From left: ume plum blossom (late winter/early spring); sakura cherry blossom (spring); kikyo Japanese bell flower (summer); kiku chrysanthemum (fall)
While vegetables can be cut with a knife, using a cutter expedites the process significantly. One major drawback is that each cutter requires a certain diameter of vegetable. For example, you need to have thick carrots to make plum blossoms using a cutter, whereas you can simply make large and small plum blossoms with a knife.
Flower-cut vegetables are often trimmed for a three-dimensional effect.
No comments:
Post a Comment