Reported 11 months ago
During the annual tuna season in Pingtung, many visitors enjoy various slices of raw fish and sushi; often noticed are the 'green plastic leaves' used by restaurants to separate different types of fish. These leaves, known as 'Yamagata leaves,' serve three purposes: decoration, enhancing the food's color, and preventing flavors from blending. While some Japanese cuisine may use real perilla leaves, the plastic versions are more commonly used for cost-saving reasons and are not edible. These leaves are frequently utilized in Japanese cuisine for plating and separating different ingredients, providing both aesthetic and flavor-maintaining benefits.
Source: YAHOO