【Reading】ほうしゃもり

【English Name】Hoshamori / Radial arrangement

Hosha-mori (radial plating) is one of the plating techniques in Japanese cuisine, referring to a method of arranging ingredients radially from the center of the plate toward the outer edge. It is characterized by creating a dynamic appearance reminiscent of spreading rays of light, and is used for assorted sashimi platters, appetizers, and the like.

Typically, garnishes (tsuma) and condiments are placed in the center of a round plate, and each item is then arranged in a fan shape pointing outward. It pairs well with assortments containing many items, producing a gorgeous and lively finish.

Japanese cuisine has several plating styles, including sugi-mori (stacking ingredients vertically), nagashi-mori (arranging ingredients as if flowing diagonally), hira-mori (spreading them out flat), and kasane-mori (building up height); radial plating is considered one of these traditional forms.

At sushi restaurants, it can be seen when arranging nigiri sushi radially on a large platter, or when placing various toppings (neta) so that they spread out from the center in an assorted sashimi platter. It is a technique that makes good use of round vessels, and is also well suited to staging banquets and special occasions.