A feast for the eyes

For the Japanese, food is more than just satisfying hunger. It's a celebration of shared time and a ritual based on centuries-old tradition. What matters is the presentation of small, intricately prepared portions, whose ingredients are seasonal, harmoniously combined, and complement each other in color and shape. They are devoid of unnecessary decorations, and every detail, even the amount of soy sauce on the plate, is precisely defined. Almost every portion on a Japanese menu resembles a work of art that's a shame to eat.
Each person at the table receives their measured portions of dishes, arranged on a separate tray in a specific order. Each set contains two basic elements: a bowl of rice, which is usually placed on the left, and soup on the right. Behind them are three bowls of main courses, called specimen. Chopsticks are placed at the very bottom of the tray, with the thinner side facing left. However, aside from their aesthetic appeal and unique flavor, Japanese food is considered the healthiest in the world. It's no surprise, then, that The Japanese live much longer than the vast majority of nations (only the inhabitants of Monaco are ahead of them in the rankings).

In harmony with nature

Due to its geographical location, Japanese cuisine is rich in fish, seafood, and seaweed. Rice is the base of dishes, eaten almost daily in all forms. It is the main ingredient in sushi and nigiri, but also an ingredient in sweets and green tea. Sake is also made from rice, which, although not very strong (around 15-17%), is drunk in very small vessels and—in keeping with the principle of minimalism—slowly, almost ceremonially.
The ideal dish is one in which the flavor of the main ingredient is enhanced, not overwhelmed by the accompanying accompaniments. Therefore, Japanese cuisine uses only a few spices: ginger, soy sauce, and the spicy green horseradish (wasabi). Sake and mirin are essential for cooking. All ingredients used must be fresh and preservative-free, stored for a short time, and consumed immediately. Chopsticks are used, made of natural materials, to protect the handmade utensils.

Once you've managed to remember what to prepare and when, it's time to practice table etiquette. It's worth familiarizing yourself with it to avoid making a faux pas.

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The table itself is different from what we are used to. It is low, and you sit at it on a tatami – a traditional Japanese mat, with legs bent in half and feet placed under the buttocks. Once we are "comfortably" seated and small culinary masterpieces appear on the table, it is worth saying Itadahimasu which means "I gratefully accept."

Before starting a meal, it's appropriate to take a moment to admire the elegantly prepared dishes. The Japanese also pay close attention to the pace of eating; each bite is chewed slowly, allowing them to know when they're full. Food is served in small bites at a time, so eating with chopsticks is easy. The principle of minimalism also promotes healthy moderation and a slim figure.

Soup is drunk straight from the bowl, and slurping is considered good manners. Wet towels are also provided on the tables for drying hands, but never for the face. The entire meal must be eaten; leaving any part of it behind can be very unpleasant.

After eating, you should appreciate the host's efforts by saying: Gochisōsama deshita which is the equivalent of our Thank you! and means It was a feast!

Are you just starting your adventure with Japanese cuisine? Start simple. miso soup recipe.