili, Chinese cabbage (nappa), cress, cucumber, daikon, eggplant, garlic, ginger, iceberg lettuce, kohlrabi, leeks, lotus root, onion, radish, rape, shallots, spinach, turnips, watercress, water chestnuts.
4. peach, pear.
5. dill.
6. basil, cayenne, coriander, fennel, fenugreek, mint, horseradish, black pepper, white pepper, thyme, sage.
7. hickory, walnut.
8. sharp aged cheeses, egg white.
9. cod, flounder, haddock, halibut, herring, perch, scrod.
10. turkey.
11. beef.
12. mochi (cooked molded sweet rice).
13. baking.

Wood

1. barley, oats, rye, triticale, wheat.
2. green lentils, mung, black-eyed peas, split peas, peanuts.
3. artichoke (globe), bell pepper (green), broccoli, carrot (raw), knotweed, lettuce (Bibb, Boston, ROMAINE, curly), parsley, green beans, green peas, rhubarb,summer squash (pattypan, zucchini).
4. apple (sour), cherry (acerola), avocado, currant (sour), coconut, crab apple,grapefruit, kiwi, lemon, lime, orange (sour), pineapple, plum, pomegranate,quince.
5. alfalfa.
6. alfalfa root, saffron, caraway, cumin, marjoram, bay leaf, dill, nutmeg, tarragon, cloves, gumbo file.
7. Brazil nuts, cashew nuts, litchis.
8. butter, cream, egg yolk, mayonnaise, sour cream, yogurt (sour).
9. freshwater clams, softshell crabs, eel, trout, mackerel.
10. chicken, liver (chicken).
11. fats, liver (beef, lamb).
12. lard, nut butters, oils, olives, sour pickles, sauerkraut, seitan (wheat gluten),vinegar, wheat bran, germ, wheat grass, yeast.
13. frying.

Fire

1. amaranth, corn (yellow), popcorn, sorghum.
2. red lentils.
3. asparagus, arugula, bell pepper (red), bok choy (greens), broccoli rabe, brussels sprouts, chicory, chives, collard greens, dandelion (root and leaves), endive (Belgian), escarole, kale, lamb's-quarters, mustard greens, okra, snow peas, scallions, Swiss chard, turnip tops, tomato.
4. apricot, guava, kumquat, loquat, persimmon, raspberries, strawberries.
5. hing (asafetida), hops.
6. apricot kernels, sesame, sunflower.
7. pistachios, bitter almonds.
8. none.
9. shrimp.
10. squab.
11. heart (beef), lamb.
12. beer, coffee (bitter), chocolate, ketchup, liquor, tobacco, wine.
13. roasting, barbeque, grilling.