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Found 2 translations.

Name	Current message text
^h English (en)	===Five Flavors=== {{anchor\|Five Tastes}} [[File:Wuxing en.svg\|thumb\|right\|200px\|The Five Phases, which correspond to the Five Flavors]] The Five Flavors, sometimes also translated as ''Five Tastes'', are: acrid/pungent ({{lang\|zh\|辛}}), sweet ({{lang\|zh\|甘}}), bitter ({{lang\|zh\|苦}}), sour ({{lang\|zh\|酸}}), and salty ({{zh\|labels=no\|t=鹹\|s=咸}}). Substances may also have more than one flavor, or none (i.e., a bland ({{lang\|zh\|淡}}) flavor). Each of the Five Flavors corresponds to one of the [[Traditional Chinese medicine#Zang-fu\|zàng organs]], which in turn corresponds to one of the [[Traditional Chinese medicine#Five Phases theory\|Five Phases]]: A flavor implies certain properties and presumed therapeutic "actions" of a substance: saltiness "drains downward and softens hard masses"; sweetness is "supplementing, harmonizing, and moistening"; pungent substances are thought to induce sweat and act on [[Traditional Chinese medicine#Qi\|qi]] and [[Traditional Chinese medicine#Xue\|blood]]; sourness tends to be astringent ({{zh\|labels=no\|t=澀\|s=涩}}) in nature; bitterness "drains [[Traditional Chinese medicine#Six Excesses\|heat]], purges the bowels, and eliminates [[Traditional Chinese medicine#Six Excesses\|dampness]]".
^h Japanese (ja)	===五味=== {{anchor\|Five Tastes}} [[File:Wuxing en.svg\|thumb\|right\|200px\|五味に対応する五つの相]] ''五味''とは、辛味、甘味、苦味、酸味、塩味のことである。また、物質は複数の味を持つこともあれば、何も持たない（すなわち淡白な味）こともある。五味はそれぞれ[[Traditional Chinese medicine/ja#Zang-fu\|臓腑]]のひとつに対応し、臓腑は[[Traditional Chinese medicine/ja#Five Phases theory\|五相]]のひとつに対応する：塩味は「下方に排出し、硬い塊を軟らかくする」、甘味は「補い、調和し、潤す」、辛味は「発汗を促し、[[Traditional Chinese medicine/ja#Qi\|気]][[Traditional Chinese medicine/ja#Xue\|血]]に作用する」、酸味は「収斂({{zh\|labels=no\|t=澀\|s=涩}})の性質がある」、苦味は「[[Traditional Chinese medicine/ja#Six Excesses\|熱]]を排出し、腸を浄化し、[[Traditional Chinese medicine/ja#Six Excesses\|湿]]を除去する」と考えられている。