MORITSUKÉ Creating a Japanese Sensibility at Table

Jun 1, 2020 | TSUDOI Project | 0 comments

MORITSUKÉ: Creating a Japanese Sensibility at Table

Moritsuké refers to the way in which food is displayed or arranged. The word itself covers a wide range of activity from choosing the vessels – plates, dishes, platters, bowls, boxes or other containers – to design decisions regarding how space is divvyed up; it even includes assessing the best way to cut ingredients to maximize their flavor and appearance.

On the TSUDOI Project group on Facebook, you’ll find a short video presentation about Moritsuké. In addition, several reference files about moritsuké have been uploaded to our Files Library.

Members of the Facebook group are invited to post one (or several) photos of YOUR project. Can’t wait to see what you’re making in your kitchen…

Make-Ahead Side Dishes

Make-Ahead Side Dishes

On the TSUDOI Project group on Facebook, you'll find a short video presentation about Make-Ahead Side Dishes. The side dishes in this project feature 3 popular kambutsu (乾物”dried things”): KIRI BOSHI DAIKON, HIJIKI, and WAKAMÉ. These are the foodstuffs that many...

Meal Planning, 3 sets of 5

Meal Planning, 3 sets of 5

Crafting menus that are mindful of color, flavor and method of preparation is central to Japan’s WASHOKU approach. It is a simple and effective way to organize food choices to make handsome meals that have all the essential nutrients you need without overindulgence....

Pantry Basics – SALT

Pantry Basics – SALT

Our theme is SALT, part of a series on basic pantry items. In these projects the focus is on how to make the most of the item being highlighted, not about what brand to buy, or to introduce obscure products. I’ll be talking about how each pantry item is typically used...

WASHOKU: Five methods – raw

WASHOKU: Five methods – raw

Washoku GUIDELINES include being attentive to the WAY or METHOD food is prepared. The Japanese classically refer to 5 Ways or Methods: NAMA (raw), NIRU (simmer, stew, braise), YAKU (sear with heat), MUSU (steam), and AGERU (fry, cook in oil). In this project let's...

Explore

Archives