Etiquette in Japan

8/8/2019 Etiquette in Japan

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Etiquette in Japan

The code ofetiquette in Japan governs the expectations ofsocial behaviorin the country and is

considered very important. Many books instruct readers on its minutiae.

Some conventions may be very regional practices, and thus may not exist in all regions of Japan.The following are generally accepted modern customs in Japan. Some customs have changed

over the course of history.

Bowing

Bowing (o)jigi (,), (o-)rei (), is probably the feature of Japanese etiquette

that is best-known outside Japan. Bowing is considered extremely important in Japan, so muchso that, although children normally begin learning how to bow from a very young age,

companies commonly provide training to their employees in how to execute bows correctly.

Basic bows are performed with the back straight and the hands at the sides (boys and men) or

clasped in the lap (girls and women), and with the eyes down. Bows originate at the waist.Generally, the longer and deeper the bow, the stronger the emotion and the respect expressed.

Bows can be generally divided into three main types: informal, formal, and very formal.

Informal bows are made at about a fifteen degree angle or just tilt over one's head to the front,and more formal bows at about thirty degrees. Very formal bows are deeper.

The etiquette surrounding bowing, including the length and depth of bow, and the appropriate

response, is exceedingly complex. For example, if the other person maintains his or her bow for

longer than expected (generally about two or three seconds), it is polite to bow again, uponwhich one may receive another bow in return. This often leads to a long exchange ofprogressively lighter bows.

Generally speaking, an inferior bows longer, more deeply and more frequently than a superior. Asuperior addressing an inferior will generally only nod the head slightly, while some superiors

may not bow at all and an inferior will bend forward slightly from the waist.

Bows of apology tend to be deeper and last longer than other types of bow. They tend to occurwith frequency during the apology, generally at about 45 degrees with the head lowered and

lasting for at least the count of three, sometimes longer. The depth, frequency and duration of the

bow increases with the sincerity of the apology and the severity of the offense. Occasionally, inthe case of apology and begging, people crouch down like Sujud to show one's absolutesubmission or extreme regret. This is calledDogeza. Even though Dogeza was previously

considered very formal, it is mostly regarded as a contempt for oneself today, so it is not used inan everyday setting. Bows of thanks follow the same pattern. In extreme cases a kneeling bow is

performed; this bow is sometimes so deep that the forehead touches the floor. This is called

saikeirei (), literally "most respectful bow."


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When dealing with non-Japanese people, many Japanese will shake hands. Since many non-Japanese are familiar with the custom of bowing, this often leads to a combined bow and

handshake which can be quite complicated to execute. Bows may be combined with handshakesor performed before or after shaking hands. Generally when bowing in close proximity, as

necessitated when combining bowing and shaking hands, people turn slightly to one side (usually

the left) to avoid bumping heads.

Making payment

Instead of handing a cashier cash from one's hands to the cashier's hands, it is a commonplace

practice in Japan to place the money onto a small tray that is placed specifically for the purpose

near the cashier machine. Not following this rule is considered rude in Japanese culture, howeverconvenience store, or "konbini", normally do not stick strictly to this rule. It is important to note

that when anything is given directly from hands-to-hands, for example money or a business card,that both the giver and receiver hold the article with both hands.

Eating and drinking

Meals in Japan traditionally begin with the phrase itadakimasu (?) (literally, "I

humbly receive"). The phrase is similar to "bon apptit", or saying grace to give thanks before ameal. It is said to express gratitude for all who played a role in preparing, cultivating, ranching or

hunting the food. This also acknowledges that living organisms have given their life to humanbeings as Dna.

[2][3]Upon finishing a meal, the Japanese also use thepolite phrase Gochisosama-

deshita (Gochissama-deshita?) (lit. Thank you for a good meal) or -

more informal/simple - Gochissama. Gochissama is based on the religious belief where chis

(;?) means running with efforts (by riding a horse, thereby indicating expedience) to

cater foods for the guest. It is then linguistically altered to express gratitude to the effort by

addinggo andsama as the form ofteineigo ().[4][5][6][7]

To join one's hands in the namast

gesture while saying these words is good manners. (See also Mottainai asbuddhist philosophy.)

It is considered polite to clear one's plate, down to the very last grain of rice; children are

especially encouraged to do so. It is impolite to pick out certain ingredients and leave the rest.One should chew with the mouth closed.

It is acceptable to lift soup and rice bowls to the mouth so that one does not spill food. It is also

appropriate to slurp certain foods, especially ramen orsoba noodles, though this is not practiceduniversally.

Rice is generally eaten plain or sometimes with nori (dried-pressed seaweed) orfurikake (variousseasonings). Pouring soy sauce onto plain white rice is not a Japanese custom, nor is it common

to pour soy sauce directly oversashimi orsushi. Instead, soy sauce is poured into a small dishthat is provided, and the food dipped into the sauce. Furthermore, to pour an excessive amount of

soy sauce into the small dish is considered greedy and wasteful.When eating nigiri-zushi, one


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should dip the sushi topping-side down into the soy sauce to prevent the rice from soaking up toomuch sauce; leaving stray grains of rice floating in the sauce is considered uncouth, but can be

hard to avoid for those who have difficulty with chopsticks. In sushi-only restaurants, it isacceptable to use fingers instead of chopsticks to eat the nigiri-zushi.

It is still uncommon for Japanese people to eat while walking around. Some consider it rude toeat in public or on trains, but this is not a universally-held belief.

Many Japanese restaurants provide diners with single-use wooden chopsticks that must besnapped apart. Chopsticks taper toward the bottom; the thicker top part, which will be snapped

apart, may have small splinters. One should never use the thick, splintered end to pick up food.In order to remove the splinters, it is acceptable to rub one chopstick against the other; however,

the commonWestern practice of placing both chopsticks between the palms and vigorouslyrubbing them together is extremely rude, especially when one is seated at a sushi bar, as this

signals the waiter that one thinks his utensils are cheap.

In Japanese restaurants, customers are given a rolled hand towel called oshibori. It is consideredrude to use the towel to wipe the face or neck; however, some people, usually men, do this atmore informal restaurants. Nonwoven towelettes are replacing the cloth oshibori.

When using toothpicks, it is good etiquette to cover one's mouth with the other hand. Blowing

one's nose in public is considered rude, especially at a restaurant; cloth handkerchiefs shouldnever be used for this purpose.When sneezing, it is polite to cover one's nose with a hand, or

excuse oneself to the restroom first.

[edit] Bent

Main article: Bento

A typical home made Bent lunch box. It usually contains rice and a variety of side dishes that go well

with rice.

Bent, boxed meals in Japan, are very common and constitute an important ritual during lunch.

The preparation of these meals begins around the time children reach nursery school. Themothers of these children take special care when preparing meals for their children. They arrange


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the food in the order by which it will be consumed. Bent are made fancy, but it must beconsumed in its entirety.

[8]

Bent is judged by how well it is prepared. The mother must almost show off her

accomplishment in making the lunch. She is preparing for her child, but the way she prepares it

is looked upon by the other children and the nursery school. It is close to a competition to seewho is the better mother. If it is well prepared, other Japanese will consider the maker a goodmother.

[8]

Because appearance with food is important in Japan, the mothers must be sure to arrange and

make the bent attractive.[8]

If it is not to specification, and the mother is not happy, then she isto re-arrange until she is satisfied with the appearance as a whole. Foods can also be seasonal; a

mother may prepare a leaf cut-out in fall or cut an orange into the shape of a flower if the seasonis summer. It is not uncommon to see seven different courses within a Bent.

Mothers are also encouraged to prepare what the children will enjoy eating. If the child does not

like what the mother has prepared, then he/she will most likely not consume it, going against therule that it must be consumed in its entirety.[8] So, mothers must be careful in choosing foods.They must be of interest to the child so that he/she will eat the entire lunch.

Chopsticks

Main article: Chopsticks

There are many traditions and unwritten rules surrounding the use of chopsticks. For example, itis considered particularly taboo to pass food from chopsticks to chopsticks, as this is how bones

are handled by the family of the deceased after a cremation. If you must pass food from yourplate to someone during a meal (a questionable practice in public), pick up the food with your

own chopsticks and place it on a small plate to allow the recipient to pick it up with his/herchopsticks. Mismatched chopsticks are not to be used. Standing chopsticks vertically in a bowl

of rice is to be avoided, as it recalls burning incense sticks standing up in sand, typically atfunerals. Also, the act of stabbing the chopsticks into the food resembles an action devout

Buddhists perform when offering ceremonial food to their ancestors at the household shrine.

Chopsticks have been in use in Japan as early as theNara period (710-794), originating in Chinaand swept to Japan (Bridging the Gap, 2008). Since chopsticks are a huge part of Japanese

tradition, there are many things one must avoid while using them. If you have no other utensils touse while sharing plates of food, you will need to use the end of the chopsticks (the side you didnot eat from) to retrieve the shared food.

Chopsticks can be somewhat challenging if you have never used them. They can take a lot of

practice for most, but once you have used them a few times, you will get used to them easily."Using chopsticks correctly makes you look beautiful when eating (Bridging the Gap, 2008)

Since there are many chopsticks one can choose from, you want to make sure the ones youchoose are comfortable and easy to handle. You dont want them too heavy or too long. They

must fit your fingers and feel right. According to Hyozaemon, you should hold your chopsticksat a point about two-thirds of the way up from the tips. Hold the top chopstick between your


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thumb and index finger and support it with your middle finger. Your other chopstick should beplaced firmly against where your thumb and index finger meet, with it supported against the

fingernail on your ring finger. By doing this, the tips of your chopsticks will meet, forming abeak-like triangle. If you can use them dexterously by only moving the upper chopstick, you've

got perfect chopstick manners (Bridging the Gap, 2008).

Greetings

Greetings are considered to be of extreme importance in Japanese culture. Students in elementary

and secondary schools are often admonished to deliver greetings with energy and vigor. A lazygreeting is regarded with the type of disdain that would accompany a limp handshake in parts of

theWest.

Simply walking off without saying anything is frowned upon.When parting, instead of simply

saying goodbye, it is common to make a wish to meet again.

The most common greetings are ohay gozaimasu (?

) or "good morning",used until about 11am but may be used at any time of day if it is the first occasion that day the

two people have met; konnichiwa (?) which is roughly equivalent to "good day" or

"good afternoon" and is used until late afternoon; konbanwa (?) or "good evening"; and

oyasumi nasai (?) or "good night". Different forms of these greetings may be used

depending on the relative social statuses of the speaker and the listener.

Hospitality

Since many Japanese homes are very small, entertaining is traditionally done at restaurants and

other establishments. Entertaining at home is not unheard of however, and hosts will often go togreat lengths to be hospitable.

Generally, as in many other cultures, the guest takes priority. He or she will be seated in the bestplace, served the best food and drinks, and generally deferred to. If staying overnight, the guest

will also be offered the first bath, and the hosts may even give up their own beds.

Japanese hosts generally try for the ideal of being busy so the guest can relax. As opposed toWestern hospitality styles where the host presents a relaxed front to the guests or may encourageguests to "make themselves at home" or "help themselves," Japanese hosts will often present a

busy front to guests. The general aim is to cultivate the idea among guests that everything is

being taken care of so that they may relax and be at ease.


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Japanese cuisine

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against copyright violations and factual inaccuracies. (July 2008)

Kaiseki cuisine

Japanesecuisine has developed over the centuries as a result of many political and socialchanges. The cuisine eventually changed with the advent of the Medieval age which ushered in a

shedding of elitism with the age ofshogun rule. In the early modern era massive changes tookplace that introduced non-Japanese cultures, most notablyWestern culture, to Japan.

The modern term "Japanese cuisine" (nihon ryri (?) washoku (?)) means

traditional-style Japanese food, similar to that already existing before the end ofnationalseclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients

orcooking methods were subsequently introduced from abroad, but which have been developedby Japanese who made them their own. Japanese cuisine is known for its emphasis on

seasonality of food (,shun),[1] quality of ingredients and presentation.


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Contents

[hide]

y 1 National cuisineo 1.1 History

1.1.1 Ancient era - Heian period 1.1.2 Kamakura period 1.1.3 Modern era

o 1.2 Common staple foods found on a national level (Shushoku)o 1.3 Common foods and dishes found on a national levelo 1.4 Imported and adapted foodso 1.5 Yshoku

y 2 Regional cuisiney 3 Ingredientsy 4 Traditional table settingsy 5 Dining etiquettey 6 Dishes for special occasionsy 7 Sake and shchy 8Foreign foody 9 Cuisine outside of Japany 10 See alsoy 11 Referencesy 12 Bibliographyy 13 External links

[edit] National cuisine

[edit] History

[edit] Ancient era - Heian period

Following the Jmon period, Japanese society shifted from semi-sedentaryhunter-gatherer

lifestyle to an agricultural society. This was the period in which rice cultivation began, havingbeen introduced by China.

[2]Rice was commonly boiled plain and called gohan or meshi, and, as

cooked rice has since always been the preferred staple of the meal, the terms are used assynonyms for the word "meal." Peasants often mixed millet with rice, especially in mountainous

regions where rice did not proliferate.[3]

During the Kofun period, Chinese culture was introduced into Japan from the Korean Peninsula.As such, Buddhism became a large influence on Japanese culture. After the sixth century, Japan

directly pursued the imitation of Chinese culture under the Tang dynasty.[4]

It was this influencethat marked the taboos on the consumption of meat in Japan. In 675 A.D., Emperor Temmu

decreed a prohibition on the consumption ofcattle, horses, dogs, monkeys, and chickens duringthe 4th-9th months of the year; to break the law would mean a death sentence. Monkey was eaten

prior to this time, but was eaten more in a ritualistic style for medicinal purposes. Chickens were


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often domesticated as pets[citation needed]

, while cattle and horses were rare and treated as such. Acow or horse would be ritually sacrificed on the first day of rice paddy cultivation, a ritual

introduced from China. Emperor Temmu's decree, however, did not ban the consumption ofdeerorwild boar, which were important to the Japanese diet at that time.[5]

The eighth century saw many additional decrees made by emperors and empresses on the ban ofkilling of any animals. In 752 A.D., Empress Kken decreed a ban even on fishing, but made apromise that adequate rice would be given to fishermen whose livelihood would have otherwise

been destroyed. In 927 A.D., regulations were enacted that stated that any government official ormember of nobility that ate meat was deemed unclean for three days and could not participate in

Shinto observances at the imperial court.[6]

Chopsticks on a chopstick rest

It was also the influence of Chinese cultures[7][8][9][10][11]

that brought chopsticks to Japan early in

this period. Chopsticks at this time were used by nobility at banquets; they were not used aseveryday utensils however, as hands were still commonly used with which to eat. Metal spoons

were also used during the 8th-9th century, but only by the nobility.[12]

Dining tables were alsointroduced to Japan at this time. Commoners used a legless table called a oshiki, while nobility

used a lacquered table with legs called azen. Each person used his own table. Lavish banquetsfor the nobility would have multiple tables for each individual based upon the number of dishes

presented.[13]

Upon the decline of the Tang dynasty in the ninth century, Japan made a move toward its

individuality in culture and cuisine. The abandonment of the spoon as a dining utensil is one ofthe marked differences, and commoners were now eating with chopsticks as well. Trade

continued with China and Korea, but influence en masse from outside of Japan would not beseen again until the 19th century. The 10th and 11th centuries marked a level of refinement of

cooking and etiquette found in the culture of the Heian nobility. Court chefs would prepare manyof the vegetables sent as tax from the countryside. Court banquets were common and lavish; garb

for nobility during these events remained in the Chinese style which differentiated them from theplain clothes of commoners.

[14]

The dishes consumed post 9th century included grilled fish and meat (yakimono), simmered food

(nimono), steamed foods (mushimono), soups made from chopped vegetables, fish or meat(atsumono), jellied fish (nikogori) simmered with seasonings, sliced raw fish served in a vinegar

sauce (namasu), vegetables, seaweed or fish in a strong dressing (aemono), and pickledvegetables (tsukemono) that were cured in salt to cause lactic fermentation. Oil and fat were

avoided almost universally in cooking. Sesame oil was used, but rarely, as it was of greatexpense to produce.

[15]


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Documents from the Heian nobility note that fish and wild fowl were common on the table alongwith vegetables. Their banquet settings consisted of a bowl ofrice and soup, along with

chopsticks, a spoon, and three seasonings which were salt, vinegar and hishio, which was afermentation of soybeans, rice, wheat, sake and salt. A fourth plate was present for mixing the

seasonings to desired flavor for dipping the food. The four types of food present at a banquet

consisted of dried foods (himono), fresh foods (namamono), fermented or dressed food(kubotsuki), and desserts (kashi). Dried fish and fowl were thinly sliced (e.g. salted salmon,pheasant, steamed and dried abalone, dried and grilled octopus), while fresh fish, shellfish and

fowl were sliced raw in vinegar sauce or grilled (e.g. carp, sea bream, salmon, trout, pheasant).Kubotsuki consisted of small balls of fermented sea squirt, fish orgiblets along withjellyfish and

aemono. Desserts would have included Chinese cakes, and a variety of fruits and nuts includingpine nuts, dried chestnuts, acorns,jujube,pomegranate,peach, apricot,persimmon and citrus.

The meal would be ended with sake.[16]

[edit] Kamakura period

The Kamakura period marked a large political change in Japan. Prior to the Kamakura period,the samurai were guards of the landed estates of the nobility. The nobility, having lost control of

the Japanese countryside, fell under the militaristic rule of the peasant class samurai, with amilitary government being set up in 1192 in Kamakura giving way to the period. Once the

position of power had been exchanged, the role of the court banquets changed. The court cuisinewhich had prior to this time emphasized flavor and nutritional aspects changed to a highly

ceremonial and official role.[17]

Minamoto Yoritomo, the first shogun, punished other samurai who followed the prior showybanquet style of the nobility. The shogun banquet, called ban, was attended by military leaders

from the provinces. The ban originally referred to a luncheon on festival days attended by

soldiers and guards during the Heian period and as such was attached to the warrior class. Themenu usually consisted of dried abalone, jellyfish aemono, pickled ume called umeboshi, salt andvinegar for seasoning and rice. Later in the period, the honzen ryri banquet became

popularized.[18]

The cuisine of the samurai came distinctly from their peasant roots. The meals prepared

emphasized simplicity while being substantial. Specifically the cuisine avoided refinement,ceremony and luxury and a shedding of all further Chinese influence. One specific example is

the change from wearing traditional Chinese garb to a distinct clothing style that combined thesimple clothing of the common people. This style evolved into the kimono by the end of the

Middle Ages.[19]

The Buddhist vegetarian philosophy strengthened during the Kamakura period as it began tospread to the peasants. Those who were involved in the trade of slaughtering animals for food

and/or leather came under discrimination. Those practicing this trade were considered inopposition to the Buddhist philosophy of not taking life, while under the Shinto philosophy they

were considered defiled. This discrimination eventually intensified to the creation of a separatecaste, theburakumin.

[20]


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[edit] Modern era

This section does not cite any references or sources.

Please help improve this article by adding citations to reliable sources. Unsourced material may be

challenged and removed. (July 2009)

Japanese cuisine is based on combining staple foods typically rice ornoodles, with a soup and

okazu () dishes made from fish, meat, vegetable, tofu and the like to add flavor to

the staple food. These are typically flavored with dashi, miso, and soy sauce and are usually low

in fat and high in salt.

A standard Japanese meal generally consists of several different okazu accompanying a bowl of

cooked white Japanese rice (gohan,), a bowl of soup and some tsukemono (pickles).

The most standard meal comprises three okazu and is termed ichij-sansai (; "one

soup, three sides"). Different cooking techniques are applied to each of the three okazu; they may

be raw (sashimi), grilled, simmered (sometimes calledboiled), steamed, deep-fried, vinegared, ordressed. This Japanese view of a meal is reflected in the organization of Japanese cookbooks:

Chapters are devoted to cooking techniques as opposed to ingredients. There may also bechapters devoted to soups, sushi, rice, noodles, and sweets.

As Japan is an island nation its people eat much seafood. Meat-eating has been rare until fairlyrecently due to restrictions ofBuddhism.

[citation needed]However, strictly vegetarian food is rare

since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with

katsuobushi (dried skipjack tuna flakes). An exception isshjin ryri (), vegetarian

dishes developed by Buddhist monks. However, the advertised shjin ryri at public eating

places includes some non-vegetarian elements.

Noodles are an essential part of Japanese cuisine usually as an alternative to a rice-based meal.Soba (thin, grayish-brown noodles containingbuckwheat flour) and udon (thick wheat noodles)are the main traditional noodles and are served hot or cold with soy-dashi flavorings. Chinese-

style wheat noodles served in a meat stock broth known as ramen have become extremelypopular over the last century.

[edit] Common staple foods found on a nationallevel (Shushoku)




There are many staple foods that are considered part of Japan's national cuisine today. Below are

listed some of the most common.


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Tamago kake gohan (left), tsukemono and miso-shiru (miso soup).

Rice (gohan,)

Since its cultivation in Japan about 2000 years ago, rice has been Japan's most important crop.Its fundamental importance to the country and its culture is reflected by the facts that rice was

once used as a currency, and that the Japanese word for cooked rice gohan () or meshi(,

generally only referred to as such by males) also has the general meaning of "meal". The literal

meaning of breakfast (asagohan), for example, is "morning rice".

Japanese rice is short grain and becomes sticky when cooked. Most rice is sold as hakumai

("white rice"), with the outer portion of the grains (nuka) polished away. Unpolished rice

(gemmai) is considered less delicious by most people, but its popularity has been increasing

recently because gemmai is more nutritious and healthier than hakumai.

A second major rice variety used in Japan is mochi rice. Cooked mochi rice is more sticky than

conventional Japanese rice, and it is commonly used for sekihan (cooked mochi rice with red

beans), or for pounding into rice cakes.

Rice is processed and prepared in many different ways. Some popular processed rice products

are listed below, while a list of popular ways to use rice can be found here. okayu, sake,

wagashi, senbei, mochi, donburi(, "bowl") and sushi.[21]

Noodles (men-rui,)

Noodles often take the place of rice in a meal. They are featured in many soup dishes, or servedchilled with a sauce for dipping.

Bread (pan,)

Bread/Pan is not native to Japan and is not considered traditional Japanese food, but since its

introduction in the 19th century it has become common. The word pan is a loanword originally

taken from Portuguese.


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[edit] Common foods and dishes found on a nationallevel




There are many dishes that are considered part of Japan's national cuisine today. Below are listedsome of the most common.

y Common Japanese savory main and side dishes (okazu,) found on a national levelGrilled and pan-fried dishes (yakimono ()), stewed/simmered dishes (nimono ()),

stir-fried dishes (itamemono ()), steamed dishes (mushimono ()), deep-fried

dishes (agemono ()), sashimi, soups (suimono () and shirumono ()), pickled,

salted, and dressed foods (tsukemono (), aemono (), sunomono ()), chinmi

y Common Japanese Sweets and snacks (okashi(), oyatsu ()) found on a nationallevel

Japanese-style sweets (wagashi,), old-fashioned Japanese-style sweets (dagashi,

), Western-style sweets (ygashi,), sweets bread (kashipan,)

y Teas and other drinks found on a national levely Flavorings used on a national level

[edit] Imported and adapted foods

Japan has incorporated imported food from across the world (mostly from Asia, Europe and to alesser extent the Americas), and have historically adapted many to make them their own.

y Foods imported from Portugal in the 16th centuryy Other adapted cuisines in Japany Fusion dishes

[edit] Yshoku

Main article: Yshoku

This section does not cite any references or sources.Please help improve this article by adding citations to reliable sources. Unsourced material may be


Japan today abounds with home-grown, loosely western-style food. Many of these were invented

in the wake of the 1868 Meiji restoration and the end ofnational seclusion, when the suddeninflux of foreign (in particular, western) culture led to many restaurants serving western food,


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known asyshoku (), a shortened form ofseiyshoku () lit. Western cuisine, opening

up in cities. Restaurants that serve these foods are calledyshokuya (), lit. Western

cuisine restaurants.

Manyyshoku items from that time have been adapted to a degree that they are now considered

Japanese and are an integral part of any Japanese family menu. Many are served alongside riceand miso soup, and eaten with chopsticks. Yet, due to their origins these are still categorized as

yshoku as opposed to the more traditional washoku (), lit. Japanese cuisine.

y Common yshoku dishes[edit] Regional cuisine




y Main article: Japanese regional cuisineJapanese cuisine offers a vast array of regional specialties known as kydo ryri (),

many of them originating from dishes prepared using traditional recipes with local ingredients.Mainly, there are Kanto region food and Kansai region food. Kanto region foods taste very

strong. For example the dashi-based broth for serving udon noodles is heavy on darksoy sauce,similar to soba broth. On the other hand Kansai region foods are lightly seasoned, with clear

udon noodles made with light soy sauce.[22]

While "local" ingredients are now available nationwide, and some originally regional dishes such

as okonomiyaki and Edo-style sushi have spread throughout Japan and is no longer considered assuch, many regional specialties survive to this day, with some new ones still being created.

[edit] Ingredients

See Also: List of Japanese ingredients, Category:Japanese ingredients

The following is a list of ingredients found in Japanese cuisine:

y Ricey Beansy Eggsy Floury Fruitsy Fu (wheat gluten)y Meatsy Mushroomsy Noodlesy Soy products


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y VegetablesMany types of Seafood are part of Japanese cuisine. Only the most common are in the list below.

Includes freshwater varieties:

ySeafood

y Finned fishy Sea mammalsy Shellfishy Crab (Kani)y Roey Processed seafoody Seaweed

[edit] Traditional table settings


Please help improve this article by adding citations to reliable sources. Unsourced material may bechallenged and removed. (July 2009)

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,) or flat floor trays were set before each diner. Larger low

tables (chabudai,) 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 ofmiso 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 threeflat 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, orhashioki.[22]

[edit] Dining etiquette




It is customary to say itadakimasu, (literally "I [humbly] receive") before starting

to eat a meal, andgochissama deshita, (literally "It was a feast") to the

host after the meal and the restaurant staff when leaving.


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Hot towel

Before eating, most dining places will provide either a hot towel or a plastic-wrapped wet

napkin. This is for cleaning hands before eating (and not after). It is rude to use them to wash

the face or any part of the body other than the hands.

Bowls

The rice or the soup is eaten by picking up the bowl with the left hand and using chopsticks with

the right, or vice versa if you are left-handed. Traditionally, chopsticks were held in their right

hand and the bowl in their left, but left-handed eating is acceptable today. Bowls may be lifted

to the mouth, however should not be touched with the mouth except when drinking soup.

Soy sauce

Soy sauce is not usually poured over most foods at the table; a dipping dish is usually provided.

Soy sauce is, however, meant to be poured directly onto tofu and grated daikon dishes. In

particular, soy sauce should never be poured onto rice or soup. It's considered rude to waste soy

sauce so moderation should be used when pouring into dishes.

Chopsticks

Chopsticks are never left sticking vertically into rice, as this resembles incense sticks (which are

usually placed vertically in sand) during offerings to the dead. Using chopsticks to spear food or

to point is frowned upon. It is very bad manners to bite chopsticks.

Communal dish

When taking food from a communal dish, unless they are family or very close friends, turn the

chopsticks around to grab the food; it is considered more sanitary. Better, have a separate set of

chopsticks for the communal dish.

Sharing

If sharing food with someone else, move it directly from one plate to another. Never pass food

from one pair of chopsticks to another, as this recalls passing bones during a funeral.

Eat what is given

It is customary to eat rice to the last grain. Being a picky eater is frowned on, and it is notcustomary to ask for special requests or substitutions at restaurants. It is considered ungrateful

to make these requests especially in circumstances where you are being hosted, as in a business

dinner environment. Good manners dictate that you respect the selections of the host.

Drinking


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Even in informal situations, drinking alcohol starts with a toast (kanpai,) when everyone is

ready. It is not customary to pour oneself a drink; rather, people are expected to keep each

other's drinks topped up. When someone moves to pour your drink you should hold your glass

with both hands and thank them.

[edit] Dishes for special occasionsThis section does not cite any references or sources.



In Japanese tradition some dishes are strongly tied to a festival or event. These dishes include:

y Botamochi, a sticky rice dumpling with sweet azuki paste served in spring, while the termHagi/Ohagi is used in the fall season.

y Chimaki (steamed sweet rice cake): Tango no Sekku and Gion Festival.y Hamo (a kind of fish) and somen: Gion Festival.y Osechi: New Year.y Sekihan, literally "red rice", is served for any celebratory occasion. It is usually sticky rice cooked

with azuki, or red bean, which gives the rice its distinctive red color.

y Soba: New Year's Eve. This is called toshikoshisoba (ja:) (literally "year crossingsoba").

y Chirashizushi, Ushiojiru (clear soup of clams) and amazake: Hinamatsuri.In some regions every 1st and 15th day of the month people eat a mixture of rice and azuki

(azuki meshi (), see Sekihan).

[edit] Sakeand shch




Sake is a rice wine that typically contains 12%~20% alcohol and is made by multiple

fermentation of rice. At traditional meals, it is considered an equivalent to rice and is notsimultaneously taken with other rice-based dishes. Side dishes for sake are particularly called

sakana orotsumami.

Shch is a spirit most commonly distilled frombarley, sweet potato, orrice.


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[edit] Foreign food

A McDonald's in Narita, Japan. The sign reads: "MacDonald Hamburger".




Foods from other countries vary in their authenticity. In Tokyo, it is quite easy to find restaurants

serving authentic foreign cuisine. However, in most of the country, in many ways, the variety of

imported food is limited; for example, it is rare to findpasta that is not of the spaghetti ormacaroni varieties in supermarkets or restaurants; bread is very rarely of any variety but white;

and varieties of imported breakfast cereals are very limited, usually either frosted or chocolateflavored.

Japanese rice is usually used instead of indigenous rice (in dishes from Thailand, India, Italy,etc.) or including it in dishes when originally it would not be eaten with it (in dishes like

hamburger, steak, omelettes, etc.).

Chinese food is the most popular foreign cuisine throughout Japan. It is closely followed byKorean barbecue and Italian pasta.

[23]

"Italian" restaurants tend to only havepizza and pasta on their menus. The cheaper Italian placesin Japan tend to serve more Americanized versions of Italian foods, which often vary wildly

from the versions found in Italy or in other countries. For pizza delivery, Pizza Hut andDomino's can easily be found in major cities, although the menus are localized. Corn,

mayonnaise, and seafood toppings are popular. In sit-down restaurants, the vast majority ofpizzas have crusts that are thinner and crispier, and have far less cheese and other toppings than

in the U.S.


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Many Italian dishes are changed, however Japanese chefs have preserved many Italian seafooddishes that are forgotten in other countries. These include pasta withprawns, lobster(a specialty

known in Italy as pasta all'aragosta), crab (an Italian specialty; in Japan it is served with adifferent species of crab), and pasta with sea urchin sauce (sea urchin pasta being a specialty of

the Puglia region).

Hamburgerchains include McDonald's, First Kitchen, Lotteria and MOS Burger. Many chainsdeveloped uniquely Japanese versions of American fast food such as teriyaki burger, kinpira rice

burger, fried shrimp burgers, and green tea milkshakes.

Curry, which was originally imported from India into Japan by the British in the Meiji era, wasfirst adopted by the Imperial Japanese Army, eventually leading to its presence in Japanese

cuisine. Japanese curry is unlike Indian or any other forms of curry. Unique Japanese ingredientsinclude apples and honey. Even Japanese curry branded as Indian curry is quite different. For

instance, some Japanese "Indian-style" curries contain beef and pork, making them unacceptableto most Hindus, Jains, and Muslims. Japanese versions ofcurry powderand sauces can be found

in many foods, among them curry udon, curry bread, and curry tonkatsu.

[edit] Cuisine outside of Japan




Cold soba noodles with dipping sauce.

Many countries have imported portions of Japanese cuisine. Some may adhere to the traditionalpreparations of the cuisines, but in some cultures the dishes have been adapted to fit the palate ofthe local populace.

In Canada, Japanese cuisine has become quite popular in all medium and major cities, so that it

is very unusual not to find one or more Japanese restaurants in cities above 100,000 population.Sushi, sashimi, and ramen are highly popular at opposite ends of the income scale, with ramen

being a common low-budget meal. Sushi and sashimi takeout began in Toronto and Vancouver,


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but is now common throughout Canada. The largest supermarket chains all carry basic sushi andsashimi, and Japanese ingredients and ramen are readily available in most supermarkets. Most

mid-sized mall food courts feature fast-food teppan cooking. Izakaya restaurants have gained asurge of popularity.

Japanese cuisine is an integral part of food culture in Hawaii as well as in other parts of theUnited States. Popular items are sushi, sashimi and teriyaki. Kamaboko, known locally as fishcake, is a staple ofsaimin, a noodle soup invented in and extremely popular in the state. Sushi,

long regarded as quite exotic in the west until the 1970s, has become a popular health food inparts of North America,Western Europe and Asia.

In Mexico, certain Japanese restaurants have created what is known as "Sushi Mexicano", in

which spicy sauces and ingredients accompany the dish or are integrated in sushi rolls. Thehabanero and serrano chiles have become nearly standard and are referred to as chiles toreados,

as they are fried, diced and tossed over a dish upon request. A popular sushi topping, "Tampico",is made by blending chiles, mayonnaise, and crab imitation. Cream cheese and avocado is

usually added to makisushi.

Kamaboko is popular street food in South Korea, where it is known as eomuk() orodeng

(). It is usually boiled on a skewer in broth and sold from street restaurant carts where they

can be eaten with alcoholic beverage, especially soju. In the winter, deep-fried eomuk-on-a-stick

(known alternatively as "hot-bar") is a popular treat.

Taiwan has adapted many Japanese food items. Taiwanese versions oftempura, only barely

resembling the original, is known as or (tianbula) and is a famous staple in night

markets in northern Taiwan. Taiwanese versions ofoden is known locally as oren () or

Kwantung stew, after the Kansai area.

Ramen, of Chinese origin, has been exported back to China in recent years where it is known as

ri shi la mian (, "Japanese lamian"). Popular Japanese ramen chains serve ramen

alongside distinctly Japanese dishes such as tempura and yakitori, something which would be

seen as odd in Japan. Ramen has gained popularity elsewhere in part due to the success of theWagamama chain, although they are quite different from Japanese ramen. Instant ramen,

invented in 1958, has now spread throughout the world. Skewered versions of oden is a common

convenience store item in Shanghai where it is known as adin ().

In Australia, sushi is considered a very popular lunch/snack option with one or two sushi bars inevery shopping center. It would be hard to find a metropolitan area where it is not available, with

some major supermarkets stocking pre-packaged options. There are also many casual 'food court'restaurants that cook fast food such as soft shell crab udon, tempura, and many other dishes. Also

found are a great variety of 'sushi train' restaurants for a fun dining experience. In the city andsurrounding suburbs there are many Japanese restaurants for formal dining.

In Brazil, Japanese food is widespread due to the large Japanese-Brazilian population living inthe country, which represents the largest Japanese community living outside Japan. Over the past


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years, many restaurant chains such as Koni Store[24]

have opened, selling typical dishes such asthe populartemaki. Brazilians are particularly fond ofyakisoba, which is readily available in all

supermarkets, and often included in non-Japanese restaurant menus.

Etiquette in Japan

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