The concept of yakumi originated in ancient China, where edible plants were divided into five tastes—sweet, bitter, sour, spicy, and salty—each with unique medicinal attributes, hence the name “medicinal flavors.” In Japan, archaeological evidence for the culinary use of sansho, a fragrant, tongue-tingling peppercorn, goes back 3,000 years. Since medieval times, powdered sansho has been sprinkled on broiled eel—a fatty food eaten in summertime to boost stamina—to enhance flavor and aroma. Other types of yakumi are used to stimulate appetite or enhance presentation through color or seasonal expression. The skill of cooking with yakumi lies in pairing ingredients based on their attributes and the desired effect.