Washoku, or Japanese cuisine, can look even more attractive when completed with delicately trimmed vegetable pieces.
This book, by spotlighting basics and pretty shaping, introduces more than fifty techniques with step-by-step procedures and pictures in English.
The recent TV Champion chef shows every step carefully until an ordinary vegetables and fruit turn into beautiful creations.
His precise techniques can reach outside the cooking domain and convey the delicate Japanese sense of beauty and culture that has been handed down in an unbroken line.
Although the techniques are specially aimed at professional cooks of high-class Japanese restaurants, the techniques themselves are not so difficult as you imagine.
Learn the basics steadily and practice, and you will acquire enough skills before you even know it.
Let the author unveil secrets to liven up any party table displays with your specialized knife techniques to surprise your guests.