Return to Japan 2010 & 2016

Japanese Cuisine

For centuries the average Japanese diet consisted in rice, miso soup and pickles. Today there are more than a dozen different types of Japanese cuisine.

Often we had the feeling that food was prepared just to be photographed. Arrangements are colour combinations and sometimes related to the particular season or event: white for winter; pink and green for spring; red and green or purple for summer; orange and yellow for fall. Red and gold can be used for special occasions and silver and black relate to mourning.

Restaurants can be identified by canvas curtains, called “noren” or by the plastic food displayed near their entrances.

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some Japanese Table Manners:

  • empty your dishes to the last grain of rice
  • serve each other, rather than pouring your own alcoholic beverage
  • if you add wasabi to the sushi use only a small amount so it won’t offend the chef
  • slurping noodles is considered evidence of enjoying the meal
  • do not stick chopsticks into rice or pass food from one chopstick to another as both are associated with funerals and are considered to bring bad luck
  • do not point with your chopsticks….do not play with not…do not