The modern term "Japanese cuisine" (nihon ryōri, 日本料理 or washoku, 和食) means traditional-style Japanese food, similar to that already existing before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Japanese cuisine is known for its emphasis on seasonality of food (旬, shun), quality of ingredients and presentation.
Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule. In the early modern era massive changes took place that introduced non-Japanese cultures, most notably Western culture, to Japan.
Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule. In the early modern era massive changes took place that introduced non-Japanese cultures, most notably Western culture, to Japan.
Traditional table settings
The traditional Japanese table setting has varied considerably over the centuries, depending primarily on the type of table common during a given era. Before the 19th century, small individual box tables (hakozen, 箱膳) or flat floor trays were set before each diner. Larger low tables (chabudai, ちゃぶ台) that accommodated entire families were gaining popularity by the beginning of the 20th century, but these gave way to western style dining tables and chairs by the end of the 20th century.
Traditional Japanese table setting is to place a bowl of rice on your left and to place a bowl of miso soup on your right side
at the table. Behind these, each okazu is served on its own individual plate. Based on the standard three okazu formula, behind the rice and soup are three flat plates to hold the three okazu; one to far back left, one at far back right, and one in the center. Pickled vegetables are often served on the side but are not counted as part of the three okazu. Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a chopstick rest, or hashioki.
The traditional Japanese table setting has varied considerably over the centuries, depending primarily on the type of table common during a given era. Before the 19th century, small individual box tables (hakozen, 箱膳) or flat floor trays were set before each diner. Larger low tables (chabudai, ちゃぶ台) that accommodated entire families were gaining popularity by the beginning of the 20th century, but these gave way to western style dining tables and chairs by the end of the 20th century.
Traditional Japanese table setting is to place a bowl of rice on your left and to place a bowl of miso soup on your right side
at the table. Behind these, each okazu is served on its own individual plate. Based on the standard three okazu formula, behind the rice and soup are three flat plates to hold the three okazu; one to far back left, one at far back right, and one in the center. Pickled vegetables are often served on the side but are not counted as part of the three okazu. Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a chopstick rest, or hashioki.Dining etiquette
It is customary to say itadakimasu, いただきます (literally "I [humbly] receive") before starting to eat a meal, and gochisosama deshita, ごちそうさまでした (literally "It was a feast") to the host after the meal and the restaurant staff when leaving.
Hot towel
Before eating, most dining places will provide either a hot towel or a plastic-wrapped wet napkin. This is for cleaning hands before eating (and not after). It is rude to use them to wash the face or any part of the body other than the hands.
Bowls
The rice or the soup is eaten by picking up the bowl with the left hand and using chopsticks with the right, or vice versa if you are left handed. Traditionally, chopsticks were held in their right hand and the bowl in their left, but left-handed eating is acceptable today. Bowls may be lifted to the mouth, however should not be touched with the mouth except when drinking soup.
Soy sauce
Soy sauce is not usually poured over most foods at the table; a dipping dish is usually provided. Soy sauce is, however, meant to be poured directly onto tofu and grated daikon dishes. In particular, soy sauce should never be poured onto rice or soup. It's considered rude to waste soy sauce so moderation should be used when pouring into dishes.
Chopsticks
Hot towel
Before eating, most dining places will provide either a hot towel or a plastic-wrapped wet napkin. This is for cleaning hands before eating (and not after). It is rude to use them to wash the face or any part of the body other than the hands.
Bowls
The rice or the soup is eaten by picking up the bowl with the left hand and using chopsticks with the right, or vice versa if you are left handed. Traditionally, chopsticks were held in their right hand and the bowl in their left, but left-handed eating is acceptable today. Bowls may be lifted to the mouth, however should not be touched with the mouth except when drinking soup.
Soy sauce
Soy sauce is not usually poured over most foods at the table; a dipping dish is usually provided. Soy sauce is, however, meant to be poured directly onto tofu and grated daikon dishes. In particular, soy sauce should never be poured onto rice or soup. It's considered rude to waste soy sauce so moderation should be used when pouring into dishes.
Chopsticks
Chopsticks are never left sticking vertically into rice, as this resembles incense sticks (which are usually placed vertically in sand) during offerings to the dead. Using chopsticks to spear food or to point is frowned upon. It is very bad manners to bite chopsticks.
Communal dish
When taking food from a communal dish, unless they are family or very close friends, turn the chopsticks around to grab the food; it is considered more sanitary. Better, have a separate set of chopsticks for the communal dish.
Sharing
If sharing food with someone else, move it directly from one plate to another. Never pass food from one pair of chopsticks to another, as this recalls passing bones during a funeral.
Eat what is given
It is customary to eat rice to the last grain. Being a picky eater is frowned on, and it is not customary to ask for special requests or substitutions at restaurants. It is considered ungrateful to make these requests especially in circumstances where you are being hosted, as in a business dinner environment. Good manners dictate that you respect the selections of the host.
Drinking
Even in informal situations, drinking alcohol starts with a toast (kanpai, 乾杯) when everyone is ready. It is not customary to pour oneself a drink; rather, people are expected to keep each other's drinks topped up. When someone moves to pour your drink you should hold your glass with both hands and thank them.
Communal dish
When taking food from a communal dish, unless they are family or very close friends, turn the chopsticks around to grab the food; it is considered more sanitary. Better, have a separate set of chopsticks for the communal dish.
Sharing
If sharing food with someone else, move it directly from one plate to another. Never pass food from one pair of chopsticks to another, as this recalls passing bones during a funeral.
Eat what is given
It is customary to eat rice to the last grain. Being a picky eater is frowned on, and it is not customary to ask for special requests or substitutions at restaurants. It is considered ungrateful to make these requests especially in circumstances where you are being hosted, as in a business dinner environment. Good manners dictate that you respect the selections of the host.
Drinking
Even in informal situations, drinking alcohol starts with a toast (kanpai, 乾杯) when everyone is ready. It is not customary to pour oneself a drink; rather, people are expected to keep each other's drinks topped up. When someone moves to pour your drink you should hold your glass with both hands and thank them.
