Japanese Cuisine - Traditional Table Settings

Traditional Table Settings

The traditional Japanese table setting has varied considerably over the centuries, depending primarily on the type of table common during a given era. Before the 19th century, small individual box tables (hakozen, 箱膳) or flat floor trays were set before each diner. Larger low tables (chabudai, ちゃぶ台) that accommodated entire families were gaining popularity by the beginning of the 20th century, but these gave way to Western-style dining tables and chairs by the end of the 20th century.

Traditional Japanese table setting is to place a bowl of rice on your left and to place a bowl of miso soup on your right side at the table. Behind these, each okazu is served on its own individual plate. Based on the standard three okazu formula, behind the rice and soup are three flat plates to hold the three okazu; one to far back left, one at far back right, and one in the center. Pickled vegetables are often served on the side but are not counted as part of the three okazu. Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a chopstick rest, or hashioki.

Read more about this topic:  Japanese Cuisine

Famous quotes containing the words traditional and/or table:

    The greatest impediments to changes in our traditional roles seem to lie not in the visible world of conscious intent, but in the murky realm of the unconscious mind.
    Augustus Y. Napier (20th century)

    the moderate Aristotelian city
    Of darning and the Eight-Fifteen, where Euclid’s geometry
    And Newton’s mechanics would account for our experience,
    And the kitchen table exists because I scrub it.
    —W.H. (Wystan Hugh)