japanese food presentation and styling techniques

INSTITUTE OF HOTEL MANAGEMENT,AURANGABAD, INDIA

GLOBAL FOOD PRESENTATION AND STYLING TECHNIQUES

“Japanese Cuisine”

“Submitted for the Fulfilment of the Degree in B.A.(Hons.) Culinary Arts”

THE UNIVERSITY OF HUDDERSFIELD,UNITED KINGDOM

March 2011

Submitted To: - Submitted By: -

Chef Ramesh Chaturvedi Aabhas Mehrotra (C-1101)

IHM-Aurangabad Food Presentation & Styling

GLOBAL FOOD PRESENTATION AND STYLING TECHNIQUES

Japanese Cuisine - “Smallness, Separation, and Fragmentation”

Introduction

Cooks often pay close attention to plate presentation, choosing ingredients and techniques to

suit a desired effect, following a standard arrangement and wiping away drips. Some foods

are included mainly to set off others, such as a parsley garnish, and such elements as shells

are not to be consumed at all. Checking the food's appearance, which is the cook's last task,

becomes the eater's first. Diners are often transfixed by the food when it arrives at the table,

as if taking in the whole meal. Yet even the most impressive sculpture collapses at the strike

of a knife, fork, or spoon, so that plate presentation is evanescent.

The highest quality, best-prepared food is short changed if the presentation on the plate has

not achieved or surpassed the same level of quality. An artistic layout of food items on the

plate plays a very important role in winning over and satisfying the diners, whose first

impression is based largely on sight. When plating food, the top consideration is coordination

of colours, shapes, sizes, textures, and flavours.

Japanese cooking, it is often said, is to be eaten with the eyes, Compelling are the food

arrangements that the diner experiencing a traditional meal for the first time often finds that

his or her impressions of the presentation often overshadow the taste of the food. According

to Tsuchiya, Y. (2003), No other cooking in the world places so much importance on the

process of preparation and presentation as the Japanese. It is not the ingredients, seasonings

or cooking techniques that make Japanese food so unique. It is the appearance and

presentation of the food that sets it apart from other cuisines. Every dish is prepared to give as

much pleasure to the eyes as the mouth. This is why so much importance is given to the

bowls and plates the food is served on. The pure perfection of Morimoto and the sheer

determination of Nobu, forced the researcher to take up Japanese Cuisine as his topic for the

essay.

2 Mehrotra. A (C-1101)


Introduction to Japanese Cuisine

Japanese diners recognize the importance of eye appeal, to the extent of photographing their

meals at restaurants around the world. Their cooks display fanned slices, neat parcels,

sculpted vegetables, and noodles placed in soups. Cut fish displayed without sauces

contributes to a clean look. Chefs might "spend the day considering the aesthetics of

arranging three sardines," according to Richard Hosking in A Dictionary of Japanese Food

(p. 209). In order to understand about Japanese presentation and styling, it is very important

to learn and know about the cultural techniques of Japanese cooking as well, since this is

where the frame work for the canvas is laid down.

a) Chakeiseki Ryori

Chakeiski Ryori is one of the three basic styles of traditional Japanese cooking. Chakiseki

Ryori (the name derives from that of a warmed stone that Buddhist monks placed in the front

fold of their garment to ward off hunger pangs) is a meal served during a tea ceremony. The

foods are fresh, seasonal, and carefully prepared without decoration.

b) Honzen Ryori

Honzen Ryori is one of the three basic styles of traditional Japanese cooking. Honzen Ryori

is a highly ritualized form of serving food in which prescribed types of food are carefully

arranged and served legged trays (Honzen), which shows that plate presentation and styling



had relevance in the traditional Japanese cooking as well and is still followed, The menu is

designed carefully to ensure that foods of similar tastes are not served.

c) Kaiseki Ryori

Kaiseki Ryori, is one of the traditional style which is practiced in Japanese cooking, and have

grown into restaurant concepts in the present day scenario. Kaiseki Ryori is a type of cuisine

served at sake parties and developed in its present form as restaurants became popular in

Japan in the early 19th century; the diners are able to enjoy their meal in a relaxed mood,

unrestricted by elaborate rules of etiquette. Although each dish holds only a small serving, it's

good to take your time to eat, being sure to enjoy the presentation of the food and the atmosphere of

the room. Most kaiseki restaurants are high class and very formal. Consequently, the kaiseki-ryori is

usually expensive, since it takes time and skill to prepare. You can also order boxed meals called

kaiseki-bento or mini-kaiseki in most of the kaiseki restaurants.

d) Osechi Ryori

In Japanese cooking, Osechi Ryori is an assortment of specialty foods served at New Years.

Today, Osechi Ryori is typically eaten after a celebratory toast. The foods, which are

prepared in advance, are highly perishable, thus eliminating the need for cooking during the

first three days of the New Year. They are often stored and served in multi tiered lacquer

boxes known as jubako, signifying a certain style of presentation, Japanese cuisine is

influenced with meals in boxes, the use of bento boxes is another example.



Aesthetics of Japanese Food Presentation

Sushi and sashimi are arranged on platters and trays, in bowls and on wooden planks, and

even in small boats. The combination of the individual items, the harmony of their colours,

and the overall presentation are a study in Moritsuke. According to Tarr (2004), The

arrangement of the various elements and their aesthetic appeal are just as important as the

food itself. It is not about heaping things on a plate, but rather about respecting the spaces

that are left empty.

The Japanese have many traditional aesthetic concerns with food that are uniquely Japanese.

Food is served in small, individual portions in separate dishes. Pieces of meat are already cut

small, and easy to handle with chopsticks. Presentation is best when the colours of the food

items are opposite colours, such as the bright pink of tuna sashimi with the light green of

wasabi. There are seven different types of food arrangement, or Moritsuke:

a) Yamamori: is a mound-like arrangement of food.

b) Sugimori: strips or slices of food placed either standing or slanting.

c) Hiramori: pieces of food presented flat on a round or a triangle plate.

d) Ayamori: woven style of presentation.

e) Kasanemori: overlapping slices of food, mostly sushi platters are placed like these.

f) Tawaramori: blocks or rounds placed horizontally in a pyramid.

g) Yosemori: is gathered, mostly rice preparation.

Of these, Yamamori is the most popular, and is mostly used in the contemporary world. The

trend of Japanese plate presentation has gone vertical; Sushi’s are now served vertically,

stocked on top of each other, with a splatter of soy and wasabi on the side. Besides Japan, the

chefs around the world are talking about ‘Food Going Vertical’ phenomenon and are readily

practicing in their proprietor restaurants.



Basis of Japanese Plate Presentation

In The Civilizing Process (1939), German sociologist Norbert Elias argues that the increasing

complexities of society are accompanied by more self-restrained, courteous, and sophisticated

culture, including refined food presentation. Japanese cooks drive toward balancing colours

and textures in front of the eater, following are the essentials for Japanese plate presentation

and these steps consider festivals, seasonal changes such that the food served is the freshest.

a) Uniformity Vs Contrast

While in the west, food is presented on uniform round plates, Japanese food is served on a

variety of dishes different shapes, colours, textures, sizes. How dishes are chosen is a

topic for a whole thesis, but seasonality is important, and the overall feel of the dish itself

contrasting colours (like red tuna on clear white porcelain) or textures (delicate sashimi

on rustic pottery). And each course is served in a different dish the more variety the

better.

b) Asymmetry

Uniformity often presupposes symmetry western dishes are served with symmetry in

mind. But the Japanese prefer to arrange things slightly askew and using height and

contrast which adds tension to the arrangement. An aerial view of a typical Japanese dish

will show you a calculated asymmetry in the placement of the food framed in the

backdrop of a beautiful dish, creating a peaceful yet striking balance and harmony,

soothing in its quiet starkness but inviting with its lively colours and sharp angles. There

is a strong emphasis on invoking the sensual experience of eating not just in the way of

taste, touch and smell, but also sight. Gorgeous Japanese presentation is a true feast for



the eyes and when the chef’s artistry is at its best, the meal becomes a work of art that’s

almost too beautiful to sink your chopsticks into.

c) Five Colours

Red, White, Green, Black, Yellow is always present in each arrangement. Not only does

this combination seem naturally pleasing to the eye, it is also a good way to ensure the

overall healthiness of your dish--each colour represents vitamin and mineral content

(Vitamin A for red and C for yellow for example).

d) Importance of Empty Space

Think Zen when presenting Japanese food. It's all right to pile up food high, but not flat to

cover a dish or plate. A lot of negative space is considered to whet the appetite and in the

summer, more empty space is better for a cool feeling, while in winter, you can be more

generous with your arrangement. Try it and see how it feels. Negative space is a design

aesthetic that often needs to be learnt, especially in the west where we think more is

better.

e) Seasonality

Japan has four very clearly defined seasons and the cuisine reflects that not only in the

ingredients used, but also in the tableware chosen to present the food. In the spring,

sashimi is served on beautiful dishes formed into a miniature landscape. In the fall, a red

and gold leaf may be used as a plate to give a seasonal touch. Noodles are served in big

bowls in the winter and chilled in a bamboo basket in the hot summer. Certain colours

are typically associated with specific seasons such as white for winter, pink and green for

spring, red and green for summer, and orange and yellow for fall. Vegetables are cut and

coloured to form garnishes that give a dish an added seasonal touch.

f) The Final Touch

Some form of garnish is almost always present in a Japanese dish helping to add contrast in

the taste, texture and colour of the food. Grated daikon, thinly sliced ginger, or a sprinkling

of sesame seeds are very common garnishes while vegetables fashioned into flowers and

other shapes add a special touch. Minimalism is the key, but a small touch of decoration will

round off the beautifully prepared dish with an artistic accent.



Simply Sushi: Keep Sushi Simple

Sushi Rolls are presented in many ways depending on the style of the sushi, but the

overriding rule of presentation is Simplicity. According to Morimoto (2002), All of the

ingredients used should be of good enough quality to speak for them. Don’t over-garnish the

sushi plate or pile too much sushi onto one plate. Anything that detracts from the main event

the sushi should be removed or re-organized. Bear in mind that the sushi itself is a work of

art, and it needs to be treated as such. Few other points that should be kept in mind while

fabricating sushi are:

a) Contrasting Colours: This is important because it makes the sushi appear vibrant and

interesting. Using of a rich red tuna beside a yellow omelette, or next to the green hues of

an avocado or a cucumber with a splash of soy on the side. Sushi around the world is

known because of its dumpling like structure and vibrant colours.

b) Complementary Flavour: Sushi is traditionally very simple, Simple foods are enjoyable

because they utilize a few complimentary flavours. Experiment with some good fish and

vegetables, and don’t be scared to try unusual ingredients. According to Japanese Chef

Kitamoro (2007), not being afraid to use ingredients is the key, use of wasabi, soy and

pickled ginger can be done to distract the main flavour.

c) Variety in Textures: A mixture of ingredients that are soft, chewy and crunchy, and find

a balance between them on your sushi should be used. When there are two unlike textures

together, such as in the “Philly Roll” (Smoked Salmon, Macadamia Nuts and Cream

Cheese), the sushi gains a depth without which the roll would be unexciting. When in

doubt, put an avocado in the roll, as it adds a nice and creamy, complimentary texture to

any sushi.



Bento: The Mystery Box

Bento is a single-portion takeout meal common in Japanese cuisine. A traditional bento

consists of rice, fish or meat, and one or more pickled or cooked vegetables as a side dish.

Containers range from disposable mass produced to hand crafted lacquer ware. Bento is the

Japanese version of a packed lunch, usually taken to work and school by adults and

schoolchildren alike, as a convenient and nutritious meal. Traditionally, it is a meal divided

into two parts: one half of the box will be filled with rice, and the other half will be filled

with a variety of accompanying foods, such as vegetables, fish, eggs, or meat.

A feature of bento that makes it so unique and special to Japanese cuisine is the ideal of

aesthetics. Food presentation is considered extremely important as part of the meal. So, to

ensure a good impression when the box is opened, the visuals of the food used are chosen

carefully: using bright colours, and arranging them in an attractive manner. Bamboo leaves

are used to separate different foods, so the tastes don't blend, and the box is packed as full as

possible, so that the food doesn't get damaged in transit.

According to French Master Chef Jean-Marie Lacroix (2002), A new trend is emerging in

restaurants that can shave time and money off of the dining experience for restaurants and

patrons, bento box meals. American chefs are adapting the traditional Japanese lunch box for

their own purposes, offering a new twist in prix fixe dining. The concept of Bento box is

being used in Michelin starred restaurants as well, Chefs handcraft these beautiful boxes with

delicately made varieties of sushi.



Conclusion

The presentation of food often refers to its visual composition on the plate, in a state of

readiness to be eaten. Modern colour photography has promulgated enticing artworks that

have come to be the signatures of stylish cooks. All manner of theatre is employed in the

careful display of food to consumers, appealing to all senses, not just sight, and appearing not

just at meals, but throughout the entire marketplace for food. Japanese diners recognize the

importance of eye appeal, to the extent of photographing their meals at restaurants around the

world. Their cooks display fanned slices, neat parcels, sculpted vegetables, and noodles

placed in soups. Cut fish displayed without sauces contributes to a clean look.

In traditional Japanese cuisine, visual presentation is as much a part of the dining experience

as the taste of the food itself, so beauty is always an essential ingredient in any Japanese

meal. The Japanese firmly believe that you eat with your eyes first. Presentation is truly an

art form and great attention is paid to everything from the arrangement of the food and

garnishes to the dishes upon which each component of the meal is served. Nothing is

accidental as every choice is made with the intention of enhancing the dining experience.

Personally the purpose of the presentation is to share something of ourselves through the food

we prepare, and as with any art form, there is no right or wrong way to create. In Japanese

food presentation, minimalism is generally the word of the day. When in doubt, less is

usually more. Japanese cuisine in words can be described as “Smallness, Separation, and

Fragmentation”, but do never estimate it great things comes in small packages.



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