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Elegant Garnishes for ll ccasions
iroshi Nagashima
Phot ography by
Ken j
i
M
i
u r a
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ONTENTS
lntroJttction
7
PART I
SIMPLE
ACCENTS 11
PART
II
PART Ill
PART IV
Twists Curls
12
Decorative
Knots
16
Refreshing
Accents 2
Food Cups
24
Cucumber
Car
v ing 28
Radish Garnishes 36
KATSURA MUKI
A Traditional Japanese Patte
rn
CUTOUTS
Square
Cuts
54
Pentagonal Cuts
58
Free Cuts
68
Eggplant
Fancy
76
Advanced Cuts
8
FRUITS
RECIPE NOTES TOOLS 97
ndex 0
Recipe Notes 98
Tools
1 8
4
- 53
89
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NTRODU TION
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
h ight ns 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
\ ay 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 ~ d a i l y
bread.
It
can bring a new level
of enjoyment
and appreciation into your kitchen.
ou 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
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chJrm
to
,·
our
f ~ > o d
in
some
instances,
l l l understated
elegance
in o t h
ers.
~ l o r e
imporrantly,
they
\\ ill
jumpstart your curiosity and send you
o on
new,
unexplored tangents.
The more than sixty
garnishes
range
in scale fi·on1
simple-tnade
in
sccoth.ls-to elaborate, with
every
imaginable level in bet\vccn. tvlany
arc easily mastered.
Others require practice
::md
skill. You ll find
poten
tial uses
t )r
most
of them. All of
them
will shine on
special occasions.
I
k n o \ \ ~
I ve
tested
then1 over
and
over again.
If you
are
presenting your
meal on a single
plate with two
or three iten1s, choose a garnish
appro
priate
in
color, shape,
and taste
for
the collective
food display.
I
dis-
cuss how colors work
on the plate
and ho\v
to combine them
in
various
places
throughout the
book.
If you
are
serving courses, select
a garnish
for each
round-appetizer, soup or
salad,
main course,
dessert. As far
as tools go,
most
garnishes
require only
a
sharp
knife and possibly
a fe,,·
everyday utensils. handful
require
specialized
implements.
But
this collection
of edible garnishes
represents
only the
beginning
of
your culinary journey.
For
over
and
above everything else,
Tbe ecora-
tive ~ 4 r t o
japanese
Food
arving is an idea
book. These pages
O\rerflow
with suggestions
and
inventive ideas
you can use
as springboards
to
e\ en more daring,
more
inventive
decorations or
food
combinations. In
each of these projects, along \Vith
the Recipe Notes
at
the
back,
you ll
find a place
to
flex
your culinary
muscles
and challenge your cooking
skills.
For
starters,
I offer
further suggestions
for n1ost
of the
garnishes.
Instead of
a daikon
radish,
use a
carrot. Instead of
a
lemon,
use a lime
or
an orange or a pink
grapefruit. Instead of the Japanese
pun1pkin I chose
because I
wanted
readers
to
become aware
of its natural
sweetness, use
a local squash
or
a green
pepper or something
else
_you notice
close
at
hand.
You, too, should think in
terms of expanding the
basic idea
of
each decoration
by
trying
it
on
new
f >Ods
around
you.
8
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Next, every garnish in this book can decorate dozens of dishes, no
just the
one
selected.
For
cxan1plc,
I
chose to
incorporate
the Flutter
ing Plun1 Blosson1 on page 62 in a salad, but this delicate garnish could
easily be sprinkled over a leafy green salad, arranged along the edge o
a fish or
steak
dinner,
set elegantly
alongside a slice of cake or, perhaps
floated in a
pitcher
of
lemonade
or
iced tea.
The
combinations are end
less, subject only to the limits of your imagination.
The
art
of Japanese food
decoration
extends back
hundreds
of years
The tradition is long and grand.
But
then, as no\v, it took a \villing hand
and a fertile
mind
to \vork the knife and dress the table in a \\·av
tha
captured the audience,
\vhether they
\vere six or sixty: In
that
respect
not
much
has changed. In another
respect, everything
has changed. The
eager
cook
has so
much
more
at
his or
her
fingertips. An ever-gro,ving
selection of vegetables from around the \vorld can be found at you
grocers or
at
some of
the
specialty shops in to\vn.
Carrots
in hues from
yello\v to red to purple are no\v a\'ailable. Japanese radishes
and
cucun1
bers have traveled across the seas.
Using peppers and
zucchini and othe
vegetables of
varying
shapes
and
colors can be explored. And
if
you
can t find \Vhat you \Vant at your greengrocer's, you can acquire seeds
at your local nursery
or
on line, and grc)\v it in your garden.
For
the
adventurous cook,
truly
these are blessed tirnes. So take
the
ne\v techniques and ideas
introduced
here
and
run with then1 Trans
form the way you think about food. Enhance vour kitchen skills. Play
with
your
n1ca
l
s- thcir presentation, the
shapes of
the
f >ods, and
the
colors on which the eyes can feast. In short, with new \'igor and inspira
tion, create, cat, and enjoy
Hiroshi Nagashima
9
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MPL
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•
Simple
Wl t
. 1 rls
J rond
c a spl..tsh n
t'
( l lur
tlwt t p p c a l
:
till Cll .
•
n J i , thL·
o\·erall.trr:tngcment,
\\ htch
t o t h c c ~ t l i l t t .
· ht·s the J ·tl.tt c. I len-, they g.tnush
three
in turn stlllllt
• l . . .
• • • J ,
1
)t t
inns
nC
h i m i
s
hnmp,
t
un :t,
:md
1
nd n·tull.l
p<
· . . . ,
J , • • which h.n·c het·n st t
111
:1 v:tn:tt ton of the
rcu
~ n . t p p t t ' , , .
· ( ' )t \ f)lttcrn introdun·d
on
page 4H. I hts
~ l o r n tnt?,
1
< • • •
• , •
· ~ · · t l t
ttion will
enhance
.
lll\ u>mhination of
C C i t l l l t p t t ~ l ·
::
· , L t.l J1 t lw J10rtions in the D.ukon
Cups
n. .l
·
. t p J ' l ' l l Z t l ~ . . . .
ll
'I l l
J
t h C ~ t ' CUJ1S 'H t
C.l i thr
lifted\\ tth the
f m g t r
S
:-on.t
) r .
u · · • .
,
111
d eaten
Cut off Vs-inch (3-mm) slivers at a
diagonal.
~ n w i n d
and adjust twist
to
make
the
fmal shape.
Sashim1 Platter
3 Soak the slivers in water for
1
or 2
minutes. The
carrot
will absorb
the
water and
become more pliable.
Cut a 4-inch 1 0-cm) length of car
rot in half lengthwise, then cut off a
length
with a
peeler
.
Y
1
Wind a
carrot
sliver
around
a
thin
stick
a
chopst1ck works well).
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r Asparagus and Potato Appetizer
Tube Curl
The Tube url brings this dish to
life with a simple elegant flourish
lending col
or and movement to
wh
at
would have otherwise been
a linear bla
nd
-looking
pr
ese
nt
a
tion.
Try
s
prink
ling T ube
u
rls
over a
vo ri te
salad or meat
di
sh.
Depe
ndin
g on the
di
sh consi
de
r
using cucumber a red or yellow
carrot or a firm vegetable of
yo ur
choice.
1
Cut a
th
in 2
1
/2-inch 6-cm) stnp from
a carrot with a peeler or knife
Cut
in
half lengthw1se and tr im ends. Soak
in
water for 1 to 2
minutes
to
soften.
2
One
at a time rol l the strips around
a thin stick
at
a
slight
angle,
sh
i
ft -
ing
the
carrot so the edges are not
aligned
with
the
previous layer
of
carrot s you roll.
3 j
The fin1shed shape.
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Japanese not
I
uck and
ed
Snapper o aikon Steak
Oncl again a glazed
carrot
garnish decorates rich foods
and tJntali1es
the
eye.
This
knot-shaped
garnish
was
inspired by an
ancient
traditiona
l
way
of
sending
notes
or missives. Once written
the paper
was folded in to a
long rectangular shape,
then knotted to
form
the dis
tincti\T pentagonal lozenge at
the
center. This
charm
ing garnish adds a splash of color to
any
main course
and here enlivens the more subdued tones of this dish.
It can be made with any similarly textured vegetable,
including turnip and daikon.
Th1s
garnish
can
be made with a
second
layer
of vegetable such as
da1kon.
If
you
choose to use
a
second vegetable prepare as in
step 1, trim to
the
same size,
then
beg1n knot
as
shown.
I Push end through loop
and
Cut
a thm, 4
1
/2-inch (11-cm)
length
from a
carrot then
cut mto
1
h-mch
wide
(1.3-cm) strips. Soak in a
strong
saltwater solution
3 tbsp
salt
to
1
cup/
240 ml water) for 1 to 2 m1nutes.
pull
and
shape
to
finish.
R1nse
off the
saltwater
17
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Knotted Ribbon
Here a thick,
juK
\ slice
of daikon
ra
dt
sh c rea tes an
island, breaks up
the
solid red field , and a pla t
form to displa)
1
sampling of
cgct
.1hlc - including the
edible Knotted Ribbon garnish. The u k o n .
wd
c.1rrot
add visu.1l appeal to\\ hat \\ould
orhcrwisc
havc been a
fc.>rgettablc presentation.
Notice,
too, ho\\ t hc orange
of the
carrot nice )
bridges the
red
of
the
soup and the
startlmg i t n s ~ of the radish. Tr this technique
ith other
\oups
to
confound the expectations
of
your
diners.
I Beet Soup
Cut a
t h i ~
6-inch length 15 em)
of
carrot, sltce off thm lfa-mch strands
2-3 mm), then soak in saltwater
3
tbsp salt to 1 cup/240 ml
wat
)
for 1 to 2
minutes.
er
2
Bring one end
around
and over the
other to
make
a loop, then push the
strand
through the loop.
3
1
Pull
the
strand from the middle to
form
the
final
loop
as
the
knot
t1ghtens.
-t
The finished garn1sh. Be sure to rinse
off
the
sa ltwater. Part of the charm
of this decoration
lies in 1ts uneven
• ends.
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I
From
the end
of
a
lemon
Simple Square
PerhJps the
eJsiest
of all the garnishes, the Simple Square can be fash
ioned from a fruit or vegetable of your choice.
As
such,
it
has endless
possibilities. Use one or more squares made from the peel of a lemon
orange, or lime for a cup of tea, or s an accent alongside a piece of pi
or a scoop of ice cream. On the next page larger squares made from
cooked zucchini do
double duty
(as do many of
the
garnishes in this
book ,
in
this
case as
the
meal s veggie
and
as a decorative bed for
Spiny Lobster.
...
shave
off
a section
of
the
peel leaving
the
pulp behind.
3 I Cut into
squares
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Covered Food Cup
A t.mtalizing mouthful of game meat
set
on
a
\\t:dgt.: of
f r t ~ h
l i m ~
m:lkes
fod
f:w:>ritc suc h as shrimp, scallop, or crab.
Just
a sprig of parsley
or
other
lc
:
1
t)
r
green
brings
this
t >Od
cup to
lite.
(;roup
togt.:ther on a
pbtter >r a centerpiece dispbv. Try
oranges
and lemons and mix
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Tulip Cup
The deep reservoir of the Tulip up lends itself to
endless food combinations from appetizers to salads to
a small palate-cleansing scoop of sorbet. Choose some
thing
that
blends visually with the lemon. Tulip Cups
are also perfect for shrimp cocktails avocado salad
or
many other meal starters. Try making these cups with
limes oranges or pink grapefruit or a festive combina-
tion
of
two or three colors.
Insert three skewers just
above the halfway point
of
the
fruit
to
form a
triangle
Make
two
more cuts to
form the last 2 petals and
complete the triangle
2 Make a steep curving ut
from one skewer
to
the
next to
form
a
lip of the
tulip
petal
f Remove
the
peel and
make a shallow ut on
the underside of each
petal to define the
shape
Set skewers in fruit as shown
just above
the
halfway point
Marinated Salmon with Olive and nion
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Pumpkin Jewel Box
Thi
s edible g:trnish takes
advant age of th
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Salmon, Cheese, and Cucumber
Switchback Cut
The petit, crisp J.lpanesc cucumber is idc.dl ~ u i t e d for
rrarnisht s ~ l l l appetizers,
as it is
ca'>\' to cut .md
can be
;atcn r a ~ 1fcrc it is
paired
f(>r
texture and
co lor
, ,ith
·alnwn and cheese,
but t h e ~ ttchback Cut could
\\ork
equally
,,ell with small portwns of
'>,lrd
me, sliced ham,
slircrs of b ~ o n seasoned
with par-,lq,
.md so
on.
~ u b -
sritttte
carrot or other crispy
,·eggic.,
for the
cucumber.
1
3
Cut a 2-inch S-cm) length from a
cucumber.
Cut at a diagonal to
the cut
made in
step 2.
Pull
apart.
2
6
Poke the knife
through the
middle
1 inch 2.5 em), leaving
1
/2
inch
1.3
em) on each side.
Keeping the cucumber on
the
cut-
ting board roll it 180 degrees and
make
a
second
cut.
The
finished garnish. You can create
different effects by varying the cuts
in steps 3 and 4
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nd shape
to
forM two
minicups
nd
iG k in
w ter
for 2 or
3 minuiBs
garm
1
The finished
s
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Dancing
Crane
. . lKUlllbcr is s
liced
and twis ted to create an image of a
p n e ~ t L · .
· . J tl pin
::. > •
I
.
1
J .
1
nnin
course
of meat ftsh, or poultry. Here when
or a o n g ~
Lh.. • •
.
·I
,d .
1
top
a cht>rr\
tomato
for
a simple
finger
food,
the bird
t L
1< :
• • .·
. ,
1
s
· r·
1
ken one
step
further.
unage •
1
In a 1-inch (2.5-cm)
length
of
cucumber, make a series of fine
cuts, leaving the last
a
inch
3
mm)
untouched. For even
cutting
l
ay
skewers
or
chopst1cks
on
each
side
of the cucumber
to
stop
the
blade.
2 1
Make an incision th rough two-thirds
of
the
section. Soak in a weak
sa
l
twa
ter
solut
i
on
(1 tbsp salt
to
1 cup/
240 ml water) for 1 minute then rinse
and
wrap
in a cloth to draw off the
rest of
the
water.
Leaf
Boat Canape
Hne
the decorative garnish is
h lf
of the offe
rin
g W
ith
its ligh t
and relatively neutral tas te, th e Japanese cucumb
er
prov ides a won-
derful base
for
any foo d combin
atio
n you
cou
ld thi nk o
f ·w
h
et
h
er
.
it involves seafood, meat poultry cheese,
or
e\·en , say, a vegetable
pate Try making this garnish w
ith
raw or parboil
ed car
r
ot.
Cucumber and
Tomato
with
Orange Dressing
Ge
nt ly spread and shape
to
create
the Dancing Crane.
Crab and Cucumber Canape
Topped with Salmon
Roe
l
Cut a cucumber in half
l e ~ g t h w i s e then
mto
2
-lnch S-cm) lengths.
Ftnely score each piece
stoppmg
about
1
.13
1nch
(3 rnm) from
the bottom
.
Set skewers or chopsticks
along the s1des of
the
cucumber
to
stop
the
blade,
If
necessa
2 1
Cut
in half lengthwise
then
soak in a weak salt
water solution for 1 or
3
Shape each side of
the
boat to
make
the
narrow
point of
the
bow.
Lt
I
Bring
the two
halves
together
and
finish
shaping.
2 mtnutes,
then
rinse
and
dry
as in
step
2
of
the
Dancing
Crane.
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er Rings an_d
Twigs
hen
one
J r n . . h is
cnconlp,l
:,Sl
ll in
the
di sh
it
opens
th e door t o
second
lr
:1rnish,
in
thi
s
c:1 c \ T CU
l
c
T wiu_: . Th e C uc umber Rin
gs a
dd
" " ' ~
,-
.
.J
:
nt l l l d
:1
~ ~ : c o 1 1 1 . . i
hue
to the
cr
epes .
The
multi
c
olored twi
gs
c
ontrib
-
.1 pby ul
tou ch :111d :1 r:1inbo\\
o( n:
llur
:
tl colors.
For
a colorful sa lad
s i m i l
dish,
consider
stringmg
,1 sm.dl chain
of rings
or
\ Cl•
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Cork
crew
dae pr i h u incorporated into the
a . - - M e ~ ~ ~ ~ w i m a o W D ~
~ ~ ~ ~ r e
tuftiap with
their
·
ddlpt Dith caD
be
_
ok
cucumber
whil
mew-
br .d o
make
spiral-
lllgawt aaw
. . . . . .
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Cucu n
ber Basket
' 'his ch n
ming
bas
ke t s
hape
is
inspired hy
the tra
diti
on
ll b.unboo
basket,
a
sight
once comnwn throughout
Japan.
Here
the cucumber boats carry
sardines
in two Jitlt.-rcnt sauces-
tomato and
orange.
Vhcthcr using seafood,
poul
tr),
meat, or, s.1y slivers of mushroom,
the challenge for the cook is
to
fill the
basket-;
i th comp
l
ementary sa
uces
that create
a
picturesque mosaic
of color.
Start
with
a 3-inch 7 .S-cm) length
of
cucumber. Cut a 1 .3-inch-wide
8-mm)
handle in
the
center
of
the
cucum
ber. The blade
should
penetrate
about
one-third of
the
cucumber.
2
1
Turn the cucumber
cylinder
on its
side and
trim away the top
half
of
basket on
both sides
of the handle.
Carefully carve
out
the underside of
the handle, hollowing
out
one
side
and
then
... turning
the
basket around and
finishing the other. This is
delicate
work, so
proceed
cautiously.
Make incisions
to
mark
out
the
inte
nor of the
basket
and
then
. . . carefully
scoop
out
to
make a
cavity.
3
6
JSardines
in
Two Sauces
Trim
the
bottom so
the
basket will be
stable.
Decorate
the
handle, supporting
the
underside with a
finger
if necessary.
9
I
The finished basket
35
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Jewe
ed
Rad
ish
All
three of the radish
garnishes hLT are
simp
le
to
tllakc.
Of the three, perhaps the Jeweled Radish is the
most elegant.
The et1cctive usl of
the startling con-
trast between the
red
skin .md
the wh
ite
flesh is
what
gives the
garnish its charm.
The
tl chn
i
que
is
equa
lly
attractive with other
\ egetab
les or
fruits
t h
at
offer
such colorful
contrasts.
Note ho\v
the green top
has
been pruned
back
but not discarded for
an
additional
tlourish.
1
1
Trim
the
bottom of a radish then
with a
fine edged
knife
or
cuttmg
instrument make a V-
shaped
cut in
the center of the radish
to
create
one facet of the mirror ball.
Continue around the center of the
radish until
you
have completed one
row of cuts.
Make
a second
row
at the top
of
the
rad1sh
Complete the cutting with a third
row along the bottom.
5 Trim excess leaves from the top
greenery
to
finish
or
cut away
1
completely
if
desired.
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Rosebud
The Rosebud is another ch:trrning radish
Tarnish that
rew.u·ds
the 11 tent
iv
cook with
tT 'C
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KATSURA MUKI
Traditional apanese Pattern
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Cut a to 6-inch 1 0
to
15-cm)
length from the widest part of a
daikon
rad1sh.
Hold
the rad1sh w1th
your left hand and slide
the
edge of
a sharp knife evenly into
the
daikon.
While rotating the daikon,
cut
away
the skm and tough outer portion.
Discard and then slip the knife into
the trimmed daikon
Cut slowly and steadily.
2 ...
and while rotating
the
daikon
with
your left fingers and guiding it
with your
thumb,
cut a thin, continuous
sheet of daikon (about 1 16
inch/
1 mm)
by
gently moving
the
knife up and
down
in a sawing
motion.
Move the
b l
ade
up and back in 1 2-inch (1-cm)
Increments. T
he rotating
should do
most of the cutting.
Work
to
find
your
own rhythm.
5
1
With pract1ce,
you'll
be able
to cut
a
I
consistently thin, translucent sheet.
Cut until the
d1ameter of t
he
da1kon
1 sect1on 1s reduced to 1 inch (2.5 em).
3 The thumb of your l
eft
hand wi
ll
slide
over the blade. Pull it back, rotate,
and cont1nue
to
cut.
6
Carefully role
up the
daikon shee_.
Seal
it
in plastic wrap
to
prevent 1
1
from drymg out.
NOTE: When thinly cut, a large daikon
radish with a
diameter
of
4
inches
{1
0
em
will yield a daikon sheet of 16
to
22 yards
(15
to
20m)
43
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White Lily
This garnish
evokes an
immediate
sense
of
elegance
when set in a tall flute glas
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1
Mo
:1·
ng
Glory
\\ 1th
1
pu..,h, It·\\
snips, .md J sprig
n
grccnl ry,
these
rolled egct.1blc cups
.Ire
1
. t n s f ~ l l · r n c d
nto
the verY im.t1 C of a J\1orning , l o r ~ . 1\ dd ,t pl.tl t
el
.
or
more
del or.tt j re . tl ~ s o r y
.md
)
ou lt,t\ l 1
s lt l l l -
n ~ · r.
1
hlc ~ e r r i n g , or \\ith more
llo\\CI s, .1
.
ccn t
cr
p iu:c.
1
\
v:tri:ttion
o
t h is
gar
n ish
:1ppt. trs o r1
J
):wc 3 minu :; th e in:d sn ips to dt ·lin c: tt c th t pct.
tl
s
of (he
tl
o \\ cr.
From a tightly rolled daikon sheet
(page 43) cut
off
a
1
/2-inch-thick
(1.3-c
m
round.
2
Push out
gently
at
the
center,
being careful to spread the layers
even ly . . .
3
I ·
o make the Morning Glory base.
Make four shallow cuts at the lip
to
complete a
pen
tagonal f lower.
5
Th · fmt hed flower
48
I
apaya and Salmon Roll, As
pa
ragus and
Pr
osc 1utto
Roll, Tuna Sash11ni and Japan
ese
Long O
ons
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•
Zu
-chi
with Pad
~ o t
le
T he z ucchini
B o ~ t
1
s .lllothcr .unplc of .1 fooJ g.tt-
nish th.
1
t nuJc
i th
little ctlort but
Jclights
\\ it h
- ,,
it s seemin g
C l
mpl cxit
y:
\
I
cnlort
ul
H p . 1 ~ s c g c r s
is done he re and the o m to lit
l>.
Th
l fim- .md cook's cha
ll
enge i s
in
findin
g an appr
op
ri .He t
lw
t Jnd nf hi s or her choice.
I
Su
shi Balls
with
Sprig of
Ginger
. . . trim the
top
and
bot-
tom
Cut the top and
bottom
into thirds
as
shown.
Zucchini Rolls
Here the Zucchini Rolls provide an
edible
decorative base for tasty
morsels of
beef but
of course the idea lends
itself to
numerous
possibilities. An
ongoing
theme in
these pages
is
to
combine a succulent morsel of food with
something simple yet substantial such as
zucchini. Use your imag
ination
to provide
additional toppings,
or to supplant
the
zucchini with a
new vegetable.
Peel the zucc
h1n
i.
Cross
two
outside strips
Repeat on the other end .
Trim
ends of the
zucchini
then c
ut
into 1-inch-thick
2 .5 em d iscs.
Prime
R1b
Cubes over Sauteed Zucchini
50
I
ut it into
long stnps.
3 Stack and
7
I The
f inished Boat.
Cut
to
make sw1rling
pattern.
3
I
Saute or serve raw
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UTOUTS
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Diamonds
rhe
Rough
•
,,,_ ut \'l'l'l't.lbk e.Kh l ~ o n c in
\ \ t lf l l l l f, \. :
I
. 1 . . r o t h
dc 't
ll .
ll l' uccu
kn
t
pork
dt h.
:t 11( l.
I '
.. I · , J
1
,
r·ttl
md edible,
tlll
' 'e geome t r ic
~ p t • r , . . . <
lend rhem,cln·s t t endless ' he
t her
cooked
r
l \
, 'tmst kr lHhcr
ycget.
1bk
combin.
ltion s. Ib n
.
or • ' •
a ('hiiJ lw shuns
hc
lrhy tt)ods?
C.
1n
·c up
som e
car-
t
•.
111
J
ot
hcr n•
(Yl'r
ies, st>as
on
th
em in
a child-friendly
ro
.
t •
manner .md
you nuy
turn .1 , ·ege t.lblc ha ter into
a
, eget.thlt> lon·
r.
.. .
rim
to
clean
up
the
shape if necessary.
6
he basic cube shape.
Peel a
J
r
rot
and tnm the
ends
3 Lay f lat,
then beg
in
tr
i
m-
mtng
stdes
to
make a
cube.
7
C
ut
off
a
corner
as
shown .
Steamed Pork with
Mustard Sauce
Cut the remaining
7 corners.
The fin shed D1amond.
Cut off a 1-m
ch
2 S-cm)
block
Cut the fourth side to ftn-
i
sh
the cube and . . .
The corner should be cut
to
t
he
halfway
point
along all
3 edges.
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Making
a Pe
ntago
n
Shape
. ·igh t tT,trni s hes u sc: t he pe n
tago
n .1> a la un ch mg paJ .
\Vtth
vet\
he
next t ~ ' ' . . .
· t ·ce you be able to nus te r t he b .l ') l C stc:p c; o u tlull d herc: usc
J trlC prat
I ' . . . . . ,
1
.
I
-t
o-make
p.1per
g
utd
e bc:cau ...,c 1t
tu
r ns
.m extremely dlfTicult
the sunp c _ ,. •
. tc)()lproof one. 1C u t tm g a p e r
fect
p ent agon tn:eh.md ts harder
tJ: k tnt l
.
l
ght think )
If
\O l l don t
h .w c t
im
e
to
m a kc: o ne
of the
tTar-
rhan vou I l l < • • •
n
. . .
thts se
ctiOn, c
on
s
tder
)
lunn
g
o
ff
s liC
es from
th
e
pentagon
and
ntsho Hl
them on or .1round t h e food .
.1rrangtng
2 bring around one end to make a
loop.
Your paper
model
should look like
this
Cut
a
sectJ
f
us
ng
on
rom
the food
you
are
3 Pass on e end
through the
loop.
Trim both
end
s of paper to make
pentagon.
Pla
ce
th
e paper p e
nt
agon on
t
op
and
trim
th
e sides to make a
pentagon
1 I First take a strip
of
paper and
Lt I Pull tight until all
of
the paper
passes
1
through the loop and flatten.
7
I
The fin1shed pentagon.
Fmished pentagon and paper guide.
59
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plum Blossom
-
of
the brandie d ca rr
ot
s
J • • o r e ; r
unuet:;L h ·l
·1
l
, Sit
(
tht. blossom s t tnner, p.n 101
,
.u1<
I . .
J,
·
cs
•
l
, . • .
l
J
...
.
.
1
~ n h d
for
Jn
ent1re \ ttlerent effec t .
·t1kk
m·cr
• · · ·
..
. inscribe a small
c rcle
in
the
cen-
ter by pressing down
or
drawing a
circle.
I Carve
out the triangles.
f
1
Carv .
e around
the
Circle to finish .
3
Your plum blossom in progress
should
look
like this.
Make the plum blossom shape on
the facing page, then with any round
tool at your disposal
With the fine point
of
a knife or pick,
inscribe the five points.
Each
should
point to the center of a petal.
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Chinese
Bellflower
the hnwsc Bclltlo cr c
n
g
. .
. .
111
jm.WI11·lt
j ,
c
a \
to
0 l
,
:. >
•
t
l t
.
111
pyr.unid of t h r ~ If
you
ish to
rake it one step turthcr, hollo
out rhe center tth
.1
')tnall
cooki
e-
cutter - hape and
fi
ll with a toppin
g
oi
your
cho ice honey, mou ss e, jam,
or fresh
crushed berries.
I Sweet Potato with Blueberry Mousse
Cut off a
5
ct
IOn of
potato .
Then from th
the inciSIOn
c ~ r n e r
cut back
to
shape.
Re
m k ~ n g
half
of
the
petal
then tu P
at
vmh the other 5 'd
rn
over d s1 es
of each petal. an make other half '
2
Make
a paper pentagon (page 9)
then
cut
the
potato into a pe ntag o-
, nal shape .
Cut pe ta ls to th is shape.
3 As was done for
the
plum blossom
on page
60,
make an incision at
the halfway point, this time
1
.. t inch
1
(3 mm)
deep.
The finished Bellflower. Cook with
care
so as not
to distort
the
shape.
63
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Two
-Ply Cherry Blossom
I
1 • . . ··I
1
• •
1
w s
t o J ~ } I Jere, boiled h r i m p a ltern:lt c..;s
wit
h
U ~ t d p r o p c r \
s . , . .
· J 11 . k . I ·
tltnon
·md ki wi ll
>t
· an ev e-ope
nlll
g dts
pl
ay. I ts
sautceo s
ea op,
o
' • • • . •
I
• · · ~
111
[
1 111
·ttions St·tck bi te-s ize pt
ec
es
of y
our
l :n •
on t
e fo
od
s
onlvonco o u n t L ~ U • · · · · . · . _
. I I I . ( H H . .
t ( > l
c a ~ \ \
l ' l l
Ihcw ht t
e
ot the
bet \\ l L 11 t
1c..; ..
ossom s • l
blossoms
:
di
m'
..
l
>r
.1
ide
co
lor
p:dc t
1
Make the
pentagon
shape
on page
59, then make a l tE-tnch-deep (3-mm)
incision in
the
mtddle of a side.
From the corn
er
cut
to
the bottom
of the incision with a curving motion.
Repeat on the 4 remaining sides.
Turn the carving over and repeat to
finish peta ls
2
I
Make
a
shallow
notch
in each
petal.
Carved Cherry
Blossom
~ u t petals
to th
is shape, mak
mg the notch
in step 2 after
al
the
petals have been formed
3
1
This is
the
baste cherry blossoi T
shape.
Make
a
th
in cut acro
ss
the
face
of the blossom
abo
ut a m
ch
3
mm
thick, but do not
cut
ali the
way through.
Make a second cut at
the
1 4 inch 6 mm) mark
to
fmtsh
the
blossom and the
second layer.
NOTE: Refer
to
the
plum
blossom shape
on
page
60
for the general cuttmg prin
ciples behind this
garnish.
Carve and cook the
pota
to, st
ac
k it att rac
tiv
ely and add a second
fo
od as is done
here, or simply se r
ve
the potato alon
gs
ide th e main course, whe
ther
meat, fish,
poultry, or a vegetarian dish. Sub sti tute ca rrot , da ikon, or any fibrous yegetable.
:Master this garnish and it will add a ch
ar
ming touch to any meal.
64
Carve out
the
basic cherry blossom
shape, then make a shallow incision
and cut along the face of one petal
to a depth of
1Ja
inch 3 mm) to the
~ d g e
of
the
next
petal, slowly
bring-
ang
the
blade back
to
the surface.
2 I Continue with
remaining petals.
3 Cut
off
blossom and repeat. Cook to
taste.
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.;1;
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Carved
Leaf
Cluster
\ s
3
opening .th·o
to
a dinner
th.H
"ill
delight
the
palate
and
the
l
, Ted J eaf Cluster al o find
sen·
icc .ts.
garnish
for salads
\
e, . . • ,
hot
dishc, )
,1s p.tghct t 1, or even
:1
Ic.tk -. nd -bake l-
potat
0
cnm-
binati1111
pl.ttl'.
\d
I green .md yl'lln\\
squ.1sh or
nth
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Toast
and
Vegetable
Hors
D oeuvre
Petalled
lossom
singly easily
to
make, this cherry blossom pat-
\\ Orks well for single place settings
or
as a group
on a large platter. Each flower was cut from
piece
of
thickly sliced
a six-petalled de
ign, make slimmer petals.
5 Cut
a paper-thin slice
about
1
/ 16
inch - 2 mm)
thick.
3
Notch the top of the
petal
6
Run
along
the edge of
a knife
to
curl, pressing
lightly
with
your thumb
Soak in
water
. While the
vegetables
are soaking,
cut the bread
into larger
petals, following the shape
in step 4.
I
Cut
off a d sc of daikon
and carrot, peel, and
then cut in half.
2
Cut both
sides to form
an
oblong petal shape as
shown.
Your peta l should look
like
th
is.
A finished petal.
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Slice
d Leaf
Cluster
' rhL· Iight , ,
til
) f
_·c
Jill
g
of
this g: trnish \\'
OIHI<
·rr11JJ y
I
S Jioht l ~ u J SUCh :ts l hi
: ;
g< ·l:tt ill
d<
SS l'J't l
c
o p t
.
~ ' '
. . . .
' 'he
Lc
.tf
< 111 s tcr
s
fc
:
tt
hcry l'lcg:tiH h:ts
ll l : ll l y
:tppl
i
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Cookie-Cutter Pattern:
Cherry Blossom
Cookie
c u t t e r
can \\ork nwgic
111
.t f ·,, sec
ond s.
Look
fi >J·
mo re ad u
lt
t h e m e ~
like the
CherT\
Blo
o m
in the d.tikon di sh here
or
th e Stw wfL kc
•
p.lttrrn
in ~ t e p
2
0:o m:tttcr wh.tt cookie-cutter p.tt tern you choose,
th
e
key to
find an
attr
.tctivc
.sh
:tpl·. For
nl\\
\ l get:thlc
s
c
arrot
zu
cc
hini
and ~ u c h nwh
sure
)rou
choose a
strong
cutter with :1 t r J
edge
. ualit y
. .
kitchrn cut tcrs, or the
Jap.mcsc
cookie cut t
cr.s
shown
here and
in
the
Tool
.section H the h.tck nf the
book
, can
cut
through thicker
slabs o vegetable.
For
thinner
cookie cutters consider p.trhoiling and l s o n i n
your f Jod
bct(,re cutting. For an additional flourish, top your
t >od
with
small
gar-
n i s h c ~ such as the ariation
of
the
Carved
Leaf
Cluster
(page 69)
or the
t r v e d
Cherry Blossom (
page 64) .
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Parboiled aikon with Tomato Sauce
a
hen using a cutter
for
a
sheet of
food as in
th
cheese tofu
here
make
your
cuts as
ose
to the
edge
and
the
previous cut
as
possible.
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I
cllffcn
I
l ,
Maple
Leaf
A estive
cornucopia of glazed
maple
leaves,
fruit and
assorted
clelicacies
lace
s the whipped
cream
accompaniment
for
this
pen tea-flavored dessert. As
with
every
other
item in
this section, this garnish goes well on salads,
vegetable
clilhes, and other hard foods. Consider a
similar
setup for
J8Ul
favor
ite cake or pie. The
carrot
leaves are glazed
to
give
diaD
a
su
btle sweetness
appropriate
for
de
s
sert
the Recipe Notes for page 73 ) . 1
Make the pentagon shape
on page 59, then clip off
t
he
bottom corners.
L l
0
b f . 5 I The finished shape.
'T o ottom cuts o ow1ng
the
pattern
.
ote that
incisions will not
go
as
deep.
2
Carve the
top
of the leaf
first. The
deepest
top cut
between po1nts should be
about , 6 1nch 4-5 mm .
tf desired,
add
more
detail
to
the leaf.
81
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olly
Leaf
This pnpubr
hcnch d e ~ s e r t
o m e ~
to
life with
t hi -
h o l l y s h ~ t p c d
garnish, the powdered
s u g ~ t r
completing
the
festive hnlid.t\ theme.
The llolh I .c:t
could garnish
atw
f ~ l l
or
\\
111
t
l.·stt\
1 Y
fi·om
Than bgivmg t lnough
.
.
the
Jl \\
ye.H.
;
l ve
t H·
desserts.
ut
a small,
1
/4-inch-thick 6-mm)
piece from a zucchini. W ith a food
carving
tool or
a
hollow
t u
be
,
begin
mak ng U-shaped
cut
s.
Y
I
ut
in
half.
I
Mont Blanc
82
2
I
Make
cuts
along
the other side.
51pread
to
finish.
Tnm
to
make the stem of the Holly
Leaf.
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Butterfly
~
I ht l charm inn but terfh
adult i ltke 111 much the s .1mc \\
,
1\
as
an
enchanting
animated fe.lttllT
(tim. Combuwd tt h c: tke,
pudding,
or jello, or et on :1 dmner
plate of nw
.
tl
:tnd pol.ttoe.,,
dccor.ltiOn \\ tl le ltc tt delight from one liH.I .til. l •or
desserts, t t is
gl.vcd.
Cut
the
bottom
off at an
uneven angle then cut
the
stdes.
cut to
the
center
po int from both sides.
1 Cut
one wing by
mak
ing an inctsion close
to but
not all
the
way
to the bottom. Make a
second incision
to form
a second wing. Cut
all
the
way
through to
separate
the butterfly
from the pack. Repeat.
Your
carrot should look
like this.
Carve the
back side of
the wing.
Spread
the
wings and
gently push the
front
inward slightly until
it
overlaps. This will keep
the wings
open.
1
1
Cut a round slab from a
peeled
ca rr
ot
then halve.
Make
an inciston
to form
the antenna.
Make
an
angled
incision
on
the
bottom.
I
apanese Pumpkin Pudding
84
The butterf ly shape to
be carved
Cut
the
top
of the wings
ustng the sketch
as
a
gutde. Make the center
tnc tston first then
Your butterfly-in-progress
should look like this.
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I Roll Cake
Gingko Leaf
The
lu,-,cious,
fanciful
curves
of
the
Gingko Leaf
gar
nish
l l o w ~
tor many applications. Here,
it appears
atop a de ert otfering,
the
only
s p l ~ h
of
brightnes
among two shades
of
white. Perfect for carrot
cake (natural1y ) and a
roster
of
other
sweets.
For
dessert u e, the
Gingko
Leaf garnish was glazed
with sugar
and
Cointreau
(see the Recipe 1
otes
for
page 73). To decorate a 1
Cut a l -tnch-th1ok (2 .5-an)
round from a peeled car
rot
and
make two
curved
cuts with a food carving
ch1sel (or small
spoon or
kmfe)
to start
the curves
at
the base of the leaf.
Make the second one
hi
gher
than the
first.
dish for a formal
1
nch
or
dinner, con ider sprin-
kling on a combination
of
gingko and maple leave .
S At
th
s
p
nt the garn1sh
shou d oo I e
th1s
2 Make a stra1ght cut to
the edge of
the carrot to
form
the
leaf stem.
6 Tnm
the
stem to make t
thmner.
3
Make a shallow cut
in
the
center of
the
carrot about
1
/4 inch 4 mm) deep.
7 Cut off thtn leaves until
f1mshed,
or make two-p
leaves by cutt ng to the
top
of the stem th
m
e
a
second
C ut a
way th-:oug
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RUITS
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Swan Basket
The elegant yet simple fotm of a 111
floating on
the
.1tcr \\ d I dcltgh d crs ol
a
ll
age.
Stacked
ms1ck
1 >
s lt n :d kt\\ 1 fi·lll
t,
hut other
c c d
ln11ts, .dternatmg or .t l
onc,
\\ork
equ.1ll) \\ell
\\1th
th
1s
\l 't 'iatdc
g:
trlllsh.
Or tt \ a lund fu l of hole q 1 , l \\ bt:t 1 ie > .ltld
chcntl''>. h>r :1 ch tld p.u
t),
mdi' idua l s\\ .m
cornucopi.l'> (ilk d cookie >, chocoLltc'>, or
c.mdtc-. cou ld
de
\ ate \ O
ll
to h
er
o or th e day.
I Stacked Kiwi Fruit
_
\ t
t he ' en leas t, you \\ill
have a en '\\ o( n n >
lt t
s
fic
d
pa r t ) For color
\ r ~ t r) J ptnk. gr.lpe
frmt
or large orange.
f Make a cut on each side
to
the other
two skewer
s
each
of
wh1ch ma rks the
high
point
of the wi
ng
s.
7
Complete the circle by
cutting the
ztgzag feath
ers
for the
second
wing
.
St1ck 3 skewers 1nto the
f r
uit as
shown,
forming
a
triangle around
the
upper
th1rd
of the
fru1t.
The back of
the fruit
will
be
carved 1n this pattern
B
Lift
the
top half off.
Scoop
out
the
fruit
to
use
here or later.
Begin cuttmg JUSt under
a skewer.
Where the
line
passes under
the
skewer
will
be the
crown of
the
b1rd s head.
5 Cut the
zigzag pattern
for
the
feathers
at the
back of one wing, then
dip
down to make the
low
U-shaped cut.
9
Make notches in
the wing
that
expose the white
pulp
underneath .
3
Remove the skewer and
carve out the head, d1ps
and upper
edge of
the
wings.
1
Make the zigzag cuts for
the
tail feathers.
The fmished Swan he
shape of your btrd m ll
vary depending
on
tM
circumference of
the
fruit.
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Serrated Cup
Pinched for time
hut
need
.lddt ttotul
flourish
at
the
dinner
tabid h t ~ serr.ncd ti
-ull
l a ~ t
t \ 1 >)
to make. Add orcd
jell),
.lS here,
or
I scoop
o
Il l
cream
ith
nuts
.md \\h tppcd cre.tm,
or
lor s
tmpk
el
egance
,
a
mt
\
-e
nding
sc
oop
or
so
rbet
.
Fre
sh
p.tpaya
\\ith
a splash or lemon
and
strawberries .md \\hipped
cream is .1
crowd
-ple:1scr any
Jay
of the eck. .
I Papaya and Crushed Gelatin
92
Insert skewers in the center of both
ends s vtsual remmders to stay
tn
the
center s you
cut. Make a
ztgz
, cut
around one
side. 9
Continue to cut in a zigzag pattern
l l the way around the fruit.
3 I Pull the halves apart.
- I
Scrape
out
the seeds and rinse the
fruit.
5 I
T
he
finished garnish.
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fruit Basket
dible
garnishes
i: . one of the
thenH.·.., of
t i ~
hook
.llld it
is
cdwul
here
Jt
h this carved
p 1pa\ 1
b.1slct.
Select bctrics and ot
ht:r hun
not onh
)r
taste but for co lor. 1\Llkc u
sc
o( the.: freshest sca..,onal
ti·uit.
\
dab
of
h1ppcd
cn:.tm
1
optwnal.
h o o ~ e
t
1
IJ
1
ldc-hoJH:d
.
1
~ e r n : tth .1 s m ~ d dessert fi>rk.
pJpa:· ·
,
Trim the top
of the
fruit.
3 On the other stde
of
the fruit insert
another
skewer where
the
bottom
corner
of
the same side
of the handle will be.
it .
remove the
wedge.
you want to serve
the
frhUit
peeled as shown in
t
f .
e tntshed Frui t Basket
th I
en
peel
at
thts stage.
2 Find the midway
point
between
the top and
bottom
and
stick in a
skewer. This will mark
a bottom
corner
of the
handle.
Y
Make a cut
at
the center
of the
fruit
to
the
skewers.
8
1
Before cutttng
the
other
side carve
the
understde
of the handle for a ntcer
shape if desired.
Skewers should
be
placed to
mark
out the
bottom corners
of the
handle first
two
on
the
left side then on the right.
5 Turn the fruit over and
reposition
the
skewers
to
mark the other two bot-
tom
corners
of
the handle
then
repeat
step
4.
9
Repeat steps 6 and 7
for
the
other
side then
remove all the seeds. If
the fruit has a thick wall
you may want
to
notch
the
handle If you do so
support the handle
as
you
cut
and
proceed carefully
so
as not
to break the
handle or cut yourself.
Papaya
Dessert
Basket w1th
Berries
6 I Make a vertical cut to
1
carve
out
one stde
of
the
handle and . . .
10 I
The finished garnish.
93
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Carved Bird Basket
If you re looking to
fl
ex yo
ur
crea ti ve
mu
s
cl
es,
th i
s baske t \\ Jt h 1ts
layere
d
ings is
the
wa)
to
go. A single bird
c
an
serve
doub
le
Jut
)
as J. centerpiece an in t im
ate
for t \\o , \\ b ile a flock wdl
le,n·e diners \\ide-ey
ed
i h lma/e mcn t . A peel
ed
melon a
nd
large
a
pp
le a
re
..,hown he
re
.
Fill
nh
fruit
balls
or
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3
17
From
the rema1n1ng half
of the
fru1t
carve
out
a
wedge to make a sec-
ond
pa1r
of
w1ngs.
Cut a V shaped
notch
for the
head
and
shoulders.
Insert
the head-and
shoulder portion into
V shaped notch.
lY
Cut
out the wedge
at
the
angle shown nearer
and pointing
to the
front
of
the bird.
Insert the
notched
wings back into the
body and arrange
then
add
the
second
pair of wings on top.
2 0
I
he
finished Bird
Basket.
Cut
a smaller
wedge
and .
Melon
ird asket
16
cant nue
to cut v
smal er
wedges
Repe t
on the
othe
s
de
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RE IPE NOTES TOOLS
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NOTE:
The
recipes
for Japanese ine Sauce
can
be
found in
the
entry for page 14, for
Glace
on
page 73.
PART I
SIMPLE
ACCENTS
I STS CURLS
Sash im Platter
PAGE
l I
For a sashimi combination , set out
soy sauce and
w s bi
horseradish,
or mix the
two up
ahead
of
time and
sprinkle over
the
hors d oeuvres
just
before serving.
Choose
your sashimi
by
season and only select
the
fresh
est
seafood. When in doubt, avoid
the fish in season with sea urchin
i)
or
salmon roe ikura). F
or
a cocktail party
or
a
for
dinner try bite-size cubes of duck, smoked salmon,
tender steak, all
individually
seasoned.
Sauteed
with
onion and
parsley in a
carrot
dressing is a
Abalone
Steak
with Foie Gras
page Ill
The abalone steak was grilled lightly
in oil and seasoned with salt and
pepper
to
taste. It rests on a
bed of
asparagus and potato and is
served
in a
Japanese ine Sauce made
with
pan
juices and
1 part white
wine, 1
part
sake, and 1
part
soy
Mix the wine and sake in a fresh saucepan,
off
the
alcohol over a low
heat,
then add the soy
sauce, juices, salt, and
pepper
or sugar) to taste. See
the Recipe Notes for page 73 for a Glace recipe
• Asparagus and Potato Appetizer page l I
The appetizer in this boat-shaped serving vessel relies
on two crisp, parboiled
vegetables.
While
the
garnish
supplies the visual spice, the
dab of mustard and
jelly
from the
aloe
vera plant serve as
condiments.
Varia-
9
tions on this appetizer would include
substituting lightly bo iled turnip or
daikon for the
potato,
each lightly
seasoned to taste with salt, pepper,
and
soy sauce. Season the carrot
as
desired, or glaze.
DE
CO
RATIV E KNOTS
• Duck and Red Snapper on Daikon Steak page i
Roasted duck
over
lightly grilled
snapper
and succulent bo iled daikon
is a mouthwatering treat and a hard
combination
to beat. The whole is
seasoned with a Japanese Wine
Sauce made
from
the pan juices
see Recipe Notes for page
14
.
Stack
the
three foods, garnish, and spoon on the
sauce. Vary
the
fish or the poultry to fit the season or
your own cooking repertoire.
For more
on daikon, see
the
Recipe
Notes for
page 75.
• Beet Soup
page
m
The
boiled daikon was chosen
for
its
mild
flavor, a nice counterpoint to
the tart, distinctive flavor of the
beet.
The
soup
here
is
served hot,
but
this
decorative
technique can
be
used with
hot
or cold so up alike.
Simply vary the colors
of
the vegeta-
bles
and garnish to create
an
appealing
eff
ect.
• Potage with Minced Shrimp
and
Egg page
m
A
good potage
is filling, subtle, and ea sy to make.
Next to the
sprig
of
submerged
b roccoli is
an
island
of
minced
shrimp
briskly cooked in a fry pan with egg
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yo lk, mayonnaise, and salt and pep
per
to
taste. S
impl
e, heart
wa
rming,
and p leasing on a deeper l
ev
el, t he
way hear ty food should be .
R F R ~ I N G
ACCENTS
-
• Spiny Lobster p ge s
f
Eil
Boil a
lobster whol
e in a large
pot
and serve seasoned with a dab of
mayonnaise or
melted
butter.
Don t
be afraid to
turn
the lobster itself
into a decorative part of the dish,
as is
done here by opening
up the
head and tail.
FOOD CUPS
• Roast Duck on a Half
Lime
p ge Ea 0
A zesty lime
works nicely
with
roasted
duck.
While a
lemon
might
be
too
astringent, an
orange
echoes
the
classic orange sauce
combination
and, of course, leads to a brighter
display.
The
secret here
is
to
all
ow
the duck
- or whatever food you
choose to present-to draw up the citrus juices
through capillary action.
• Calamari Topped
with
Salmon Roe
p ge Ea 8
With the
popularity
of sushi, salmon
caviar has
come
to the fore in Amer
ican cuisine. Here, its distinctive tart
ness, along with its
soft
liquid center,
provides
flavorful
and textural coun
terpoints
to the
more mellow cala-
. mari- an appealing combination an
tnventive cook can take in many directions. The sashimi
fresh calamari
is
cooked lightly, the soft center
left
near its raw state and then seasoned with salt and
pepper.
• Marinated Salmon with Olive
and Onion p ge mJ
There are dozens
of
recipes
for
Marinated
Salmon,
e
ach as good as
the next.
Marinate
the fish
follow-
ing
your
favorite recipe and add
the expected slices
of
onion, then
oltves, which
add
a darker hue and a
richer flavor to the mix. The slices of
olive also echo the roundness of the
onion and the lemon, bringing the
dish together visually.
•
Ri
sot
to
in Japanese
Pu
mpki
n
p ge
The Japanese pumpkin (kabocha)
is
anothe
r l
ong-neglected
Japanese
food that is slowly
finding
its way in
th e wo r
ld.
It is a tasty and versatile
vegetab le good
fo
r soups and vege
table
dishe
s or
as
a stand-a
lone
side d
is
h. Wedges are baked or sim-
mered
in a
stock
such as Japanese dash i for about 25
minutes
until
soft and then seasoned in a saucepan
with
a sauce
of
114
cup
(60 ml) soy sauce, 1
1
2
tbsp
of
sugar, and 2 tbsp of m r n (Japanese cook ing sake, or
increase the sugar) for 20 ounces (600 g) of pumpkin.
The kabocha s natural sweetness is high ly valued
among Japanese cooks.
CUCUMBER CARVING
• Salmon, Cheese, and Cucumber
p ge t J
The Japanese cucumber has begun
to
appear on American supermarket
shelves, and seeds are now an
option for vegetable gardens in
some areas. Crunchy,
light
, and edi
ble raw, Japanese cucumbers
along
with carrots, red radishes, and
daikon radishes-are perfect material for decorative
food
art.
They
do
not
require marinating
or
salting
before use.
• Toast with Jam
p ge El l 0
~
~
~ ~ ..
This creative presentation for
toast
raises the normally pedestrian-look
ing
food
a level
and
is sure to
draw
the diner s eye. Since the f inely
sliced
cucumber
is light
and
crisp,
the
toast
can be eaten as is, or the
Mini Cups can be pulled out and the
condiment of choice can
be
spread
over the
toast.
99
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• Tuna Sa lad, Cucu
mbe
r, and
Egg
p ge
m
Tuna Sa lad is a we lcome favorite at
many tab les. Whether made from
fresh fish
or
canned, how you spice
it up determines the appeC11 of the
fina l d ish. Consider fluffing it up with
b
oi
l
ed
or lig htly scrnmb l
ed egg,
dic
ed
and se asoned with salt nnd
pepper
to taste. Depend1ng on your likes o r
di
slikes,
add diced on ion
and
olive
Sea
soning
w1th
minced
garlic,
olive oil , and w1ne
vmegar
can g1ve
n0w lif
e to
this standard d ish.
• Cucumber
and Tomato w1t
h
Orange Dressing
p ge Ell 0
Th1s
cucumb
er-and-to
mat o ap pe
tizer
is season
ed
w ith a cu
be
of
orange dressing that has been set in
unf
l
avore
d
ge
lat in.
This
c
ulinary tr i
ck
allows the c
ub
e to
fulfill three
func
t ions: it adds
co lo r
, provides
flavor
,
and secures the cucumber. Try this
hors d '
oeuvre
w ith other cubed
dressings
. Slice
off
the
tops
of the cherry t o
matoes
t o
create
a base
on
which the crane can pe rch.
• Crab and Cucumber Canape Topped
wi th Sa
lm
on Roe
p ge ED G
The
crisp,
light
taste and
texture
of
the
Japanese cucumber
make the
perfect
counterpoint
for any number
of
tender morsels of
meat, poultry,
or
seafood. For simplicity
of prepa
ration, try slices of cheese with a
dollop of dressing, or toss on
some
baby shrimp
or
diced barbecued chicken
for
a two
minute f ix. Fo r
something
more elegant, consider thin
slices of lightly grilled
marinated
lamb or thinly sliced
scallop sashimi
seasoned in
a
light
w s bi
sauce.
• Dinner Crepes with
Japanese
Eel
p gem
For a simple yet exotic dinner,
stuff
crepes with grilled apanese l
(unag1), a
delicacy
that is gaining
popularity outside Japan . The ten
der
, freshwater fish can
be
found in
specialty stores in vacuum packs,
fi l
leted and pre-cooked with the
appropriate
seasonings. Bring a rare
but
exceedingly
tasty treat to your table.
One
additional tip: choose
100
eel from Japc=m over those from China Th t d
. e en erness
and t a s t ~
of
the original surpasses the contender.
Beware tmposters labeled Made in Japan.
• Gri
lled Sea
Bream
page
]
In
J C 1 p a ~
f ish makes up a vital
p rt
o.f the dte.t. Our finned friends pro
VIde us wtth succulent dinner table
dtshes in many
forms-grilled,
steamed, sauteed, doused in
a
fla-
vorful sauce, and
of
course raw in
the form of sashim1 . The array
o
h
I
bl
. S
ava1 a e n Japan outshines that of many oth
er coun-
tries, but even so finding a purveyor of fr sh seafood
in
the
neighborhood will be a b oon
for
the adventur
ous cook. So consider seeking one out if you haven't
already d one so, and use their
offer
ings liberally to
enliven your table and expand your cooking repertoire.
•
Cucumber
Corkscrews with
Crab
and Che
ese
page eJ
With
a source of Japanese cucum
be
rs
close at hand, this idea will
wo rk with salami, ham, grilled
chi
cken sl ices, o r parboiled vegeta
ble sticks. Choose an appropriate
dipping sauce. Simple and fun to
serve
and eat
.
• Sardines in Two Sauces
page
m
Not
only
do these cucu
mbe
r baskets
provide a receptacle in which to lay
your dressing or sauce, they lend a
neutral , crunc
hy
textu re
ov
er which
you can lay your own favorite appe
tizers or f inger f oods,
whether
they
be slivers of sp icy chicken, marinated
skirt steak,
or seasoned
vegetables
. Be inventive.
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pt i l l l KATSU RA - MUKI
• Hors D oeuvre
Pla
t
ter
p ges m m
While
th is tab le
ga
rnish
is
obv1ously
amenab le to countless
va
riations
of
appet izers, the hors
d
oeuvres here,
from left to right, are 1 Asparagus
and
Prosciut
to,
2 . Cheese
and
Papaya
Wr
apped
in Sa
lmon,
3.
Parboi l
ed
Lo
tu
s m Sw eet Vinega r,
4.
Sauteed Sca ll
ops
with Egg, 5. Shrimp a
nd
Cav1ar,
6. Melon u
.
• Vegetable and
Che
ese Sticks
p ge
m
Celery and
carrot
sticks have
been
mixed with strips of cheese in
this
offering, the
whole
chilled on ice
placed in the bottom of the flute
glass. A perfect spring or summer
treat. Consider salami
or ham
sticks
with cheese. Or you might block
off
the bottom
half of the
lily
cone
, or
set it
in a
slightly
wider vessel and add a
scoop
of salad, either
potato,
tuna ,
or
crab.
• Sashimi Select
p ge as
ashimi gathered
fresh
from the
sea
and brought still fresh to
the
dinner
table is
not
something
that
should
be
taken for
granted, even among
the
most
experienced eaters.
This
copious Wisteria garnish does jus
tice
to the food and vice versa.
Choose other, equally deserving offerings
from your
cooking repertoire to serve in this fashion and your
di
ne
r
s-whether guests or
family-are sure
to be
impressed.
• Papaya and Salmon Roll,
Asparagus and
Prosciutto Roll, Tuna Sashimi
and
Japanese
Long
Onions
p ges
m l-m
So
many of
the decorative garnishes
in these pages lend themselves
to
simple appetizers or finger food that
can be
whipped
up in seconds but
are-the time
factor not
withstand
ing a delight to the palate.
Sashimi, always a favorite in Japan,
itself
to
numerous
combinations,
whether paired
Wi
th .on1on avocado,
or
a
w s bi
sauce. Asparagus,
another
favorite for its tender yet crunchy texture can
be
~ o v e r e
in any
number
of wrappings, whethe;
meat
or
f i
sh
. Use
your
imagination and
be
creative. Think
outside the box a Ia Papaya and Salmon Roll a combi
nation distilled from more complex recipes. ,
• Sushi
Ba
lls with Sprig of
Ginger p ge
EI:J 0
Follow
any sush1 recipe and season
rice for sushi, then roll rice into
small, bite-size balls. Cut fish so it
drapes nicely over the rice, place on
top and shape gently to finish. Here
shrimp and s yori (needlefish or
ha l fbeak) are used, but any flexible
sushi topping wi ll wo rk. O r try other round f ood-
shrimp balls, m
eat
balls, or any
appeti
zer that lends
itself
easily to a circu
la
r shape.
• Prime Rib
Cubes
over
Sauteed
Zucchini
p ge m e
The pr ime
rib
is t opped with a ball
of horseradish and should
be
served
with steak sauce or a dress ing of
your
choice.
Sea
s
on
with
sa
lt and
pepper to taste.
In
the meat
depart
ment,
cubes of chateaubriand or
another piece
of
tenderlo in w ill
wo
rk
equally
well.
For seafood , consider sauteed scallops
or
fried
oysters. When dealing with seafood, for best
results
choose
fresh specimens in season .
• Salmon
Mousse
and Sole
Wrapped
in Zucchini p ge E
Sole
is
used here, but any tender
whitefish , lightly grilled or steamed,
can be served. Lightly sauteed, the
tender
flesh
of
the sole me lds per
fectly with parboiled zucchini. Both
are soft and succulent . The Salmon
Mousse,
del
icate and airy, also
com
plements
its zucchini covering to perfection . Give new
life to some of
your
own standard dishes by wrapping
them in Zucchini Fish Nets, then stand aside and
watch the delight
of
family and friends when they see
your
makeover.
1
01
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100/108
CUTOUTS
SQUARE CU
TS
Steamed
Pork with Mustard auce peg• •
The steamed
pork dish here
is
served
in a mustard sauce made
with
pan
JUICII.
Pick
a
light
spicy
French
multllfd .m.pa
a Dijon The other
t1tck with
1his
d ih II not to just
boil
t
ft
pllln
but o
i AI llt:J · tlmpiiMIM
IJ
is a good vegetllble to
cooking repertotna wn _
refrigerated it keeps well
well tn salad or c:oolc8d
seasoned
tn a chicken
egg yolk
IS spiced
wil:h
sansho pepper a mild
Consider salt pepper and chopped a j
teed
minced onion.
Brandied Carrot Blossoms
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• Potato and Shrin1p page Gm 0
There are many ways
to cook
shrimp.
Here, it is
boiled
in water
with a splash of sake (1 part
to
10 parts water) and a pinch
of
sugar.
If you are fortunate
to
find fresh
shrimp, choose the freshest catch
for
the
best
results. Sh