Japanese cuisine has a very important feature – all dishes, served to the table must correspond to a specific event or situation. The cooks of the Land of the Rising Sun are always in awe relate to the type of food, season and even the age of the guests. AT portions in winter are usually larger than in summer. Also for young serving will exceed size, serving old person.
Japanese living in the northern part of the country consume more food than their southern fellow citizens. Products try to use in the moment when they are the most delicious. For example, preparing in the spring a large number of dishes from tender and crispy bamboo shoots, and the lotus root is especially good in autumn and spring. On hot days the basis of the average Japanese diet is vegetable light soups or fried eel dishes. Also during this period Cold noodles with fresh leaves of railing will be a good dish. They are often sold in transparent glassware. In the autumn, persimmons should appear on the table, and the dishes are decorated with carrots, which is cut in the shape of a wedge sheet.
On the Japanese table you can always observe color harmony. Japanese cooking experts love to make flowers from various vegetables, such as carrots or pumpkins. Winter table rarely cost without mandarin, and in restaurants at this time of year there are still small bowls with beautiful little umbrellas, which symbolizes protection from winter weather. For a long time there was a fashion in this eastern country decorate all dishes with flowers, but now she is already departing. With such a decision can be agreed. After all, if the room in which they gathered guests are already decorated with flowers, for example, a branch of blooming cherry, then the flowers on the table only distract attention. Designers came to the conclusion that you should not decorate dishes with inedible things.
Each Japanese dish is prepared in such a way that it is convenient to take with chopsticks. For example, fish is served completely peeled from the bones, and the pickled radish is beaten off by the back of the knife, that he could, there are people who have problems with their teeth.
The Japanese also adhere to centuries-old traditions in table setting. Varnished dishes of dark colors. It looks especially contrasted against its background White boiled rice and excellent appetite. Such dishes have long service life, it is only important to use it correctly: wipe with a dry cloth slightly moistened with oil, do not wash for a long time hot or cold water and, of course, do not scratch.
When setting the table, contrast is of great importance. On the table masterfully combines dishes of round and square shapes, high with low as well as small with large. A round cup of mukozuke should not on a round tray, but on a square, most often it happens to be rhombic. For round pieces of food always there should be square trays and vice versa.
In Japan, they prefer odd numbers. On it is strong enough influenced by Chinese philosophy. For example, raw fish will arranged on a tray of 3, 5 or 7 pieces. Japanese have and other rules – fried foods will be served on bamboo or porcelain trays, sashimi – only on porcelain, and for salads a variety of bowls are taken, for a soup or rice – a cup, more often just covered with lids. For rice with vegetables, it is customary to use large bowls, and for dishes with noodles the largest bowls. Lids are used not only to keep warm – gourmets need a sense of anticipation: having removed the lid, it should enjoy the aroma of the dish and only then eat it. Perhaps, in any kitchen except Japanese, “beauty” is not appreciated. empty space “- dishes with a dish will never be filled completely.
Dishes are always served at once. Most of them have room temperature, only soup and rice should be served hot. To do this, they are prepared immediately before serving the table. Main dishes are always in the center, the soup is on the right, and rice is on the left. Pickles and pickles are located on the right, left and behind the main dish for which they are actually intended. Hashi sticks are placed on a stand to prevent them from touching. with a table.
On the table in front of you may be about a dozen different dishes, and sometimes more. It’s good practice to try them in such the way they were served – try the soup, taste the marinades, take a piece of fish and only after that return again to the soup.
Before the meal, the Japanese always pronounce the word “itadakimas” (means “start”), and the meal ends always with the words “gotiso sama desita” (translated as “it was very yummy”).
For sake, small clay or porcelain jugs are used, not having handles. It is in them that this drink is heated. Although many Japanese people believe that you can only taste sake when it is chilled and pieces of ice are added to it.
Sake is customary to pour before each toast, and pour yourself considered bad form. You will always add a drink, but you must to look after the neighbor, or rather, his cup.
Whatever it was, but before each toast, say “compai” – “to the dregs”. This will help you gain some understanding, and perhaps you will find a common language.
Remember that there should not be an empty cup on the table – it is considered not polite and the owners will constantly fill it. If you decide that you have enough, then just flip the cup bottom up.
If there are no forks and knives on the table, then do not worry. If you can’t handle the chopsticks, you can eat with your hands, this is permissible and is not considered not decent. On the table There is always soya sauce in a bottle, as well as a small saucer with wasabi horseradish in which the two products are mixed.
Also on your plate will be pink shavings, resembling petals – pickled ginger or burning. It follows consume between portions of sushi to prepare your perception for the next and interrupt the taste of the first.
Existing serving styles
Style Three Options
If on one square dish there are three types of snacks, then they should not have a strict arrangement, for example in the form regular triangle. This is considered very boring.
The best option is to divide them into the main thing, minor and secondary. The main snack should be the most large, secondary, respectively, the smallest. Usually, they are placed in the shape of an irregular triangle in which in its the top is the main snack.
Similarly, it is not considered proper to place three snacks on rectangular tray in one row and at equal intervals. Again there is a division into three types, as described above. In the center there should be a side snack, but in no case should to the center. It should be located closer to the main or secondary. According to the Japanese, the displacement of objects in space creates grace and a pleasant rhythm.
Five Dragon Style
When five kinds of snacks are placed on one tray squared, then again they should not be in shape uniform geometric shape. They are combined into three groups and placed in the form of triangles according to the same principles that described above. The main and minor group consist of two dishes, and the side of one and it is located in the upper right corner. All vertices of the triangle thus formed must have differences from others in style and size.
Flat style
Fish fillet should be cut into two parts: top and lower. The top runs from the midline to the very top, and the bottom from the midline to the abdomen. On the tray they are placed skin up and tail cook. The skin should begin to be removed on the right side, tilting the knife slightly to the left for this.
After this, the fillet should be cut into neat slices. about 8 mm thick and in their shape they should resemble dominoes. Then they are moved from the tray to the dish or plate using the blade 7 pieces of knife and placed diagonally starting from the left side front edge of the plate.
Vanmorei – Bowl Style with Lid
In transparent soup, it is customary to serve various products. the main thing at the same time do not upset the balance between the number of products and the size of a bowl of soup. They are located somewhat away from the middle of the bowl, and then greens and seasonal vegetables should be added. Chrysanthemum leaves are usually placed slightly beveled to the right. side.
In practice, the advantage of dishes with a lid allows you to save warm longer. Guests also enjoy anticipation of a new dish, after which they will definitely follow delight and slight surprise, after the cap finally take off. You should be careful when transferring food, so as not to to spoil the beauty and impression. When you remove the cover, guests can enjoy the aroma of the dish. To enhance the aroma. Often in the soup is added with beautifully sliced yuzu lemon peels.
Casanemori – pile style
This style is used for grilled refreshments, as it retains heat well.
First you need to clean the fish from the bones and cut into pieces. Then her raw or grilled, carelessly lay on top of each other. The hardest part of this process is to do it so that the pile does not fall apart when one of the guests takes slice.
Tawaramori – rice bale style
When the pieces of the dish have the same shape and size, then using this style will be most convenient compared to previous style. The pieces of the dish are placed in the shape of a pyramid, like stacked rice bales – three from the bottom, two in the center and one from above.
