Mise en bouche or spice & tsukemono dish

Aesthetics have always played an essential role in traditional Japanese cuisine. Tableware choice is just as important as that of ingredients.

While many other cuisines prefer a plain white canvas, Japanese chefs use plates, bowls, glasses, serving utensils and chopsticks to enhance and complement the presentation of food. Glaze unique coloring gives the dish a rich texture.

For CHINMI appetizers, name means “Delights”. It is therefore a small container for CHINMI. These dishes can also be used as containers for foods that are not to be eaten in large quantities, but just enough for one or a few bites.

Caviar, salmon roe, spices, chutneys or berries can be placed in them...