Elegant Garnishes for All Occasions

Hiroshi Nagashima
Phot ography by Ken j i M i u ra
CONTENTS

lntroJttction 7

PART I SIMPLE AC CENTS - - - - 11

Twists & Curls 12

Decorative Knots 16

Refreshing Accents 20

Food Cups 24

Cucumber Carving 28

Radish Garnishes 36

PART II KATSURA-MUKI - - - - 41
A Traditional Japanese Pattern

PART Ill CUTOUTS ---- - 53

Square Cuts 54

Pentagonal Cuts 58

Free Cuts 68

Eggplant Fancy 76
Advanced Cuts 80

PART IV FRUITS 89

RECIPE NOTES & TOOLS 97

Recipe No 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
chJrm to ,·our f~>od in some instances, ,lll understated elegance in ot h-

ers. ~lore imporrantly, they \\'ill jumpstart your curiosity and send you
on- 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
kno\\~ 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. A 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 Decora-
tive ~4.rt of japanese Food Carving 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
 Next, every garnish in this book can decorate dozens of dishes, not
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 of
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 that
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 your
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 other
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 online, 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 n1cals-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
SI MPLE
 •

Simple WlSt
. 1 rls J'rondc a spl..tsh n( t' (llur tlwt .tppcal ~
'1\,·t~! S :till C ll .
• 1 ~nJi,•cn~ thL· o\·erall.trr:tngcment, \\'htch
tothcc~t ,lilt t .
·
in turn stlllllt • l. ht·s the J'·tl.tt c. I len-, they
.
g.tnush
.
three
• • • J , 1 )t't inns nC ~:t~ himi shnmp, t un :t, :md
1ndn·tull.l p< · . . . ,
J , •• which h.n·c het·n st't 111 :1 v:tn:tt ton of the
rcu ~n.tpptt' , , .
· ( ' ! )t'\' f)lttcrn introdun·d on page 4H. I hts
~lorn tnt?, 1
< • • •
•, • ·~··tlt ttion will enhance .lll\ u>mhination of
CCit,llltptt~l ' ·
::" · ..... , L't.l'J1 tlw J10rtions in the D.ukon Cups n . .l ·
.tpJ'l'llZtl~." . .. ~
'Ill J thC~t' CUJ1S· •'Ht' C.l"ithr lifted\\ tth the fmgt'rS
:-on.t ll
)r . u · . ~

,111 d eaten a~ i~. 1 Cut a 4-inch (1 0-cm) length of car-

rot in half lengthwise, then cut off a
length with a peeler.

2 Cut off Vs-inch (3-mm) slivers at a 3 Soak the slivers in water for 1 or 2 Y 1
Wind a carrot sliver around a thin
diagonal. minutes. The carrot will absorb the stick (a chopst1ck works well).
water and become more pliable.

~nwind and adjust twist to make the

fmal shape.

Sashim1 Platter
 1 Cut a thin 2 1/2-inch (6-cm) stnp from
a carrot with a peeler or knife Cut in

Tube Curl half lengthw1se and trim ends. Soak

in water for 1 to 2 minutes to soften.

The Tube Curl brings this dish to

life with a simple, elegan t flourish,
lending color and movement to
what would have otherwise been
a linear, bland-looking presenta-
tion. Try sprinkling T ube Curls
over a favori te salad or meat dish.
Depending on t he dish, consider 2 One at a time, rol l the strips around
using cucumber, a red or yellow a thin stick at a slight angle, shift-
ing the carrot so the edges are not
carrot, or a firm vegetable of your aligned with the previous layer of
choice. carrot as you roll.

3 j The fin1shed shape.

r Asparagus and Potato Appetizer

 I Duck and Red Snapper on Daikon Steak

Japanese Knot
Oncl' again a glazed carrot garnish decorates rich foods
and tJntali1es the eye. This knot-shaped garnish was
inspired by an ancient traditional 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 d ish. 1 Cut a thm, 4 1/2-inch (11-cm) length
from a carrot then cut mto 1h-mch-
It can be made with any similarly textured vegetable, wide (1.3-cm) strips. Soak in a strong
including turnip and daikon. saltwater solution (3 tbsp salt to 1 cup/
240 ml water) for 1 to 2 m1nutes.

Th1s garnish can be made with a

second layer of vegetable such as
3 I Push end through loop and ... ... pull and shape to finish. R1nse
off the saltwater
da1kon. If you choose to use a
second vegetable, prepare as in
step 1, trim to the same size, then
beg1n knot as shown.

17
 Knotted Ribbon
Here a thick, juK \ slice of daikon radt sh c rea tes an
island, breaks up the solid red field , and ~tct s ~t s a pla t -
form to displa) .1 sampling of 'cgct.1hlc - including the
edible Knotted Ribbon garnish. The d~ukon .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 '' hitenes~ of the radish. Tr) this technique Cut a thi~, 6-inch length (15 em) of
'' ith other \oups to confound the expectations of your carrot, sltce off thm lfa-mch strands
(2-3 mm), then soak in saltwater
diners. (3 tbsp salt to 1 cup/240 m l wat )
for 1 to 2 minutes. er

I Beet Soup
2 Bring one end around and over the
other to make a loop, then push the
strand through the loop.

1
3 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.
 1 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 as an accent alongside a piece of pie
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.

2 ... shave off a section

of the peel, leaving the
pulp behind.

3 I Cut into squares.

Covered Food Cup
A t.mtalizing mouthful of game meat set on a \\t:dgt.: of frt:~h lim~:
m:lkes f<Jr ~~ ,·isually pleasing :md zest)' opent.:r to any meal or p.trty.
'Tn· this set piece with lightl y grilled chicken or fish, or any seaf(>od
f:w:>ritc such as shrimp, scallop, or crab. Just a sprig of parsley or
other lc:1t)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
<ltH.l match, depending on the t(HH.l topping.
Roast Duck on a Half Lime

1 Trim the bottom of a lime
so it will stand on 1ts own.
2 ' From the top, trim away 3 Make an incis1on 1/s inch Y 1
Lift flap to insert food.
sl1ghtly less than 1!4 of (3 mm) from the top,
the lime leavmg 1f4 mch (6 mm)
at the back end.

Food Cup with

Twist
The curling twist of this garnish not on ly pro\·ides a
dramatic flair for this seafood appetizer, but also adds 1 I Follow steps 1 and 2 of 2 Make a loop with the
the Covered Food Cup, peel, then ...
a \'ivid third color to this tender senring of lightly
then on the top side cut
seasoned calamari with salmon caviar (zkurtt). Again, away the peel and pith as
shown, following the lip
any food that wou ld benefit
of the lime three-quarters
from a splash of lime works of the way around.
wel l wit h t h is decoration,
including grilled chicken
and most seafood.

... slip the end through The finished garnish

Calamari Topped with Salmon Roe
loop to complete.
25
Tulip Cup
The deep reservoir of the Tulip Cup 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.

1 Insert three skewers just 2 Make a steep curving cut Set skewers in fruit as shown I

above the halfway point from one skewer to the just above the halfway point.
of the fruit to form a next to form a lip of the
triangle. tulip petal.

Make two more cuts to Lf Remove the peel and

form the last 2 petals and make a shallow cut on
complete the triangle. the underside of each
petal to define the
shape.

Marinated Salmon w ith Olive and Onion

 Pumpkin Jewel Box
This edible g:trnish takes advant age of th<.: Japanese pump-
kin':- n~ltural clq~ancc. The outer green .s kin has hcen
reeled otr and the inside filled with ri sotto, ll1l popular
.
Jt ~1 1un nee di sh, \\hH.: h is then topped'' rth <.olorfu l
morsel s of shrimp ,md mushroom . '1 h<.: sam<.' idea
,, rb, of course, lor s tuffed green peppers ,mJ
0
arw small pumpkm or Sl)Uash \\ hosl' srze allows
f(>r smglc sen rngs. '1 he Je\\ el Bo'\. ,1l so \\ orks
well w1th gratin, on ron soup, and othl'r hot foods.

I R1sotto in Japanese Pumpkin

Peel a Japanese pumpkin 2 Peel carefully and evenly.

as thinly as possible.

3 This can also be done
with a peeler.
Y Clean up the remaining 5 Score the bottom with 6 Score the sides of the
3 more Xs to complete. pumpkin along its natural
peel on the bottom and
indentat1ons.
then score with an X.
Remove the peel at the
, top but do not score.

Round off the edges of 8 Cut off the top. Scoop out seeds and 10 I The finished garn1sh .
the scored lines. clean the inside.

7
 ( Salmon, Cheese, and Cucumber

Switchback Cut
The petit, crisp J.lpanesc cucumber is idc.dl) ~uited for
rrarnisht's ~llld appetizers, as it is ca'>\' to cut .md can be
;atcn ra"~ 1fcrc it is paired f(>r texture and color ,,ith
·alnwn and cheese, but the~" ttchback Cut could \\ork
equally ,,ell with small portwns of !'>,lrd me, sliced ham,
slircrs of b~Kon seasoned with par-,lq, .md so on. ~ub­
sritttte carrot or other crispy ,·eggic., for the cucumber.

1 Cut a 2-inch (S-cm) length from a 2 Poke the knife through the middle
cucumber. 1 inch (2.5 em), leaving 1/2 inch
(1.3 em) on each side.

3 Cut at a diagonal to the cut made in Keeping the cucumber on the cut-
step 2. ting board, roll it 180 degrees and
make a second cut.

Pull apart. 6 The finished garnish. You can create

different effects by varying the cuts
in steps 3 and 4.
. . . . . and shape to ... The finished garm.sh.
forM two minicups and 1
iG8k in water for 2 or
3 minuiBs.
 Dancing Crane
. . 'lKUlllbcr is sliced and twi s ted to create an image of a
J,1 pane~t L · .
· . J tl pin<T it.s winus. The Dancmg Crane works well on any salad
brr .tp :-> ::.-> •
. • J,, .1 nnin course of meat, ftsh, or poultry. Here, when Cucumber and
or a Iong~ 1Lh.. • •
. ·I ,d . top a cht>rr\ tomato for a simple finger food, the bird Tomato with
prt L 1<.: •1 • .·
Orange Dressing
. , ·s· r· ken one step further.
unage 1 •1

1 In a 1-inch (2.5-cm) length of 2 1ofMake an incision through two-thirds

cucumber, make a series of fine
cuts, leaving the last Va inch (3 mm)
untouched. For even cutting, lay
skewers or chopst1cks on each side
of the cucumber to stop the blade.
the section. Soak in a weak saltwa-
Gent ly spread and shape to create
the Dancing Crane.
ter solution (1 tbsp salt to 1 cup/
240 m l 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 half of t he offering. With its ligh t
and relatively neutral tas t e, the Japanese cucumber p rovides a won-
derful base for any food combination you could t hi nk of. ·whether
. ' '
it involves seafood, meat, poultry, cheese, or e\·en , say, a vegetable Crab and Cucumber Canape
pate. Try making this garnish with raw or parboi led carrot. Topped with Salmon Roe

l Lt Bring the two halves

Cut a cucumber in half
le~gthwise, then mto
2 1Cut in half lengthwise, 3 Shape each side of the
together and finish
2-lnch (S-cm) lengths.
Ftnely score each piece
then soak in a weak salt-
water solution for 1 or
boat to make the narrow
point of the bow. I shaping.
2 mtnutes, then rinse and
stoppmg about 1..13 1nch' dry as in step 2 of the
(3 rnm) from the bottom. Dancing Crane.
Set skewers or chopsticks
along the s1des of the
cucumber to stop the
blade, If necessa
 Cucumber Rings an_d
Vegetable Twigs
\\' hen one g~Jrn,..,h is cnconlp,l:,Sl'll in the di sh it self~ it opens the d oor t o
a second !""'~lr:1rnish, in thi s c:1"c \ Tc!.!.CUihl
,- . c T wiu_:,. Th e C uc umber Rin gs add
(.J "- '
Cut a 1-inch (2.5-cm) length 0 f
~llld :1 ~~:co111..i
cumber
.h and punch out th e center
cu-
m<n'CI1H.:'nt hue to the crepes. The multicolored twigs contrib- Wit a round cookie cutte r, punch
ute .1 pby(ul tou c h :111d :1 r:1inbo\\ o( n:llur:tl c olors. For a colorful salad or app Ie corer. Cut into 4 nng s. ,

or simil~1r dish, consider stringmg

together ,1 sm.dl chain of rings or
~nrinklin<r
t t"
\'Cl•<•ic
~n n <n·cr the ton.
t \\'ilrs r

2 Make an 1nc1sion m 2 of the rings. 3 I Link 2 rings to make a chain.

I D1nner Crepes with Japanese Eel

1 Cut a 1-inch (2.5-cm) length from the

top of a cucumber, about V4 inch
{5 mm) hi~h. Cut off a %-inch-wide
(5-mm) stnp from the side.

2 Ma~<e 2 nc Slors as shown c tf Y ... tuck 1 sid e under to finish Veg-

nea y to tne top as show~ anust~~ 3. Spread the side pieces and . ..
etable Twig, then soak 1n water for
2 o r 3 m inutes.
32
 Cork crew
......... dae praiah u incorporated into the
.aL.-*-Me~~~~wimaoWD~
~~~~----re 1tuftiap with their
~--· ddl pt'Dith caD be

cucumber while mew-

. _ . rok 11
......... br-.d to make spiral-
lllgawt.aaw ......
 C ucu n ber Basket
'!'his ch n ming bas ke t s hape is inspired hy
J Sardines in Two Sauces
the traditio nc: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-; "ith complementary sauces
that create a picturesque mosaic of color.

1 Start with a 3-inch (7 .S-cm) length of 2

1
Turn the cucumber cylinder on its 3 Trim the bottom so the basket will be
cucumber. Cut a 1!.3-inch-wide (8-mm) side and trim away the top half of stable.
handle in the center of the cucum- basket on both sides of the handle.
ber. The blade should penetrate
about one-third of the cucumber.

6 Decorate the handle, supporting the

Carefully carve out the underside of 5 ... turning the basket around and underside with a finger if necessary.
the handle, hollowing out one side finishing the other. This is delicate
and then ... work, so proceed cautiously.

Make incisions to mark out the inte- . . . carefully scoop out to make a
9 I The finished basket.
nor of the basket and then ... cavity.

35
Jewe ed Radish
All three of the radish garnishes hLTC are simple 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 ique is equally
attractive with other \'egetables or fruits t hat 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.

5 Trim excess leaves from the top

greenery to finish, or cut away
completely if desired.
1

Complete the cutting with a third

Make a second row at the top of the
row along the bottom.
rad1sh.
 Rosebud
The Rosebud is another ch:trrning radish
(Tarnish that rew.u·ds the .11 tent ivc cook with
~
tT!'C<ll rc~ults fiH· minim~tl ctfi)rt. It is simple
t"
to 111 :1kc, :md with scant pr:H:tice you 'II he :thlc
to whip up a whole bouquet in no t imc t(n·
an eye-catching culintry dispL1~ lor a salad ,
: longsidc a main dish, or sprinkled among
1

·
c1
l1c)\dful o( vcggics.
' '

Cut away a portion of the radish on
all 4 sides as shown.
2 Make a cut behind the trimmed por- Make cuts to form the first row of
tion to form a petal of the Rosebud interior petals for all 4 sides.
Leave room between each of the
4 sides for a second set of petals.
Repeat with the remaining 3 sides.

Trim or remove the leafy greens at

Cut a th1rd petal for all sides. Make two V-shaped cuts at the top
the base to finish.
of the Rosebud to form a cross.

39
KATSURA-MUKI
A Traditional Japanese Pattern
1 Cut a 4- 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 ...
2 ... and while rotating the daikon 3 The thumb of your left hand wi ll slide
with your left fingers and guiding it over the blade. Pull it back, rotate,
with your thumb, cut a thin, continuous and cont1nue to cut.
sheet of daikon (about 1/16 inch/1 mm)
by gently moving the knife up and
down in a sawing motion. Move the
b lade up and back in 1!2-inch (1-cm)
Increments. The rotating should do
most of the cutting. Work to find
your own rhythm.

Cut slowly and steadily.
5 1 With pract1ce, you'll be able to cut a
consistently thin, translucent sheet.
I Cut until the d1ameter of t he da1kon
1 sect1on 1s reduced to 1 inch (2.5 em).
6 Carefully role up the daikon shee_t.
Seal it in plastic wrap to prevent 1t
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
 White Lily
This garnish evokes an immediate sense of elegance
when set in a tall flute glas<;, which also serves to
maint.un the flower's shape. Consider other appet 11 -
crs or a ~m.1ll scoop of, say, crab salad. A well-chosen
wc ll -wa~ h cd leaf completes the image.
'

1 I Roll out a strip of daikon. 2 Roll up one side . ..

3 1
••• to form the Lily. The '-+ Cut flower from the strip.
second layer should stop
at the back of the flower.

5 The shape should look 6 Run the edge of a knife 7 The finished form.
like th1s. Repeat and under the top point to
make as many flowers as pull out the lip of the
you need. flower and finish the
shape.

I Vegetable and Cheese St1cks

 Mo :1·ng Glory
\\'1th 1 pu..,h, a It·\\ snips, .md
sprig n( grccnl"ry,
J

these rolled' egct.1blc cups .Ire 1r.tnsf~ll·rncd into

.
the verY im.t1!C of a J\1orning (,lor~. 1\ dd ,t pl.tl t el
~'

o r more del or.tt j,re .tl cc~sory .md ) ou lt,t\ l ' .1 s ltl ll -
ni n~· r.1hlc ~erring, or \\ith more llo\\CI's, ch ~lrtll i ng
~ . .1

ccn tcrp iu:c. 1\ v:tri:ttion o( t h is garn is h :1ppt.trs o r1

):wc 13 minu:; the (i n:d sn ips to dt·lin c:tt c tht pct.tl s
J r-
of (he tl o \\ c r.

1 From a tightly rolled daikon sheet 2 Push out gently at the center,
(page 43) cut off a 1/2-inch-thick being careful to spread the layers
(1.3-cm) round. even ly . . .

3 I ···to make the Morning Glory base. Make four shallow cuts at the lip to
complete a pent agonal flower.

5 Th · fmt hed flower

I Papaya and Salmon Roll, Asparagus and Prosc1utto
Roll, Tuna Sash11ni and Japanese Long On1ons

48
 •
Zu -chi ~oat
with Pad le
T he z ucchini Bo~t 1s .lllothcr c .unplc of .1 fooJ g.tt-
nish t h.1t
- i~ nuJc "ith little ctlort but Jclights \\ it,,h 1 Peel the zucch1ni. 2 I Cut it into long stnps.
it s seemin g C(lmplcxit y: A\.1\.I cn lort ul Hp.1~sc n gcrs, ~~s
is done he re, a nd th e Bo~l! com e~ t o litl>.
Thl" fim- .md cook's challenge-is in
findin g an approp ri.He p~1ddlc t~ ll· t lw
t(Jnd nf his o r he r c hoice.

I Sushi Balls with Sprig of Ginger

3 Stack and ...

. . . trim the top and bot- Cut the top and bottom Cross two outside strips . 7 I The finished Boat.
tom. into thirds as shown. Repeat on the other end .

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 1 Trim ends of the zucchini Cut to make sw1rling
then cut into 1-inch-thick pattern.
something simple yet substantial such as
(2.5 em) discs.
zucchini. Use your imag-
ination to provide
additional toppings,
or to supplant the
zucchini with a
new vegetable.

Prime R1b Cubes over Sauteed Zucchini 3 I Saute or serve raw

50
CUTOUTS
 •

Diamonds 111

rhe Rough Peel a C<J rrot and tnm the

ends
Cut off a 1-mch (2 S-cm)
block

,,,_ ut \'l'l'l't.l bk Dt ,un o n d~, e.Kh Sl'.l~oncd in

1\\tlfllll f, \. :""

:t CI11( l. I1
. k ~ 1..,roth d c"'tll".ll l' t ht ~ . . uccu kn t pork dt "h.
'
.. I · ,. . J 1, r·ttl md edible, tlll''e geome t r ic garn i~ he~
~nnpt•r' ·. ,. . .' <

lend rhem,cln·s tt) endless ' .lrt .t twn ~, "het her cooked
, 1 'tmst"kr lHhcr ycget.1bk combin.ltions. Ibn.·
or r•l\~- ' •
a ('hiiJ "lw shuns hc.1lrhy tt)ods? C.1n·c up some car-
ro t .~•. .111 J ot hcr n•(Yl'ries, st>ason them in a child-friendly
t"t' •

manner• .md you nuy turn .1 ,·ege t.lblc hater into a 3 Lay flat, then begin trim- Cut the fourth side to ftn-
mtng stdes to make a ish the cube and . . .
, eget.thlt> lon·r. cube.

The corner should be cut to

5 .. . trim to clean up the 6 The basic cube shape. 7 Cut off a corner as t he halfway point along all
shape if necessary. shown . 3 edges.

Steamed Pork with

Mustard Sauce

Cut the remaining

7 corners.

The fin shed D1amond.

 Making a Pe ntago n Shape
. ·igh t tT,tr nis hes usc: t he pen tagon .1'> a la unch mg paJ . \Vtth vet\'
The next t ~'"' , . . .
·t ·ce you 11 be able to nuster t he b.l ') l C stc:p c; o u tlull'd herc: usc
J"trlC
1 prat I ' . . . . . ,
. I '-to-m ake p.1per g utde bc:cau ...,c 1t tu r n s .m extremely dlfTicult
the sunp c _ ,. •
. tc)()lproof one. 1 C u ttm g a p e r fect p e nt agon tn:eh.md ts harder
tJ:,k tnt<> .l , .
l'ght think !) If \Oll don t h .w c t ime to m a kc: o n e of the tTar-
rhan vou Ill < • • • n'
. . . thts sectiOn, con s tder ') lunng o ff s liCes from the pen tagon and
ntsho Hl
them on or .1round t h e food .
.1rrangtng

1 I First take a strip of paper and ...

2 bring around one end to make a 3 Pass one end through the loop. Lt I Pull tight until all of the paper passes
loop. 1 through the loop and flatten.

Your paper model should look like Trim both ends of paper to make 7 I The fin1shed pentagon.
this.
pentago n.

Fmished pentagon and paper guide.

Cut a sectJ f
us ng on rom the food you are Place the p aper pentagon on top and
trim the sid es to make a pentagon.

59
plum Blossom
~
-<Hnnlain ts if you St.'r vc t h is rich - t asting
. I'll have no L r •
'tot .. , i in this m ~mncr. T h e Plum Blossom s h ap('
J'151I Jccm.ttt:L
L • tile nrcciou s n cs'> of the bra ndie d c a rrot s
J • • ~ore:; r
unuet:;L
, Sit' '(' tht.' blossoms t h'tnner, p.n ·l101·1 , .u1<..l
I
..
t1CJ11:>l J,·cs, . • l
• . l J ... ..
~nhd for Jn ent1re \
.
1
ttlerent eff ec t . Make the plum blossom shape on
spn·t1kk m·cr • '· · ·
the facing page, then with any round
tool at your disposal ...

2 .. . inscribe a small c1rcle in the cen- 3 Your plum-blossom-in-progress With the fine point of a knife or pick,
ter by pressing down or drawing a should look like this. inscribe the five points. Each should
circle. point to the center of a petal.

5 I Carve out the triangles.

fS 1
Carv .
e around the Circle to finish .
Chinese
Bellflower
~
the ( hnwsc Bclltlo"cr c 1n 111g
.. ..111 jm.WI11·lt j, c "a\ to
0 11Cl ~ , :.-> •
. <lld t:n orite baked
prcst tlt ·111 .
s,,cet potJto. SenT tt stacked
,wcrhcr ,1s "ho\\ n, or in a
(\\ t ) t ~ :.->
pyr.unid of three~ If you "ish to
rake it one step turthcr, hollo"
out rhe center" tth .1 ')tnall cookie-
cutter -,hape and fi ll with a topping
oi your choice honey, mousse, jam,
or fresh crushed berries.

I Sweet Potato with Blueberry Mousse

3 As was done for the plum blossom

Cut off a 5 e ct'IOn of potato. 2 Make a paper pentagon (page 59) on page 60, make an incision at
1
then cut the potato into a pe ntag o- the halfway point, this time ..-t inch
, nal shape. (3 mm) deep.
1

The finished Bellflower. Cook with

Then from th Cut petals t o this shape. care so as not to distort the shape.
the inciSIOn ~ c~rner cut back to
shape. Re ~ mak~ng half of the petal
then tu rn P at vmh
over d the other 5 s1'd es
of each petal. an make other half '
63
Two-Ply Cherry Blossom
1 • . . shows toJ"~}'ll' l'. I Jere, boiled ~ hrimp a ltern:lt c..; s wit h
··I • • •
I tnt :--g.Hnt ~ 1 1s.1
U~t>dpropcr\\ , . . . ~· . .
· J 11 . k . I ·tltnon ·md tiT~ h ki wi ll >t· an eve-ope nlll g dt spl ay. I ht ~ ts
sautceo sea op, ~ mo l l ~. ' • • " • ~ . •
• I · ··~ 111 [1 1'11 ·ttions St ·tck bi te-s ize pteces of your l:n •onte food s
onlvonco I countL !i ~U> • · ·· · . · ~· . _
. I II ' . s ·ll·ct t(HH..l t(>l· it s h uca~\\'l'll :t s l ( S t :l s tc. Ihcwhtt e ot the ~ut petals to this shape, mak-
bet\\ l'L'11 t 1c..; .., ossom s •l
mg the notch in step 2 after al
blossom s :dim' . , l(>r .1 " ide color p :d c t tc. the petals have been formed

2 I
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 th e carving over and repeat to
finish p etals
Make a shallow notch in each petal.
3 1 This is the baste ch erry blossoi'T'
shape. Make a thin cut across th e
face of the blossom about lfa mch
(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.

Carved Cherry Blossom

Carve and cook the potato, st ack it attractively, and add a second food as is done
here, or simply serve the potat o alongside the main course, whe ther meat, fish,
poultry, or a vegetarian dish. Substi tute carro t , daikon, or any fibrous yeget able.
:Master this garnish and it will add a charming touch to any meal.

Carve out the basic cherry blossom

shape, then make a shallow incision
2 I Continue with remai ning petals. 3 Cut off blossom and repeat. Cook to
taste.
and cut along the face of one pet al
to a depth of 1Ja inch (3 mm) to the
~dge of the next petal, slowly bring-
ang the blade back to the surface.

64
.;1;, •
 Carved Leaf Cluster
\ s 311 opening .th·o to a dinner th.H "ill delight the palate and the
, Ted J~eaf Cluster al. o find sen· icc .ts. garnish for salads
C\ e, l .11 • " ,
-~ch hot dishc,') ,1s p.tghct t 1, or even :1 I c.tk -. nd - bake l-potat 0 cnm-
binati1111 pl.ttl'. \d I green .md yl'lln\\ squ.1sh or nth<.:r \egct.thlc .tn 1
t hl' lc.tf clus 11:'1' !llO I i ( poe l ica lly rcc.d b .lllllllll n '~ ch.ln ge or co Iors.

1 Cut a 1/2-inch-thick (1.3-
mm) disc from a peeled
carrot, then cut the disc
in half and carve out the
basic leaf shape.
2 ' The rough-cut leaf. Carve a basic leaf shape from
a half-moon shape. Start with
the incision for the stem, and
from the top make a curved
cut to meet the bottom of the
incision.
Make 2 notches on the other
side to finish the leaf shape,
rounding out the straight edge
in between if desired.

3 Make the zigzag edge on Use a thin knife or utensil
both sides of the leaf. to make a line down the
center from stem to tip.
5 Make shallow InCISions The finished leaf. Cook
along the top, following to taste.
1
the zigzag cuts at the
side.

r Lightly Vinegared Carrot

 1 I Cut off a d1sc of daikon
and carrot, peel, and
then cut in half.

Toast and Vegetable

Hors D'oeuvre
2 Cut both sides to form
an oblong petal shape as
shown.

Five-Petalled
Cherry Blossom
Surprisingly easily to make, this cherry blossom pat-
tern \\'Orks well for single p lace settings, or as a group
3 Notch the top of the Your petal should look
serving on a large platter. Each flower was cut from petal. like this.
one piece of thickly sliced
bread. For a six-petalled de-
sign, make slimmer petals.

5 Cut a paper-thin slice 6 Run along the edge of A finished petal.

about 1/ 16 inch (1 - 2 mm) a knife to curl, pressing
thick. lightly with your thumb.
Soak in water. While the
vegetables are soaking,
cut the bread into larger
petals, following the shape
in step 4.

70
Sliced Leaf
Cluster
'rhL· Iight , ,til') fl_·c Jill g of thi s g:trni sh \\'OIHI<·rr11JJ y
' lll'' lli S Jioht l~uHJ S SUCh :ts l hi :-; g<·l:tt ill d<' SSl'J't l
colllpt,I . ~'"' . .. . f fir !I thn Sid AS dMJ thP 2 Flatten to block out
'!'he Lc.tf <;111s t cr's fc:tt hcr y l'lcg:tiH c h:ts lll : lll y :tppl i<·:t- bo ttc Jrn of Cl ginger stalk rough leaf shape
(Or the VCUCtcJbiP Of yO\Ir
tinn :.. It m:tkcs :tL·hi c yt.:t t:ts te (ul .tddit ion to lll':trl y ~ 111 y choice), rnak1ng sure you
m.tin co 11 rsc, tin· one. Try using c:trr<>l, turnip, or other leave e no ugh at the bot-
torn for the le<lf stem .
\("PC I ,thJcs.
I"'

3 Your basic shape should Y I Notch a z1gzag on both

look like this. sides of the leaf as 1s
1 done on page 69.

5 This 1s the final leaf 6 Sl1ce thtnly down to the

shape. bottom of the leaf With-
out cutting into the stem.

Repeat several more 8 Spread and press to

times. make final shape.

zesty Gmger Ale Jelly

 Cookie- Cutter Pattern:
Cherry Blossom
Cookie cutter~ can \\ork nwgi c 111 .t f(.·,, seconds. Look fi>J· mo re ad u lt
theme~, like the CherT\" Blo ~om in the d.tikon di sh here or th e StwwfL kc
•
p.lttrrn in ~tep 2. 0:o m:tttcr wh.tt cookie-cutter p.tt tern you c hoose, th e
key i~ to find an attr.tctivc .sh:tpl·. For nl\\ \'l'get:thlc.s carrot, zucchini,
.
and ~uch nwh sure )rou choose a strong c utter with :1 ~h : trJ) edge. <>ualit y
~ .
kitchrn cut t crs, 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 ~e~lsoning your f(Jod
bct(,re cutting. For an additional flourish, top your t(>od with small gar-
nishc~, such as the ''ariation of the Carved Leaf Cluster (page 69) or the
C~trved Cherry Blossom ( page 64) .

74
Parboiled Daikon with Tomato Sauce

a When using a cutter for a sheet of

food, as in the cheese tofu here,
make your cuts as dose to the edge
and the previous cut as possible.
 I , tl I, cllffcn

Maple Leaf
A festive cornucopia of glazed maple leaves, fruit, and assorted
clelicacies laces 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' favorite cake or pie. The carrot leaves are glazed to give
diaD a subtle sweetness appropriate for dessert
the Recipe Notes for page 73) . 1 Make the pentagon shape 2 Carve the top of the leaf
first. The deepest top cut
on page 59, then clip off
between po1nts should be
t he bottom corners.
about , 6 1nch (4-5 mm).

tf desired, add more

Ll.
"""'T 0 o b ottom cuts fo II ow1ng
. 5 I The finished shape. detail to the leaf.
the pattern. Note that
incisions will not go as
deep.
81
 Holly Leaf
This pnpubr hcnch de~sert come~ to life with t hi:--
holly-sh~tpcd garnish, the powdered sug~tr comp leting
the festive hnlid.t\ theme. The llolh I .c:t( could garnish
. f~1ll or \\ 111 tn !l.·stt\ 1t .Y, fi·om Than bgivmg t lnough
atw
the JlC\\ ye.H. (; l.ve t(H· desserts.

1 Cut a small, 1/4-inch-t hick (6-mm) 2 I Make cuts along the other side. Tnm to make the stem of the Holly
Leaf.
piece from a zucchini. W ith a food
carving tool or a hollow t ube, begin
mak1ng U-shaped cuts.

Y I Cut in half. 51 Spread to finish.

I Mont Blanc

82
 Butterfly
==============~======

'I ht'l charm innh but terfh r><rarnish enthrall ~ children .t nd

adult'i .1ltke 111 much the s.1mc \\ ,1\' as an enchanting
animated fe.lttllT (tim . Combuwd '' tt h c:tke, pudding,
or jell o, or "et on :1 dmner plate of nw.tl :tnd pol.ttoe.,,
th i~ dccor.ltiOn \\ tl leltctt delight from one ,liH.I .til. l •or
desserts, tt is gl.vcd. 1 1
Cu t a round slab from a The butterfly shape to
peeled carrot, then halve. be carved

Cut the bottom off at an Your carrot should look Make an inciston to form 5 Cut the top of the wings,
uneven angle, then cut like this. the antenna. ustng the sketch as a
the stdes. gutde. Make the center
tnctston first, then ...

... cut to the center Carve the back side of Make an angled incision Your butterfly-in-progress
point from both sides. the wing. on the bottom. should look like this.

10 Cut one wing by mak- 11 Spread the wings and

ing an inctsion close gently push the front
to, but not all the way inward slightly until it
to, the bottom. Make a overlaps. This will keep
second incision to form the wings open.
a second wing. Cut
all the way through to
separate the butterfly
from the pack. Repeat.

I Japanese Pumpkin Pudding

84
 I Roll Cake

Gingko Leaf
The lu,-,cious, fanciful curves of the Gingko Leaf gar-
nish allow~ tor many applications. Here, it appears
atop a de ert otfering, the only spla~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) 2 Make a stra1ght cut to 3 Make a shallow cut in the
dish for a formal 1unch or round from a peeled car- the edge of the carrot to center of the carrot about
1/4 inch (4 mm) deep.
rot and make two curved form the leaf stem.
dinner, con ider sprin- cuts with a food carving
kling on a combination of ch1sel (or small spoon or
kmfe) to start the curves
gingko and maple leave . at the base of the leaf.
Make the second one
higher than the first.

6 Tnm the stem to make 1t 7 Cut off thtn leaves until

S At th s po nt the garn1sh f1mshed, or make two-p y
shou d oo I e th1s thmner.
leaves by cutt ng to the
top of the stem th
ma e a second C'ut a
way th-:oug
FRUITS
 Swan Basket
The elegant yet simple fotm of a "" .111
floating on the " .1tcr \\ d I dcltgh t d 111crs o l
'
all age<>. Stacked ms1ck 1'> s lt n :d kt\\ 1 fi·lll t,
hut other ~..l t ccd ln11ts, .dternatmg or .t lonc,
\\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'>, choco Lltc'>, or
c.mdtc-. cou ld de\ ate \ O ll to hero or th e day. I Stacked Kiwi Fruit

_.\ t t he ' en leas t, yo u \\ill

have a en '\\ o( n ' n ' <>.l tt s-
ficd par t ) goer~ . For color
\r~11"i Jt to n, t r) J ptnk. gr.lpe-
frmt or large orange.

1 St1ck 3 skewers 1nto the
f ruit as shown, forming a
triangle around the upper
t h1rd of the fru1t.
2 Begin cuttmg JUSt under 3 Remove the skewer and
a skewer. Where the line carve out the head, d1ps,
passes under the skewer and upper edge of the
will be the crown of the wings.
b1rd's head.

Lf Make a cut on each side The b ack of the fruit will

to the other two skewers,
each of wh1ch ma rks t he
high point of t he w ings.
5 Cut the zigzag pattern Make the zigzag cuts for
be carved 1n this pattern. the tail feathers.
for the feathers at the
back of one wing, then
dip down to make the
low U-shaped cut.

10 The fmished Swan The

7 Complete the circle by
cutting the ztgzag feath-
ers for the second wing .
B Lift the top half off. 9 Make notches in the wing
shape of your btrd mill
Scoop out the fruit to use that expose the white
vary depending on tM
here or later. pulp underneath.
circumference of the
fruit.
Serrated Cup
Pinched for time hut need ~m .lddt ttotul fl ourish at
the dinner tabid Tht~ serr.ncd ti-ull t ~ la~t ~111d t \ 1'>)

to make. Add n ~n orcd jell), .lS here, or .I scoop o( Ill'

cream \\ ith nut s .md \\h tppcd cre.tm, or lor s tmpk

elegance, a mt\11-ending scoop or so rbet . Fres h p.tpaya Insert skewers in the center of both
ends as vtsual remmders to stay tn
\\ith a splash or lemon and strawberries .md \\hipped the center as you cut. Make a ztgza
, cut around one side. 9
cream is .1 crowd- ple:1scr any Jay of the "eck. .

Continue to cut in a zigzag pattern

al l the way around the fruit.

3 I Pull the halves apart.

Scrape out the seeds and rinse the

'-+ I fruit.

I Papaya and Cru shed Gelatin

5 I The finished garnish.

92
fruit Basket
---
Edible garnishes i:-. one of the thenH.·.., of thi~ 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 usc o( the.: freshest sca..,onal
ti·uit. dab of "h1ppcd cn:.tm 1" optwnal. ( ' hoo~e t,1IJ
1
\ ldc-hoJH:d
1 ,,

,. ~ern:'' tth .1 sm~d l dessert fi>rk.

pJpa:· · ,
1

Trim the top of the fruit.
2 Find the midway point
between the top and
bottom and stick in a
skewer. This will mark
a bottom corner of the
handle.
Skewers should be placed to
mark out the bottom corners
of the handle, first two on the
left side, then on the right. Papaya Dessert
Basket w1th Berries

3 On the other stde of
the fruit, insert another
skewer where the bottom
corner of the same side
of the handle will be.
Y Make a cut at the center
of the fruit to the skewers.
5 Turn the fruit over and
reposition the skewers to
mark the other two bot-
tom corners of the handle,
then repeat step 4.
6 I1 Make a vertical cut to
carve out one stde of the
handle and . ..

Repeat steps 6 and 7

10 I The finished garnish.
it'. remove the wedge. 8 1
Before cutttng the other 9 for the other side, then
you want to serve the side, carve the understde
remove all the seeds. If
frhUit peeled, as shown in of the handle for a ntcer
t e f tntshed
. the fruit has a thick wall,
Fruit Basket shape if desired.
th I you may want to notch
en peel at thts stage.
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.
93
 Carved Bird Basket
If you 're looking to fl ex your crea ti ve muscles, this bas ke t \\ Jt h 1ts
layered" ings is the wa) to go. A single bird c an ser ve double Jut)
as J. centerpiece 111 an in t imate te te-~1- te te for t \\o, \\ bile a flock wdl
le,n·e diners \\ide-eyed "i th ,lma/emcn t . A pee led melon and large
app le are ..,hown here. Fill" nh fruit ball s or <;tack bite-s i7e picce'i
attrac tin~ J .y. Con..,ider green ,1pples.
~

1 Peel the frUit, cut rn half,
and remove the seeds.
Keep rn mrnd the finrshed
b rrd wrll have 4 pieces:
the body, the head, and
the wings.
2 Cut a genero us portro n 3 Cut the top portion in ... trim the corners of
off t he bottom of one two and then . .. each prece to make a
ha lf. The head wrl l be 1 pornt at each end.
ca rved from the botto m
p ie ce , the wings from the
to p .

5 Cut the layers of the
wrng by first cuttrng a
large V-sha ped wedge
and . . .
6 . . . sliding it off. Set asrde
the large notched piece.
7 Repeat steps 5 and 6 to 8 1Take the bottom portion
cut a second wedge, fol- cut in step 2 and trim
lowed by a thrrd, and so nicely.
on. Cut as many wedges
as you can . Reassemble
the pieces, then repeat
the process to make a
second wing .

The head and shoulders 10 Carve the head and 11 The finished head-and- 12 Trim to thin the head.
of the brrd will be carved shoulders. shoulder combination.
fro m th1s p1e ce .

94
 From the rema1n1ng half lY
13
of the fru1t, carve out a
wedge to make a sec-
ond pa1r of w1ngs.
17 Cut a V-shaped notch
for the head and
shoulders.
Insert the head-and-
shoulder portion into
20
V-shaped notch .
Cut out the wedge at Cut a smaller wedge 16 cant nue to cut v r
the angle shown, nearer and . .. smal er wedges Repe t
and pointing to the on the othe s de
front of the bird.
Insert the notched
wings back into the
body and arrange,
then add the second
pair of wings on top.
IThe finished Bird
Basket. Melon Bird Basket
RECIPE NOTES & TOOLS
NOTE: The recipes for Japanese Wine Sauce can
be found in the entry for page 14, for Glace on
page 73.

tions on this appetizer would include

PART I SIMPLE ACCENTS substituting lightly boiled turnip or
daikon for the potato, each lightly
TW I STS & CURLS seasoned to taste with salt, pepper,
and soy sauce. Season the carrot as
• Sash imi Platter PAGE lEI d esired, or glaze.
For a sashimi combination , set out
soy sauce and wasabi horseradish,
or mix the two up ahead of time and
D E CO R ATIV E KNOTS
sprinkle over the hors d'oeuvres just
before serving. Choose your sashimi
• Duck and Red Snapper on Daikon Steak page 1i1
by season and only select the fresh-
Roasted duck over lightly grilled
est seafood. When in doubt, avoid
snapper and succulent boiled daikon
it. Consider mixing the fish in season with sea urchin
is a mouthwatering treat and a hard
(uni) or salmon roe (ikura). For a cocktail party or a for-
combination to beat. The whole is
mal dinner try bite-size cubes of duck, smoked salmon,
seasoned with a Japanese Wine
and tender steak, all individually seasoned. Sauteed
Sauce made from the pan juices
duck with onion and parsley in a carrot dressing is a
(see Recipe Notes for page 14).
crowd-pleaser.
Stack the three foods, garnish, and spoon on the
sauce. Vary the fish or the poultry to fit the season or
• Abalone Steak with Foie Gras page Ill your own cooking repertoire. For more on daikon, see
The abalone steak was grilled lightly
the Recipe Notes for page 75.
in oil and seasoned with salt and
pepper to taste. It rests on a bed of page mJ
• Beet Soup
asparagus and potato and is served
The boiled daikon was chosen for its
in a Japanese Wine Sauce made
mild flavor, a nice counterpoint to
with pan juices and 1 part white
the tart, distinctive flavor of the
wine, 1 part sake, and 1 part soy
beet. The soup here is served hot,
sauce. Mix the wine and sake in a fresh saucepan, but this decorative technique can be
burn off the alcohol over a low heat, then add the soy used with hot or cold soup alike.
sauce, juices, salt, and pepper (or sugar) to tast e. See Simply vary the colors of the vegeta-
the Recipe Notes for page 73 for a Glace recipe.
bles and garnish to create an appealing effect.

• Asparagus and Potato Appetizer page lEI • Potage with Minced Shrimp and Egg page 1m
The appetizer in this boat-shaped serving vessel relies
A good potage is filling, subtle, and easy to make.
on two crisp, parboiled vegetables. While the garnish
Next to the sprig of submerged b roccoli is an island
supplies the visual spice, the dab of mustard and jelly
of minced shrimp briskly cooked in a fry pan with egg
from the aloe vera plant serve as condiments. Varia-

98
 yolk, mayonnaise, and salt and pep-
per to taste. Simple, heartwa rmi ng,
and p leasing on a d eeper leve l, the
way hearty f ood sho uld be.
REFRE~ING ACCENTS
-
• Spiny Lobster pages fB-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 page 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 allow
the duck- or whatever food you
choose to present-to draw up the citrus juices
through capillary action.
• Calamari Topped with Salmon Roe page 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 page
There are dozens of recipes for Marinated Salmon,
each 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, b ringing the
dish together visually.
• Ri sotto in Japanese Pu mpkin m
page
The Japanese pumpkin (kabocha) is
another long-neglected Japanese
food that is slowly finding its way in
the world. It is a tasty and versatile
vegetable good for soups and vege-
tabl e dishes, or as a st and-alone
side d ish. Wedges are b aked 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, 1 112 tbsp of
sugar, and 2 tbsp of mirin (Japanese cooking sake, o r
increase the sugar) for 20 ounces (600 g) of pumpkin.
The kabocha's natural sweetness is highly valued
among Japanese cooks.
CUCUMBER CARVING
• Salmon, Cheese, and Cucumber page 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
page 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 finely
sliced cucumber is light and crisp,
mJ - .~
the toast can be eaten as is, or the
Mini Cups can be pulled out and t he
condiment of choice can be spread over the toast.
99
 • Tuna Sa lad, Cucumber, and Egg page Em- eel from Japc=m over those from China . Th e t en d erness
and tast~ of the original surpasses the contender.
Tuna Salad is a we lcome favorite at
Beware tmposters labeled Made in Japan.
many tables. W hether made from
fresh fish or canned, how you spice
it up determines t he appeC11 of the • Gri ll ed Sea Bream page EE]
fina l d ish. Consider fluffing it up with In JC1pa~, fish makes up a vital part
boi led o r lightly scrn mb led egg, o.f the dte.t. Our finned friends pro-
diced and seasoned with salt nnd VIde us wtth succulent dinner table
pepper t o tast e. Depend1ng o n yo ur likes o r di slikes, dtshes in many forms-grilled,
add diced on ion and o live Seasoning w1th min ced steamed, sauteed, doused in a fla-
garlic, olive oil , and w1ne vmegar can g1ve n0w life to vorful sauce, and of course raw, in
this standard d ish. t he form of sashim1. The array off h
"I bl . IS
ava1 a e 1n Japan o utshines that of many oth er coun-
tries, but even so finding a purveyor of fresh seafood
• Cucumber and Tomato w1th
Orange Dressing page Ell-0 in the neighborhood will be a b oon for the adventur-
ous cook. So consider seeking one o ut if you haven't
Th1s cucum ber-and-tom at o ap pe-
already d one so, and use their offerings liberally to
tizer is seasoned w ith a cube of
enliven your table and expand your cooking repertoire.
orange dressing that has b een set in
unflavored gelat in. This culinary tri ck
• Cucumber Co rkscrews with
allows the cube t o fulfill three func-
t ions: it adds co lor, provides flavor,
Crab and Cheese page eJ
and secu re s the cucumber. Try this With a source of Japanese cucum-
b e rs close at hand, this idea will
hors d 'oeuvre w ith othe r "cubed " dressings. Slice off
work with salami, ham, grilled
the tops of t he cherry t o matoes t o create a base on
chicke n sl ices, o r parboiled vegeta-
which the cra ne can perch .
ble sticks. Choose an appropriate
dipping sauce. Simple and fun to
• Cra b and Cucumber Canape Topped
serve and eat.
with Salmo n Roe page ED-G
The crisp, light taste and texture of
• Sardines in Two Sauces page m
the Japanese cucumber make the
Not only do these cucumber baskets
perfect counterpoint for any number
provide a receptacle in which to lay
of tender morsels of meat, poultry,
your dressing or sauce, they lend a
or seafood. For simplicity of prepa-
neutral, crunchy textu re over which
ration, try slices of cheese with a
you can lay your ow n favorite appe-
dollop of dressing, or toss on some
tizers o r f inger fo ods, whether they
baby shrimp or diced barbecued chicken for a two- be slivers of spicy chicken, marinated
minute f ix. Fo r something more elegant, consider thin
skirt steak, or seasoned vegetables. Be inventive.
slices of lightly grilled marinated lamb or thinly sliced
scallop sashimi seasoned in a light wasabi sauce.

• Dinner Crepes with Japanese Eel page m

For a simple yet exotic dinner, stuff
crepes with grilled Japanese eel
(unag1), a delicacy that is gaining
popularity outside Japan . The ten-
der, freshwater fish can be found in
specialty stores in vacuum packs, fil-
leted and pre-cooked with the
appropriate seasonings. Bring a rare but exceedingly
tasty treat to your table. One additional tip: choose

100
 pt:illl KATSU RA - MUKI
• Hors D'oeuvre Platter pages m-m
While th is table garnish is obv1ously
amenab le to countless va riations of
appet izers, the hors d' oeuvres here,
from left to right, are 1. Asparagus
and Prosciutto, 2 . Cheese and
Papaya Wrapped in Salmon, 3.
Parboi led Lotus m Sw eet Vinega r,
4. Sauteed Sca llops wit h Egg, 5. Shrimp and Cav1ar,
6. Melon (un).
• Vegetable and Cheese Sti cks page
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,
tu na, or crab.
• Sashimi Select page
Sashimi 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
diners-whether guests or family-are sure to be
impressed.
• Papaya and Salmon Roll, Asparagus and
Prosciutto Roll, Tuna Sashimi and
Japanese Long Onions pages 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,
le~ds itself to numerous combinations, whether paired
With .
on1on, avocado, or a wasabi sauce. Asparagus,
another favorite for its tender yet crunchy texture can
be ~overed in any number of wrappings, whethe; meat
or f ish. 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 page 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
t op and shape gently to finish. Here
shri mp and sayori (needlefish or
halfbeak) are used, but any flexible
m sushi t o pping wi ll work. O r try other round food-
shrimp balls, meatb alls, or any appetizer that lends
itself easily to a circular shape.
• Prime Rib Cubes over
Sauteed Zucchini page mil-e
The prime rib is t opped with a ball
of horseradish and sho uld be served
with steak sauce or a dressing of
your choice. Sea son with sa lt and
pepper to taste . In the meat depart-
ment, cubes of chateaubriand or
as another piece of tenderloin will work
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 page ED
Sole is used here, but any tender
whitefish , lightly grilled or steamed,
can be served. Lightly sauteed, the
tender flesh of the sole melds per-
fectly with parboiled zucchini. Both
are soft and succulent. The Salmon
Mousse, delicate 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.
101
 CUTOUTS
SQUARE CUTS
Steamed Pork with Mustard Sauce 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
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.

--but
t1tck with 1his dJih II not to just boil
t.. . . . . . . . . 1ft pllln
i?AI. . . illt:J-· tlmpiiMIM*IJ
to
Brandied Carrot Blossoms
• 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. Shell and
o dark vein, and cook just enough to bring
remove tl1~;; . •
. tural tenderness. Avo1d overcookmg.
out 1ts na
• Shrimp and Bell Peppers page riJ-0
Choose fresh shrimp and bake (as is
done here), boil, or saute lightly to
bring out its natural succulence,
then layer in other flavors to com-
plement the taste of the shrimp.
Two mellow foods are inserted here,
with a tart, juicy finish provided by
the green kiwi. Try your own favorite inserts. Consider,
for example, three shades of bell pepper-yellow, red,
or green-to echo this visua l arrangement, or slices of
other vegetables, including avocado.
• Japanese Pumpkin Pudding page
The recipe for pumpkin pudding
appears in the Recipe Notes for
page 84. To make the moon, bake
the pudding slightly longer to make
it firmer, and in a large, shallow bak-
ing dish instead of individual cups.
Punch out circles then carve the
moon shape. An another method would be to fill well-
oiled individual cups to about 1 inch (2.5 em), bake,
gently knock out the finished pudding on a cutting
board, then shape. Glaze the zucchini.
• Steak and Carrot page
Most likely you noticed the
"unusual" presentation of the steak
here. Not only is it trimmed to a
neat rectangle, but it is cut into
bite-size pieces. This is an old Japa-
nese tradition born out of necessity
because of the use of chopsticks.
Most Japanese food, as a visit to a Japanese restau-
rant will confirm, is cut into small pieces that may be
brought directly to the mouth without the diner hav-
tng to cut up the food first. Consider this Japanese-
style presentation for a particularly tender or
high-grade steak. Use a large, well-sharpened knife.
FREE CUTS
• Lightly Vinegared Carrot page tm]
The carrots are parboiled to make
them tender but still crisp, then sea-
soned with a light vinegar for a zest-
ier flavor.
• Toast and Vegetable Hors D'oeuvre page il:l
The petals are shaped before the
bread is toasted, then the carrot and
daikon are laid on top, facing
inward. The original inspiration for
this dish was Garlic Toast, an equally
tasty idea for this pattern.
• Zesty Ginger Ale Jelly page &I
Flavored gelatins should be a part
of your cooking repertoire, as they
are easily made, high in protein, and
I!! adaptable to many flavors that will
complement your meal of the day.
A simple rule of thumb of 20 to
1 should guide your efforts. That is,
20 parts water, sugar to taste, and flavoring agent ~in
this case 3 oz/90 cc of ginger juice) to 1 part gelat1n.
Bring water and other ingredients to a boil.' th~n add
gelatin powder to the mix, following the ~~r~ct1on~ on
the package. The one caveat is tha.t :ertam Ingredi-
ents-including raw ginger juice, kiWI, papaya, and
pineapple-need to be heated in orde_r to disarm the
natural enzyme that prevents the gelatm fran: harden-
. As with many of the garnishes here, particularly
til mg. · · 1· hI
those made of carrot, the ginger garnish IS lg t y
glazed, or glace.
• Smoked Fish and Potato
page m
Smoked foods used to fall into the
domain of the professional, so peo-
ple were forced to buy smoked.
meats and fish. Now a wide vanety
of smoking options are available to
the home cook. While smoking beef
and pork have been thorou~hly cov-
.lng shows and in print, fish remains the
ered on co Ok d.
neglected cousin, yet it can be the most rewar mg-
103
 and the healthiest. The fish here is slowly sauteed w1th
a splash of soy sauce, sake, and mirin cooking sake
and then smoked. Season fish in this manner or follow
your own preferences and then smoke. Smoked fish
offers rich, clean tastes, without any fishiness or the
fatty t aste of meat.
• Hamburger St ea k with
Carrot Chrysa nthe mum
Glace recipes for g la:mg arc p lenti-
fu l The sweetc nmg agent could be
honey, sugar, molasses, o t brown
sugar and the flavo ring can rang e
far and wide. If you p lan t o use gar-
nishes regu larly, it would be a good
idea to keep a glace stock ready-
made in your refrigerator. The recipe here ca lls for
1 tsp Cointreau (substit ut e b ra ndy), lemon t o t ast e,
10 oz (300 g) sugar combi ned with 2 quarts (1 .8 liters)
of water. However you decid e t o cook the Chrysanthe-
mum garn1sh, do not overco ok it . Parboil o r steam
over a low heat unt il j ust t ender, drain, and simmer in
glace stock. O r for up t o 1 pound (450 g) of carrot,
steam or parboil carrot , drain , th en in a medium fry
pan melt 3 tbsp butter, st ir in 3 tbsp of honey, 2 tbsp
Cointreau or brandy, and a spl ash of lemon. Add car-
rots and stir gently, sim mering f o r a m inute or two
until carrots are glazed.
• Parboiled Dai ko n with Tomato Sauce page
The Japanese daikon radish (aka
Chinese radish or giant white radish)
is a versatile and nutritious food . It is
a m ild-tasting and crisp vegetable
that combines well with other fla-
vors. When boiled, it becomes suc-
culent and absorbent to a degree.
Here it is served in a seasoned tomato sauce. Shred-
ded o r julienned daikon is a refreshing addition to any
salad, o r will stand on its own. Chill and then toss with
oil and vi negar or a dressing of your choice.
EGGPLANT FANCY
• Eggplant and Hollandaise Sauce page
M iniature eggplants were used for the lilies here, but
the ends of larger, slim eggplants will work just as
well. Whittle the base of the flower down to size if I
necessary. Deep-fry until soft at the center, but do not
104
overcook. Check regularly with a
skewer. Use a light vegetable oil and
drain well.
• Stuffed Eggplant page
After the Fish Trap is made, the
eggplant is deep-fried then the
chicken balls are set ever so gent!
.ms1"d e, an d the Trap is closed up y
again. Drain the eggplant well
before stuffing. Depending on your
choice of stuffing, you may want to
bake the eggplant and stuffing together, or prepare
the st uffing ahead of time and then bake.
• Eggpl ant Chrysant hemum
in a Japanese Wine Sauce page im
A round eggplant yielded the shape
here, but t he bulbous end of an
oblong specimen will also produce
good results . Trim one end flat,
make incisions, and d eep-fry at
about 370°F (190°C). Wh en deep-
frying , cook until t he center is soft.
Test with a skewer. Drain well. For more information
on the Japanese Wine Sauce, see the Recipe Notes
fa for page 14.
ADVANCED CUTS
• Matcha Chiffon Cake page II
The Japanese powered green tea
known as matcha has become pop-
ular not only as a beverage but as a
flavoring agent for main dishes, sal-
ads, and desserts. Ground to a fine
power, matcha tea lends itself easily
to a wide range of recipes, including
ice cream, scones, yogurt, sauces, syrups, tiramisu,
dressings, and gratin. To season a chiffon cake, add
4 tsp matcha for every V2 cup (120 ml) of flour.
fl
• Mont Blanc
page IJ
The Japanese have taken to this French dessert in a
serious way, and it is easily found. If you are fo rtunate
 enough to have this chestnut-
flavored dessert offered at a nearby
bakery, or you make it yourself,
consider decorating it with the holly
leaf garnish here, glazed of course,
or perhaps with one of the other
smaller natural garnishes, such as
L af or a small Cherry Blossom.
the Map Ie e
• Coffee Jelly with Fresh Cream page
Coffee Jelly is a popular "adult
dessert" in Japan. It has a slightly
astringent taste and a pleasing cool-
ness appropriate to hot days. There
are dozens of recipes around, and
they vary in the amount of coffee
and sugar, which you shou ld adjust
to suit your palate. A basic recipe ca lls for 2 cups
(480 ml) coffee, 1 tbsp gelatin powder, 2 :bsp sugar, a
dash of vanilla (optional), and fresh or wh 1pped cream.
Strain the coffee to remove any grounds, then add to
a pan with the sugar and gelatin over a low heat, stir-
ring until the sugar dissolves. Add vanil la to taste. Let
cool then refrigerate. Serve in a pool of fresh cream or
top with whipped cream. Makes 4 servings.
• Japanese Pumpkin Pudding page
The Japanese pumpkin (kabocha)
has an addicting, natura lly sweet
flavor that really comes to the fore
in puddings. If your local grocer or
specialty shop has kabocha, the
pudding is simple to make-and
rewarding. For Japanese Pumpkin
Pudding you'll need 12 oz (350 g) Japanese pumpkin,
2 eggs+ 2 egg yolks, 31f2 oz (1 00 g) sugar, 3/4 cup
(180 ml) whipping cream, and 2/3 cup (160 ml) milk.
Peel the pumpkin, cut into small pieces (discard the
seeds), and boil or steam until soft. Combine the eggs
and sugar, then add the milk and whipping cream.
Preheat an oven to 320°F (160°C). Mix pumpkin and
e~g mixture in a blender at a /ow speed until well
mixed. Pour mixture into oven-proof aluminum cups
(fo r .md.1v1'd ual servings), set cups in a shallow pan of
water, and bake/steam for 50 minutes. The pudding is
done when it is solid but still soft throughout.
PART IV FRU\T
• Stacked Kiwi Fruit page mil
Kiwi fruit is often shunned for its
tartness or because some cooks find
removing its outer skin too much
work. But the harried cook can sim-
ply cut the fruit in half and allow the
diner to use the skin as a natural cup
lil from which he or she can scoop out
the fruit. It is important to allow the kiwi to fully ripen,
usually for 3 to 5 days. If you allow its taste to mature
(it should be slightly soft to the touch and plump),
you'll find kiwi a welcome addition to your table. To
hasten the ripening process, put the fruit in a plastic
bag with apples, bananas, or pears.
• Grapefruit Jelly page mJ
A gelatin dessert with fresh fruit
instead of canned is a refreshing
switch. The reason canned fruit has
become a popular addition to for
gelatin desserts is that the fruit is
precooked and so all the enzymes
that would stop the gelatin from
solidifying are removed. Fresh grapefruit does not
tim have this problem. Besides the display value of the
fresh grapefruit, this gelatin liberates the popular cit-
rus from its perennial role as a breakfast offering. For
a basic flavored gelatin recipe, see the Recipe Notes
for page 71.
• Papaya and Crushed Gelatin page lim
Like the kiwi fruit showcased on the
previous page, the papaya is a fruit
that deserves to have a more promi-
nent role in the Western kitchen.
Here, it is carved and paired with
gelatin. In the Morning Glory spread
(page 48), it is cloaked in a soft layer
of smoked salmon. When selecting papaya, pay atten-
tion to the skin. Those with reddish-orange skin and
slightly soft to the touch will ripen within a day or so
and are good for using quickly. Otherwise, choose
those with more yellow skin but make sure to avoid
fruit with bruising and more than a few black spots.
Also avoid specimens that are completely green or
overly hard or soft.
 • Papaya D essert Basket with Berries page Ell
This fruit basket contains a surprise .
To a basket of berries, fruit salad
balls in aspic were added. Fill this
basket with berries and other fruits
in season, making sure each item in
your se lection is ripe and ready to
m e lt o n th e palat e.

• Melon Bird Basket pages mm-mm

For best resu lt s, carve the bird, cut
and prepare the fruit inserts, then
chill separat ely and assemble just
before serving. To keep apples from
turning brown, carefu lly coat with a
weak sa ltwater so lution (1 t sp to
1 quart/1 liter of water) . If you think
a slight salty taste will be bothersome, b rush on fresh
juice from a lemon, lime, ora nge, o r pinea p ple .

• Sliced Apple Fiesta page ma

Select large apples and consider the
color of t he specimen . Do you want
a darker-skinned red apple, or a
lighter-skinned one? Or perhaps a
g reen apple? If desired, dribble
honey over the apple slices. Refer to
the Recipe Note for the Melon Bird
Basket in the previous entry for tips on keeping the
apple from turning brown . Serve chilled , with small
dessert forks.
 T 0 0 L S

KNIVES
- - -~-----------

The knife is the most-often used tool in this book_

Maintain a razor-sharp edge on your kitchen knives
and keep a sharpening stone nearby. A fine edge will
facilitate clean, accurate cuts.
While any good knife will work, in my profes-
sional capacity I use a one-sided blade because 1
I believe it yields cleaner cuts and produces a
nicer looking garnish. Since Japanese knives
are gaining popularity, I thought I'd introduce
some of them here. The first two work espe-
cially well for carving garnishes, the next two
for katsura-muki daikon sheets, and the last for
sashimi . Listed by name from left to right, they
are kurimuki-bocho ("chestnut-peeling" knife),
usuba-bocho (thin-blade knife), mukimono- r
bocho (garnish knife, small and large), and
yanagiba-bocho ("willow-leaf-shaped" knife).

107
 FOOD C HI SE LS
While you can use a number of everyday utensils to
accomplish many of the same tasks, having a set of
food chisels in the kitchen will serve you well. Once
you familiarize yourself with them, you are bound
to find new and 1nventive ways to 1ncorporate them
into your repertoire of techn1ques. There are two
types, curved and V-shaped. The curved edge 1s used
for cutting holes or punch1ng out ha lf-moons, the
V-shaped for more det ailed work and a point ed cut.
As the edges are extremely sharp, use them w ith ca re.
Place a thick kitchen t owel over your cutting b oard t o
protect it and the chisel edge.

SCALPELS
-----
For detail work, it helps to have several sm aller knives
on hand. A t hin-edged steak knife, finely sharpened,
will serve t he p urp o se in many instances. Pictured
here are professional Japanese scalpel-like cutting
t oo ls are known as kiridashi.

PEELERS
Peelers can be used for some of th e garnishes in this
book. Choose a sturdy o ne with a finely ho ned cutting
edge. To make a clean, even cut, emplo y it slowly and
steadily.
VARiO US TOOLS
work I have a number of tools on
iscellaneou 5 ,
For 111 • d them here for your reference. Melon-
1 ,nclu e .
hand · be found in most k1tchens, and
ball scoops can bably stock apple corers and
f you pro
rl1ost 0 . f ·ck As for the rest of the tools,
k1nd o P1 •
sorl1e . can be covered by one or more
h ir functions
t e d utensils. A role-call of
every ay . h d
. f rn left to ng t, rea s
the Items ro
s follows: corers/punches, cork-
a ches (handle not shown),
screw pun d
'ck melon-ball scoops, an
nee dl e P 'l

pincers.

\
\

CORERS/PUNCHES
The circula r corers have drawn some attention, so
they are worth noting separately. These are sturdy,
tubular tools with fine edges. When pressed against a
food surface and rotated, they easily bore through the
food . They are employed with cucumbers on pages
32 and 34, and with eggplant on page 78. As with
food chisels, before using them protect the cutting
surface and the tool's edge by laying out a kitchen
towel.

109
The first book to showcase the Japanese
approach to creating exquisite, edible
food garnishes & decorations.

• Over 60 garnishes and variations

• Full-color, step-by-step photographs
• Classic and contemporary motifs
• For home, parties, and special occasions
• Dozens of new & stimulating ideas
• Recipe Notes for expanding your culinary repertoire

• Also suitable for professional use

ISBN978-4-7700-3087-0
52495 >