INSTITUTE OF HOTEL MANAGEMENT,

AURANGABAD, INDIA

GLOBAL FOOD PRESENTATION

AND STYLING TECHNIQUES
“Japanese Cuisine”

“Submitted for the Fulfilment of the Degree in B.A.

(Hons.) Culinary Arts”
THE UNIVERSITY OF HUDDERSFIELD,
UNITED KINGDOM

March 2011

Submitted To: - Submitted By: -

Chef Ramesh Chaturvedi Aabhas Mehrotra (C-1101)

IHM-Aurangabad Food Presentation & Styling

GLOBAL FOOD PRESENTATION AND STYLING

TECHNIQUES
Japanese Cuisine - “Smallness, Separation, and Fragmentation”

Introduction
Cooks often pay close attention to plate presentation, choosing ingredients and techniques to
suit a desired effect, following a standard arrangement and wiping away drips. Some foods
are included mainly to set off others, such as a parsley garnish, and such elements as shells
are not to be consumed at all. Checking the food's appearance, which is the cook's last task,
becomes the eater's first. Diners are often transfixed by the food when it arrives at the table,
as if taking in the whole meal. Yet even the most impressive sculpture collapses at the strike
of a knife, fork, or spoon, so that plate presentation is evanescent.

The highest quality, best-prepared food is short changed if the presentation on the plate has
not achieved or surpassed the same level of quality. An artistic layout of food items on the
plate plays a very important role in winning over and satisfying the diners, whose first
impression is based largely on sight. When plating food, the top consideration is coordination
of colours, shapes, sizes, textures, and flavours.

Japanese cooking, it is often said, is to be eaten with the eyes, Compelling are the food
arrangements that the diner experiencing a traditional meal for the first time often finds that
his or her impressions of the presentation often overshadow the taste of the food. According
to Tsuchiya, Y. (2003), No other cooking in the world places so much importance on the
process of preparation and presentation as the Japanese. It is not the ingredients, seasonings
or cooking techniques that make Japanese food so unique. It is the appearance and
presentation of the food that sets it apart from other cuisines. Every dish is prepared to give as
much pleasure to the eyes as the mouth. This is why so much importance is given to the
bowls and plates the food is served on. The pure perfection of Morimoto and the sheer
determination of Nobu, forced the researcher to take up Japanese Cuisine as his topic for the
essay.

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Introduction to Japanese Cuisine

Japanese diners recognize the importance of eye appeal, to the extent of photographing their
meals at restaurants around the world. Their cooks display fanned slices, neat parcels,
sculpted vegetables, and noodles placed in soups. Cut fish displayed without sauces
contributes to a clean look. Chefs might "spend the day considering the aesthetics of
arranging three sardines," according to Richard Hosking in A Dictionary of Japanese Food
(p. 209). In order to understand about Japanese presentation and styling, it is very important
to learn and know about the cultural techniques of Japanese cooking as well, since this is
where the frame work for the canvas is laid down.

a) Chakeiseki Ryori
Chakeiski Ryori is one of the three basic styles of traditional Japanese cooking. Chakiseki
Ryori (the name derives from that of a warmed stone that Buddhist monks placed in the front
fold of their garment to ward off hunger pangs) is a meal served during a tea ceremony. The
foods are fresh, seasonal, and carefully prepared without decoration.

b) Honzen Ryori
Honzen Ryori is one of the three basic styles of traditional Japanese cooking. Honzen Ryori
is a highly ritualized form of serving food in which prescribed types of food are carefully
arranged and served legged trays (Honzen), which shows that plate presentation and styling

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had relevance in the traditional Japanese cooking as well and is still followed, The menu is
designed carefully to ensure that foods of similar tastes are not served.

c) Kaiseki Ryori
Kaiseki Ryori, is one of the traditional style which is practiced in Japanese cooking, and have
grown into restaurant concepts in the present day scenario. Kaiseki Ryori is a type of cuisine
served at sake parties and developed in its present form as restaurants became popular in
Japan in the early 19th century; the diners are able to enjoy their meal in a relaxed mood,
unrestricted by elaborate rules of etiquette. Although each dish holds only a small serving, it's
good to take your time to eat, being sure to enjoy the presentation of the food and the atmosphere of
the room. Most kaiseki restaurants are high class and very formal. Consequently, the kaiseki-ryori is
usually expensive, since it takes time and skill to prepare. You can also order boxed meals called
kaiseki-bento or mini-kaiseki in most of the kaiseki restaurants.

d) Osechi Ryori
In Japanese cooking, Osechi Ryori is an assortment of specialty foods served at New Years.
Today, Osechi Ryori is typically eaten after a celebratory toast. The foods, which are
prepared in advance, are highly perishable, thus eliminating the need for cooking during the
first three days of the New Year. They are often stored and served in multi tiered lacquer
boxes known as jubako, signifying a certain style of presentation, Japanese cuisine is
influenced with meals in boxes, the use of bento boxes is another example.

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Aesthetics of Japanese Food Presentation

Sushi and sashimi are arranged on platters and trays, in bowls and on wooden planks, and
even in small boats. The combination of the individual items, the harmony of their colours,
and the overall presentation are a study in Moritsuke. According to Tarr (2004), The
arrangement of the various elements and their aesthetic appeal are just as important as the
food itself. It is not about heaping things on a plate, but rather about respecting the spaces
that are left empty.

The Japanese have many traditional aesthetic concerns with food that are uniquely Japanese.
Food is served in small, individual portions in separate dishes. Pieces of meat are already cut
small, and easy to handle with chopsticks. Presentation is best when the colours of the food
items are opposite colours, such as the bright pink of tuna sashimi with the light green of
wasabi. There are seven different types of food arrangement, or Moritsuke:
a) Yamamori: is a mound-like arrangement of food.
b) Sugimori: strips or slices of food placed either standing or slanting.
c) Hiramori: pieces of food presented flat on a round or a triangle plate.
d) Ayamori: woven style of presentation.
e) Kasanemori: overlapping slices of food, mostly sushi platters are placed like these.
f) Tawaramori: blocks or rounds placed horizontally in a pyramid.
g) Yosemori: is gathered, mostly rice preparation.

Of these, Yamamori is the most popular, and is mostly used in the contemporary world. The
trend of Japanese plate presentation has gone vertical; Sushi’s are now served vertically,
stocked on top of each other, with a splatter of soy and wasabi on the side. Besides Japan, the
chefs around the world are talking about ‘Food Going Vertical’ phenomenon and are readily
practicing in their proprietor restaurants.

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Basis of Japanese Plate Presentation

In The Civilizing Process (1939), German sociologist Norbert Elias argues that the increasing
complexities of society are accompanied by more self-restrained, courteous, and sophisticated
culture, including refined food presentation. Japanese cooks drive toward balancing colours
and textures in front of the eater, following are the essentials for Japanese plate presentation
and these steps consider festivals, seasonal changes such that the food served is the freshest.

a) Uniformity Vs Contrast
While in the west, food is presented on uniform round plates, Japanese food is served on a
variety of dishes different shapes, colours, textures, sizes. How dishes are chosen is a
topic for a whole thesis, but seasonality is important, and the overall feel of the dish itself
contrasting colours (like red tuna on clear white porcelain) or textures (delicate sashimi
on rustic pottery). And each course is served in a different dish the more variety the
better.

b) Asymmetry
Uniformity often presupposes symmetry western dishes are served with symmetry in
mind. But the Japanese prefer to arrange things slightly askew and using height and
contrast which adds tension to the arrangement. An aerial view of a typical Japanese dish
will show you a calculated asymmetry in the placement of the food framed in the
backdrop of a beautiful dish, creating a peaceful yet striking balance and harmony,
soothing in its quiet starkness but inviting with its lively colours and sharp angles.  There
is a strong emphasis on invoking the sensual experience of eating not just in the way of
taste, touch and smell, but also sight.  Gorgeous Japanese presentation is a true feast for

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the eyes and when the chef’s artistry is at its best, the meal becomes a work of art that’s
almost too beautiful to sink your chopsticks into.

c) Five Colours
Red, White, Green, Black, Yellow is always present in each arrangement. Not only does
this combination seem naturally pleasing to the eye, it is also a good way to ensure the
overall healthiness of your dish--each colour represents vitamin and mineral content
(Vitamin A for red and C for yellow for example).

d) Importance of Empty Space

Think Zen when presenting Japanese food. It's all right to pile up food high, but not flat to
cover a dish or plate. A lot of negative space is considered to whet the appetite and in the
summer, more empty space is better for a cool feeling, while in winter, you can be more
generous with your arrangement. Try it and see how it feels. Negative space is a design
aesthetic that often needs to be learnt, especially in the west where we think more is
better. 

e) Seasonality
Japan has four very clearly defined seasons and the cuisine reflects that not only in the
ingredients used, but also in the tableware chosen to present the food.  In the spring,
sashimi is served on beautiful dishes formed into a miniature landscape.  In the fall, a red
and gold leaf may be used as a plate to give a seasonal touch.  Noodles are served in big
bowls in the winter and chilled in a bamboo basket in the hot summer.  Certain colours
are typically associated with specific seasons such as white for winter, pink and green for
spring, red and green for summer, and orange and yellow for fall.  Vegetables are cut and
coloured to form garnishes that give a dish an added seasonal touch.

f) The Final Touch

Some form of garnish is almost always present in a Japanese dish helping to add contrast in
the taste, texture and colour of the food.  Grated daikon, thinly sliced ginger, or a sprinkling
of sesame seeds are very common garnishes while vegetables fashioned into flowers and
other shapes add a special touch.  Minimalism is the key, but a small touch of decoration will
round off the beautifully prepared dish with an artistic accent.

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Simply Sushi: Keep Sushi Simple

Sushi Rolls are presented in many ways depending on the style of the sushi, but the
overriding rule of presentation is Simplicity. According to Morimoto (2002), All of the
ingredients used should be of good enough quality to speak for them.  Don’t over-garnish the
sushi plate or pile too much sushi onto one plate.  Anything that detracts from the main event
the sushi should be removed or re-organized.  Bear in mind that the sushi itself is a work of
art, and it needs to be treated as such. Few other points that should be kept in mind while
fabricating sushi are:

a) Contrasting Colours: This is important because it makes the sushi appear vibrant and
interesting.  Using of a rich red tuna beside a yellow omelette, or next to the green hues of
an avocado or a cucumber with a splash of soy on the side.  Sushi around the world is
known because of its dumpling like structure and vibrant colours.
b) Complementary Flavour: Sushi is traditionally very simple, Simple foods are enjoyable
because they utilize a few complimentary flavours.  Experiment with some good fish and
vegetables, and don’t be scared to try unusual ingredients. According to Japanese Chef
Kitamoro (2007), not being afraid to use ingredients is the key, use of wasabi, soy and
pickled ginger can be done to distract the main flavour.
c) Variety in Textures: A mixture of ingredients that are soft, chewy and crunchy, and find
a balance between them on your sushi should be used. When there are two unlike textures
together, such as in the “Philly Roll” (Smoked Salmon, Macadamia Nuts and Cream
Cheese), the sushi gains a depth without which the roll would be unexciting.  When in
doubt, put an avocado in the roll, as it adds a nice and creamy, complimentary texture to
any sushi.

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Bento: The Mystery Box

Bento is a single-portion takeout meal common in Japanese cuisine. A traditional bento

consists of rice, fish or meat, and one or more pickled or cooked vegetables as a side dish.
Containers range from disposable mass produced to hand crafted lacquer ware. Bento is the
Japanese version of a packed lunch, usually taken to work and school by adults and
schoolchildren alike, as a convenient and nutritious meal. Traditionally, it is a meal divided
into two parts: one half of the box will be filled with rice, and the other half will be filled
with a variety of accompanying foods, such as vegetables, fish, eggs, or meat.

A feature of bento that makes it so unique and special to Japanese cuisine is the ideal of
aesthetics. Food presentation is considered extremely important as part of the meal. So, to
ensure a good impression when the box is opened, the visuals of the food used are chosen
carefully: using bright colours, and arranging them in an attractive manner. Bamboo leaves
are used to separate different foods, so the tastes don't blend, and the box is packed as full as
possible, so that the food doesn't get damaged in transit.

According to French Master Chef Jean-Marie Lacroix (2002), A new trend is emerging in
restaurants that can shave time and money off of the dining experience for restaurants and
patrons, bento box meals. American chefs are adapting the traditional Japanese lunch box for
their own purposes, offering a new twist in prix fixe dining. The concept of Bento box is
being used in Michelin starred restaurants as well, Chefs handcraft these beautiful boxes with
delicately made varieties of sushi.

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Conclusion
The presentation of food often refers to its visual composition on the plate, in a state of
readiness to be eaten. Modern colour photography has promulgated enticing artworks that
have come to be the signatures of stylish cooks. All manner of theatre is employed in the
careful display of food to consumers, appealing to all senses, not just sight, and appearing not
just at meals, but throughout the entire marketplace for food. Japanese diners recognize the
importance of eye appeal, to the extent of photographing their meals at restaurants around the
world. Their cooks display fanned slices, neat parcels, sculpted vegetables, and noodles
placed in soups. Cut fish displayed without sauces contributes to a clean look.

In traditional Japanese cuisine, visual presentation is as much a part of the dining experience
as the taste of the food itself, so beauty is always an essential ingredient in any Japanese
meal.  The Japanese firmly believe that you eat with your eyes first.  Presentation is truly an
art form and great attention is paid to everything from the arrangement of the food and
garnishes to the dishes upon which each component of the meal is served.  Nothing is
accidental as every choice is made with the intention of enhancing the dining experience.

Personally the purpose of the presentation is to share something of ourselves through the food
we prepare, and as with any art form, there is no right or wrong way to create. In Japanese
food presentation, minimalism is generally the word of the day.  When in doubt, less is
usually more. Japanese cuisine in words can be described as “Smallness, Separation, and
Fragmentation”, but do never estimate it great things comes in small packages.

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Bibliography

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Norbert, B., (1982), ‘The Civilising Process’, (2nd ed.), Translated by Edmund Jephcott,
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