food forum

JAPANESE STYLE Vol. 30 No. 4  January 2017

Presentation of Japanese Cuisine

A refreshing display of sashimi

The composition of Japanese cuisine involves a balance of seasonality, color and visual appeal. During cold months, hot food may be served in a covered dish; when the lid is lifted, one enjoys a pleasant aroma and warmth. In summer, foods such as sashimi may be served on a glass platter, to impart a sense of coolness. Sashimi is typically arranged by first placing a pile of finely shredded daikon on the dish, upon which slices of raw fish are arranged with a dab of wasabi. When presented to the diner, larger food is at the back, smaller in front, and this subtle gradient creates a sense of dimension. Different types of fish are traditionally cut and laid out in a specific manner: sliced fish such as tuna, for example, cascade in layers. Sashimi is garnished with yellow chrysanthemum, green seaweed and bright green shiso leaves. These contrasting colors accentuate the fish and make the food as beautiful to look at as it is delicious to eat.

Vol. 30

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