In the world of sushi, where competition is increasingly fierce, what makes the difference is the art of presentation, the arrangement of Hosomaki, Uramaki and Nigiri on traditional or, better yet, original bases. Taste is not enough; aesthetic appeal is equally important, especially for a dish like sushi, the star of home deliveries but consistently more appreciated when savored at the table of a typical Japanese restaurant.
Popular in Italy, sushi is a Japanese dish, usually consisting of rice soaked in vinegar and rolled with other ingredients such as seaweed or seafood. According to Nielsen data, it is consumed by 96 percent of Italians and 28 percent would even eat it every day. While the turnover reaches more than 113 million euros, and sees steadily growing numbers, it is also true that 76 percent of consumers say they are more satisfied with sushi tasted at a restaurant than with sushi bought at the supermarket, with the percentage dropping to 42 percent.
Among the reasons for this success are the ease of consumption, convenience and gratification offered by this little masterpiece of taste, which is also ideal for responding to modern society’s demands for speed and hustle.
Sumptuous aesthetics in the pursuit of harmony, Ghisa line
The Japanese art of presenting food, called moritsuke, is a practice handed down from generation to generation that aims to achieve harmony between shapes, colors, and taste in every dish, including sushi. In Japan, as in the best restaurants also in Italy, eating becomes a multi-sensory experience and the rules of this art are governed by the interpretation of space.
Blank spaces are used to maximize artistic possibilities and left specifically for a minimalism of elegance and style. Flowers and leaves are added to embellish the presentation, and even ice is part of the intended picture of balance, creating contrast between the colors of raw fish and transparency.
Moritsuke fully explains the typical presentation one thinks of when sushi is mentioned. Served in many different ways depending on type and style, it is always simplicity that drives the arrangement. Sushi platters usually reflect the season in which they are served, although decorations are never overdone and the rolls should not be piled up but distributed appropriately, partly to make it easier to enjoy.
When serving this traditional Japanese food, the choice of each item, whether plate or bowl, is carefully studied to accentuate the qualities of the food it presents. Porcelain is the material of excellence for serving sushi, although slate or stone can be used as an alternative, as well as wood. The beauty and practicality of porcelain go perfectly with the philosophy of the Japanese multi-sensory experience, of which sushi is the food of choice.
Rows of sushi rolls are arranged diagonally on the rectangular or square sushi plate, Complementi line, in a concert of functionality thanks to the space to be able to pick up each piece with chopsticks. Alternating colors and fillings blend to create spectacular contrasts with the black of the square or rectangular sushi plate from the Ghisa line, with a rustic but elegant touch.
The perfect size for a pair of nigiri is served on the sushi plate, Miniature line, for a small picture of perfection. The focus is all on the bright, vibrant hues of quality sushi served with soft colors such as classic white, and black, which can further emphasize them.
If, on the other hand, the sushi at the table will be plentiful, it is important not to forget a balanced arrangement of the various types of this exquisite dish, so that there is no confusion and optimal aesthetics incentivize people to take more food. You can choose the generous size of a rectangular plate from the Porcellana Ardesia line, for a personal touch to the presentation and convenience for diners, who will not have to cross their chopsticks to reach the desired Uramaki or Futomaki.
Finally, to live up to the practical style that the sushi consumer seeks, time is a key factor. Again, porcelain is perfect for presenting sushi: the smooth, nonporous surface is not only beautiful to look at but also efficient for cleaning. MPS porcelain items can be washed in the dishwasher and food does not stick, which also preserves all flavors as well as facilitates the removal of food residue.
White or black for combinations of infinite inspiration, sushi plate, Miniature line
Accompanying any kind of sushi with sauces and other garnishes only makes this Japanese tradition, which has now also become Western, even more appetizing. The most popular sauces are soy, wasabi, tsuyu, and teriyaki, not forgetting more original pairings created by the chef’s flair. Vegetables and soups find a home in dedicated spaces in the main item used, while porcelain bowls and cups from the Miniature line, such as the saucer spoon or the square cup, guard these precious garnishes, preventing the flavors from mixing before the restaurant customer’s decision to dunk the nigiri in pickled ginger.
Sushi, accompanied by sauces in Miniature line items, is complete
The ideal coordination of creativity and functionality is built with tableware perfect for presenting an increasingly gourmet food such as sushi. From all-you-can-eat to a holistic experience where quality takes center stage, highlighted by durable, practical and elegant porcelain ware.
When the art of presenting food is truly about seeking measure and classy minimalism, the choice can only fall on the unparalleled style of porcelain, a material that knows how to emphasize the skill of the chef while accompanying the diner in a story of taste, flavor and aesthetics. Those who seek harmony will find perfection in every presentation.