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    Moritsuke Reference TSUDOI FB 2020

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    Moritsuke Reference TSUDOI FB 2020

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    Collet
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    moritsuke reference TSUDOI FB 2020

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    Moritsuke Reference TSUDOI FB 2020

    Uploaded by

    Collet

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 3

    MORITSUKÉ: arranging & displaying food

    Typical ichijū sansai–style meals set for one person.

    Below, left, a slightly more elaborate version includes several dishes in addition to the
    basic FIVE items: ONE SOUP (ichijū) + THREE DISHES (sansai) + RICE. In most
    cases, each item is served in its own dish, plate or bowl, though sometimes several
    items are organized (clustered) on a single plate (the long narrow plates known as
    sanma-zara are often used for these arrangements; below).

    A newly emerging style, referred to as ONE PLATE WASHOKU, has become


    increasingly popular. It was first seen about 15 years ago in cafes that served light
    brunch-like fare. It has caught on with many 30-and-40-something homemakers
    seeking to be stylish yet practical. Several examples are pictured below. Note that in
    most cases the same “rules” apply about placement of items: the rice is to the left, the
    soup (if there is one, often as a separate bowl) to the right. Sometimes coffee or tea is
    served in lieu of the soup – pointing to the origins of this style of plating.

    In the diagram above, the three bundles of rice are treated as a single item, occupying
    an equal amount of space as the “featured” food (broiled salmon, in this case).The
    caption to the right points to small okazu (the “numerous” foods to be eaten with rice).

    © Copyright 2020. All rights reserved by Elizabeth Andoh


    1
    One-Plate single-portion place-settings are not always plated on round dishes;
    long, narrow sanma-zara lend themselves well to One Plate Washoku style of
    arrangement.

    Below, to the right, the cover of a book (by Ms. Fumiko Sato); the title plays on
    the first sound of “washoku” = wa 和 that sounds like “one” in One Plate.

    © Copyright 2020. All rights reserved by Elizabeth Andoh


    2
    REFERENCE BOOKS regarding food styling and display:

    There are very few books in English but this classic by


    TSUCHIYA Yoshio (food styling by YAMAMOTO
    Masaru) provides a good introduction to the subject.

    It focuses narrowly on the PROFESSIONAL KITCHEN.


    This book is not about everyday culinary aesthetics.

    The Fine Art of Japanese Food Arrangement


    Kodansha International, 1985 (paperback 2002)
    Excellent translation by Juliet Winters CARPENTER

    ISBN 4-7700-2930-6

    Japanese language reference books;


    The illustrations are valuable instruction even if you can’t read the text.

    畑 耕一郎 (著)「器と盛り付け」柴田書店
    ISBN 978-4-388-06048-1
    Utsuwa to Moritsuké by HATA Koichiro,
    Shibata Shoten, 2009

    This volume (Vessel & Plating) includes many series of


    photos that show the order in which food is placed in a
    vessel while building/constructing arrangements.

    遠藤十士夫 (著)「盛付指南」柴田書店
    ISBN 978-4-388-05996-6
    Moritsuké Shinan (Plating Tutorial) by ENDO
    Toshio, Shibata Shoten, 2006

    Endo is a true master of decorative knife work!

    © Copyright 2020. All rights reserved by Elizabeth Andoh


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