Elegant Garnishes for All Occasions

Hiroshi Nagashima Phot ography by Ken j i M i u r a

CONTENTS

lntroJttction 7

PART I SIMPLE ACCENTS---- 11

PART II

PART Ill

PART IV

Twists & Curls 12

Decorative Knots 16

Refreshing Accents 20

Food Cups 24

Cucumber Carving 28

Radish Garnishes 36

KATSURA-MUKI--A Traditional Japanese Pattern

CUTOUTS----Square Cuts 54

Pentagonal Cuts 58

Free Cuts 68

Eggplant Fancy 76

Advanced Cuts 80

FRUITS

RECIPE NOTES & TOOLS 97

Index 11 0

Recipe No tes 98

Tools 108

-- 41

- 53

89

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 Cll .

• 1 ~nJi,•cn~ thL· o\·erall.trr:tngcment, \\'htch tothcc~t ,lilt t .

· ht·s 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 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~." . . . ~

ll 'Ill J thC~t' CUJ1S 'Ht' C.l"ithr lifted\\ tth the fmgt'rS :-on.t ) r . u · · • . ~

,111d eaten a~ i~.

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

~nwind and adjust twist to make the fmal shape.

Sashim1 Platter

3 Soak the slivers in water for 1 or 2 minutes. The carrot will absorb the water and become more pliable.

1 Cut a 4-inch (1 0-cm) length of car­rot in half lengthwise, then cut off a length with a peeler.

Y 1 Wind a carrot sliver around a thin stick (a chopst1ck works well).

r Asparagus and Potato Appetizer

Tube Curl The Tube Curl brings this dish to

life with a simple, elegant 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

using cucumber, a red or yellow

carrot, or a firm vegetable of your choice.

1 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.

2 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.

3 j The fin1shed shape.

Japanese Knot I Duck and Red Snapper on Daikon Steak

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 dish.

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.

3 I Push end through loop and ...

1 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 radtsh 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

diners.

I Beet Soup

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 ml wat ) for 1 to 2 minutes. er

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

3 1 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 lightly 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 sl1ghtly less than 1!4 of the lime

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 would benefit

from a splash of lime works

wel l wit h t h is decoration,

including grilled chicken

and most seafood.

Calamari Topped with Salmon Roe

3 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.

... slip the end through loop to complete.

Y 1 Lift flap to insert food.

2 Make a loop with the peel, then ...

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 combina-

tion of two or three colors.

1 Insert three skewers just above the halfway point of the fruit to form a triangle.

Make two more cuts to form the last 2 petals and complete the triangle.

2 Make a steep curving cut from one skewer to the next to form a lip of the tulip petal.

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 I 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 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 dish, \\hH.: h is then topped'' rth <.olorfu l

morsels of shrimp ,md mushroom . '1 h<.: sam<.' idea

,, 0 rb, of course, lor s tuffed green peppers ,mJ

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 as thinly as possible.

3 This can also be done with a peeler.

Round off the edges of the scored lines.

2 Peel carefully and evenly.

Y Clean up the remaining peel on the bottom and then score with an X. Remove the peel at the

, top but do not score.

8 Cut off the top.

5 Score the bottom with 3 more Xs to complete.

Scoop out seeds and clean the inside.

6 Score the sides of the pumpkin along its natural indentat1ons.

10 I The finished garn1sh.

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"~ 1 fcrc it is paired f(>r texture and color ,,ith

·alnwn and cheese, but the~" ttchback Cut could \\ork

equally ,,ell with small portwns of !'>,lrdme, s liced ham,

slircrs of b~Kon seasoned with par-,lq, .md so on. ~ub­

sritttte carrot or other crispy ,·eggic., for the cucumber.

1

3

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

Cut at a diagonal to the cut made in step 2.

Pull apart.

2

6

Poke the knife through the middle 1 inch (2.5 em), leaving 1/2 inch (1.3 em) on each side.

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

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.

garm . ...1

The finished .sh

Dancing Crane . . 'lKUlllbcr is sliced and twis ted to create an image of a

J,1pane~t L · .

· . J tl pin<T it.s winus. The Dancmg Crane works well on any salad brr .tp :-> ::.-> •

I .1• J,, .1 nnin course of meat, ftsh, or poultry. Here, when

or a ong~ Lh.. • •

. ·I ,d .1top a cht>rr\ tomato for a simple finger food, the bird prt L 1<.: • • .· . , 1·s· r·1ken one step further. unage •

1 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.

2 1 Make an incision through two-thirds of the section. Soak in a weak saltwa­ter solution (1 tbsp salt to 1 cup/ 240 ml 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 te, the Japanese cucumber p rovides a won­

derful base for any food combination you could think 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.

Cucumber and

Tomato with

Orange Dressing

Gent ly spread and shape to create the Dancing Crane.

Crab and Cucumber Canape

Topped with Salmon Roe

l 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

2 1 Cut in half lengthwise, then soak in a weak salt­water solution for 1 or

3 Shape each side of the boat to make the narrow point of the bow.

Lt

I Bring the two halves together and finish shaping.

2 mtnutes, then rinse and dry as in step 2 of the Dancing Crane.

Cucumber Rings an_d Vegetable Twigs \\'hen one g~Jrn,..,h is cnconlp,l:,Sl'll in the dish it se lf~ it opens the door t o

a second lr:1rnish, in this c:1"c \ Tc!.!.CUihlc T wiu_:,. The C uc umber Rin gs add !""'~ ,- . (.J "- '

m<n'CI1H.:'nt ~llld :1 ~~:co111..i hue to the crepes. The multicolored twigs contrib-

ute .1 pby(ul touch :111d :1 r:1inbo\\ o( n:llur:tl colors. For a colorful salad

or simil ~1r dish, consider stringmg

together ,1 sm.dl chain of rings or

~nrinklin<r \'Cl•<•ic t \\'ilrs <n·cr the ton. t t" ~n n r

1

2

32

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 show~ anu st~~ 3.

2 Make an 1nc1sion m 2 of the rings.

I D1nner Crepes with Japanese Eel

Spread the side pieces and . ..

Cut a 1-inch (2.5-cm) length f cumber and punch out th

0 cu-. h e center

Wit a round cookie cutte I

r, punch or app e corer. Cut into 4 nng , s.

3 I Link 2 rings to make a chain.

Y ... tuck 1 side under to finish Veg­etable Twig, then soak 1n water for

2 o r 3 minutes.

Cork crew ......... dae praiah u incorporated into the

.aL.-*-Me~~~~wimaoWD~

~~~~----re 1tuftiap with their ~--· ddl pt'Dith caD be

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

Cucu n ber Basket '!'his ch n ming baske t shape is inspired hy the traditionc: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.

1 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.

2 1 Turn the cucumber cylinder on its side and trim away the top half of basket on both sides of the handle.

Carefully carve out the underside of the handle, hollowing out one side and then ...

5 ... turning the basket around and finishing the other. This is delicate work, so proceed cautiously.

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

. . . carefully scoop out to make a cavity.

3

6

J Sardines in Two Sauces

Trim the bottom so the basket will be stable.

Decorate the handle, supporting the underside with a finger if necessary.

9 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 con­

trast between the red skin .md the white flesh is what

gives the garnish its charm. The tl'chnique 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.

Make a second row at the top of the rad1sh.

Complete the cutting with a third row along the bottom.

5 Trim excess leaves from the top greenery to finish, or cut away

1 completely if desired.

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 ,

:1longsidc a main dish, or sprinkled among

·1 l1c)\dful o( vcggics. c ' '

Cut away a portion of the radish on all 4 sides as shown.

Cut a th1rd petal for all sides.

2 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

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 ...

Cut slowly and steadily.

2 ... 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.

5 1 With pract1ce, you'll be able to cut a

I consistently thin, translucent sheet. Cut until the d1ameter of t he da1kon

1 sect1on 1s reduced to 1 inch (2.5 em).

3 The thumb of your left hand wi ll slide over the blade. Pull it back, rotate, and cont1nue to cut.

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 appet11-

crs or a ~m.1ll scoop of, say, crab salad. A well-chosen

wcll-wa~hcd leaf completes the image.

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

'

3 1 ••• to form the Lily. The second layer should stop at the back of the flower.

'-+ Cut flower from the strip.

5 The shape should look like th1s. Repeat and make as many flowers as you need.

6 Run the edge of a knife under the top point to pull out the lip of the flower and finish the shape.

I Vegetable and Cheese St1cks

7 The finished form.

1

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

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

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

or 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, .1 ch ~lrtll i ng ~ .

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

J):wc 13 minu:; the (in:d sn ips to dt·linc:tt c tht pct.tl s

r-

of (he tlo \\ c r.

From a tightly rolled daikon sheet (page 43) cut off a 1/2-inch-thick (1.3-cm) round.

2 Push out gently at the center, being careful to spread the layers even ly . . .

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

5 Th · fmt hed flower

48

I Papaya and Salmon Roll, Asparagus and Prosc1utto

Roll, Tuna Sash11ni and Japanese Long On1ons

• Zu -chi with Pad

~oat

le T he z ucchini Bo~t 1s .lllothcr c .unplc of .1 fooJ g.tt­

nish th.1t i~ nuJc "ith little ctlort but Jclights \\ it h - ,, it s seeming C(lmplcxit y: A\.1\.I cnlort ul Hp.1~scngcrs, ~~s

is done he re, and the Bo~l! come~ to litl>.

Thl" fim- .md cook's challenge-is in

finding an appropri.He p~1ddlc t~ ll · t lw

t(Jnd nf his o r he r choice.

I Sushi Balls with Sprig of Ginger

. . . trim the top and bot­tom.

Cut the top and bottom into thirds as shown.

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 imag­

ination to provide

additional toppings,

or to supplant the

zucchini with a

new vegetable.

1

1

Peel the zucch1ni.

Cross two outside strips . Repeat on the other end.

Trim ends of the zucchini then cut into 1-inch-thick (2.5 em) discs.

Prime R1b Cubes over Sauteed Zucchini

50

2 I Cut it into long stnps.

3 Stack and ...

7 I The f inished Boat.

Cut to make sw1rling pattern.

3 I Saute or serve raw

CUTOUTS

Diamonds rhe Rough

•

111

,,,_ ut \'l'l'l't.lbk Dt,unond~, e.Kh Sl'.l~oncd in 1\\tlfllllf, \. :""

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

:t C 11( l. I '

.. 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 .ttwn ~, "het her cooked

r l\, 1 'tmst"kr lHhcr ycget.1bk combin.ltions. Ibn.· or • ~- ' • a ('hiiJ "lw shuns hc.1 lrhy tt)ods? C.1n·c up some car-

t •.

111J ot hcr n•(Yl'ries, st>ason them in a child-friendly ro .~ . t"t' •

manner • . md you nuy turn .1 , ·ege t.lblc hater into a

, eget.thlt> lon·r.

5 .. . trim to clean up the shape if necessary.

6 The basic cube shape.

Peel a C<J rrot and tnm the ends

3 Lay flat, then begin trim­mtng stdes to make a cube.

7 Cut off a corner as shown.

Steamed Pork with Mustard Sauce

Cut the remaining 7 corners.

The fin shed D1amond.

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

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

The corner should be cut to the halfway point along all 3 edges.

Making a Pe ntagon Shape . ·igh t tT,trnis hes usc: t he pen tagon .1'> a launch 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 prat I ' . . . . . , 1 . I '-to-m ake p.1per gutde 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 entagon 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 ne of the tTar-rhan vou Ill < • • • n' . . . thts sectiOn, constder ') lunng o ff s liCes from the pen tagon and

ntsho Hl them on or .1round th e food .

. 1rrangtng

2 bring around one end to make a loop.

Your paper model should look like this.

Cut a sectJ f us ng on rom the food you are

3 Pass one end through the loop.

Trim both ends of paper to make pentagon.

Place the paper pentagon on top and trim the sides to make a pentagon.

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

Lt I Pull tight until all of the paper passes

1 through the loop and flatten.

7 I The fin1shed pentagon.

Fmished pentagon and paper guide.

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 he Plum Blossom sh ap(' J' I Jccm.ttt:L 151

L • tile nrcciou sn cs'> of the bra ndie d ca rrot s J • • ~ore:; r

unuet:;L h' ·l ·1 l , Sit' '(' tht.' blossoms t tnner, p.n 101 , .u1<.. I . . J,·cs • l t1CJ11:>l , . • . l J ... .. .

. 1 ~nhd for Jn ent1re \ ttlerent effec t . ·t1kk m·cr • '· · · spn

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

circle.

5 I Carve out the triangles.

fS 1 Carv . e around the Circle to finish .

3 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

11 .. ..

111 jm.WI11·lt j, c "a\ to

0 Cl ~ , :.-> •

tlt .111

<lld t:n orite baked prcst · . s,,cet potJto. SenT tt stacked

) t,wcrhcr ,1s "ho\\ n, or in a

(\\ 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

Cut off a 5 ct' e IOn of potato.

Then from th the inciSIOn ~ c~rner cut back to shape. Re ~ mak~ng half of the petal then tu P at vmh the other 5 'd rn over d s1 es of each petal. an make other half '

2 Make a paper pentagon (page 59) then cut the potato into a pe ntag o-

, nal shape.

Cut petals to this shape.

3 As was done for the plum blossom on page 60, make an incision at the halfway point, this time

1..-t inch

1 (3 mm) deep.

The finished Bellflower. Cook with care so as not to distort the shape.

63

Two-Ply Cherry Blossom I

1 • . . ··I 1• • •1 showstoJ"~} 'll' l'. I Jere, boiled ~hrimp a ltern:lt c..;s wit h

U~t>dpropcr\\ tnt :--g.Hnt~ 1 s. . , . . ~· .. · J 11 . k . I ·tltnon ·md tiT~h ki wi ll >t· an eve-ope nlllg dt spl ay. I ht ~ ts

sautceo sea op, ~mo ll ~. ' • • " • ~ . •

I• I · ··~

111[1 1' 11 ·ttions St ·tck bi te-s ize pteces of your l:n •onte foods

onlvonco countL !i~U> • · ·· · . · ~· . _ . I II ' . s ·l l·ct t(HH..l t(>l · it s h uca~\\'l'll :t s l ( S t :l s tc. Ihcwhtt e ot the

bet\\ l'L'11 t 1c..; .., ossom s • l

blossom s :dim' .., l(>r .1 " ide color p :dc t tc.

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 corner cut to the bottom of the incision with a curving motion. Repeat on the 4 remaining sides. Turn the carving over and repeat to finish petals

2 I Make a shallow notch in each petal.

Carved Cherry Blossom

~ut petals to this shape, mak­mg the notch in step 2 after al the petals have been formed

3 1 This is the baste cherry blossoi'T' shape. Make a thin cut across the 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.

Carve and cook the potato, st ack it attractively, and add a second food as is done

here, or simply serve the potato alongside the main course, whether meat, fish,

poultry, or a vegetarian dish. Substi tute carro t , daikon, or any fibrous yegetable.

:Master this garnish and it will add a charming touch to any meal.

64

Carve out the basic cherry blossom shape, then make a shallow incision and cut along the face of one petal to a depth of 1Ja inch (3 mm) to the ~dge of the next petal, slowly bring­ang the blade back to the surface.

2 I Continue with remaining petals. 3 Cut off blossom and repeat. Cook to

taste.

.;1;, •

Carved Leaf Cluster \ s 311 opening .th·o to a dinner th.H "ill delight the palate and the

l , 11Ted J eaf Cluster al o find sen· icc .ts. garnish for salads C\ e, . ~ . • " , -~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 I ors.

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.

3 Make the zigzag edge on both sides of the leaf.

r Lightly Vinegared Carrot

Use a thin knife or utensil to make a line down the center from stem to tip.

5 Make shallow InCISions along the top, following

1 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.

Toast and Vegetable

Hors D'oeuvre

Five-Petalled Cherry Blossom Surprisingly easily to make, this cherry blossom pat­

tern \\'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 de­

sign, make slimmer petals.

70

5 Cut a paper-thin slice about 1/ 16 inch (1 - 2 mm) thick.

3 Notch the top of the petal.

6 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.

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

2 Cut both sides to form an oblong petal shape as shown.

Your petal should look like this.

A finished petal.

Sliced Leaf Cluster 'rhL· Iight , ,til') fl_·c Jillg of this g:trnish \\'OIHI<·rr11JJ y

I ' lll'' lli S Jioht l~uHJ S SUCh :ts l hi :-; g< ·l:tt ill d<' SSl'J't l colllpt, . ~'"' . . . .

'!'he Lc.tf < ;111s t cr's fc:tt hcry l'lcg:tiH c h:ts lll : lll y :tppl i<·:t-f fir !I thn Sid AS dMJ thP bottcJrn 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.

tinn:.. It m:tkcs :tL·hic 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 ,thJcs. I"'

3 Your basic shape should look like this.

5 This 1s the final leaf shape.

Repeat several more times.

Y I Notch a z1gzag on both sides of the leaf as 1s

1 done on page 69.

6 Sl1ce thtnly down to the bottom of the leaf With­out cutting into the stem.

8 Spread and press to make final shape.

zesty Gmger Ale Jelly

2 Flatten to block out rough leaf shape

Cookie-Cutter Pattern: Cherry Blossom

Cookie cutter~ can \\ork nwgic 111 .t f(.·,, seconds. Look fi>J· mo re ad u lt

theme~, like the CherT\" Blo ~om in the d.tikon dish here or the StwwfL kc •

p.lttrrn in ~tep 2. 0:o m:tttcr wh.tt cookie-cutter p.tt tern you choose, the

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 cutter 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 cllffcn I , tl ,

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 on page 59, then clip off the bottom corners.

Ll. 0 b f II . 5 I The finished shape. """'T o ottom cuts o ow1ng the pattern. Note that incisions will not go as deep.

2 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 completing

the festive hnlid.t\ theme. The llolh I .c:t( could garnish

atw f~1ll or \\ 111 tn !l.·stt\ 1 t Y, fi·om Than bgivmg t lnough . . the JlC\\ ye.H. (; l.ve t(H· desserts.

1 Cut a small, 1/4-inch-thick (6-mm) piece from a zucchini. W ith a food carving tool or a hollow tube, begin mak1ng U-shaped cuts.

Y I Cut in half.

I Mont Blanc

82

2 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 inn but terfh <rarnish enthrall ~ children .tnd h r>

adult'i .1ltke 111 much the s.1mc \\ ,1\' as an enchanting

animated fe.lttllT (tim . Combuwd '' tt h c:tke, pudding, or jello, 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, t t is gl.vcd.

Cut the bottom off at an uneven angle, then cut the stdes.

... cut to the center point from both sides.

10 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

Your carrot should look like this.

Carve the back side of the wing.

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

1 1 Cu t a round slab from a peeled carrot, then halve.

Make an inciston to form the antenna.

Make an angled incision on the bottom.

I Japanese Pumpkin Pudding

84

The butterfly shape to be carved

5 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.

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) round from a peeled car­rot and make two curved cuts with a food carving ch1sel (or small spoon or kmfe) to start the curves at the base of the leaf. Make the second one higher than the first.

dish for a formal 1 unch or

dinner, con ider sprin-

kling on a combination of

gingko and maple leave .

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

2 Make a stra1ght cut to the edge of the carrot to form the leaf stem.

6 Tnm the stem to make 1t thmner.

3 Make a shallow cut in the center of the carrot about 1/4 inch (4 mm) deep.

7 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 ol '

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 th1s \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'>, chocoLltc'>, or

c.mdtc-. could de\ ate \ O ll to hero or the day. I Stacked Kiwi Fruit

_. \ t t he ' en leas t, you \\ill

have a en '\\ o( n 'n ' <>.ltt s­

ficd par t ) goer~ . For color

\r~11"i Jt ton, t r) J ptnk. gr.lpe­frmt or large orange.

Lf Make a cut on each side to the other two skewers, each of wh1ch marks the high point of the w ings.

7 Complete the circle by cutting the ztgzag feath­ers for the second wing .

1 St1ck 3 skewers 1nto the f ruit as shown, forming a triangle around the upper th1rd of the fru1t.

The back of the fruit will be carved 1n this pattern.

B Lift the top half off. Scoop out the fruit to use here or later.

2 Begin cuttmg JUSt under a skewer. Where the line passes under the skewer will be the crown of the b1rd's head.

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

9 Make notches in the wing that expose the white pulp underneath.

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

10

Make the zigzag cuts for the tail feathers.

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 t \ 1'>)

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

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

elegance, a mt\11-ending scoop or sorbet . Fresh p.tpaya \\ith a splash or lemon and strawberries .md \\hipped

cream is .1 crowd-ple:1scr any Jay of the "eck. .

I Papaya and Crushed Gelatin

92

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

Continue to cut in a zigzag pattern al l the way around the fruit.

3 I Pull the halves apart.

'-+ I Scrape out the seeds and rinse the

fruit .

5 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 color. 1\Llkc usc o( the.: freshest sca..,onal

ti·uit. 1

\ 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:· ··,

Trim the top of the fruit.

3 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 f . e tntshed Fruit Basket th I

en peel at thts stage.

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

Y Make a cut at the center of the fruit to the skewers.

8 1 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.

5 Turn the fruit over and reposition the skewers to mark the other two bot­tom corners of the handle, then repeat step 4.

9 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 I Make a vertical cut to 1 carve out one stde of the

handle and . ..

10 I The finished garnish.

93

Carved Bird Basket If you 're looking to fl ex your crea tive muscles, this baske t \\ Jt h 1ts

layered" ings is the wa) to go. A single bird can serve 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

apple are ..,hown here. Fill" nh fruit balls or <;tack bite-s i7e picce'i

attrac tin~ Jy. Con..,ider green ,1pples. . ~

1

5

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-shaped wedge and . . .

The head and shoulders of the brrd will be carved fro m th1s p1ece .

2 Cut a genero us portro n off the bottom of one ha lf. The head wrl l be carved from the botto m pie ce , the wings from the to p .

6 . . . sliding it off. Set asrde the large notched piece.

10 Carve the head and shoulders.

3 Cut the top portion in two and then . ..

7

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

1 pornt at each end.

8 1 Take the bottom portion cut in step 2 and trim nicely.

12 Trim to thin the head.

13

17

From the rema1n1ng half of the fru1t, carve out a wedge to make a sec­ond pa1r of w1ngs.

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.

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

20 I The finished Bird Basket.

Cut a smaller wedge and . ..

Melon Bird Basket

16 cant nue to cut v r

smal er wedges Repe t

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 SIMPLE ACCENTS

TW I STS & CURLS

• Sashimi Platter PAGE lEI For a sashimi combination , set out

soy sauce and wasabi horseradish,

or mix the two up ahead of time and

sprinkle over the hors d'oeuvres just

before serving. Choose your sashimi

by season and only select the fresh­

est seafood. When in doubt, avoid

it. Consider mixing the fish in season with sea urchin

(uni) or salmon roe (ikura). For a cocktail party or a for­

mal dinner try bite-size cubes of duck, smoked salmon,

and tender steak, all individually seasoned. Sauteed

duck with onion and parsley in a carrot dressing is a

crowd-pleaser.

• Abalone Steak with Foie Gras page Ill The abalone steak was grilled lightly

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

with pan juices and 1 part white

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 taste. See

the Recipe Notes for page 73 for a Glace recipe.

• Asparagus and Potato Appetizer page lEI The appetizer in this boat-shaped serving vessel relies

on two crisp, parboiled vegetables. While the garnish

supplies the visual spice, the dab of mustard and jelly

from the aloe vera plant serve as condiments. Varia-

98

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 desired, or glaze.

DECO RATIV E KNOTS

• Duck and Red Snapper on Daikon Steak page 1i1 Roasted duck over lightly grilled

snapper and succulent boiled daikon

is a mouthwatering treat and a hard

combination to beat. The whole is

seasoned with a Japanese Wine

Sauce made from the pan juices

(see Recipe Notes for page 14).

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.

• Beet Soup page mJ

The boiled daikon was chosen for its

mild flavor, a nice counterpoint to

the tart, distinctive flavor of the

beet. The soup here is served hot,

but this decorative technique can be

used with hot or cold soup alike.

Simply vary the colors of the vegeta-

bles and garnish to create an appealing effect.

• Potage with Minced Shrimp and Egg page 1m A good potage is filling, subtle, and easy to make. Next to the sprig of submerged b roccoli is an island

of minced shrimp briskly cooked in a fry pan with egg

yolk, mayonnaise, and salt and pep­per to taste. Simple, heartwa rming, and p leasing on a deeper leve l, the

way hearty food should be.

REFRE~ING ACCENTS -• Spiny Lobster pages fB-Eil

Boil a lobster whole 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 mJ

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 Pumpkin page m 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

table dishes, or as a stand-alone

side d ish. Wedges are baked 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, 1112 tbsp of

sugar, and 2 tbsp of mirin (Japanese cooking sake, or

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 f inely

sliced cucumber is light and crisp,

the toast can be eaten as is, or the

Mini Cups can be pulled out and the

condiment of choice can be spread over the toast.

99

• Tuna Salad, Cucumber, and Egg page Em-Tuna Salad is a welcome favorite at many tables. Whether made from fresh fish or canned, how you spice it up determines the appeC11 of the fina l d ish. Consider fluffing it up with boi led o r lightly scrnmb led egg,

diced and seasoned with salt nnd

pepper to taste. Depend1ng on your likes o r dislikes,

add diced onion and olive Seasoning w1th minced

garlic, olive oil , and w1ne vmegar can g1ve n0w life to

this standard d ish.

• Cucumber and Tomato w1th Orange Dressing page Ell-0

Th1s cucumber-and-tomat o appe­

tizer is seasoned w ith a cube of

orange dressing that has been set in

unflavored gelat in. This culinary trick

allows the cube to fulfill three func­

t ions: it adds color, provides flavor,

and secures the cucumber. Try this

hors d 'oeuvre w ith other "cubed " dressings. Slice off

the tops of the cherry t omatoes t o create a base on

which the crane can perch.

• Crab and Cucumber Canape Topped with Salmon Roe page ED-G

The crisp, light taste and texture of

the Japanese cucumber make the

perfect counterpoint for any number

of tender morsels of meat, poultry,

or seafood. For simplicity of prepa­

ration, try slices of cheese with a

dollop of dressing, or toss on some

baby shrimp or diced barbecued chicken for a two­

minute 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.

• 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

eel from Japc=m over those from China Th t d . e en erness and tast~ of the original surpasses the contender. Beware tmposters labeled Made in Japan.

• Gri lled Sea Bream 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 the form of sashim1. The array off h

"I bl . IS ava1 a e 1n Japan outshines that of many oth er coun-tries, but even so finding a purveyor of fresh seafood

in the neighborhood will be a b oon for the adventur­

ous cook. So consider seeking one out if you haven't

already d one so, and use their offerings liberally to

enliven your table and expand your cooking repertoire.

• Cucumber Corkscrews with Crab and Cheese page eJ

With a source of Japanese cucum­

bers close at hand, this idea will

work with salami, ham, grilled

chicken sl ices, o r parboiled vegeta­

ble sticks. Choose an appropriate

dipping sauce. Simple and fun to

serve and eat.

• Sardines in Two Sauces page m Not only do these cucumber baskets

provide a receptacle in which to lay

your dressing or sauce, they lend a

neutral, crunchy texture over which

you can lay your own favorite appe­

tizers or f inger foods, 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 amenable to countless variations 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 Sweet Vinegar,

4. Sauteed Sca llops wit h Egg, 5. Shrimp and Cav1ar,

6. Melon (un).

• Vegetable and Cheese Sticks page m 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,

tuna, or crab.

• Sashimi Select page as 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 combi­nation distilled from more complex recipes. ,

• Sushi Balls 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

top and shape gently to finish. Here shrimp and sayori (needlefish or

halfbeak) are used, but any flexible sushi topping wi ll work. O r try other round food­

shrimp balls, meatballs, 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 should be served

with steak sauce or a dressing of

your choice. Season with salt and

pepper to taste. In the meat depart­

ment, cubes of chateaubriand or

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, del icate 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 t1tck with 1his dJih II not to just boil

t .......... 1ft pllln --but to i?AI ... illt:J-· tlmpiiMIM*IJ

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 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

tl o dark vein, and cook just enough to bring remove 1~;; . •

. 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 visual arrangement, or slices of

other vegetables, including avocado.

• Japanese Pumpkin Pudding page I!! 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 til 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 sea­soned with a light vinegar for a zest­ier 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

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 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-

d Ok.lng shows and in print, fish remains the ere on co 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 f ishiness or the

fatty taste of meat.

• Hamburger Steak with Carrot Chrysa nthe mum

Glace recipes for g la:mg arc p lenti­fu l The sweetcnmg agent could be

honey, sugar, molasses, o t brown sugar and the flavoring can range

far and wide. If you p lan to 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 ute b randy), lemon t o t aste,

10 oz (300 g) sugar combined with 2 quarts (1 .8 liters)

of water. However you decide to cook the Chrysanthe­

mum garn1sh, do not overcook it . Parboil or 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 , then in a medium fry

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

Cointreau or brandy, and a splash of lemon. Add car­

rots and stir gently, simmering for a minute or two

until carrots are glazed.

• Parboiled Daiko n with Tomato Sauce page fa The Japanese daikon radish (aka

Chinese radish or giant white radish)

is a versatile and nutritious food. It is

a mild-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 or julienned daikon is a refreshing addition to any

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

oil and vinegar or a dressing of your choice.

EGGPLANT FANCY

• Eggplant and Hollandaise Sauce page fl Miniature 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! . "d d y ms1 e, an the Trap is closed up 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 stuffing ahead of time and then bake.

• Eggplant Chrysanthemum in a Japanese Wine Sauce page im

A round eggplant yielded the shape

here, but the bulbous end of an

oblong specimen will also produce

good results . Trim one end flat,

make incisions, and deep-fry at

about 370°F (190°C). When 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

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.

• Mont Blanc page IJ

The Japanese have taken to this French dessert in a

serious way, and it is easily found. If you are fortunate

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

I L af or a small Cherry Blossom. the Map e e

• Coffee Jelly with Fresh Cream page lil 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 tim 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 . d. 'd r m 1v1 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

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

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

me lt on the palate.

• Melon Bird Basket pages mm-mm For best resu lts, carve the bird, cut

and prepare the fruit inserts, then

chill separately and assemble just

before serving. To keep apples from

turning brown, carefu lly coat with a

weak sa ltwater so lution (1 tsp 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, orange, o r pineapple .

• Sliced Apple Fiesta page ma Select large apples and consider the

color of the 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 detailed work and a pointed cut.

As the edges are extremely sharp, use them w ith care.

Place a thick kitchen towel over your cutting board t o

protect it and the chisel edge.

SCALPELS -----For detail work, it helps to have several sm aller knives

on hand. A thin-edged steak knife, finely sharpened,

will serve the purpose in many instances. Pictured

here are professional Japanese scalpel-like cutting

too ls are known as kiridashi.

PEELERS Peelers can be used for some of the garnishes in this

book. Choose a sturdy one with a finely honed cutting

edge. To make a clean, even cut, employ it slowly and

steadily.

VARiO US TOOLS 5

work I have a number of tools on iscellaneou ,

For 111 • d them here for your reference. Melon-d 1 ,nclu e .

han · 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

dl l'ck melon-ball scoops, an

nee e P ' pincers.

CORERS/PUNCHES The circular 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 >