Nagashima, Hiroshi - The Decorative Art of Japanese Food Carving Elegant Garnishes for All Occasions.pdf

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Elegant Garnishes for All Occasions

Hiroshi Nagashima

Phot ography by Ken j i M i u ra

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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

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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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