How much will the food change with the serving of Meshitsu Produced by RECRUIT?What are the drawbacks that amateurs have pointed out by culinary experts?

In cooking, not only the taste but also the serving is important. For example, even if you make it according to the process while looking at the recipe site, you will often not be able to wipe out the feeling of "something different" unless you arrange it neatly at the finishing stage.

On the other hand, when observing cooks and self-catering Instagrammers, it is clear that they are very careful about the arrangement and color of the ingredients. In any case, there is no doubt that the tension on the eating side will be greatly influenced by the degree of perfection of the serving.

So how do you get a good sense of presentation?

Anyway, if you want to serve food to people, you want to think that it looks delicious! Moreover, the chances of eating out at Korona-ka are decreasing now, and the chances of uploading self-catering food photos to SNS are increasing. There are many people other than myself who want to make a difference with the presentation technique.

When I was sick of the editor of Meshitsu who knew such a thing, he said, "Are you serving?

The editor laughed invincibly, "Amateur presentation and professional presentation. I'm curious about how much difference the same material can make, so why don't you try the presentation confrontation?"

Then, the story went on and on, and the rules for "arrangement confrontation" were decided as follows.

In short, it was a story of "let's fight under the same conditions, even if it's remote", but when I was buying ingredients at a convenience store on the day of the interview, I was worried that "Is this really a plan collapse?"

Even if Mr. Higuchi's serving technique was amazing, after all, it was the same side dish at the same convenience store. Most of them are completed just by chinning in the microwave, so it is unlikely that there will be a difference. To put it the other way around, it is said that it is a convenience store that develops chains nationwide because there is no difference.

I'm sorry if my food inadvertently looks better in the picture and makes Mr. Higuchi shameful ... While thinking about that, the gong of the decisive battle was rang.

[1st R, Nikujaga]

The 1st R was a Japanese food showdown with meat and potatoes. And self-introduction was delayed. The first attack is from me, writer Onoda.

First, warm the meat and potatoes as indicated in a 500W microwave oven for 2 minutes and 20 seconds. I don't know if this can be called cooking, but the conditions should be the same for the other party.

For the plate, I selected a small white plate that I bought at a 100-yen shop. This is because it looks gorgeous to serve in a small plate rather than lonely in a large bowl.

While doing so, the microwave oven announces the completion of the meat and potatoes. I opened the seal and put it in a plate, but I don't like the fact that it is crushed.

Since it's meat potatoes, first focus on making the potatoes stand out. When I was adjusting the arrangement of ingredients while using chopsticks, I heard Mr. Higuchi's impressed voice from the remote screen saying, "It's a surprisingly polite work."

Mamoru Onoda: I think the important thing about meat and potatoes is the color. In this case, the red color of the carrot will be the point, so make it stand out. When it comes to that, I think it's probably better to harden the carrots.

Naoya Higuchi (henceforth, title omitted): I see. It seems that you are thinking about various things.

Onoda: And finally the meat. Nikujaga, whose meat is inconspicuous, gives a poor impression at once, so put it on the top as much as possible. This is the equivalent of strawberries in shortcake. On the contrary, shirataki noodles are like sashimi knobs, so they may or may not be present. You should be able to balance the whole thing, barely visible.

...... Only Noh writing is a good me. And here is the meat and potatoes that have been served.

The editor admires, "This is of high quality, doesn't it look delicious?"

That's why I said it. Family restaurant dishes can be made by reading the manual even if you are a student part-time job, but there is no difference in the ingredients at convenience stores. It's a world without professionals and amateurs.

And from here, it's the turn of a professional culinary expert. Mr. Higuchi begins to warm the meat and potatoes in the microwave.

"When it comes to simmered dishes, the theory is to serve the largest ones first ..." he said, but suddenly he began to make mysterious movements.

Onoda: Please wait a moment, Mr. Higuchi!

Higuchi: Yes. Certainly, it has been transferred once. It's easier to understand the whole ingredients there.

…… Mr. Higuchi, who says nothing. Did you have that hand ... I feel that one was taken at this point.

Higuchi: The arrangement of Japanese food must be mountain-shaped. Therefore, place the base potatoes on the plate first. And when you put the meat on this potato.

Onoda: That ...?

Higuchi: That's not true (laughs). It is the convenience stores that are expanding nationwide that offer the same products.

Aside from that, Mr. Onoda's point that carrots are the point was correct. But in this case, place the carrots separately in the front and back.

Onoda: Wasn't it bad to put together carrots?

Higuchi: And by sprinkling the gravy at the end, the ingredients should be glossy and look delicious. And what you should be aware of at this time is the margin of the plate. The margin is 30% to 40% in the plate. Cooking is 60% to 70%. This is the iron rule.

Onoda: Do you leave so much space? ??

Higuchi: If you can afford it, sprinkle some green onions and it will make it more vivid. Like this ...

very. Is this a professional ability? However, even though they are the same convenience food ingredients, I cannot help but be surprised that there is a clear difference so far. (* Taken with both iPhones so that there is no difference in photo quality)

Higuchi: Onoda-san's plate has a fundamentally wrong position for carrots, isn't it? The reason why carrots are important as an accent is that I want to bring my eyes to the center of the plate. In the case of Mr. Onoda, the carrots catch him and his eyes are concentrated on the left side of the plate.

Onoda: If you ask me ...

Higuchi: Mr. Onoda's presentation also has some good points. That is where the ingredients are grouped. The balance of ingredients is not bad at all. So just sprinkling carrots in the center will improve it a lot.

Onoda: By the way, what should have been the leading role this time?

Higuchi: That idea is correct. Or rather, you can decide the leading role yourself. On the other hand, if you want to eat potatoes instead of meat, you can make the potatoes stand out. In that sense, the work of clarifying the creator's intentions is important.

Onoda: Is it "intention"? I just managed to line them up.

Higuchi: And finally, I sprinkle the juice on it because it doesn't look delicious unless the surface is moist. In addition, the juice adjusts the balance of the margins. By the way, in my case, I don't use all the juice. This is also a merit of moving from the bag to the bowl once.

...... It was a complete defeat. I feel like I was suddenly KO'd. "The mystery of serving" taught by Mr. Higuchi. Will I be able to digest myself and win the next round?

[2nd R / Hamburg]

The next ingredient is hamburger steak. The point of this will be to produce the juiciness of the meat. However, I felt like making an objection to the convenience store where I bought the ingredients.

This is because it was difficult to select a side dish to match the hamburger steak.

Originally, I wanted carrots, but I simply didn't sell them. Therefore, I chose "Assorted grilled vegetables" as a measure of bitterness. It will be colorful on the plate because it contains zucchini, red and yellow peppers, eggplant, etc. I also decided to add "yaki corn," which is often seen at major steak shops.

Looking at the hamburger package here, it says that it can be made in a water bath or a microwave oven. This is a bit of a worry. It seems better to use a hot water bath for the retort curry, but I feel that the hamburger steak does not change even in the microwave.

Then Mr. Higuchi pushed his back, saying, "In the case of hamburger steak, the taste is almost the same whether it is in a microwave oven or in a water bath."

A few minutes later, the hamburger steak and garnish were warmed up, so I started serving.

Onoda: I learned earlier that Japanese food is basically served high from the center. However, that method should not apply to Western food. The reason is that when you order a hamburger steak or steak for eating out, you have the image that the main meat is served in the foreground. Then I was told to sprinkle the carrots of meat and potatoes moderately, but I wondered if the side dishes of the hamburger should be put together in the same space. For example, if the corn is scattered all over the place, it's too humorous.

…… And it seemed that things were going well so far, but the moment I moved the hamburger steak warmed in the microwave to the plate, I was impatient with the unexpected situation.

There are so many hamburger sauces.

This may be fine if you think about the hamburger alone, but it is clear that the vegetables on the same plate will be messed up with the hamburger sauce. I decided to take the plunge and wipe the sauce with kitchen paper.

Higuchi: You do something very bold (laughs).

Onoda: It may seem bold, but it's a necessary task to win the game. However, I haven't forgotten the delicate consideration, such as making the zucchini's skin stand out.

…… Soon after, the hamburger steak was served.

I think I was able to do it quite well, but how about it?

But honestly, there are some unwilling points. One of the miscalculations was that the carrots weren't available and the roasted corn wasn't bright yellow. However, I did what I could do under the given conditions. I could even remember such a sense of fulfillment.

Then, with a baton touch, Mr. Higuchi's serving work began.

Higuchi: I chose "bacon and spinach saute" and "potato salad" as side dishes. And I think the most important point this time is to shake the bag itself well after warming the hamburger steak and before putting it on the plate. By doing so, the oil will emulsify and will not separate. The sauce also thickens, so it doesn't flow to the plate.

……Hmm?

Higuchi: Is that okay? "Delicious food" looks like it because it is served in "actually delicious state". In other words, it is better to think first of all to serve the food in the optimum condition before the immediate serving technique. Therefore, here it is necessary to mix after warming in the microwave. By the way, the layout image of the hamburger is slightly in front of the center. I will continue to garnish there.

……So that's it. Certainly, what Mr. Higuchi says makes sense. He gave a more in-depth explanation of the color problem, which is the key to serving.

Higuchi: Also, Mr. Onoda's presentation has the problem of using too many colors.

Onoda: What do you mean?

Higuchi: This is the same as the basics of web design, but it's best to limit the number of colors used at one time to three to four at most. If you don't do that, you'll get the impression that it's a mess.

Onoda: Well, when I made the cover of a magazine, I was always warned by the designer. By the way, Mr. Higuchi, isn't there a lot of spinach and potato salad in one bag?

Higuchi: Well, that's where balance is prioritized. Then, what to do with the surplus ingredients is to put them in the middle of the table along with another plate. It's a system that people who want to eat take it. By doing so, the number of items will increase and the dining table will be lively.

And Mr. Higuchi's hamburger was completed.

The gorgeous feeling is totally different from my hamburger. I don't think I just rented the products I bought at the convenience store, and it looks like I can usually make money at the store.

Higuchi: This arrangement is "red" of bacon. In addition to that, it is composed of three colors: "yellow" for corn and potatoes, and "green" for spinach. This combination of "red", "green" and "yellow" is the basic form of Western food, so you should remember it. Also, it is better to have a small percentage of different colors. Otherwise, it will give a noisy impression. In some cases, the color is green instead of red. Like putting herbs on top.

Onoda: You often see that pattern in stores. So that's it…….

Higuchi: I think Mr. Onoda was less conscious of serving delicious food because he was so tired of trying to serve it neatly. Unfortunately, this is the end of the story, isn't it?

Onoda: There is no gurgling sound (laughs).

Higuchi: Also, Mr. Onoda's plate doesn't work well with the yellow corn. If so, it might have been good to mix the corn with other vegetables. In any case, keep in mind that pursuing the correct presentation will naturally increase the number of vegetables and balance nutrition. In other words, it is better to think first of all about providing the ingredients in the optimum condition before the immediate serving technique.

…… When I listened to Mr. Higuchi's well-organized story, I was groaned that "Professional presentation is deep," and at the same time, "If you get the hang of it, you can get closer to professional presentation."

The point is, isn't it just the difference between knowing and not knowing? Little by little, I felt that my presentation skills were improving, so I decided to move on to the next stage.

[3R / Pasta Edition]

Here is the introduction of tongs. However, the actual work is just to transfer the pasta warmed in the microwave to a plate. It seems difficult to make a difference by serving more than ever.

Moreover, when the essential Napolitan is warmed up, the onions and sausages are also assimilated into the orange color of the whole pasta, so the only accent as a color is the green pepper. This is going to be a difficult battle.

For the time being, add a twist with tongs from the center part. This is like watching TV. Based on Mr. Higuchi's advice so far, this is the one that was completed with an awareness of sprinkling peppers.

Higuchi: Mr. Onoda's presentation this time is quite high. Above all, the ratio of noodles to the plate is wonderful. The selection of dishes is also good. When it comes to pasta, it's hard to eat on a flat plate, so it's safer to avoid it.

……glad. It was a rare compliment. Even so, Professor Higuchi, the proper use of carrot and stick is exquisite.

Higuchi: It was also wonderful to use tongs to spin pasta. But if you turn the plate instead of the tongs, you can easily put it in the center. By the way, I serve with chopsticks instead of tongs, but this is fine because it is easy to use. The basic rule is to pour the noodles first and then add the ingredients in a well-balanced manner.

…… Mr. Higuchi, who said that and served pasta on a plate. It's a real trick.

Higuchi: Ideally, I would like to have the noodles in the same direction to some extent. Not only does it look good, it's actually easier to eat.

Onoda: Well, did professional cooks care about the direction of the noodles?

Higuchi: Of course. And as Mr. Onoda says, Napolitan tends to have a poor color. So I decided to sprinkle with grated cheese. (* It seems that the way to serve Napolitan is different among pasta ...) And green dried parsley on top of white grated cheese. This will eliminate the monotony. By the way, there is a reason for the current order, and if you suddenly sprinkle parsley on the pasta, you will not be able to make the green stand out.

…… Then, it was Mr. Higuchi's Napolitan that was completed in no time.

What is this noble atmosphere!

Higuchi: In the case of pasta, the game is almost decided when the noodles are first served. First of all, the area of ​​the base is decided in the first 1-2 laps. Even in that case, please be sure to be aware that the margin of the plate is 30 to 40%.

Onoda: I see. Were there any other improvements in your presentation?

Higuchi: In the case of Mr. Onoda, I want you to be aware of putting the ingredients on the noodles more, and if you want, you should collect the ingredients in the center instead of the edges. The important thing in serving is to guide the line of sight. You should add an accent.

…… Hmmm, what is “accent” and “guidance of eyes” ……. Until now, I didn't really care when eating out, but it seems that there is a "regular arrangement" that is common to all restaurants. Before trying hard and devising on your own, it is important to firmly hold down the basic form.

[Final R / Salad Edition]

Well, it's the final round. I wanted to make the most of my knowledge so far and bring back the victory, but in fact I was confused when I bought the salad.

The cherry tomatoes weren't sold at the nearest convenience store, so it was clear that red wasn't enough as a color. How should we enrich the colors under the limited conditions of convenience store ingredients?

The tactic I took was to blend two types of products, "lettuce salad" and "radish salad." Mr. Higuchi, who was watching the situation, also sent an ale saying, "Oh, it's a good idea to mix and use a bag of salad!"

Onoda: Regarding color, I thought that adding colorful beans could solve the problem of salads, which are all about greenery. Then boiled eggs because there is not enough yellow. Crab sticks make up for the shortage of red.

…… Is it possible to convey that even though it is a convenience store salad, it produces a rich feeling regardless of pretending to be? This salad is the one that brings out the spirit of my ingenuity to the limit.

The editor who saw the completed form screamed, "Mr. Onoda, you're definitely raising your arms!" However, Mr. Higuchi, on the other hand, started to useless with a bitter expression.

Higuchi: Mr. Onoda's salad is simply too much. What's wrong with that is that the dressing doesn't reach the bottom. Dressing is literally dressing. You have to cover the whole thing evenly.

…… And from here, Mr. Higuchi's salad was served.

First of all, Mr. Higuchi said, "In the first stage, the dressing is mixed with the salad," and the spinach and bacon green salad was dressed and started to be mixed.

Higuchi: For this plate, the one with a raised edge is called a rim, but with this, it is easier to balance the margins, so I will use a rim plate.

Higuchi: The toppings don't compete with Mr. Onoda, but I'll try using boiled eggs. Press the boiled egg against the colander to make a mimosa and sprinkle it from above.

Higuchi: I also added a little black pepper ... By doing this, the taste will naturally be different between the part with mimosa and the part without mimosa. It would be nice if there were changes while eating one dish.

…… Here is Mr. Higuchi's salad, which has been served.

Can you believe this is a convenience store cup salad?

Higuchi: Mr. Onoda's salad this time conveys his enthusiasm to "use a lot of ingredients," but on the contrary, he didn't know the protagonist. The idea of ​​sprinkling beans on a salad may improve the color, but I think it's hard to eat because it spills from the fork. The idea of ​​adding crab sticks was good, but it's easier to eat if you break it by hand.

It has been pointed out that there is a lack of "a line of sight in line with the eater's position" again. According to Mr. Higuchi, in the world of serving, the arrangement of ingredients may change depending on whether the eater is right-handed or left-handed. It's a deep world.

[Summary]

Finally, I asked Mr. Higuchi to summarize the points of presentation.

Higuchi: I've said a lot today, but the important thing is to first imagine the finished product. I draw sketches in my head. And what you must never forget is to think about the eater. After all, it's compassionate.

...... Cooking is compassionate!

Onoda: Just as there are people who are not good at drawing pictures, is it a matter of sense in the end?

Higuchi: Experience is important, but you can improve your sense by being aware of how to serve. If you're eating out and think "this is it!", It's important to immediately incorporate that essence into your self-catering dishes. Similarly, the dishes you see on TV and in magazines should be good teaching materials for beginners.

Some people in the world may think, "I just eat, so it doesn't matter what I serve." However, if you are conscious of the presentation that looks delicious, the taste will actually be much more delicious. Besides, the nutritional balance is naturally adjusted. Keep in mind that serving is not just a matter of looking at it, and I hope you enjoy it.

...... After receiving Mr. Higuchi's lecture, it seems that all the presentations in the world have "creator's intention". What do you want to deliver to the eater? There is no doubt that growth can be expected just by thinking seriously.

Now, a few weeks after the remote interview with Mr. Higuchi, my self-catering life has changed a lot. From the stage of cooking, I began to think about color and nutritional balance.

If you make it while imagining the finished form on a plate, it will surely come out naturally in terms of taste. It seems that children have less leftovers than before. When this happens, cooking itself becomes fun, so the positive aspects are truly innumerable.

For the time being, if you are conscious of only the "law of 30% margin" and "balance of red, green, and yellow", the food you cooked should change so that it will be mistaken. I would like to continue to pursue my own way of serving while always thinking about making the eater happy.

Written by: Mamoru Onoda

A freelance writer / editor who works in magazines and online media. He often writes articles on idols, sports and poverty issues. His hobby is sauna. His specialty is the sauna. The way to spend the off day is the sauna.

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