As any highly skilled chef will tell you, presentation is a key part of the total process that goes into crafting an enjoyable meal. How the food looks is often as important as how it tastes, which, unless you’re really into the Arabic salad tabouli, is likely the only reason you’ve ever bought a jar of parsley.
Japanese culture has a particular appreciation for aesthetics at the dining table. Even at home, many cooking enthusiasts take pride in their ability to elegantly position their meal’s components on a variety of dishes and trays with seasonally appropriate color schemes or designs.
But if that’s too much trouble for you, you can always do like the amateur chef whose creations we’re featuring today, and just hack the head off a fish and plant it in the middle of your spaghetti.