Food plating and Japan - my favorite dish in the restaurant essay

There is a popular saying in Japan: "I
Japanese eat with eyes)”.
Yuko Shimizu, a Japanese teacher at Chennai, explained that for Japanese, the art of arranging food is as important as the taste itself.
Almost to the point of obsession.
This is obvious in the food tribe --
Related domestic film and television programs.
Let's take a look at the small forest: summer/autumn starting with Japanese comics (
Comics in line with the art style developed in Japan at the end of the 19 th century)
Written and illustrated by Igarashi Daisuke and then adapted into two
Some of the films released on 2014 and 2015.
It's about 20-year-
After a personal crisis, she settled in a small village in the northeast of Japan.
Her cooking matches the season.
In the summer, she makes her own Worcester County sauce with freshly harvested carrots, celery, ginger and pepper.
In autumn, she makes walnut rice and chestnut with honey dates.
When the winter is the beans, use the pool (rice cakes).
Spring is Bagi sauce with fukinotou (
Indicates the light green bud of the rich flower in spring).
Ichiko makes her own Worcester County sauce with soy sauce and meatloaf, and is free and accurate.
When she arranged for croquettes
You can almost hear them)
On a white ceramic plate, the dark brown sauce is well bottled for use, and this photo is irresistible and mouth watering.
For one minute, you forgot that Ichiko was just cooking for himself, not a fancy restaurant.
Appealshiizu said, "The behavior of arranging food in some way to appease the eyes is deeply rooted in our hearts.
For example, you can peel radish or cut salmon in some way.
"They do this not only to get the best out of the ingredients, but also for visual appeal.
"In the book" The Art of Japanese cuisine ", the authors tsuo Tsuchiya and Masaru Yamamoto said that Japanese cuisine is so striking that it is the first restaurant to experience traditional cuisine, it is often found that his or her impressions of the food mask the actual taste of the food.
For this dish contains all the senses: taste, smell, sight, touch, and even hearing.
The author also added that the color, shape and compatibility with the food of each container were selected.
This philosophy extends to food on television.
In the TV series "Koizumi Da Yue ramen"san (
Meaning "Koizumi likes ramen ")
The protagonist goes to a different ramen shop in Japan every day.
She even traveled for an hour just to taste ramen Jiro's ramen, a chain restaurant with a cult --
Since 1968, the pork noodles here are served with garlic and soy sauce with its rich and rich features.
It's not just the taste she likes.
Koizumi closed his eyes and listened to the water flowers in the noodles as if it were the most beautiful sound in the world.
As soon as the dish was served, she stopped to have a look and absorbed the aroma of vegetables and pork.
She touched the slices with chopsticks and a smile and knew that the texture was perfect --
Tender and crisp.
Wait, she's not ready for dinner yet.
First, she put aside the pork ingredients.
Then she pulled the thick noodles onto the vegetables.
"In this way, noodles dipped in thick soup will also absorb vegetables," one customer explained . ".
Finally, slur took a bite of the remaining broth with a satisfied smile.
For Koizumi, ramen is a delicious food that can be tasted.
Japanese ramen culture inspired many films, which later became a cult classic.
Director Juzo Itami directed 1985 "ramen western" films Tampopo (
Japanese answer to the style of "Western pasta"
A classic example.
It follows the journey of widow Tampopo, who became master ramen with the help of truck driver Goro.
All the ingredients of the ramen are also emphasized here --
Soup, ingredients and noodlesperfect.
As Goro said after tasting Tampopo's noodles: "I can taste sincerity but it lacks substance.
Good is not enough.
It must be perfect.
Arrangement is the artistic essence of Japanese cuisine: an article on food and culture explores the concept of space called ma and moritsuke, which is the rule for arranging food.
It says the plate has never been completely covered or filled with food it carries.
The Japanese also use a wide variety of cutlery to create texture, glaze and shape to create a visual appeal.
Shiruwan, for example, is a paint bowl that is beautifully designed and has a good grip to make soup.
Made of small clay in the Kobachi bowl and used for condiments, while Yakimono-
Zara is a ceramic plate of baked food, usually rectangular.
Some pottery is handmade.
Other ones have raku glaze.
The glaze firing time of Rakuware is very short
An hour or two.
In contrast, high-
Temperature cone of 10 stone products.
In the TV show Kodoku no Gourmet
Separate food)
While tasting local cuisine, Inogashira follows Goro Inogashira, who appreciates the way and taste of the food.
He kept asking, "What is my stomach craving now?
When he went to look for a restaurant.
In one episode of his desire for Chinese food, he visited Chinatown in the Yokohama area and ordered dandan noodles, bansansu and fried dumplings.
When serving, he first appreciated the perfect round shape of the burning oza.
"I have to break the perfect and it hurts me," he said before breaking the perfect.
"Should I order rice?
He asked himself while tasting.