Paying great attention to the shape and color of food is one of the aesthetic orientations of Japanese food culture, which is reflected in the dress of food, which is called "Fu Sheng" in Japanese. There are probably very few people who don't pay attention to the shape and color matching of food when it is served on the plate, but it is extremely rare for a nation like Japan to pay attention to it deliberately and push it to the extreme. Putting the shape and color of food in such an important position can be said to reflect the Japanese aesthetic consciousness, and Kumakura Kung Fu even used the word "food aesthetics" to summarize it. He thinks that decoration is as important as taste in the production of Japanese food. In fact, food culture is a manifestation of artistic ability, especially in non-daily occasions. In Japan, the level of a chef mainly depends on two points: a knife worker and a pair of chopsticks for serving. After introducing the cooking methods of various dishes in various recipes in China, the last sentence is almost the same, but in Japanese cooking art, it is almost unthinkable to directly pour cooked food from a pot into a plate. What kind of food to use, how to put it on a plate or dish, and how to match the colors of various foods are often more important than seasoning in Japanese cuisine. This is the function of chopsticks. As for the specific decoration of "Fu Sheng" or tray, Xiong Cang Kung Fu thinks that there are mainly several techniques of "Fu Sheng, stacking, making it stand upright and discharging", the first three are vertical, and the latter is horizontal or oblique. But the final aesthetic effect, that is, color and modeling, depends entirely on the intuitive feelings of the producers. Most Japanese people have a well-developed intuitive sense of color and shape, which stems from natural customs and long-term aesthetic influence. Of course, in Japanese cuisine, "sashimi" may best embody the art of "giving and giving". According to Sukehiro Kitagawa, a custom researcher at the end of Edo period, in the book "Sukehiro Handwritten", "Sashimi" and "Fu Sheng" pay attention to a kind of mountain and river feelings. In a flat plate, shredded radish is piled up in a hill shape on the left front, with a turquoise perilla on it and a plant beside it, which can remind people of the lush distant mountains, and then cut into colorful squid and sliced octopus.

Food, shape, color, height, materialization, Japanese food culture. Pay full attention to the shape and color of food when it is full. The nation is probably Shao, Shao, and Japan. Food, shape, color, color and position and the reflection of Japanese aesthetic consciousness. In the production of Japanese cuisine, decoration and taste are equally important. International culture, food culture, a non-daily occasion where people can express themselves. In Japan, the standard for a chef must be at least two hours, and the knife must be at the same time. China のぃろぃろなレシピでモデルのののをし. This is a function. "Sheng" dishes, specific decoration, bear, warehouse, main, mountain. しかし, the last のにつぃてすなわちやがどど. Most Japanese people are interested in beauty. もちろん, Japanese food のでもきすることができき. I've been thinking about it for a long time! ! ! ! ! ! ! ! ! ! ! ! ! ! ?