Japanese cuisine - Food placement

          There are many aspects to Japanese cuisine. One of the main aspects includes the arrangement of food. I personally have witnessed Japanese food arrangement when i was in Hong Kong. I've had a dish where there was only a couple pieces of sushi, and the rest of the plate was decorated with herbs, flowers, and sauce. I felt that as if the dish itself was more important than the food. This made me interested in Japanese cooking and encouraged me to improve my cooking skills.

          The Japanese are extremely strict on the arrangement of food. Many rules are applied to how appealing a dish is. "The balance between vessel and space, and space and food, are considered crucial" (Dekura 7). In Japanese cuisine, the concept of empty space has a beauty of its own. The amount of empty space should be roughly equivalent to the amount of food.

       

This is my attempt on arranging food similar to how Japanese restaurants do it. Along with following the rules from Hideo Dekura. I reduced the amount of food placed on the plate in order to balance the empty space and food ratio. From improving the physical appearance of food, can allow enhancement of the taste (Dekura 7).  Although my sushi was pre-made from the store, the placement of the food created a more luxurious aroma to the dish. I am pretty satisfied with my creation, but i don't think it is close to what professional chefs can do. But I'll take this experience as a stepping stone to becoming a better chef.


After seeing this blog, did it encourage you to arrange your food differently before serving? If so, then why? 

Dekura, Hideo, and Danny Kildare. Contemporary Japanese Cuisine: Classic Recipes, Fresh Flavors. New York: Weatherhill, 2001. Print.