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Held for the first time in Shin-Urayasu!“Monochrome x girly” sweets that tickle a girl’s heart “Classical Lady Afternoon Te…
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* Arrangement and provision methods are subject to change depending on the situation.
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Stacking(Moritsuki) is completedCuisineTheTablewareTo serve..At this time, with bare hands (even when wearing sanitary gloves),Chopsticks・ ・Tongs-spoon-TurnerBesides,DisherSpecial equipment such as may be used.
It has been pointed out that depending on the arrangement, added value will be added to the dish...Based on the combination of colorful ingredients (the balance with the color of the tableware is also important), a visual effect can be expected by the composition and arrangement that is clean and appetizing.
- Assortment, assortment
- Serve multiple dishes in one bowl.
- Large, heaping, turning
- Serve more dishes than usual.
- High prime
- Heaped high in a bowlfood..Rice produced, cooked rice for married couples, and cooked rice.
- Cut and fill
- Serve the food in a bowl.
- Full appearance
- Arrange fish etc. as they were originally.sashimiIn the case of, it is made up of figures.
- Boat height
- LobsterIt looks like a ship with its tail raised.Or, put the sashimi in a boat-shaped bowl.
- Kaishiki (Sativa, Sativa, Minashiki)
- Spread paper or leaves on the tableware and serve on it.For deep-fried foods such as tempura, Hosho paper is used.In the case of plants such as (blue) maple and Nanten, leaf orchid and yuzuri are called blue kaishiki, which gives a sense of the season.
Arranged with a slight shiftKamaboko
I took a lot of margins on the platechirashi sushi
Cutlet currySince both are protagonists, there are various arrangement variations.
Small and three-dimensional presentation (Nouvelle Cuisine）
Print fashion (food sample）
- By tableware
- One point accent
- ^ Meaning of "Moritsuki" --- Japanese dictionary -goo dictionary (Digital Daijisen)
- ^ An introduction to menu development that pursues professionalism - Nippon Food Newspaper
- ^ Looks 5% higher!Fashionable presentation method p.1 / 2 --Nikkei Restaurant ONLINE, November 2005, 11
- ^ Looks 5% higher!Fashionable presentation method p.2 / 2 --Nikkei Restaurant ONLINE, November 2005, 11
- ^ Confectionery material Raw material basic course Gelatin -
- ^ a b c d e f Kojien5th edition
- ^ "Seasonal ingredients spring fish" Kodansha ISBN-4 06-270131-6
- ^ "Four seasons of Japanese cuisine winter" Kodansha ISBN-4 06-267454-8
- ^ Minakami Dam Curry -Minakami Onsen Ryokan Cooperative
- Arrangement method
- Decorative cutting
- Food coordinator
- food sample
- Large tent(Large)