Japanese cooking, it is often said, is to be eaten with the eyes. Compelling are the food arrangements that the diner experiencing a traditional meal for the first time often finds that his or her impressions of the presentation often overshadow the taste of the food. This guide illustrates in detail the aesthetic delights of Japanese food presentation. The text demonstrates how beauty, colour, form and flavour are married within one presentation, and each section is introduced by food arrangements appropriate to the Japanese seasons. There is a full list of captions to the photographs at the back of the book, which details the utensil or vessel shown, with dimensions and materials as well as the meal being served.