The Decorative Art of Japanese Food Carving

Elegant Garnishes for All Occasions

  • Hiroshi Nagashima
  • Photographs by Kenji Miura
The Decorative Art of Japanese Food Carving

Size: 250×190 mm, 600 g
Binding: Hardcover
Pages: 112
96 pages in 4/c, list of tools, recipe notes, hundreds of step-by-step photos.
ISBN10: 1-56836-435-0
ISBN13: 978-1-56836-435-3
Release date: Sept. 21, 2012

List price: $24.95

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Welcome to the world of Japanese food decoration.
Welcome to a fun, new way to think about
the food you set on your table.


Japanese food is renowned for its elegant presentation. One of its key elements is mukimono-the decorative garnish or carving that adds the final flourish to a dish. The cook might select a carrot round in the shape of a plum blossom. Or a scattering of cherry blossoms plucked from a radish. Or perhaps a swallow or a butterfly or a cluster of pine needles. Whichever culinary embellishment is employed, it will have been chosen to delight the eye and the palate with its shape, color, and taste.

In The Decorative Art of Japanese Food Carving, internationally acclaimed chef Hiroshi Nagashima offers more than 60 garnishes and food carvings for home, party, and professional use. Some are designed to be set on top of the food. Others are fashioned to hold the food. And still others. . .
simply are the food.

Each decoration is introduced in full color, with easy-to-follow, step-by-step instructions, sample food arrangements, and further ideas for your table, as well as secret, insider tips for successful presentation. Most are simple enough to master in seconds, although a handful will challenge your skills. All will lead you down new culinary avenues. These savory garnishes will bring fresh inspiration into your kitchen. They will add color and movement to your cooking repertoire. They will elevate your level of enjoyment at the cutting board, and raise the appreciation of those you cook for.

The Decorative Art of Japanese Food Carving is also an idea book. It is chockfull of creative suggestions and inventive notions for your menu. The new directions introduced here will stimulate your appetite and your creative juices. They will bring a new playfulness to your table. And they will enhance and transform your way of cooking-and the way you think, prepare, and serve your daily bread. So. . .Create! Eat! Enjoy!

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
  • For home, parties, and special occasions
  • Dozens of new & stimulating ideas
  • Recipe Notes for expanding your culinary repertoire
  • Also suitable for professional use


About the Author
 

Hiroshi Nagashima is the Head Chef and Managing Director of the Honganji temple restaurant Shisui in Tsukiji, in central Tokyo, near Ginza. He is also the author or co-author of 9 books in Japanese, including the food section of The Encyclopedia of Japanese Culture, as well as two successful books on food carving in Japanese. He has received a number of top awards in Japan, including the country's second-highest food award, the National Culinary Master's Technique for Excellence Award. In addition, he has catered major events for museums and exhibitions in Japan. He was chosen to prepare the cuisine for the Crown Prince at a national charity banquet and was a main chef for the Kennedy Center event, "Japan: Culture + Hyperculture."

Kenji Miura began his professional photography career as the in-house photographer for several publishing and advertising companies before turning independent. Since then he has focused his lens on traditional crafts, IT products, and engineering projects, among others. He has also shot for All Nippon Airline's magazine and other publications.
Miura specializes in digital photography and optimal software techniques, has written a book in Japanese on the subject for professional and semi-professional photographers, and lectures in Japan, Taiwan, and China. For The Decorative Art of Japanese Food Carving, Miura used the latest and most sophisticated digital techniques. This is his seventh book.