Japanese food stylist Mitsuki Moriyasu is on a mission to prove that salads can look much better than they taste. Last year, she introduced the world to the concept of the ‘Vegiedeco Salad’, an exquisite preparation of vegetables made in the likeness of a cake. The hybrid dish was initially featured on the menu of a bistro in Nagoya, but it got so popular that it is now being exclusively showcased at a brand new cafe in the city.
The savory dish consists of colorful layers of vegetables, sandwiched between two soybean-flour sponge and covered in a tofu or cream cheese frosting blended with vegetables for natural coloring. The end result is a sinful-looking salad-cake that is not just a visual treat but also packs a nutritious punch. Containing very little to no sugar, each salad also includes a good amount of roots and peels for fiber.