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Elegant Garnishes for All Occasions
Hiroshi Nagashima
Phot ography by
Ken j
i
M
i
u ra
CONTENTS
lntroJttction
7
SIMPLE AC CENTS ----
11
PART
I
Twists
&
Curls
12
Decorative Knots
16
Refreshing Accents
20
Food Cups
24
Cucumber Carving
28
Radish Garnishes
36
KATSURA-MUKI--
A Traditional Japanese Pattern
PART
II
-- 41
CUTOUTS----
PART
Ill
-
53
Square Cuts
54
Pentagonal Cuts
58
Free Cuts
68
Eggplant Fancy
76
Advanced Cuts
80
FRUITS
PART
IV
89
REC IPE NOTES
&
TOOLS
97
Recipe N o t es
98
Tools
108
Index
11 0
NTRODUCTION
n Japan, taste and visual appeal walk hand in hand to the table.
Home cooks and professional chefs alike pay attention to presenta-
tion because they consider it a large part of the dining experience.
Visual appeal
heightens
the eating experience, whether in a five-star res-
taurant or at home. A key element of this approach is
mukimono-the
decorative food garnish that delights the eye by adding a final flourish
to a dish.
Although the art of Japanese food decoration has yet to escape the
confines of Japan's island culture, with this book
I
hope to change all
of that.
I
hope to bring this new and exciting \Yay of treating t()od into
your kitchen. Food art gives me imn1ense pleasure and it can do the
same for you. It can change the way you look at your
~'daily
bread.'' It
can bring a new level of enjoyment and appreciation into your kitchen.
You will delight in its playful elegance and visual appeal, and those you
feed will be astonished by your creations.
This book is all about bringing creativity into your food practices
and making cooking fun again. If working with food is already an inspir-
ing activity, the garnishes and decorations in these pages will lead you
in new directions. They will allow you to add flourishes to your cooking
repertoire in a manner you never considered. They will lend a whimsical
7
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