amjamin

It’s as austere as its land of origin, yet complex and intriguing ­ pressed, meticulously laid out, rolled and neatly cut ­ Sushi is often referred to as a Zen garden, savoured not only by the taste buds but its neatness, presentation and colours are relished by the eyes. “Making sushi, like any other Japanese tradition, is made with utmost care, love and perfection,” said Yasuo Takase, ambassador of Japan in Jamaica. The ambassador’s resident chef Mitsuki Inoue gave a first-hand demonstration of turning nature’s abundant delights into an intricate, delectable platter. Chef Mitsuki Inoue Transforming the kitchen into a sacred meditation space, the process taking one’s senses to a divine level. Chef Inoue laid out the ingredients - the vinegar rice, from which the dish derives its name, sushi ­ dried seaweed, an assortment of fish in various tints, wasabi paste, a mat on which to assemble the dish and a container of vinegar water. “The rice used in the Japan is unique to ...

'Tis the season for food so take some vegetables, meat, put them on the cutting board, sharpen the knives, and drop the ingredients in a Dutch pot and plate them … luscious fare, yes? Did someone say a work of art? Yes, you heard it right. Before the cuisine satisfies your appetite, it whips up the visual senses. "I believe that we eat with our eyes first," says Melissa Dukharan, culinary artist and chef as she ran a potato over a mandoline (an instrument used for slicing and cutting juliennes), sliced it paper thin and rolled them to make a rose, as a part of a salad presentation. Bouquet of salad - Blanched potato rose with lettuce The road to creation of culinary art involves traits that an artist would put in a painting or a sculpture. But the challenge is to complement the looks with the taste. Over the years, the tastes and trends are paying more attention to detail, into which the new age chefs are foraying. "A culinary artist is someone ...