Last month I attended a seminar to learn more about styling Japanese food. This seminar has been very informative and inspiring, I will definitely implement it in my future classes.
As you may all noiticed, we Japnease eat not only with our mouth but also with our eyes, that's why the way we present the meal is very important. The concept of food styling is strongly connected with the beautiful scenery in our country that changes every season. We try to replicate the scenery on the table using different table wares and garnishes that are right for the season, This is what makes the Japanese cuisine so unique and different from the other cuisines of the world.
Japanese food presentation is also based on the Yin Yang theory that comes from China. And based on this theory, we categorize everything that surrounds us into Yin(陰）and Yang (陽）. The Japanese cuisine sees odd numbers as Yang and even numbers as Yin . Three, which is an odd number plays an important part in Japanese food presentation. A combination platter is always presented in 3 or 5 kinds. The composition on the plate is a triangle shape (Higher behind and lower in the front). Food is piled in a mountain shape (which looks like a triangle from the side) And, we leave 30% space on the plate, so lots of 3s!
There is much more (including must-follow rules in presenting a plate) to this which was new to me, but I won't go into details, if anyone is interested, just let me know in class.
Summer holiday is over and classes will start next week. Please check my Class Calendarclass calendar for dates. You can also contact me for other dates to book.
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.