Fine Art of Japanase Food Arrangement

Japanese cooking, it is often said, is to be eaten with the eyes. So compelling are the food arrangements that diners experiencing a traditional meal for the first time often find that their impressions of the presentation over shadow the actual taste of the food. In classic Japanese cuisine, all the sense are involved. Taste, smell, sigh, touch and even hearing contribute to a total, subtle harmony of beauty and flavor. But in particular it is the expert merging of food and vessel--minimalism achieved with great skill--that captivates. Each vessel is chosen for its color, shape, and compatibility, and each should be a work of art. Next, a complementary food styling is selected. When the food is thoughtfully arranged on the preferred plate, dish, and bowl, it comes alive; its savoriness is visually augmented by the texture of the glaze and the fluid shapes of the hand-crafted tableware. This volume introduces the traditional approach for the first time in English. It explores the intimacy between the eye and the palate, and opens up a way to greatly increase one\'s pleasure in the simple, creative, and universal act of eating.