|
Customs And Etiquette In Japanese Dining
Japanese dining etiquette is a set of traditional perceptions governing specific expectations which outlines general standards of how one should behave and respond in various dining situations. Overview In Japan, it is customary to say before starting to eat a meal. Similar to the French phrase ''bon appétit'' or the act of saying grace, ''itadakimasu'' serves as an expression of gratitude for all who played a role in providing the food, including farmers, as well as the living organisms that gave their life to become part of the meal. Saying ''itadakimasu'' before a meal has been described as both a secular and a religious practice. When saying ''itadakimasu'', both hands are put together in front of the chest or on the lap. ''Itadakimasu'' is preceded by complimenting the appearance of food. The Japanese attach as much importance to the aesthetic arrangement of the food as its actual taste. Before touching the food, it is polite to compliment the host on his artistry. It is al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Takikomi Gohan
''Takikomi gohan'' (炊き込みご飯, 炊き込み御飯) is a Japanese rice dish seasoned with dashi and soy sauce along with mushrooms, vegetables, meat, or fish. The ingredients of ''takikomi gohan'' are cooked with the rice. This dish is consumed by people in Japan around the fall season since many root vegetables and mushrooms are harvested during this season in Japan. Ingredients will vary based on the seasonal vegetables and fish. Since this dish contains nutritional value, and uses a small amount of rice with vegetables and proteins, some Japanese people eat it for dieting purposes. History was created during the Nara period. Rice was scarce then, so people conserved rice by adding millet or other cerials, wild vegetables, yam or Japanese radish, creating an early form of called . During the Muromachi period, became popular, turned into a dish called using ingredients such as barley, beans, and vegetables. Over time people became creative and made a variety of dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chopstick
Chopsticks ( or ; Pinyin: ''kuaizi'' or ''zhu'') are shaped pairs of equal-length sticks of Chinese origin that have been used as kitchen and eating utensils in most of East and Southeast Asia for over three millennia. They are held in the dominant hand, secured by fingers, and wielded as extensions of the hand, to pick up food. First used by the Chinese, chopsticks later spread to Tibet and other parts of Asia. Chopsticks have become more accepted in connection with Asian food in the West, especially in cities with significant Asian diaspora communities. Chopsticks are smoothed, and frequently tapered. They are traditionally made of wood, bamboo, metal, ivory, and ceramics, and in modern days, increasingly available in non-traditional materials such as plastic, stainless steel, and even titanium. Chopsticks are often seen as requiring practice and skill to master to be used as an eating utensil. Although not as serious as before, in some countries it is often frowned upon if ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamago Kake Gohan
is a popular Japanese breakfast food consisting of cooked Japanese rice topped or mixed with raw egg and soy sauce. Background Tamago kake gohan is a dish in which a raw egg is put on top of or mixed with rice, or a recipe for such a dish. Beaten eggs are sometimes used, as are non-beaten. Sometimes only the yolk of the egg is used. The dish is known in Japan as "tamago kake gohan" (''gohan'' means rice or food and ''kake'' means splashed or dashed), "tamago kake meshi" (''meshi'' means rice or food), "tamago gohan", or simply "tamago kake". ''Tamago'' (egg) may be written (cooked egg), as an alternative to the single character (raw egg). Method of preparation A raw egg and Japanese rice are simply mixed in the rice bowl. The rice may be cold, recently cooked or reheated; the egg may be broken directly into the rice bowl (before or after the rice), or beaten in a separate bowl beforehand. Some people dig a "well" in the mound of rice to pour the egg into. References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tokonoma
A , or simply , is a recessed space in a Japanese-style reception room, in which items for artistic appreciation are displayed. In English, a could be called an alcove. History There are two theories about the predecessor of : the first is that it derives from the room structure of the , which flourished in the Heian period (794–1185) and declined in the Muromachi period (1336–1573); the second is that it derives from the room structure of Zen monasteries in the Kamakura period (1185–1333). In the room of the monastery, there was a board called which displayed Buddhist altar fittings such as candlesticks, incense burners and vases. On the wall behind was a hanging scroll with a Buddhist theme. The second theory is that the and the back wall developed into a -style in the Muromachi period. In , an architectural style developed in the Muromachi period, came to be used as room decoration, and the owner of the house sat in front of decorated with various things to m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seiza
): "proper/correct sitting", seiza ( ja, , link=no): "quiet sitting" , Jing zuo '' Seiza '' ( or , literally "proper sitting") is the formal, traditional way of sitting in Japan. Form To sit ''seiza''-style, one must first be kneeling on the floor, folding one's legs underneath one's thighs, while resting the buttocks on the heels. The ankles are turned outward as the tops of the feet are lowered so that, in a slight "V" shape, the tops of the feet are flat on the floor and big toes overlapped, the right always on top of the left, and the buttocks are finally lowered all the way down. Depending on the circumstances, the hands are folded modestly in the lap, or are placed palm down on the upper thighs with the fingers close together, or are placed on the floor next to the hips, with the knuckles rounded and touching the floor. The back is kept straight, though not unnaturally stiff. Traditionally, women sit with the knees together while men separate them slightly. Some martial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tatami
A is a type of mat used as a flooring material in traditional Japanese-style rooms. Tatamis are made in standard sizes, twice as long as wide, about 0.9 m by 1.8 m depending on the region. In martial arts, tatami are the floor used for training in a dojo and for competition. Tatami are covered with a weft-faced weave of (common rush), on a warp of hemp or weaker cotton. There are four warps per weft shed, two at each end (or sometimes two per shed, one at each end, to cut costs). The (core) is traditionally made from sewn-together rice straw, but contemporary tatami sometimes have compressed wood chip boards or extruded polystyrene foam in their cores, instead or as well. The long sides are usually with brocade or plain cloth, although some tatami have no edging. History The term ''tatami'' is derived from the verb , meaning 'to fold' or 'to pile'. This indicates that the early tatami were thin and could be folded up when not used or piled in layers.Kodansha Encyclope ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nose-blowing
Nose-blowing is the act of expelling nasal mucus by exhaling forcefully through the nose. This is usually done into a facial tissue or handkerchief, facial tissues being more hygienic as they are disposed of after each use while handkerchiefs are softer and more environmentally-friendly. Nose-blowing may be used to alleviate nasal congestion or rhinorrhea (runny nose) resulting from colds, seasonal allergies, or to expel nasal irritants. Technique The tissue or handkerchief is held gently against the nose. Prior to nose blowing, a deep inhale through the mouth or nose provides the air required to eject the nasal mucus. Exhaling hard through both nostrils at once (or, if only one nostril is congested, just the affected nostril) will effectively eject the mucus. The process may need to be repeated several times to sufficiently clear the entire nose. Health effects While nose-blowing helps to alleviate symptoms of the common cold and hayfever, when it is done excessively or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toothpick
A toothpick is a small thin stick of wood, plastic, bamboo, metal, bone or other substance with at least one and sometimes two pointed ends to insert between teeth to remove detritus, usually after a meal. Toothpicks are also used for festive occasions to hold or spear small appetizers (like cheese cubes or olives) or as a cocktail stick, and can be decorated with plastic frills or small paper umbrellas or flags. History Known in all cultures, the toothpick is the oldest instrument for dental cleaning. Hominin remains from Dmanisi, Georgia, dated to about 1.8 million years ago, bear lesions indicating the repeated use of a “toothpick”. A Neanderthal man's jawbone found in the Cova Foradà in Spain evidenced use of a toothpick to alleviate pain in his teeth caused by periodontal disease and dental wear. Toothpicks made of bronze have been found as burial objects in prehistoric graves in Northern Italy and in the East Alps. In 1986, researchers in Florida discovered the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oshibori
An ''oshibori'' ( or ''Kenkyusha's ( Bojidar e pedal ) New Japanese-English Dictionary'', ), or hot towel in English, is a wet hand towel offered to customers in places such as restaurants or bars, and used to clean one's hands before eating. ''Oshibori'' have long been part of hospitality culture in Japan: in the ''Tale of Genji'' era, it was used for visitors; during the Edo period it was used in hatago; later, it started to be used in many restaurants.東日本おしぼり共同組合 (East Japan Oshibori Cooperative Association) It eventually spread to worldwide use. Cold ''oshibori'' are used in summer, and hot ''oshibori'' in winter. In Japan, October 29 has been observed as the day of ''oshibori'' since 2004. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vending Machine
A vending machine is an automated machine that provides items such as snacks, beverages, cigarettes, and lottery tickets to consumers after cash, a credit card, or other forms of payment are inserted into the machine or otherwise made. The first modern vending machines were developed in England in the early 1880s and dispensed postcards. Vending machines exist in many countries and, in more recent times, specialized vending machines that provide less common products compared to traditional vending machine items have been created. History The earliest known reference to a vending machine is in the work of Hero of Alexandria, an engineer, and mathematician in first-century Roman Egypt. His machine accepted a coin and then dispensed holy water. When the coin was deposited, it fell upon a pan attached to a lever. The lever opened a valve which let some water flow out. The pan continued to tilt with the weight of the coin until it fell off, at which point a counterweight snapped th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Customs And Etiquette In Japanese Dining")
