-
Mukimono (剥き物) is the
traditional ****anese art of
decorative garnishing.
Examples of this
include carving traditional images (flowers, cranes, turtles...
- carving,
called Mukimono in ****anese.
According to the book ****anese Garnishes: The
Ancient Art of
Mukimono, by
Yukiko and Bob Haydok,
Mukimono began in ancient...
-
aesthetically appeals to others.
Fruit carving in ****an is
referred to as
Mukimono.
Mukimono began in
ancient ****an in an
effort to make
dishes more appealing...
- ****tail
onion ****tail
umbrella Green olive Twist See also Food
presentation Mukimono Obložené chlebíčky Food and
drink decorations ****tail garnishes...
-
Kishimoto (岸本 岳大,
Kishimoto Takehiro, born 1980) is a ****anese chef and
mukimono food carver. He also
practices the Thai
methods of
fruit and vegetable...
- variants. The
general blade size
range is from 15 to 24 cm (6 to 9 in).
Mukimono — Used
along with
usuba for
vegetables and it has an
angled tip for decorative...
- used to cut fillets,
butterfly steak or
roast for stuffing, or
perform Mukimono,
while a
thicker one
might be used to
slice or chop repeatedly, separate...
- for carving. The two
basic types are
thick fruit and thin.
Fruit carving Mukimono Vegetable carving McDermott,
Nancie (4 May 2012). Real Thai: The Best of...
-
Musume (虹色♪爆発娘♥) (1996–1997, Ohzora)
Babaroa Ehon (ばばろあえほん) (1997, Ohzora)
Mukimono 67% (むきもの67%) (1997, Ohzora) Yo no Naka na Mahō (世の中なまほう) (1997, Ohzora)...
