Basics of plating
How to make it
1
The food is served high in the center and with a focus on the Yamagata.
2
Leave about 30-40% of the margins on the dish to make room.
3
The colors are red, green, yellow, white, and black.
4
The dishes are arranged asymmetrically, odd numbers at a time.
5
Finally, add seasonal leaves and condiments to finish.
material
