If you’ve spent any time on TikTok lately, you may have come across the growing trend of the “Underconsumption Core.” This movement encourages people to rethink their consumption habits (notably in fashion) by using items they already own and resisting the urge to buy new things unless absolutely necessary, or buying secondhand.
"It is not normal to do massive clothing hauls, daily trips to Target and have a new outfit every day. Nor do I think it should be aspirational." - Influencer Sabrina Parina on TikTok
It's about celebrating mindful consumption and resourcefulness. Driven by one part "environmental consciousness" and one part "frugalness", it's challenging the status quo of consumerism and honestly, we're here for it. Say goodbye to immaculately curated "stuffs" and hello to "practicality" and living within our means.
Underconsumption in Food
When we bring this concept into the realm of food, the connection is natural. How often do we buy groceries, use just a portion of them, and let the rest go to waste? What if, instead, we embraced a cooking mindset that uses everything, wastes nothing, and celebrates the ingredients we already have? In fact, the latter had been popularised in upscale restaurants now, aptly termed "nose to tail".
Asian cuisines have long mastered this approach, with many traditional dishes utilizing every part of a vegetable, protein, or grain. A great example is Vietnamese broken rice (Cơm Tấm), a dish that originally used fractured rice grains that were once discarded as waste. Instead of letting it go unused, these small, broken rice pieces became a beloved staple, paired with various proteins and pickled vegetables.
Broken rice dish
In many Asian kitchens, this philosophy extends to vegetables as well. For instance, Chinese cooking often uses the entire bok choy, from the tender leaves to the crisp stems, or daikon radish, where the greens are stir-fried or pickled, while the root is used in soups and stews. Our favourite underrated Malaysian dish is huan choo hiok - literally translate to sweet potato leaves, and they are typically stir-fried with garlic or sambal.
Sweet potato leaves stir-fried with garlic or sambal.
Similarly, Japanese cuisine makes use of every part of the fish, with dishes like fish head soup or grilled fish collars that turn less conventional cuts into delicacies.
Hamachi kama - grilled fish collar
In meat dishes, the “snout-to-tail” approach shines through. From pho broth in Vietnam, made with beef bones and tendons, to using offcuts like chicken feet dim sum in Chinese cuisine, no part of the animal is wasted. This not only reduces waste but adds rich, deep flavours to the dishes that have been crafted over generations.
Chicken feet at yum cha
So next time you prepare a meal, try to think like a chef in an Asian kitchen. Instead of throwing out vegetable stems or meat bones, ask yourself, “How can I use this?” Whether you’re repurposing vegetable scraps for stocks or finding new ways to use rice by-products, the possibilities are endless. And with each choice, you’re contributing to a broader movement of sustainability and mindful consumption—while also saving money and enhancing your meals with rich, authentic flavours.
By embracing the Underconsumption Core in your kitchen, you’re not just cooking—you’re part of a bigger, more mindful way of living. Let’s celebrate every ingredient, respect the process, and make the most of what we already have.