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The Japanese culinary experts treat Mokimono and Kaishiki as an essential part of chefs� training. There is no argument about how the meal experience is enhanced with appropriate garnishing. It represents the materials contained or used in the dish and how the edible garnish work as a stimulant before the actual meal. It provides a medium of meditation both for the creator of the piece of art and for the consumer. As the way of thinking deepened along with the development of science and technology, this ancient art, founded on the Buddhist philosophy, diversified into many dimensions as a separate branch of art.
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