How to Make Sasa-Giri (Leaf Carving) to Garnish Japanese Dish【Sushi Chef Eye View】

Bamboo leaves have been used from old times for their antiseptic and preservation effect, along with wasabi. Today they are still utilized to give an additional accent on food, leaving some fresh leafy scent. Not all restaurants trim the edges to make them like cutout pictures though, skillful chefs take the extra time to create such an elaborate accompaniment, which helps the whole dish be a work of art.

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References:
■A SUSHI HANDBOOK, Imada Yosuke, Natsume-sha, 2013
■A Visual Guide to Sushi-Making at Home, Sone Hiro & Doumani Lissa, Chronicle Books, 2014
■Sushi no Kyokasho, Takarajima-sha, 2015
■wasyokunowa.tokyo/2015/07/03

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