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Elegant Garnishes for All Occasions

Hiroshi Nagashima
Phot ography by

Ken j i M i u ra

CONTENTS

lntroJttction

PART

SIMPLE AC CENTS - - - Twists & Curls

12

Decorative Knots

16

Refreshing Accents
Food Cups

20

24

Cucumber Carving
Radish Garnishes

PART

II

11

28

36

KATSURA-MUKI - -

- - 41

A Traditional Japanese Pattern

PART

Ill

CUTOUTS ---Square Cuts

54

Pentagonal Cuts
Free Cuts

- 53

58

68

Eggplant Fancy 76
Advanced Cuts
PART

IV

80

FRUITS

RECIPE NOTES & TOOLS

Recipe No t es 98
Tools 108
Index 11 0

89

97

NTRODUCTION

n Japan, taste and visual appeal walk hand in hand to the table.
Home cooks and professional chefs alike pay attention to presentation because they consider it a large part of the dining experience.
Visual appeal heightens the eating experience, whether in a five-star restaurant 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 inspiring 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 fion1 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 potential 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 appropriate in color, shape, and taste for the collective food display. I discuss 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 Fluttering 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 endless, 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 cucun1bers 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! Transform 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 inspiration, create, cat, and enjoy!

Hiroshi Nagashima

SI MPLE

Simple

WlSt

rls J'rondc a spl..tsh n( t' (llur tlwt .tppcal ~

.

1 ~nJi,cn~ thL o\erall.trr:tngcment, \\'htch

tothcc~t ,lilt t
.

hts
the
J'tl.tt
c.
I
len-,
they
g.tnush
three
in turn stlllllt l.
.
.

J , 1
)t't inns nC ~:t~ himi shnmp, t un :t, :md

.
. .
,
1ndntull.l p<
J ,
which h.nc hetn st't 111 :1 v:tn:tt ton of the
rcu ~n.tpptt'
, , .

( ' ! )t'\' f)lttcrn introdund on page 4H. I hts

~lorn tnt?,
<

,
~tlt ttion will enhance .lll\ u>mhination of
CCit,llltptt~l
'

::" ..... , L't.l'J1 tlw J10rtions in the D.ukon Cups n . .l

.

'1\,t~! S :till C ll

.tpJ'l'llZtl~."
'Ill J thC~t'

:-on.t ll
)r . u
,111 d eaten a~ i~.

CUJ1S 'Ht'

..

C.l"ithr

lifted\\ tth the

Cut off Vs-inch (3-mm) slivers at a

diagonal.

~nwind and adjust twist to make the

fmal shape.

Sashim1 Platter

~
fmgt'rS
~

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

Wind a carrot sliver around a thin

stick (a chopst1ck works well).

Cut a thin 2 1/2-inch (6-cm) stnp from

a carrot with a peeler or knife Cut in
half lengthw1se and trim ends. Soak
in water for 1 to 2 minutes to soften.

One at a time, rol l the strips around

a thin stick at a slight angle, shifting the carrot so the edges are not
aligned with the previous layer of
carrot as you roll.

Tube Curl
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 presentation. Try sprinkling T ube Curls
over a favori te salad or meat dish.
Depending on t he dish, consider
using cucumber, a red or yellow
carrot, or a firm vegetable of your
choice.

3 j

r Asparagus and Potato Appetizer

The fin1shed shape.

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 distincti\T pentagonal lozenge at the center. This charming garnish adds a splash of color to any main course,
and here enlivens the more subdued tones of this d ish.
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.

Push end through loop and ...

Cut a thm, 4 1/2-inch (11-cm) length

from a carrot then cut mto 1h-mchwide (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

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
'' ith other \oups to confound the expectations of your

Cut a thi~, 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 m l wat )
for 1 to 2 minutes.
er

diners.

I Beet Soup
2

'-t

Bring one end around and over the

other to make a loop, then push the
strand through the loop.

Pull the strand from the middle to

form the final loop as the knot
t1ghtens.

The finished garn1sh. Be sure to rinse

off the sa ltwater. Part of the charm
of this decoration lies in 1ts uneven
ends.

I From the end of a lemon ...

Simple Square
PerhJps the eJsiest of all the garnishes, the Simple Square can be fashioned 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.

... 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.

Trim the bottom of a lime

so it will stand on 1ts own.

2 '

From the top, trim away

sl1ghtly less than 1!4 of
the lime

Roast Duck on a Half Lime

Make an incis1on 1/s inch

(3 mm) from the top,
leavmg 1f4 mch (6 mm)
at the back end.

1 I

Follow steps 1 and 2 of

the Covered Food Cup,
then on the top side cut
away the peel and pith as
shown, following the lip
of the lime three-quarters
of the way around.

Lift flap to insert food.

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
a \'ivid third color to this tender senring of lightly
seasoned calamari with salmon caviar (zkurtt). Again,
any food that wou ld benefit
from a splash of lime works
wel l wit h t h is decoration,

Make a loop with the

peel, then ...

including grilled chicken

and most seafood.

Calamari Topped with Salmon Roe

... slip the end through

loop to complete.

The finished garnish

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 something 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 combination of two or three colors.

Insert three skewers just

above the halfway point
of the fruit to form a
triangle.

Make a steep curving cut

from one skewer to the
next to form a lip of the
tulip petal.

Make two more cuts to

form the last 2 petals and
complete the triangle.

Lf

Remove the peel and

make a shallow cut on
the underside of each
petal to define the
shape.

Set skewers in fruit as shown

just above the halfway point.

Marinated Salmon w ith Olive and Onion

Pumpkin Jewel Box

This edible g:trnish takes advant age of th<.: Japanese pumpkin':- 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.

Peel a Japanese pumpkin

as thinly as possible.

This can also be done

with a peeler.

Round off the edges of

the scored lines.

R1sotto in Japanese Pumpkin

Peel carefully and evenly.

Clean up the remaining

peel on the bottom and
then score with an X.
Remove the peel at the
, top but do not score.

Cut off the top.

Score the bottom with

3 more Xs to complete.

Scoop out seeds and

clean the inside.

10

Score the sides of the

pumpkin along its natural
indentat1ons.

The finished garn1sh .

( 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.

Cut a 2-inch (S-cm) length from a

cucumber.

Keeping the cucumber on the cutting board, roll it 180 degrees and
make a second cut.

Cut at a diagonal to the cut made in

step 2.

Pull apart.

Poke the knife through the middle

1 inch (2.5 em), leaving 1/2 inch
(1.3 em) on each side.

The finished garnish. You can create

different effects by varying the cuts
in steps 3 and 4.

. . . . . and shape to

forM two minicups and

iG8k in water for 2 or
3 minuiBs.

...

The finished garm.sh.

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,,

or a Iong~ 1Lh..

.1

nnin course of meat, ftsh, or poultry. Here, when

. I ,d . top a cht>rr\ tomato for a simple finger food, the bird

prt L 1<.: 1

.
, s r ken
unage 1 1

Tomato with
Orange Dressing

one step further.

In a 1-inch (2.5-cm) length of

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.

Cucumber and

an incision through two-thirds

2 1ofMake
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 wonderful base for any food combination you could t hi nk of. whether
.
'
'
it involves seafood, meat, poultry, cheese, or e\en , say, a vegetable
pate. Try making this garnish with raw or parboi led carrot.

Cut a cucumber in half

le~gthwise, 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

in half lengthwise,
2 1Cut
then soak in a weak saltwater solution for 1 or
2 mtnutes, then rinse and
dry as in step 2 of the
Dancing Crane.

Crab and Cucumber Canape

Topped with Salmon Roe

Shape each side of the

boat to make the narrow
point of the bow.

Lt

Bring the two halves

together and finish
shaping.

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
Cut a 1-inch (2.5-cm) length 0 f
cumber
and punch out th e center
cu.h
Wit a round cookie cutte r, punch
or app Ie corer. Cut into 4 nng s. ,

a second !""'~lr:1rnish, in thi s c:1"c \ Tc!.!.CUihl

c T wiu_:,. Th e C uc umber Rin gs add
,- .
m<n'CI1H.:'nt

ute

.1

~llld :1 ~~:co111..i

pby(ul tou c h :111d

(.J

"- '

hue to the crepes. The multicolored twigs contrib:1

r:1inbo\\ o( n:llur:tl c olors. For a colorful salad

or simil~1r dish, consider stringmg

together

,1

sm.dl chain of rings or

~nrinklin<r
\'Cl<ic
t \\'ilrs
t
t"
~n
n <ncr the ton.
r

Make an 1nc1sion m 2 of the rings.

3 I

Link 2 rings to make a chain.

I D1nner Crepes with Japanese Eel

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.

Ma~<e

2 nc Slors as shown c tf

nea y to tne top as

32

show~ anust~~ 3.

Spread the side pieces and . ..

... tuck 1 sid e under to finish Vegetable Twig, then soak 1n water for
2 o r 3 m inutes.

Cork crew
......... dae praiah u incorporated into the
.aL.-*-Me~~~~wimaoWD~

~~~~----re 1tuftiap with their

~-- ddl pt'Dith caD be

cucumber while mew......... br-.d to make spiral. _ . rok 11

lllgawt.aaw ......

C ucu n ber Basket

J Sardines in Two Sauces

'!'his ch n ming bas ke t s hape is inspired hy

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, poultr), 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.

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 cucumber. The blade should penetrate
about one-third of the cucumber.

Carefully carve out the underside of

the handle, hollowing out one side
and then ...

Make incisions to mark out the intenor of the basket and then ...

Turn the cucumber cylinder on its

side and trim away the top half of
basket on both sides of the handle.

Trim the bottom so the basket will be

stable.

... turning the basket around and

Decorate the handle, supporting the

underside with a finger if necessary.

finishing the other. This is delicate

work, so proceed cautiously.

. . . carefully scoop out to make a

cavity.

I The finished basket.

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 contrast 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.

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
1

Make a second row at the top of the

rad1sh.

Complete the cutting with a third

row along the bottom.

Trim excess leaves from the top

greenery to finish, or cut away
completely if desired.

Rosebud
The Rosebud is another ch:trrning radish
(Tarnish that rew.uds 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.

Cut a th1rd petal for all sides.

Make a cut behind the trimmed portion to form a petal of the Rosebud
Leave room between each of the
4 sides for a second set of petals.
Repeat with the remaining 3 sides.

Make two V-shaped cuts at the top

of the Rosebud to form a cross.

Make cuts to form the first row of

interior petals for all 4 sides.

Trim or remove the leafy greens at

the base to finish.

39

KATSURA-MUKI
A Traditional Japanese Pattern

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 ...

Cut slowly and steadily.

... 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 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.

With pract1ce, you'll be able to cut a

consistently thin, translucent sheet.
Cut until the d1ameter of t he da1kon
1 sect1on 1s reduced to 1 inch (2.5 em).

The thumb of your left hand wi ll slide

over the blade. Pull it back, rotate,
and cont1nue to cut.

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.

The shape should look

like th1s. Repeat and
make as many flowers as
you need.

Roll out a strip of daikon.

to form the Lily. The

second layer should stop
at the back of the flower.

Run the edge of a knife

under the top point to
pull out the lip of the
flower and finish the
shape.

Vegetable and Cheese St1cks

Roll up one side . ..

'-+

Cut flower from the strip.

The finished form.

Mo :1ng Glory
pu..,h, a It\\ snips, .md

sprig n( grccnl"ry,
these rolled' egct.1blc cups .Ire 1r.tnsf~llrncd 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 \\'1th

~'

ni n~ r.1hlc ~erring, or \\ith more llo\\CI's,

~

.1

ch ~lrtll i ng

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 dtlin c:tt c tht pct.tl s

r-

of (he tl o \\ c r.

From a tightly rolled daikon sheet

(page 43) cut off a 1/2-inch-thick
(1.3-cm) round.

I to make the Morning Glory base.

Push out gently at the center,

being careful to spread the layers
even ly . . .

Make four shallow cuts at the lip to

complete a pent agonal flower.

Papaya and Salmon Roll, Asparagus and Prosc1utto

Roll, Tuna Sash11ni and Japanese Long On1ons

48

Th fmt hed flower

Zu -chi ~oat
with Pad le
T he z ucchini Bo~t 1s .lllothcr c .unplc of
nish t h.1t

.1

fooJ g.tt-

i~ nuJc "ith little ctlort but Jclights \\ it,,h

Peel the zucch1ni.

it s seemin g C(lmplcxit y: A\.1\.I cn lort ul Hp.1~sc n gcrs, ~~s

Cut it into long stnps.

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.

Sushi Balls with Sprig of Ginger

. . . trim the top and bottom.

Cross two outside strips .

Repeat on the other end .

Cut the top and bottom

into thirds as shown.

Stack and ...

7 I The finished Boat.

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 imagination to provide

Cut to make sw1rling

pattern.

Trim ends of the zucchini

then cut into 1-inch-thick
(2.5 em) discs.

additional toppings,
or to supplant the
zucchini with a
new vegetable.

Prime R1b Cubes over Sauteed Zucchini

50

Saute or serve raw

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,

\.

:""

. k ~ 1..,roth d c"'tll".ll l' t ht ~ . . uccu kn t pork dt "h.

:t CI11( l. I1
'
.. I ,. . J 1, rttl md edible, tlll''e geome t r ic garn i~ he~
~nnptr' .
,.
. .'
lend rhem,clns tt) endless ' .lrt .t twn ~, "het her cooked
, 1 'tmst"kr lHhcr ycget.1bk combin.ltions. Ibn.
or rl\~- '

a ('hiiJ "lw shuns hc.1lrhy tt)ods? C.1nc up some carries, st>ason them in a child-friendly
ro t .~. .111 J ot hcr n(Yl'
t"t'

<

manner .md you nuy turn

.1

,ege t.lblc hater into a

, eget.thlt> lonr.

5 .. . trim to clean up the

shape if necessary.

The basic cube shape.

Lay flat, then begin trimmtng stdes to make a

cube.

Cut off a corner as

shown .

Steamed Pork with

Mustard Sauce

Cut the remaining

7 corners.

The fin shed D1amond.

Cut the fourth side to ftnish the cube and . . .

The corner should be cut to

t he halfway point along all
3 edges.

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
,
.
'ght
think
!)
If
\Oll
don
t
h
.w
c
t
ime
to m a kc: o n e of the tTarl

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

bring around one end to make a

loop.

Your paper model should look like

this.

Cut a sectJ
us ng

on rom the food you are

Pass one end through the loop.

Trim both ends of paper to make

pentago n.

First take a strip of paper and ...

Lt I

Pull tight until all of the paper passes

through
the loop and flatten.
1

I The fin1shed pentagon.

Fmished pentagon and paper guide.

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

'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
r

~ore:;

, Sit' '(' tht.' blossoms t h'tnner, p.n l1011 , .u1<..l

unuet:;L

..
t1CJ11:>l
I

J,cs, .

spnt1kk

.. . inscribe a small c1rcle in the center by pressing down or drawing a

circle.

l J ...

~nhd for Jn ent1re \

mcr '

.
1

I Carve out the triangles.

fS

Carv

.
e around the Circle to finish .

..

ttlerent eff ec t .

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.

Chinese

Bellflower
~

the ( hnwsc Bclltlo"cr c 1n 111g

.. ..111

0 11Cl

jm.WI11lt j, c "a\
:.->

prcst tlt 111

<lld t:n orite

.

to

baked

s,,cet potJto. SenT tt stacked

(\\ t )

,wcrhcr

t ~ :.->

,1s

"ho\\ n, or in a

pyr.unid of three~ If you "ish to

rake it one step turthcr, hollo"
out rhe center" tth .1 ')tnall cookiecutter -,hape and fi ll with a topping
oi your choice honey, mousse, jam,
or fresh crushed berries.

Sweet Potato with Blueberry Mousse

Cut off a 5 e ct'IOn of potato.

3
Make a paper pentagon (page 59)
then cut the potato into a pe ntag o, nal shape.

Then from th
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 '

Cut petals t o this shape.

As was done for the plum blossom

on page 60, make an incision at
1
the halfway point, this time ..-t inch
(3 mm) deep.
1

The finished Bellflower. Cook with

care so as not to distort the shape.

63

Two-Ply Cherry Blossom

shows toJ"~}'ll' l'. I Jere, boiled ~ hrimp a ltern:lt c..; s wit h
,
.
.
~ . .
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 llct 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-

blossom s :dim' . , l(>r

mg the notch in step 2 after al

the petals have been formed

U~t>dpropcr\\
I tnt :--g.Hnt ~ 1 1s.1

bet\\ l'L'11 t 1c..; .., ossom s

.1

" ide color p :d c t tc.

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

2 I

Make a shallow notch in each petal.

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 principles 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
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 bringang the blade back to the surface.

64

Continue with remai ning petals.

Cut off blossom and repeat. Cook to

taste.

.;1;,

Carved Leaf Cluster

\ s 311 opening .tho 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.

Cut a 1/2-inch-thick (1.3mm) disc from a peeled

carrot, then cut the disc
in half and carve out the
basic leaf shape.

Make the zigzag edge on

both sides of the leaf.

Lightly Vinegared Carrot

2 '

The rough-cut leaf.

Use a thin knife or utensil

to make a line down the
center from stem to tip.

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.

5
1

Make shallow InCISions

along the top, following
the zigzag cuts at the
side.

Make 2 notches on the other

side to finish the leaf shape,
rounding out the straight edge
in between if desired.

The finished leaf. Cook

to taste.

1 I

Cut off a d1sc of daikon

and carrot, peel, and
then cut in half.

Cut both sides to form

an oblong petal shape as
shown.

Toast and Vegetable

Hors D'oeuvre

Five-Petalled
Cherry Blossom
Surprisingly easily to make, this cherry blossom pattern \\'Orks well for single p lace settings, or as a group
serving on a large platter. Each flower was cut from
one piece of thickly sliced
bread. For a six-petalled design, make slimmer petals.

70

Cut a paper-thin slice

about 1/ 16 inch (1 - 2 mm)
thick.

Notch the top of the

petal.

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.

Your petal should look

like this.

A finished petal.

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
colllpt,
. ~'"'
.
..
.
I
'!'he Lc.tf <;111s t cr's fc:tt hcr y l'lcg:tiH c h:ts lll : lll y :tppl i<:ttinn :.. It m:tkcs :tLhi c yt.:t t:ts te (ul .tddit ion to lll':trl y ~ 111 y
m.tin co 11 rsc, tin one. Try using c:trr<>l, turnip, or other
\("PC I
I"'

f fir !I thn Sid AS

dMJ

Your basic shape should

look like this.

This 1s the final leaf

shape.

Repeat several more

times.

thP

bo ttc Jrn of Cl ginger stalk

(Or the VCUCtcJbiP Of yO\Ir

choice), rnak1ng sure you

leave e no ugh at the bottorn for the le<lf stem .

,thJcs.

I Notch a z1gzag on both

1

sides of the leaf as 1s

done on page 69.

Sl1ce thtnly down to the

bottom of the leaf Without cutting into the stem.

Spread and press to

make final shape.

zesty Gmger Ale Jelly

Flatten to block out

rough leaf shape

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 garnishc~, 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

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
Make the pentagon shape
the Recipe Notes for page 73) .
1
on page 59, then clip off
t he bottom corners.

Ll.
"""'T

.
0 o b ottom cuts fo II ow1ng
the pattern. Note that
incisions will not go as
deep.

I The finished shape.

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

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
atw
. f~1ll or \\ 111 tn !l.stt\ 1t .Y, fiom Than bgivmg t lnough
the

JlC\\

ye.H. (; l.ve

desserts.

Cut a small, 1/4-inch-t hick (6-mm)

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.

t(H

Mont Blanc

82

I Make cuts along the other side.

51

Spread to finish.

Tnm to make the stem of the Holly

Leaf.

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,

10

tt

is gl.vcd.

Cu t a round slab from a

peeled carrot, then halve.

Cut the bottom off at an

uneven angle, then cut
the stdes.

Your carrot should look

like this.

Make an inciston to form

the antenna.

... cut to the center

point from both sides.

Carve the back side of

the wing.

Make an angled incision

on the bottom.

Cut one wing by making 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.

11

Spread the wings and

gently push the front
inward slightly until it
overlaps. This will keep
the wings open.

I
84

Japanese Pumpkin Pudding

The butterfly shape to

be carved

Cut the top of the wings,

ustng the sketch as a
gutde. Make the center
tnctston first, then ...

Your butterfly-in-progress
should look like this.

Roll Cake

Gingko Leaf
The lu,-,cious, fanciful curves of the Gingko Leaf garnish 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)
round from a peeled cardish for a formal 1unch or
rot and make two curved
dinner, con ider sprincuts with a food carving

Make a stra1ght cut to

the edge of the carrot to
form the leaf stem.

Tnm the stem to make 1t

thmner.

Make a shallow cut in the

center of the carrot about
1/4 inch (4 mm) deep.

ch1sel (or small spoon or

kmfe) to start the curves
at the base of the leaf.
Make the second one
higher than the first.

kling on a combination of
gingko and maple leave .

At th s po nt the garn1sh
shou d oo I e th1s

Cut off thtn leaves until

f1mshed, or make two-p y
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 filll 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

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

or th e day.

Stacked Kiwi Fruit

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.lpefrmt or large orange.

Lf

Make a cut on each side

to the other two skewers,
each of wh1ch ma rks t he
high point of t he w ings.

Complete the circle by

cutting the ztgzag feathers for the second wing .

St1ck 3 skewers 1nto the

f ruit as shown, forming a
triangle around the upper
t h1rd of the fru1t.

The b ack of the fruit will

be carved 1n this pattern.

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.

Cut the zigzag pattern

for the feathers at the
back of one wing, then
dip down to make the
low U-shaped cut.

Make notches in the wing

that expose the white
pulp underneath.

Remove the skewer and

carve out the head, d1ps,
and upper edge of the
wings.

Make the zigzag cuts for

the tail feathers.

10

The fmished Swan The

shape of your btrd mill
vary depending on tM
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
to make. Add n ~n orcd jell),

.lS

here, or

.I

scoop o(

t \ 1'>)

Ill'

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

elegance, a mt\11-ending scoop

\\ith a splash
cream is

.1

or so rbet . Fres h p.tpaya

Insert skewers in the center of both

ends as vtsual remmders to stay tn
the center as you cut. Make a ztgza
, cut around one side.
9

or lemon and strawberries .md \\hipped

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.

Papaya and Cru shed Gelatin

5
92

I The finished garnish.

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
tiuit. dab of "h1ppcd cn:.tm 1" optwnal. ( ' hoo~e t,1IJ
ldc-hoJH:d
,. ~ern:'' tth .1 sm~d l dessert fi>rk.
1
\

,,

pJpa: ,

Trim the top of the fruit.

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 e f tntshed
.
Fruit Basket
th
en peel at thts stage.

Find the midway point

between the top and
bottom and stick in a
skewer. This will mark
a bottom corner of the
handle.

Make a cut at the center

of the fruit to the skewers.

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.

Turn the fruit over and

reposition the skewers to
mark the other two bottom corners of the handle,
then repeat step 4.

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 I1

10

Make a vertical cut to

carve out one stde of the
handle and . ..

I The finished garnish.

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,ne 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.
~

94

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.

Cut the layers of the

wrng by first cuttrng a
large V-sha ped wedge
and . . .

The head and shoulders

of the brrd will be carved
fro m th1s p1e ce .

10

Cut a genero us portro n

off t he bottom of one
ha lf. The head wrl l be
ca rved from the botto m
p ie ce , the wings from the
to p .

. . . sliding it off. Set asrde

the large notched piece.

Carve the head and

shoulders.

Cut the top portion in

two and then . ..
1

11

Repeat steps 5 and 6 to

cut a second wedge, followed by a thrrd, and so
on. Cut as many wedges
as you can . Reassemble
the pieces, then repeat
the process to make a
second wing .

The finished head-andshoulder combination.

... trim the corners of

each prece to make a
pornt at each end.

8 1Take the bottom portion

cut in step 2 and trim
nicely.

12

Trim to thin the head.

13

From the rema1n1ng half

of the fru1t, carve out a
wedge to make a second pa1r of w1ngs.

17

Cut a V-shaped notch

for the head and
shoulders.

Insert the head-andshoulder portion into

V-shaped notch .

lY

Cut out the wedge at

the angle shown, nearer
and pointing to the
front of the bird.

Cut a smaller wedge

and . ..

Insert the notched

wings back into the
body and arrange,
then add the second
pair of wings on top.

20

The finished Bird

Basket.

Melon Bird Basket

16

cant nue to cut v

smal er wedges Repe
on the othe s de

RECIPE NOTES & TOOLS

NOTE: The recipes for Japanese Wine Sauce can

be found in the entry for page 14, for Glace on
page 73.

PART I

tions on this appetizer would include

substituting lightly boiled turnip or
daikon for the potato, each lightly
seasoned to taste with salt, pepper,
and soy sauce. Season the carrot as
d esired, or glaze.

SIMPLE ACCENTS

TW I STS & CURLS

Sash imi Platter

PAGE

lEI

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
by season and only select the fresh-

Duck and Red Snapper on Daikon Steak

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.
page

1i1

Roasted duck over lightly grilled

est seafood. When in doubt, avoid

Abalone Steak with Foie Gras

page

Ill

The abalone steak was grilled lightly

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.

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 Wine Sauce made

The boiled daikon was chosen for its

the tart, distinctive flavor of the
beet. The soup here is served hot,
but this decorative technique can be

wine, 1 part sake, and 1 part soy

sauce. Mix the wine and sake in a fresh saucepan,
burn off the alcohol over a low heat, then add the soy
sauce, juices, salt, and pepper (or sugar) to tast e. See
the Recipe Notes for page 73 for a Glace recipe.
page

mJ

mild flavor, a nice counterpoint to

with pan juices and 1 part white

Asparagus and Potato Appetizer

page

Beet Soup

used with hot or cold soup alike.

Simply vary the colors of the vegetables and garnish to create an appealing effect.

lEI

The appetizer in this boat-shaped serving vessel relies

Potage with Minced Shrimp and Egg

page

1m

on two crisp, parboiled vegetables. While the garnish

A good potage is filling, subtle, and easy to make.

Next to the sprig of submerged b roccoli is an island

supplies the visual spice, the dab of mustard and jelly

from the aloe vera plant serve as condiments. Varia-

of minced shrimp briskly cooked in a fry pan with egg

98

yolk, mayonnaise, and salt and pepper to taste. Simple, heartwa rmi ng,
and p leasing on a d eeper leve l, the
way hearty f ood sho uld be.

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.

REFRE~ING ACCENTS

Spiny Lobster

Ri sotto in Japanese Pu mpkin

pages

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 vegetabl e dishes, or as a st and-alone

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,

page

as is done here by opening up the

side d ish. Wedges are b aked or simmered in a stock such as Japanese dash i for about 25

head and tail.

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

FOOD CUPS

increase the sugar) for 20 ounces (600 g) of pumpkin.

Roast Duck on a Half Lime

page

Ea-0

The kabocha's natural sweetness is highly valued

among Japanese cooks.

A zesty lime works nicely with

roasted duck. While a lemon might
be too astringent, an orange echoes
the classic orange sauce combination

CUCUMBER CARVING

and, of course, leads to a brighter

display. The secret here is to allow

Salmon, Cheese, and Cucumber

the duck- or whatever food you

page

t!J

choose to present-to draw up the citrus juices

The Japanese cucumber has begun

through capillary action.

to appear on American supermarket

shelves, and seeds are now an

Calamari Topped with Salmon Roe page

Ea-8

option for vegetable gardens in

some areas. Crunchy, light, and edi-

With the popularity of sushi, salmon

ble raw, Japanese cucumbersalong with carrots, red radishes, and

caviar has come to the fore in American cuisine. Here, its distinctive tartness, along with its soft liquid center,
provides flavorful and textural coun-

food art. They do not require marinating or salting

before use.

terpoints to the more mellow cala.

mari- an appealing combination an
tnventive cook can take in many directions. The sashimi-

Toast with Jam

~:
~~
.. ' ~
..
_

page

There are dozens of recipes for Marinated Salmon,

each as good as the next. Marinate the fish follow-

page

El!l-0

This creative presentation for toast

raises the normally pedestrian-look-

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

daikon radishes-are perfect material for decorative

mJ

.~

ing food a level and is sure to draw

the diner's eye. Since the finely
sliced cucumber is light and crisp,
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

Em-

page

Tuna Salad is a we lcome favorite at

many tables. W hether made from
fresh fish or canned, how you spice
it up determines t he appeC11 of the
fina l d ish. Consider fluffing it up with
boi led o r lightly scrn mb led egg,
diced and seasoned with salt nnd
pepper t o tast e. Depend1ng o n yo ur likes o r di slikes,
add diced on ion and o live Seasoning w1th min ced
garlic, olive oil , and w1ne vmegar can g1ve n0w life to
this standard d ish.

Cucumber and Tomato w1th

Orange Dressing

Ell-0

page

Th1s cucum ber-and-tom at o ap petizer is seasoned w ith a cube of

orange dressing that has b een set in
unflavored gelat in. This culinary tri ck
allows the cube t o fulfill three funct ions: it adds co lor, provides flavor,
hors d 'oeuvre w ith othe r "cubed " dressings. Slice off

page

EE]

In JC1pa~, fish makes up a vital part

o.f the dte.t. Our finned friends proVIde us wtth succulent dinner table
dtshes in many forms-grilled,
steamed, sauteed, doused in a flavorful sauce, and of course raw, in
t he form of sashim1. The array off h
"I bl .
IS
ava1 a e 1n Japan o utshines that of many oth er countries, but even so finding a purveyor of fresh seafood
in the neighborhood will be a b oon for the adventurous cook. So consider seeking one o ut if you haven't
already d one so, and use their offerings liberally to
enliven your table and expand your cooking repertoire.

Cucumber Co rkscrews with

Crab and Cheese

page

eJ

b e rs close at hand, this idea will

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

Cra b and Cucumber Canape Topped

with Salmo n Roe
page

dipping sauce. Simple and fun to

ED-G

The crisp, light taste and texture of

the Japanese cucumber make the
of tender morsels of meat, poultry,
or seafood. For simplicity of preparation, try slices of cheese with a

Sardines in Two Sauces

page

provide a receptacle in which to lay

your dressing or sauce, they lend a
neutral, crunchy textu re over which
you can lay your ow n favorite appe-

dollop of dressing, or toss on some

baby shrimp or diced barbecued chicken for a twominute f ix. Fo r something more elegant, consider thin
slices of lightly grilled marinated lamb or thinly sliced
scallop sashimi seasoned in a light wasabi sauce.
page

serve and eat.

Not only do these cucumber baskets

perfect counterpoint for any number

For a simple yet exotic dinner, stuff

crepes with grilled Japanese eel
(unag1), a delicacy that is gaining
popularity outside Japan . The tender, freshwater fish can be found in
specialty stores in vacuum packs, filleted and pre-cooked with the
appropriate seasonings. Bring a rare but exceedingly
tasty treat to your table. One additional tip: choose
100

Gri ll ed Sea Bream

With a source of Japanese cucum-

and secu re s the cucumber. Try this

Dinner Crepes with Japanese Eel

eel from Japc=m over those from China . Th e t en d erness

and tast~ of the original surpasses the contender.
Beware tmposters labeled Made in Japan.

tizers o r f inger fo ods, whether they

be slivers of spicy chicken, marinated
skirt steak, or seasoned vegetables. Be inventive.

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

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 combination 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
sushi t o pping wi ll work. O r try other round foodshrimp balls, meatb alls, or any appetizer that lends
itself easily to a circular shape.

offering, the whole chilled on ice

Prime Rib Cubes over

Sauteed Zucchini

placed in the bottom of the flute

glass. A perfect spring or summer
treat. Consider salami or ham sticks

page

mil-e

The prime rib is t opped with a ball

of horseradish and sho uld be served

with cheese. Or you might block off

the bottom half of the lily cone, or set it in a slightly

with steak sauce or a dressing of

wider vessel and add a scoop of salad, either potato,

your choice. Sea son with sa lt and

tu na, or crab.

pepper to taste . In the meat department, cubes of chateaubriand or

Sashimi Select

page

as

another piece of tenderloin will work

Sashimi gathered fresh from the sea

equally well. For seafood, consider sauteed scallops

and brought still fresh to the dinner

or fried oysters. When dealing with seafood, for best

table is not something that should

results choose fresh specimens in season .

be taken for granted, even among

the most experienced eaters. This
copious Wisteria garnish does jus-

Salmon Mousse and Sole Wrapped

in Zucchini

tice to the food and vice versa .

Choose other, equally deserving offerings from your

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 withstanding-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,

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 perfectly with parboiled zucchini. Both
are soft and succulent. The Salmon
Mousse, delicate and airy, also com-

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

page

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
t1tck with 1his dJih II not to just boil
t.. . . . . . . . . 1ft pllln
to

--but

illt:J- tlmpiiMIM*IJ

i?AI. . .

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

 Potato and Shrin1p

Gm-0

page

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.

FREE CUTS

Lightly Vinegared Carrot

page tm]

The carrots are parboiled to make

them tender but still crisp, then seasoned with a light vinegar for a zestier flavor.

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 complement the taste of the shrimp.
Two mellow foods are inserted here,

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.

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,

Zesty Ginger Ale Jelly

or green-to echo this visua l arrangement, or slices of

page

&I

Flavored gelatins should be a part

other vegetables, including avocado.

Japanese Pumpkin Pudding

page

of your cooking repertoire, as they

are easily made, high in protein, and
adaptable to many flavors that will

I!!

The recipe for pumpkin pudding

complement your meal of the day.

appears in the Recipe Notes for

A simple rule of thumb of 20 to

1 should guide your efforts. That is,

page 84. To make the moon, bake

it firmer, and in a large, shallow bak-

20 parts water, sugar to taste, and flavoring agent ~in

this case 3 oz/90 cc of ginger juice) to 1 part gelat1n.

ing dish instead of individual cups.

Bring water and other ingredients to a boil.' th~n add

Punch out circles then carve the

gelatin powder to the mix, following the ~~r~ct1on~ on

the pudding slightly longer to make

moon shape. An another method would be to fill welloiled 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

til

the package. The one caveat is tha.t :ertam Ingredients-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
mg.
1 hI
those made of carrot, the ginger garnish IS lg t y

Most likely you noticed the

"unusual" presentation of the steak

glazed, or glace.

here. Not only is it trimmed to a

Smoked Fish and Potato

neat rectangle, but it is cut into

bite-size pieces. This is an old Japanese tradition born out of necessity
because of the use of chopsticks.
Most Japanese food, as a visit to a Japanese restaurant will confirm, is cut into small pieces that may be
brought directly to the mouth without the diner havtng to cut up the food first. Consider this Japanesestyle presentation for a particularly tender or
high-grade steak. Use a large, well-sharpened knife.

page

Smoked foods used to fall into the

domain of the professional, so people 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

overcook. Check regularly with a

skewer. Use a light vegetable oil and
drain well.

fatty t aste of meat.

Hamburger St ea k with
Carrot Chrysa nthe mum

Stuffed Eggplant

Glace recipes for g la:mg arc p lentifu 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 garnishes regu larly, it would be a good
idea to keep a glace stock readymade 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 Chrysanthemum garn1sh, do not overco ok it . Parboil o r steam
over a low heat unt il j ust t ender, drain, and simmer in

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

glace stock. O r for up t o 1 pound (450 g) of carrot,

A round eggplant yielded the shape

here, but t he bulbous end of an

steam or parboil carrot , drain , th en in a medium fry

oblong specimen will also produce

pan melt 3 tbsp butter, st ir in 3 tbsp of honey, 2 tbsp

good results . Trim one end flat,

Cointreau or brandy, and a spl ash of lemon. Add carrots and stir gently, sim mering f o r a m inute or two

make incisions, and d eep-fry at

about 370F (190C). Wh en deep-

until carrots are glazed.

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

Parboiled Dai ko n with Tomato Sauce page

fa

for page 14.

The Japanese daikon radish (aka

Chinese radish or giant white radish)
is a versatile and nutritious food . It is

ADVANCED CUTS

a m ild-tasting and crisp vegetable

that combines well with other flavors. When boiled, it becomes suc-

known as

matcha has become pop-

ular not only as a beverage but as a

flavoring agent for main dishes, sal-

ded o r julienned daikon is a refreshing addition to any

salad, o r will stand on its own. Chill and then toss with

ads, and desserts. Ground to a fine

power, matcha tea lends itself easily
to a wide range of recipes, including

oil and vi negar or a dressing of your choice.

ice cream, scones, yogurt, sauces, syrups, tiramisu,

dressings, and gratin. To season a chiffon cake, add

EGGPLANT FANCY
page

fl

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
necessary. Deep-fry until soft at the center, but do not
I

104

II

The Japanese powered green tea

culent and absorbent to a degree.

Here it is served in a seasoned tomato sauce. Shred-

Eggplant and Hollandaise Sauce

page

Matcha Chiffon Cake

4 tsp matcha for every V2 cup (120 ml) of flour.

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 chestnutflavored 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

PART IV

FRU\T

Stacked Kiwi Fruit

L af or a small Cherry Blossom.

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 simply cut the fruit in half and allow the
diner to use the skin as a natural cup
from which he or she can scoop out

the Map Ie e

Coffee Jelly with Fresh Cream

page

lil

Coffee Jelly is a popular "adult

the fruit. It is important to allow the kiwi to fully ripen,

dessert" in Japan. It has a slightly

usually for 3 to 5 days. If you allow its taste to mature

astringent taste and a pleasing coolness appropriate to hot days. There

(it should be slightly soft to the touch and plump),

you'll find kiwi a welcome addition to your table. To

are dozens of recipes around, and

hasten the ripening process, put the fruit in a plastic

they vary in the amount of coffee

bag with apples, bananas, or pears.

and sugar, which you shou ld adjust

Grapefruit Jelly

to suit your palate. A basic recipe ca lls for 2 cups

page

mJ

(480 ml) coffee, 1 tbsp gelatin powder, 2 :bsp sugar, a

A gelatin dessert with fresh fruit

dash of vanilla (optional), and fresh or wh 1pped cream.

instead of canned is a refreshing

Strain the coffee to remove any grounds, then add to

switch. The reason canned fruit has

a pan with the sugar and gelatin over a low heat, stir-

become a popular addition to for

ring until the sugar dissolves. Add vanil la to taste. Let

gelatin desserts is that the fruit is

cool then refrigerate. Serve in a pool of fresh cream or

precooked and so all the enzymes

top with whipped cream. Makes 4 servings.

that would stop the gelatin from

page

Japanese Pumpkin Pudding

tim

solidifying are removed. Fresh grapefruit does not

have this problem. Besides the display value of the

The Japanese pumpkin (kabocha)

fresh grapefruit, this gelatin liberates the popular cit-

has an addicting, natura lly sweet

rus from its perennial role as a breakfast offering. For

flavor that really comes to the fore

a basic flavored gelatin recipe, see the Recipe Notes

in puddings. If your local grocer or

for page 71.

specialty shop has kabocha, the

pudding is simple to make-and
rewarding. For Japanese Pumpkin

Papaya and Crushed Gelatin

page

lim

Like the kiwi fruit showcased on the

Pudding you'll need 12 oz (350 g) Japanese pumpkin,

previous page, the papaya is a fruit

2 eggs+ 2 egg yolks, 31f2 oz (1 00 g) sugar,

that deserves to have a more promi-

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 320F (160C). 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.

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 attention 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.

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 professional capacity I use a one-sided blade because

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 especially 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), mukimonobocho (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
5
iscellaneou
,
For 111
d them here for your reference. Melon1 ,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, corka
ches (handle not shown),
screw pun
d
'ck
melon-ball scoops, an
l
nee dl e P '
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

downcookbook.blogspot.com

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 >