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Japanese Table Manners 和食作法
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Grace Finishing School
グレースフィニッシングスクール
Okayama
Ishimura Kanae 石邨可奈江
The teachings are now availabel on iPod (handy)
keitai introduction 携帯で紹介
Japanese food is now available almost anywhere in the world.Healthy and attractive to the eye, it is a cuisine that fully brings out the flavors inherent in the ingredients, and can be eaten with ease anywhere and at any time.But, if you are going to try Japanese cuisine, how about also learning the traditionally correct way of eating it?Any venue with a Japanese-style quiet ambience will provide the perfect backdrop.This software enables you to see, with both video and text, Japanese cuisine being enjoyed by people in traditional dress.
This is more than about table manners. It goes as far as showing you how to seat yourself in a Japanese-style room and bow, and performing other courtly behaviors. As such, it will quickly prove to be of great practical use.
President of Grace Finishing School.
source : http://www.grace-fs.jp/index.php
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sanpoo yoshi 三方よし（さんぽうよし / 三方得）sanpo yoshi
"Good for all three parties"
three-way satisfaction
Where all three parties are happy.
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motenashi no kokoro もてなしのこころ / 持成しの心
entertaining guests with your best ability
おもてなしの美 Arts for Japanese Hospitality
Suntory Museum of Art Collection
Wednesday 27 January to Sunday 14 March 2010
When you invite guests, you make the effort to do something special that differs from your everyday approach. That desire to take special care of your guests-that spirit of hospitality-becomes visible in the form of beauty. This exhibition examines examples of the beauty that has emerged from the hospitality associated with annual events and festivals, and of the tools used for entertaining when hosting tea ceremonies or serving meals. It provides a deep and thought-provoking look into the esthetics that have developed from Japan's spirit of hospitality.
http://www.suntory.com/culture-sports/sma/exhibition/09vol07/index.html
quote
The exhibition is split into three sections across the museum's two levels. The first section, "Seasonal Hospitality and Shitsurai しつらい【室礼】" begins with a 19th-century scroll entitled "Manual of Interior Decoration for Daimyo Mansion's Display of the New Year Season." The scroll is opened to a section detailing in ink drawings how to install the massive, round kagami mochi rice cakes that are both a New Year's decoration and a delicacy. Next to it is a contemporary recreation made according to the scroll's specifications, with three rice cakes stacked high upon each other and adorned with pine branches, chestnuts, dried and fresh fruit and other symbolic materials.
Progressing further, several painted standing screens (byobu) portray seasonal customs. A small six-panel screen from the 17th century, "Familiar Customs Month by Month," interweaves scenes of major festivals into one continuous frame. Rendered in fine brush strokes with vibrant color, the first month shows townsfolk praying at temples for a good start to the New Year, while the third month finds hanami parties beneath cherry trees, with the blossoms rising from the surface of the screen in a flurry of white and pink pointillist dots.
Such works evoke a sense of continuity between past and present, although the hanami of 300 years ago, with staff preparing meals and colorful hanging curtains offering revelers a modicum of privacy, seem to have been more stately affairs than the contemporary phenomenon of crowds seated cheek-to-cheek on tarpaulin picnic sheets in major metropolitan parks. They also suggest that the tenets of Japanese hospitality are by no means limited to the home and in fact can be adapted to almost any setting.
This is reinforced in the exhibition's other sections,
"Hospitality and the History of the Banquet" and
"The Utensils and Furnishings of Hospitality,"
which include a large Momoyama Period (1573-1615) sake container for use on a boat that, counterintuitively, is formed from a hollowed mass of rough, fired clay resembling untreated concrete. The sheer size of the sake container is indicative of the scale of entertaining that took place.
Suntory chief curator Yoshiya Ishida explained that the "Hospitality" concept is deeply tied to the museum itself. "Almost all of the works in our collection are related to the representation and practice of hospitality," he said. "Furthermore, the idea of the museum exhibition itself is in a sense a form of hospitality and shitsurai. The works are displayed for the enjoyment of visitors, who can visually partake in them. So this exhibition came about very naturally."
source : Japan Times, Andrew Maerkle, Feb. 5, 2010
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"Since ancient times, Japanese people have respected and valued the beauty and diversity of nature while fearing its formidable and, at times, unpredictable strength. This awareness of nature's powerful influence over both growth and devastation pervades many of the unique Japanese annual events which began hundreds or, in some cases, thousands of years ago and which are still celebrated in communities and homes across Japan.
In this book, we examine twelve important Japanese celebrations regarding their origins, how they were/are celebrated and in terms of shitsurai. Shitsurai is a Japanese word indicating the practice of thoughtfully and mindfully planning and arranging a room with seasonal plants such as vegetables, flowers and fruits as well as with plates, vases, scrolls and relevant symbolic items. Through items such as these, Japanese people traditionally expressed their hopes and prayers, as well as feelings of gratitude, for abundant harvests and the well-being of their family."
This excerpt is from the preface to a new book just released by Noriko Matsuda and Natalia Morrison (in both English and Japanese). It's their hope that the book will lead to a deeper understanding and appreciation of Japanese culture, that non-Japanese readers might be inspired to consider their own cultural traditions more deeply and that people will not only benefit from the reminder to appreciate nature's beauty but also that they might be inspired to take a moment to consider the impact that even the smallest details of a room's display can have on the overall experience of both family members and guests.
- source : facebook -
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Formal Japanese Food Arrangement on a Tray
honzen ryoori 本膳料理
honzen 本膳 lit. the main tray
For formal banquets. The etiquette for eating had to be learned as well as the cook had to learn how to serve the dishes in the right arrangement. The honzen is in the middle bottom, on the right is the "second tray", on the left the "third tray".
Top right the fourth tray (yo no zen 与の善, to avoid the reading SHI, which also means death), top left the fifth tray. Trays 1, 2 and 3 containd a bowl of soup or broth.
© PHOTO : yamatonadeshiko
The more side dishes the more elaborate the meal. The trays are named by the numbers (kazu), so even nowadays, the side dishes are called "honorable numbers" (okazu, o kazu 御数 ).
The food served differed with each season, just like in a good haiku.
. Reference .
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Worldwide use
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Things found on the way
External LINKS
Japanese Table Manners
http://japanesefood.about.com/od/tablemanners/Japanese_Table_Manners.htm
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HAIKU and SENRYU
O MO TE NA SHI
a new buzzword
for the world
. Gabi Greve, November 2013 .
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Related words
. WASHOKU
Dinner Tray (zen 膳)
***** WASHOKU : General Information
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