Features of Japanese national cuisine: rules for serving a restaurant table
Japan is characterized by a clear division of food into home and restaurant. In Japanese restaurants, food is served in several receptions, which use separate trays.
In contrast to home cooking, the order of serving dishes in the restaurant is strictly defined: first there are vegetable dishes, oysters and sashimi, then fish and meat with seasonings, and finally rice with marinades. However, in the menu of elite restaurants, you can find several options for serving, each of which includes 10 dishes served in a strictly set sequence.
Speaking about the external design of dishes, it should be said that the Japanese pay no less attention to this aspect of a restaurant meal than to the compatibility of products. For example, Japanese restaurants often use dark lacquered dishes that emphasize the white color of rice. Other treats are placed on small flat plates or placed in bowls, and then placed on trays. Here we note that for each type of food, special dishes are provided.
National rice wine sake is served to the table in clay or porcelain jugs without handles, and is drunk from small stacks or small square boxes made of wood.