plating food

• https://www.nytimes.com/2024/01/08/dining/restaurant-plating-trends.html — really interesting
• https://pos.toasttab.com/blog/on-the-line/plating-techniques
• ▶The 6 Rules of Plating Used in Restaurants | Epicurious

The Japanese culinary tradition often focuses on aesthetics. Some terms:

• Moritsuke (盛り付け) — Plating.
• Mukimono (剥き物) — Decorative garnishes; they're often carved vegetables or fruit.
• Kukan (空間) — empty space
• Hira-Mori (平盛り) — Roughly "flat dressing". For sashimi and large groups.
• Maze-Mori (混ぜ盛り) — Serving dishes of different colors and shapes on one plate.
• Nagashi-Mori (流し盛り) — Typical arrangement of nigiri.
• TODO: more from here: https://www.sushiya.de/en/washoku/moritsuke/