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The mukimono, with a pointed tip, is even thinner than a traditional usuba. It is used for peeling vegetables, as well as for intricate carving and cutting of vegetables and fruit for decorative purposes

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From Wikipedia, the free encyclopedia

Mukimono

Mukimono is the traditional Japanese art of decorative garnishing. Examples of this include carving traditional images (flowers, cranes, turtles and dragons) into skins of fruit and vegetables, as well as carving vegetables (such as daikon, carrot, eggplant) into attractive shapes such as flowers, twists, and fan shapes. These are commonly served as a garnish on the same plate as the meal, or on a small side plate. Carving is done using a kitchen knife. Mukimono is different from Thai fruit carving, which uses a sharp thin knife specifically designed for this purpose.

Cutting food in Mukimono style is a way to create a sense of the four seasons. The taste of the four seasons improves the appearance of the cuisine and plays a major role in improving the flavor.

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From Wikipedia, the free encyclopedia Mukimono is the traditional Japanese art of decorative garnishing. Examples of this include carving traditional images (flowers, cranes, turtles and dragons) into skins of fruit and vegetables, as well as carving vegetables (such as daikon, carrot, eggplant) into attractive shapes such as flowers, twists, and fan shapes.

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tallando de una flor en una sandía, arte mukimono

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☆ ARTE MUKIMONO 2. TALLADO DE FRUTAS (Con Sandía) ☆ Colegio de Chef & Sommelier ☆