JAPANESE CUISINE
Japan is an island country with its waters rich in marine life and vegetables. Seaweed, home grown vegetables, an abundance of fish and other marine life, its a wonder that the Japanese are truly blessed with their indigenous produce. Very little spices are used in Japanese cooking, rather the emphasis lies in combining the pure clean flavours of soybeans, vegetables, rice, noodles, seaweed, fish etc.
In Japan food and dishes are considered a
type of art. The Japanese people enjoy the artistic sense and
beauty. A Japanese meal has three elements to it; the food is presented
artistically, the serving platter/piece is selected with great care and of
course the taste of the meal itself. Sometimes, even the rooms or the
place where the eating is occurred are considered as part of the art. The
motto is such that the meal must please not only the stomach but also the
eye. The Japanese meal is designed with beauty in mind and also with
modesty and simplicity.
In Japan meals are served on a low table, diners are seated on cushions on a floor covered with tatami mats - without their shoes on. The most important guest sits on the honoured seat (kamiza) which is situated farthest from the entrance. The host or socially lowest person is supposed to sit next to the entrance (shimoza). In casual situations, men tend to sit cross-legged while women sit on their knees laying both legs to one side. On formal occasions, the diner both male and female, are expected to sit kneeling symmetrically.
Change in the seasons is inevitably reflected in the Japanese meal. Japan's traditional culture is often described as the seasonal culture, where the sense of season is highly valued. For instance, in winter mandarin oranges symbolise the sun and find their way onto the dinner plate. Spring features cherry-blossom rice. September recognises the moon and hence simmering white dishes of abalone, cucumbers and bamboo shoots are served.
