Japanese meals vary according to the needs of the occasion. The main styles are the family meal, the packed meal and the formal meal. The art of Japanese food arrangement is characterized by certain broad concepts. Foremost among these is the concept that empty space has a beauty of its own. The balance between vessel and space, and space and food, are also considered crucial. This balance varies according to the season, the design of the utensils and tableware, the type of food, the venue, and even the age of the guests. When multicolored foods are arranged on serving dishes, great attention is paid to spacing - where and how to leave empty areas to best emphasis the beauty of the dish. This is based on concept of ma : space as dynamic entity, and an integral and vital component of any composition. The beauty of finished dish is considered as important s the various ingredients that go into its composition.
Traditionally, the Japanese take their meals seated on tatami floor matting, with a small tray-table for each diner. This is still common at traditional Japanese restaurants or inn-style hotels. In Japan , individual servings are laid out on each tray-table beforehand, and carried to the diners. Timing is essential : one must be alert to the guests' state of mind and offer the meal at the proper juncture. The Japanese have an overwhelming predilection for odd numbers, based on the ancient philosophy of yin and yang and the five elements. According to this philosophy, even numbers are yin (negative), and odd ones are yang (positive). This belief is reflected in Japanese cooking to this day; witness sashimi , which is usually presented in groups of three, five or seven slices. It is impossible to discuss Japanese culture without reference to nature. Japan 's climate is characterized by pronounced seasonal changes, and the rhythms of life inevitably follow the shifting seasons. The Japanese very observant of the changes of season, and prepare dishes to reflect these changes This sensitivity to the seasons is at its strongest in the tea ceremony, with a special emphasis placed on three ki : kisetsu (season), ki (vessel) and kikai (occasion). Each occasion is considered unique, and hospitality is heightened by serving fresh food, in season, to bring out the flavour, aroma and color of the ingredients.
|
