Mukimono and Kazarigiri: The Delicate Art of Decorative Food Cutting

In traditional Japanese cuisine, it feels like there is an art for nearly everything. From how ingredients are prepared to their final plating, elegance and skill are present in every step. In finer forms of cuisine like kaiseki ryori, presentation is just as important as the food itself. One of the most visually striking elements of these meals is what is known as mukimono, or the art of decorative cutting.

If you’ve ever been to an upscale Japanese restaurant and seen intricately cut carrots or delicately shaped cucumbers, that is mukimono! These intricate knife skills usually create beautiful garnishes, reflecting the current season and invoking iconic imagery like flowers, cranes, turtles, and even dragons. Using patterns and delicate shaping, fruits and vegetables can be transformed into works of art that are almost too beautiful to eat!

Mukimono isn’t the only type of decorative knife skill in Japanese cuisine. There is also a tradition of kazarigiri, which isn’t limited to creating intricate garnishes. Kazarigiri can be used to shape the main components of meals and is more for show rather than to evoke a sense of the seasons, though it does that too. These skills can be used to carve everything from pumpkin to lotus root and even kamaboko fish cake and feature in everything from high-end cuisine to homemade bento boxes.

When used in traditional ways the different types of cuts and preparations have meaning and symbolism. By creating thin strips of ingredients and knotting them together, you can express wishes of good luck! The same can be said for shaping ingredients to look like turtles, cranes, Mt. Fuji, and pine needles, all of which are symbols of longevity. These symbolic displays are often saved for special occasions, like weddings and osechi ryori for New Year's.

Kazarigiri isn’t only about creating a feast for the eyes! Preparing ingredients in these specific ways also changes how they can be used in a dish. Smaller, finer carved ingredients absorb flavors better, while thicker cut pieces will maintain their original tastes and freshness.

If you want to try your hand at some of these cutting styles make sure to invest in a good mukimono knife, which has a thin, sharp edge perfect for intricate carving. And don’t be intimidated by the complexity. There are plenty of easy patterns and shapes to practice with. After all, another important element in Japanese aesthetics is simplicity! A little bit can go a long way.

About the author: 

Kevin Kilcoyne

The spark that lit Kevin Kilcoyne’s interest in Japanese culture began in elementary school through a friendship with his then classmate Keisuke. Since then, that passion has evolved and bloomed to encompass more than just video games and manga, leading Kevin to live in Japan as a participant of the JET program. During his time in Japan, Kevin sought out as many foods as he could, the experiences and taste memories lingering long after they had gone. Now he is forging a path to link his passions for Japanese food, history, and visual culture and is planning for his return to live in Japan once again. For now, you can find Kevin on Instagram (@waruishouten) where he posts his photography and illustration work. Keep an eye out for more posts and updates as Kevin delves more deeply into his passions for writing and food.