South Korea
Koreans officially follow the Gregorian calendar, though some holidays are celebrated according to the Eastern lunar calendar. During the official holidays, offices and banks are closed but palaces, museums, most…

Continue reading →

Features of the Japanese cuisine
Japanese cuisine is considered one of the most ancient. It was a reflection of religious traditions and geographical situation of the country. For many Japanese dishes are the epitome of…

Continue reading →

Table Setting in a Japanese style. Photos, ideas and tips

Sushi bars and Japanese restaurants flooded European cities, and all sorts of Japanese dishes appeared on the menus of many cafés and food delivery services at home. More and more people are imbued with Eastern traditions and culture, but limited to whether the diversity of dietary habits of the Japanese people eating with chopsticks chopsticks sake, rice and seafood? Of course, no. Japanese tradition is extensive, multifaceted and very complicated, for almost every actions has its own rules, they define what should be the dining table, how to sit, how to hold the sticks, what and in what order is, what utensils to serve a particular dish and what dishes will suit any guest.

Perhaps, like serving seem prudish. However, despite this attention to detail, is appreciated in Japan the beauty of contrasts. For example, the tables can get dishes of various sizes and geometric shapes. The apparent asymmetry of square serving dishes goes well with round, deep with flat, low and high. All must be harmony and balance, so the dishes and food on it should be placed in a certain way, so, I put a square plate diamond design, and complement round bowls. Following the same logic, treats rounded served on square plates and rectangular trays.

Nothing is more appreciated in serving Japanese buffet, as the beauty of empty space. Despite the fact that, in accordance with ancient tradition, all the dishes are put on the table at the same time, it doesn’t look cluttered, on the contrary, there are a lot of free space and air. The same principle the Japanese adhere to, making or serving a La carte dishes, which were never filled to the brim, and treats laid out for them freely. Its role in setting the table plays and color of dishes. It is believed that the color plates to enhance the color of them served in dishes such as rice served in bowls of glossy dark. Generally, placing a table in the Japanese style, it is important to pay attention to the details and characteristic of the Eastern culture, the beauty, naturalness and elegance.

An important role plays in serving and the amount of served food. Because during the meal you must try every dish, and their number usually varies from 10 to 20, then eating more like a tasting, especially that on the table in abundance of dishes of different taste. The portions are measured so that every guest satisfied, but not overeaten. Serving size varies depending on age and gender, so that more food should be offered to men, and least of all the elderly. Despite the variety of foods and cooking methods of the dishes offered on the Japanese table, you can eat in any order, but decided to start with a small lump of rice.

Another feature of the table decoration in the Japanese style can be called the compliance of the food situation and time of year. The Japanese believe that food should always be fresh, hence a strict separation of food through the seasons. Japanese cuisine is trying to use all the products in that season and the time of year when they are most delicious, respectively, for winter preparations on their tables will not see. Among the spring and summer variants table decorations and dishes common use of root vegetables-radish, radish and carrots, are also used lettuce and lemon. Winter in decor and include inedible items such as paper umbrellas, which are considered a symbol of protection from the weather. Depending on the season and varies the supply of wet towels «osibori”, intended for wiping the face and hands before every meal. Winter, spring and autumn this towel must be warmed, and in summer you can serve it cold.