Japanese curry rice is served in anything from a flat plate to a soup bowl. The curry is poured over rice in any manner and amount. Japanese short-grain rice, which is sticky and round, is preferred, rather than the medium-grain variety used in Indian dishes. It is usually eaten with a spoon, as opposed to chopsticks, because of the liquid nature of the curry, and is usually served garnished with vegetables pickled in vinegar such as fukujinzuke or rakkyo.
Serving
Japanese curry
Japanese curry | Serving
Japanese curry rice is served in anything from a flat plate to a soup bowl. The curry is poured over rice in any manner and amount. It is served in either a flat plate or soup bowl, poured over rice and garnished with vegetables pickled in vinegar It is served in anything from a flat plate to a soup bowl. The curry is poured over rice in any manner and amount. Japanese short-grain rice, which is sticky and round, is preferred, rather than the medium-grain variety used in Indian dishes Japanese curry rice is served in anything from a flat plate to a soup bowl
where do jet streams occur in the atmosphere
user
On Earth, the main jet streams are located near the altitude of the tropopause and are westerly winds
assistant
how were they discovered?
user
In 1920s, Wasaburo Oishi, detected the jet stream from a site near Mount Fuji.
assistant
where is this mountain located?
user
It is  located on the island of Honshū, is the highest mountain in Japan
assistant
how do people climb this mountain?
user
Climbers usually start at the fifth stations, as these are reachable by car or by bus. The summit is the tenth station on each trail. The stations on different routes are at different elevations
assistant
is it a volcanic mountain?
user
Yes, Scientists have identified four distinct phases of volcanic activity in the formation of Mount Fuji. The first phase, called "Sen-komitake", is composed of an andesite core recently discovered deep within the mountain.
assistant
is it a threat currently?
user
Yes,  indicators suggestive of heightened eruptive danger, such as active fumaroles and recently discovered faults, are typical occurrences at this type of volcano.
assistant
are there any adventure activities nearby it?
user
Yes, Several paragliding schools use the wide sandy/grassy slope between Gotemba and Subashiri parking lots as a training hill.
assistant
how do you reach to this mountain?
user
The closest airport with scheduled international service is Mt. Fuji Shizuoka Airport.
assistant
which is the famous sport in the country where this mountain located?
user
Traditionally, sumo is considered Japan's national sport. Japanese martial arts such as judo, karate and kendo are also widely practiced and enjoyed by spectators in the country.
assistant
which are the famous tourist attractions there?
user
Sorry. I cannot find the answer based on the context.
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what type of food do they have?
user
Japanese curry, "wagashi", green tea ice cream.
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how is the first mentioned dish served?
user
Japanese curry rice is served in anything from a flat plate to a soup bowl. The curry is poured over rice in any manner and amount. Japanese short-grain rice, which is sticky and round, is preferred, rather than the medium-grain variety used in Indian dishes. It is usually eaten with a spoon, as opposed to chopsticks, because of the liquid nature of the curry, and is usually served garnished with vegetables pickled in vinegar such as fukujinzuke or rakkyo.
Japanese curry | Serving
Curry rice is usually served with fukujinzuke or rakkyō on the side.
Japanese curry | Side dishes and garnishes
Curry was introduced to Japan by the British in the Meiji period. Japanese versions of curry can be found in foods such as curry udon, curry bread, and "katsukarē", tonkatsu served with curry. They very commonly come with rice beside the curry on the dish. This can be eaten during dinner most of the time.
Japanese cuisine | Curry
is usually eaten as "karē raisu" — curry, rice, and often pickled vegetables, served on the same plate and eaten with a spoon, a common lunchtime canteen dish. It is less spicy and seasoned than Indian and Southeast Asian curries, being more of a thick stew than a curry. British people brought curry from the Indian colony back to Britain and introduced it to Japan during the Meiji period (1868 to 1912), after Japan ended its policy of national self-isolation ("sakoku"), and curry in Japan was categorised as a Western dish. Its spread across the country is commonly attributed to its use in the Japanese Army and Navy which adopted it extensively as convenient field and naval canteen cooking, allowing even conscripts from the remotest countryside to experience the dish.
Curry | Japan
The dish is claimed to have originated at , a yōshoku restaurant in Ginza, Tokyo, in 1948. Yomiuri Giants player Shigeru Chiba, a frequent patron of the establishment, complained that it was too bothersome to eat curry and katsu separately, leading to the creation of the combination. Currently, the restaurant advertises the dish as the "original curry" and "Chiba-san's curry" on its menu.
Katsukarē | History
Curry similar to that served in the Indian subcontinent is known as Nakamuraya curry. It was introduced to Japan by Rash Behari Bose when he began to sell curry at Nakamura Bakery in Tokyo.
Japanese curry | History
Curry was introduced to Japan during the Meiji era (1868–1912), at the time when the Indian subcontinent was under colonial rule by the British Empire. By the 1870s, curry began to be served in Japan, and became a staple within the Japanese diet. It was not until the early twentieth century, when curry was adopted by the Japanese Navy and Army, that the dish began to become popular with the Japanese. After its favorable reception within the Japanese Army and Navy, it later became common in school cafeterias. By 2000, curry was a more frequent meal than sushi or tempura.
Japanese curry | History
Descriptions of food shown on screen are provided by two voice actors:
Hadaka no Shounen | First Period
The average Japanese person eats curry at least once a week. The origins of curry, as well many other foreign imports such as "pan" or bread, are linked to the emergence of "yōshoku", or western cuisine. "Yōshoku" can be traced as far back as the late Muromachi period (1336–1573) during a culinary revolution called "namban ryori" (南蛮料理), which means “Southern barbarian cooking”, as it is rooted in European cuisine. This cuisine style was first seen in Nagasaki, which served as the point of contact between Europe and Japan at that point in time. Food items such as potatoes, corn, dairy products, as well as the hard candy "kompeito" (金平糖), spread during this time.
Japanese cuisine | Imported and adapted foods
"Sashimi" is often the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls. Japanese chefs consider "sashimi" the finest dish in Japanese formal dining and recommend that it be eaten before other strong flavors affect the palate. The sliced seafood that composes the main ingredient is typically draped over a garnish. The typical garnish is Asian white radish, "daikon", shredded into long thin strands, or single leaves of the herb "shiso" (perilla) "Sashimi" is popularly served with a dipping sauce (soy sauce) and condiments such as wasabi paste, grated fresh ginger, grated fresh garlic, or ponzu for meat "sashimi", and such garnishes as shiso and shredded daikon radish.
Sashimi | Serving
Courses are served in small servings in individual dishes. Each diner has a small lacquered tray to themsekves; very important people may be provided their own low, lacquered table or several small tables. Because generally follows traditional eating habits in Japan, meat dishes are rare.
Japanese tea ceremony | Meal
In the first "tataki" method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar, sliced thin, and seasoned with ginger (which is ground or pounded into a paste, hence the name). Food so prepared can also be served with soy sauce and garnishes like a sashimi. The method originated in Tosa Province, now part of Kōchi Prefecture, where it was applied to bonito (). Lore has it that it was developed by Sakamoto Ryōma, a 19th-century rebel samurai, who picked up the European technique of grilling meat from the foreigners resident in Nagasaki.
Tataki | Cooked food
Generally eaten as a main course, the dish can be accompanied with water or miso soup. In Japan, there are fast-food restaurant chains which specialize in serving katsukarē, with varying meats and types of curry.
Katsukarē | Introduction
Japanese cuisine keeps such tradition still, whereas in modern times such practice is in contrast to present-day Chinese cuisine, where placing food on rice is standard. However, an exception is the popular "donburi". The small rice bowl or "chawan" (lit. "tea bowl") doubles as a word for the large tea bowls in tea ceremonies. Thus in common speech, the drinking cup is referred to as "yunomi-jawan" or "yunomi" for the purpose of distinction. Among the nobility, each course of a full-course Japanese meal would be brought on serving napkins called , which were originally platformed trays or small dining tables.
Japanese cuisine | Traditional cuisine
If a series of small foods are served, it is important to fully finish off one dish prior to moving on to the next one. However, it is not considered to be compulsory to complete the entire dishes, especially the broth from "ramen" or similar kinds. Before starting to eat a meal, saying "itadakimasu", a polite phrase meaning "I receive this food", is a way to show gratitude towards the person that prepared the meal. This can be done in a praying motion, which is gathering both hands together, or more simply, by bowing the head. Upon finishing the meal, gratitude is expressed again by saying "gochisō sama deshita", meaning "it was quite a feast".
Customs and etiquette in Japanese dining | Basic dining etiquette
"Kaiseki", closely associated with tea ceremony ("chanoyu"), is a high form of hospitality through cuisine. The style is minimalist, extolling the aesthetics of wabi-sabi. Like the tea ceremony, appreciation of the diningware and vessels is part of the experience. In the modern standard form, the first course consists of "ichijū-sansai" (one soup, three dishes), followed by the serving of sake accompanied by dish(es) plated on a square wooden bordered tray of sorts called . Sometimes another element called is served to complement the sake, for guests who are heavier drinkers.
Japanese cuisine | Kaiseki
The formal way of sitting for both sexes is a kneeling style known as "seiza". To sit in a "seiza" position, one kneels on the floor with legs folded under the thighs and the buttocks resting on the heels. When dining out in a restaurant, the customers are guided to their seats by the host. The honored or eldest guest will usually be seated at the center of the table farthest from the entrance. In the home, the most important guest is also seated farthest away from the entrance. If there is a tokonoma, or alcove, in the room, the guest is seated in front of it.
Japanese cuisine | Dining etiquette
As restaurants nearly disappeared, this style of is now commonly served in drivers' restaurants and (snack restaurants). A second style of , with thicker meat and served sliced following the Japanese method, was made popular in 1983 by a restaurant called . This style of is now commonly served in authentic Japanese restaurants.
Dongaseu | History
Behind these, each "okazu" is served on its own individual plate. Based on the standard three "okazu" formula, behind the rice and soup are three flat 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, or "hashioki".
Japanese cuisine | Traditional table settings
Because the host leaves them with the first guest, they are also referred to as "azukebachi" (lit., "bowl left in another's care").
Kaiseki | Cha-kaiseki
In the second method, it is the food that is "hit into pieces". Fish such as tuna or horse mackerel are chopped and mixed with garnishes such as garlic, ginger, green onions or shiso leaves. Soy sauce may be poured over the chopped mixture before consumption.
Tataki | Uncooked food
There are two kinds of traditional Japanese meal styles called or . The first, where is written as and as , refers to a set menu of select food served on an individual tray (to each member of a gathering). The second, written as and as , refers to the simple meal that the host of a gathering serves to the guests before a ceremonial tea, and is also known as . The development of nouvelle cuisine was likely inspired by principles.
Kaiseki | Introduction
In Japan, it is customary to say "itadakimasu" ("I [humbly] receive") before starting to eat a meal. When saying "itadakimasu", both hands are put together in front of the chest or on the lap. "Itadakimasu" is preceded by complimenting the appearance of food. The Japanese attach as much importance to the aesthetic arrangement of the food as its actual taste. Before touching the food, it is polite to compliment the host on his artistry. It is also a polite custom to wait for the eldest guest at the table to start eating before the other diners start. Another customary and important etiquette is to say "go-chisō-sama deshita" ("It was a feast") to the host after the meal and the restaurant staff when leaving.
Customs and etiquette in Japanese dining | "Itadakimasu" and "Gochisōsama"
It is thought that the TV station side used it as a self-defense measure in preparation for complaints from viewers who claimed it is immoral when the food is handled roughly on TV variety shows. It's not clear when this annotation began to be used, but according to TV producer , when a performance using small watermelons was broadcast in "Downtown no Gaki no Tsukai ya Arahende!!" (ダウンタウンのガキの使いやあらへんで!! "Dauntaun no Gaki no Tsukai ya Arahende!!", lit. "Downtown's We Aren't Errand Boys!"), broadcast on Nippon TV, a viewer complained, "Do not mess up food." As a result, he says the TV station displayed this annotation on the screen the following year.
The staff ate it later | First appearance
The host sits next to or closest to the entrance.
Japanese cuisine | Dining etiquette
The segment's premise appears on the screen: After asking what the guest would like to eat, Nakai rings a small bell and says, "Order! xxx (name of the meal)". The four members in the kitchen answer, "Oui Monsieur!", meaning "Yes, sir" in French, and begin to cook. Nakai interviews the guest while the chefs cook a full-course meal. Once they are done cooking, Nakai leads the guest to the kitchen and the chefs join Nakai and interviews the guest or play a little game. They all then go back to the dining room and let the guest have their meal made by the two teams.
SMAP×SMAP | Bistro SMAP
Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. "Katsu-karē" is a breaded deep-fried cutlet ("tonkatsu"; usually pork or chicken) with Japanese curry sauce.
Japanese curry | Introduction
This has relaxed in recent years, but is generally observed on more formal occasions, such as business meals, and is still often observed for the first drink. Another traditional cup is the "masu", a box usually made of "hinoki" or "sugi", which was originally used for measuring rice. The masu holds exactly , so the sake is served by filling the masu to the brim; this is done for chilled or room temperature sake. In some Japanese restaurants, as a show of generosity, the server may put a glass inside the masu or put the masu on a saucer and pour until sake overflows and fills both containers.
Sake | Serving sake
Saeed Ullah's curry is often considered as the first Indian curry cooked in Britain. Shah Abdul Majid Qureshi is said to be the first Sylheti to open a restaurant in the country. It was called "Dilkush Delight" and located in Soho. Another one of his restaurants, known as "India Centre", alongside early Sylheti migrant Ayub Ali Master's Shah Jalal cafe, became hub for the British Asian community and was sites where the India League would hold meetings attracting influential figures such as Subhas Chandra Bose, Krishna Menon and Mulk Raj Anand. Ali was an influential figure who supported working-class lascars, providing them food and shelter.
British Asian | Food
Japanese cuisine is based on combining the staple food, which is steamed white rice or , with one or more "okazu" or main dishes and side dishes. This may be accompanied by a clear or miso soup and "tsukemono" (pickles). The phrase refers to the makeup of a typical meal served but has roots in classic "kaiseki", "honzen," and "yūshoku" cuisine. The term is also used to describe the first course served in standard "kaiseki" cuisine nowadays. Rice is served in its own small bowl ("chawan"), and each main course item is placed on its own small plate ("sara") or bowl ("hachi") for each individual portion.
Japanese cuisine | Traditional cuisine
Noodles or rice are cooked and placed in a bowl and topped with salmon eggs and other ingredients. Next, a live squid's head is removed, and its body placed on top of the dish. When served, the squid appears lifeless until soy sauce, or any other sodium-rich liquid, is applied. The sodium activates muscles which make the squid's arms wriggle momentarily. Occasionally, the movement is enough to escape the bowl. Afterward, the body is removed, sliced and placed atop the dish.
Katsu ika odori-don | Preparation and serving
Curry originates in Indian cuisine and was brought to Japan from India by the British. The Imperial Japanese Navy adopted curry to prevent beriberi, and now the Japan Maritime Self-Defense Force's Friday menu is curry. The dish became popular and available for purchase at supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.
Japanese curry | Overview
Before served, it is topped with chopped scallions or crown daisy greens, "gochutgaru" (chili flakes) or "sil-gochu" (shredded dry red chili), and toasted sesame seeds.
Gyeran-jjim | Preparation and types
Meals in Japan traditionally begin with the word . Similar to "bon appétit" or saying grace, it expresses gratitude for all who played a role in providing the food and acknowledges that living organisms have given their life to human beings as Dāna. Upon finishing a meal, the Japanese use the polite phrase . In response, the preparer often says . It is not rude to have leftovers on the plate, as it is taken as a signal to the host that one wishes to be served another helping. Conversely, finishing one's meal completely, especially the rice, indicates that one is satisfied and therefore does not wish to be served any more.
Etiquette in Japan | Eating and drinking
Meals in Japan traditionally begin with the word . Similar to "bon appétit" or saying grace, it expresses gratitude for all who played a role in providing the food and acknowledges that living organisms have given their life to human beings as Dāna. Upon finishing a meal, the Japanese use the polite phrase . In response, the preparer often says . Not finishing one's meal is not considered impolite in Japan, but rather is taken as a signal to the host that one does not wish to be served another helping. Conversely, finishing one's meal completely, especially the rice, indicates that one is satisfied and therefore does not wish to be served any more.
Customs and etiquette in Japanese dining | Overview
Muroran curry ramen was first created in 1965 at Ajinodaiō ramen restaurant in Muroran. Taiwanese and other foreigners coming to Ajinodaiō ramen restaurant Muroran main store to eat Muroran curry ramen came riding on tour buses from 2015. Local people make a matrix for weekday lunch break to decide what to eat and where, Also people in the suburbs of Sapporo Hokkaido make it a habit on the weekends to eat Muroran curry ramen at Ajinodaiō ramen restaurant.
Muroran curry ramen | Overview
Izakaya food is usually more substantial than "tapas" or "mezze". Many items are designed to be shared. Rice dishes such as "ochazuke" and noodle dishes such as "yakisoba" are sometimes eaten at the end to round off a drinking session. For the most part, the Japanese do not eat rice or noodles ("shushoku""staple food") at the same time as they drink alcohol, since "sake", brewed from rice, traditionally takes the place of rice in a meal.
Izakaya | Food
The Japan Maritime Self-Defense Force traditionally have curry every Friday for lunch and many ships have their own unique recipes. The standard Japanese curry contains onions, carrots, potatoes, and sometimes celery, and a meat that is cooked in a large pot. Sometimes grated apples or honey are added for additional sweetness and other vegetables are sometimes used instead. For the meat, pork, beef, and chicken are the most popular, in order of decreasing popularity. In northern and eastern Japan including Tokyo, pork is the most popular meat for curry. Beef is more common in western Japan, including Osaka, and in Okinawa, chicken is favoured.
Curry | Japan
These foods are usually served in tiny portions, as a side dish to be eaten with white rice, to accompany sake or as a topping for rice porridges.
List of Japanese dishes | Pickled or salted foods ("tsukemono", )
The dish is usually made with thinly sliced beef, but some versions use pork, crab, chicken, lamb, duck, or lobster. Most often, ribeye steak is used, but less tender cuts, such as top sirloin, are also common. A more expensive breed of cattle, such as Wagyu, may also be used. It is usually served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, "nori" (edible seaweed), onions, carrots, and shiitake and enokitake mushrooms. In some places, "udon", "mochi", or "harusame" noodles may also be served. The dish is prepared by submerging a thin slice of meat or a piece of vegetable in a pot of boiling water or "dashi" (broth) made with "konbu" (kelp) and stirring it.
Shabu-shabu | Preparation
This is done even in Japanese homes. It contrasts with the Western-style dinners at home, where each individual takes helpings from the large serving dishes of food presented in the middle of the dining table. Japanese style traditionally abhors different flavored dishes touching each other on a single plate, so different dishes are given their own individual plates as mentioned or are partitioned using, for example, leaves. Placing main dishes on top of rice and "soiling" is also frowned upon by old-fashioned etiquette. Though this tradition originated from classical Chinese dining formalities, especially after the adoption of Buddhism with its tea ceremony, it became most popular and common during and after the Kamakura period, such as the "kaiseki".
Japanese cuisine | Traditional cuisine
This is the meal served in the context of "chanoyu" (Japanese tea ceremony). It precedes the serving of the tea at a formal tea function ("chaji"). The basic constituents of a "cha-kaiseki" meal are the "ichijū sansai" or "one soup, three side dishes", and the rice, plus the following: "suimono", "hassun", "yutō", and "kōnomono". The one soup referred to here is usually suimono (clear soup) or miso soup and the basic three side dishes are the following: Here under is a description of the additional items mentioned above: Extra items that may be added to the menu are generally referred to as "shiizakana" and these attend further rounds of "sake".
Kaiseki | Cha-kaiseki
In the aforementioned stock phrase , the word has the basic meaning of "vegetable", but secondarily means any accompanying dish (whether it uses fish or meat), with the more familiar combined form , which is a term for any side dish, such as the vast selections sold at Japanese supermarkets or . It figures in the Japanese word for appetizer, ; main dish, ; or (formal synonym for "okazu", but the latter is considered somewhat of a ladies' term or "nyōbō kotoba".
Japanese cuisine | Dishes
or is a meal served in the context of a formal tea function. In , only fresh seasonal ingredients are used, prepared in ways that aim to enhance their flavour. Great care is taken in selecting ingredients and types of food, and the finished dishes are carefully presented on serving ware that is chosen to enhance the appearance and seasonal theme of the meal. Dishes are intricately arranged and garnished, often with real edible leaves and flowers that are to help enhance the flavour of the food. Serving ware and garnishes are as much a part of the experience as the food; some might argue that the aesthetic experience of seeing the food is even more important than the physical experience of eating it.
Japanese tea ceremony | Meal
In its restaurants in Japan, tables are often counters, and in that case, they take orders over those counters. Chopsticks are provided. The menu includes standard-serving ("nami", or "namimori", 並盛), large-serving ("ōmori", 大盛), or extra-large-serving ("tokumori", 特盛) beef bowls, pork bowls ("butadon", 豚丼), raw eggs (to stir and pour on top, sometimes mixed with soy sauce), soft-boiled eggs ("hanjuku tamago", 半熟玉子), miso soup and pickles (called "oshinkō" [お新香] in its menu; a kind of "asazuke"). They also serve red ginger ("beni shōga"), spice, and Japanese tea ("ocha", お茶) free of charge. Some menus including raw eggs and miso soup can be taken out.Some customers make special requests at no extra charge such as: extra gravy sauce ("tsuyudaku", つゆだく), extra onions ("negidaku", ねぎだく), without gravy sauce ("tsuyunuki", つゆ抜き), no onions ("neginuki", ねぎ抜き), egg-yolk only ("kimidake", 黄身だけ) and less rice ("karui no", 軽いの; literally "light one").
Yoshinoya | Japan
The formal way of sitting for both sexes is a kneeling style known as "seiza". To sit in a "seiza" position, one kneels on the floor with legs folded under the thighs and the buttocks resting on the heels. When dining out in a restaurant, the customers are guided to their seats by the host. The honored or eldest guest will usually be seated at the center of the table farthest from the entrance. In the home, the most important guest is also seated farthest away from the entrance. If there is a tokonoma, or alcove, in the room, the guest is seated in front of it.
Customs and etiquette in Japanese dining | Tables and sitting
It is customary to eat rice to the last grain. Being a picky eater is frowned upon, and it is not customary to ask for special requests or substitutions at restaurants. It is considered ungrateful to make these requests especially in circumstances where one is being hosted, as in a business dinner environment. After eating, try to move all dishes back to the same position they were at the start of the meal. This includes replacing the lids on dishes and putting one's chopsticks on the chopstick holder or back into their paper slip. Good manners dictate that one respects the selections of the host.
Customs and etiquette in Japanese dining | Eat what is given
To ensure that no individual component is overcooked, the vegetables may need to be cooked in stages: the root vegetables and eggplant are half-cooked before adding the quick-cooking bean pods and ripe plantain. The finished dish is garnished with chopped cilantro leaf and lemon or lime juice before serving.
Undhiyu | Introduction
In the modern age, faldstool trays or stackup-type legged trays may still be seen used in "zashiki", i.e. tatami-mat rooms, for large banquets or at a ryokan type inn. Some restaurants might use the suffix as a more sophisticated though dated synonym to the more familiar , since the latter basically is a term for a combo meal served at a "taishū-shokudō", akin to a diner. "Teishoku" means a meal of fixed menu (for example, grilled fish with rice and soup), a dinner "à prix fixe" served at or , which is somewhat vague ("shokudō" can mean a diner-type restaurant or a corporate lunch hall); writer on Japanese popular culture Ishikawa Hiroyoshi defines it as fare served at , and comparable diner-like establishments.
Japanese cuisine | Traditional cuisine
To eat rice, they mix it with curry, pick small quantities up with the fingers and push it into the mouth with the thumb. To eat bread, they tear small portions of bread ("Roti", "Naan") folding it into a small pocket to scoop the desired amount of curry. Most food is prepared to be of bite-size; where large items, e.g. a chicken leg, are served it is acceptable to eat with one's hands.
Customs and etiquette in Indian dining | Introduction
In Japan "kayu" – because it is soft and easily digestible – is regarded as a food particularly suitable for serving to invalids and the elderly. For similar reasons "kayu" is commonly the first solid food served to Japanese infants; it is used to help with the transition from liquids to normally cooked "plain" rice, the latter being a major part of the Japanese diet.
Congee | Japan
They are occasionally served boiled or seasoned for dinner.
Umeboshi | Introduction
Honzen arose among warrior households in the Muromachi period (14th century), in contrast to the earlier (9th century) of the aristocracy. This corresponded with the rise and subsequent entrenchment of the power of the warrior class viz-a-viz the nobility. During the Muromachi period after the shōgun Ashikaga Yoshimitsu in the 14th century, developed an elaborate formal system of meal-serving, known as (. It would begin with the , the remnant of which is the exchanged between the groom in the bride in traditional Japanese weddings. A typical pattern is , which may refer to three trays bearing with 7, 5, and 3 dishes, though there seems to be different interpretations, and others have suggested this indicates the triple round of drinks, followed by 5 rounds, then by 7 trays.
Honzen-ryōri | History
to grow and process their own soba and responsible for creation of the now standard beef negimayaki dish. In the U.S., the teppanyaki "iron hot plate" cooking restaurant took foothold. Such restaurants featured steak, shrimp and vegetables (including bean sprouts), cooked in front of the customer on a "teppanyaki grill" (teppan) by a personal chef who turns cooking into performance art, twirling and juggling cutting knives like batons. The meal would be served with steamed rice and Japanese soup. This style of cooking was made popular in the U.S. when Rocky Aoki founded his popular restaurant chain Benihana in 1964.
Japanese cuisine | United States
Sashimi () is raw, thinly sliced foods served with a dipping sauce and simple garnishes; usually fish or shellfish served with soy sauce and wasabi. Less common variations include:
List of Japanese dishes | Sashimi ()
Munidasa was one of five chefs and the first non-Japanese chef featured on season two of Nippon Shokudo for TV Tokyo in 2011. The episode focused on Nihonbashi Restaurant and Japanese Cuisine in Sri Lanka.
Dharshan Munidasa | Television
Thin tea is served to each guest in an individual bowl, while one bowl of thick tea is shared among several guests. This style of sharing a bowl of first appeared in historical documents in 1586, and is a method considered to have been invented by .
Japanese tea ceremony | Thick and thin tea
A one-bowl dish, consisting of a "donburi" ( big bowl) full of hot steamed rice with various savory toppings:
List of Japanese dishes | Rice bowls ()
In 1953, , one of the first cooking shows in Japan, was broadcast, with Hatsuko Kuroda presenting chicken salad.
Cooking show | Japan
Items such as fish roasted on a spit or ' were eaten by hand, but otherwise, most foods were eaten with chopsticks (') or spoons ('). ' translated literally means “wide chopstick”. Both spoons and chopsticks were carved from wood. When guests were over for food, the head woman of the house would offer food and say “'” (please eat). The guest would express their gratitude, and, if it were a valuable meal such as bear meat, they would raise the food to their forehead in thanks before beginning. However, the family would not say anything before eating if there were no guests.
Ainu cuisine | Utensils and eating habits
The meals for guests are served on , where the tray (technically called ) is supported underneath by a boxlike frame with three of the sides hollowed by large holes. A quadruple-holed tray-set would be reserved for the Imperial house. Honzen has mostly fallen out of practice in the post-World War II period.
Honzen-ryōri | History
French or Japanese cuisine was served during Dinner Time. Passengers who wished to have either course had to make a dinner reservation at a "Midori no Madoguchi" ticket office up to three days prior to departure.
Hokutosei | Dinner Time
Izakayas are often likened to taverns or pubs, but there are a number of differences. Depending on the izakaya, customers either sit on tatami mats and dine from low tables, as in the traditional Japanese style, or sit on chairs and drink/dine from tables. Many izakaya offer a choice of both as well as seating by the bar. Some izakaya restaurants are also tachi-nomi style, literally translated as "drinking while standing". Usually, customers are given an "oshibori" (wet towel) to clean their hands; the towels are cold in summer and hot in winter. Next, a tiny snack/an appetizer, called an "otōshi" in the Tokyo area or "tsukidashi" in the Osaka-Kobe area, will be served.
Izakaya | Dining style
The dish is served in Japanese carts and has some additions added on top of the original recipe, the additions are, basil chicken, raw tomatoes, sour cream, fried eggs, cheddar cheese sauce, avocado slices, and spicy powder with jalapeño.
Koshary | Variants
In formal settings, the host asks the guests to start the meal. Generally, one should not leave the table before the host or the eldest person finishes his or her food. It is also considered impolite to leave the table without asking for the host's or the elder's permission. Normally whoever completes first will wait for others and after everybody is finished all leave the table. In a traditional Indian meal setup, the following is observed. Normally the plate is served with small quantities of all the food items. A cardinal rule of dining is to use the right hand when eating or receiving food.
Table manners | India
Each bowl and dish may have a different shape, colour or pattern. A basic complete place setting for one person in Japan would include the following: Not all of these plates and bowls would be necessary for one meal. A rice bowl, a soup bowl, two or three small dishes with accompanying foods, and two or three condiment dishes for person would be typical. Various serving bowls and platters would also be set on a table for a typical meal, along with a soy sauce cruet, a small pitcher for tempura or other sauce, and a tea setting of tea pot, tea cups and tea cup saucers.
Tableware | Japanese style
Grilled fish and Japanese green tea are often served as well. Western-style breakfasts in Japanese households are similar to those in the United States. Japanese children often eat corn flakes and drink milk, hot chocolate or fruit juice. Japanese adults (especially younger ones) tend to have toast with butter or jam, eggs, and slices of vegetables. They often drink coffee or orange juice. Traditional Japanese inns (like "ryokan") serve complete traditional breakfast. Western-style hotels and restaurants in Japan generally offer a mix of the Western and Japanese styles.
Breakfast | Japan
The host sits next to or closest to the entrance.
Customs and etiquette in Japanese dining | Tables and sitting
The dish is usually served warm with coconut chutney or ketchup.
Mangalore bajji | Serving
Due to the Meiji Restoration and subsequent westernization, western customs like eating beef were adopted and spread throughout Japan. Gyūdon is considered to have come from Sukiyaki-don and the old dish gyūnabe, where thin slices of beef are cooked with vegetables in a pot, and at some point was put over rice and served in a bowl. In 1862, the Kantō region's version of gyūnabe became the first popular version of this dish. In 1899 Eikichi Matsuda opened the first Yoshinoya restaurant, at the fish market in Tokyo's Nihonbashi district.
Gyūdon | History
The guests are served a cup of the hot water, tea, roasted barley tea, or . When all the guests have arrived and finished their preparations, they proceed to the outdoor waiting bench in the , where they remain until summoned by the host.
Japanese tea ceremony | Procedures
Japanese cuisine has spread throughout the world, and representative dishes such as sushi and ramen, among others are popular. In many cases, Japanese food is adapted and reinvented to fit the preferences of the local populace. For instance, the California roll is a popular dish in the United States that is a modification of the Japanese makizushi, a type of sushi. In South Korea, both the Japanese curry and the ramen have been imported and popularized primarily in the form of instant food. Tonkatsu and tempura, which are derived from Western food, are now considered and marketed as uniquely Japanese, as well as the Japanese curry, which derived from the Indian curry.
Global cuisine | Japan
Hello Curry acquired TheFirstMeal, an Indian FoodTech Startup, in April 2016, in a cash and stock deal, for them to enter breakfast and meal-box delivery section, and strengthen their operations in Hyderabad. TheFirstMeal was founded in 2015 by Yuv Raj Poosarla, Suraj Prakash Subedi and Saswata Shankar De. The First Meal delivered breakfast as a subscription service to users who subscribed through its website and Android, iOS and Windows apps. They collaborated with private kitchens to prepare the food and handled the packaging and delivery themselves. They were serving around 10,000 boxes a month, with 89% customer retention rate by early 2016.
Hello Curry | TheFirstMeal
After four morning classes, at about 12:30 PM, students are sent to pick up their homeroom's lunches from the school kitchens. Lunches are typically served in bento boxes, with small portions of a variety of freshly prepared foods. These include "a whole range of meats, fishes, vegetables, and sea plants. A typical meal consists of stew or curry, boiled vegetables, a sandwich, and salad. Milk is served with each meal. Usually, there is also dessert, such as gelatin, ice cream, and fruit." Because there are relatively few cafeterias in elementary schools, meals are taken in the classroom with the teacher, providing another informal opportunity for teaching nutrition, health, good eating habits and social behavior.
Elementary schools in Japan | Lunch
It is also served in place of tonkatsu in katsu curry and katsudon in local plate-lunch restaurants and in fine-dining Japanese establishments alike.
Chicken katsu | Introduction
Traditional Japanese sweets are known as "wagashi". Ingredients such as red bean paste and mochi are used. More modern-day tastes includes green tea ice cream, a very popular flavor. Almost all manufacturers produce a version of it. Kakigōri is a shaved ice dessert flavored with syrup or condensed milk. It is usually sold and eaten at summer festivals. A dessert very popular among the children in Japan are dorayaki. They are sweet pancakes filled with a sweet red bean paste. They are mostly eaten at room temperature but are also considered very delicious hot.
Japanese cuisine | Sweets
Yōgashi are Western-style sweets, but in Japan are typically very light or spongy.
List of Japanese dishes | Western-style sweets ("yōgashi", )
"The staff ate it later" is an annotation (Telop) that displays on the screen when a dish or food appears on a Japanese TV program. This indicates that the dish and ingredients were eaten without wasting them; however, some people question their authenticity. In addition, there is an opinion that the display of this annotation has lowered the quality of the TV program (described later).
The staff ate it later | Introduction
"Shabu-shabu" is another popular hot pot in Japan. "Shabu-shabu" hot pot is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of broth made with kelp ("kombu"), and swishing it back and forth several times. The familiar swishing sound is where the dish gets its name. "Shabu-shabu" directly translates to "swish swish". Cooked meat and vegetables are usually dipped in "ponzu" or "goma" (sesame seed) sauce before eating. Once the meat and vegetables have been eaten, leftover broth from the pot is customarily combined with the remaining rice, and the resulting soup is usually eaten last.
Hot pot | Japan
The meat or fish component of the dish is known as the "kagikit". It is usually shredded beef or chicken. The meat is cooked similar to "adobo". It is first boiled until tender, then allowed to cool before shredding them into little strips. Garlic and onions are sautéed in a pan and the shredded meat added after the onions turn transparent. Soy sauce (or oyster sauce), black pepper, labuyo chilis, and salt to taste are added and allowed to simmer until they evaporate. Shredded grilled fish can also be used; usually "katipa" (walking catfish) or "dalag" (common snakehead). The white rice is mixed with a little bit of glutinous rice so it can maintain its shape.
Pastil | Description
In Japan, it is also served as a common breakfast dish and in other preparations.
Tamagoyaki | Serving options
Green tea may be served to most Japanese dishes. It is produced in Japan and prepared in various forms such as matcha, the tea used in the Japanese tea ceremony.
Japanese cuisine | Tea
Curry was introduced to South Korea during the period of Japanese rule, and is popular there. It is often found at "bunsik" restaurants (diner-style establishments), donkkaseu-oriented restaurants, and at the majority of Japanese restaurants. Premade curry and powdered mixes are also readily available at supermarkets.
Japanese curry | South Korea
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", 箱膳) or flat floor trays were set before each diner. Larger low tables ("chabudai", ちゃぶ台) 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 the diner’s left and to place a bowl of miso soup on the diner’s right side at the table.
Japanese cuisine | Traditional table settings
The primary starch was mixed with water and poured into the hollow of plant stems from the Japanese knotweed (') or "Parasenecio hastatus" (') and placed into the ashes of a fire to cook into a thin noodle-like shape. The secondary starch was formed into round dumplings, wrapped in the leaves of the Japanese butterbur (') or magnolia ('), then placed in the ashes of a fire to bake. They were then eaten with salmon roe or animal fats.
Ainu cuisine | "Cardiocrinum cordatum" starch
The California roll has been influential in sushi's global popularity; its invention often credited to a Japanese-born chef working in Los Angeles, with dates assigned to 1973, or even 1964. The dish has been snubbed by some purist sushi chefs, and also likened to the America-born chop suey by one scholar. Two of the first Japanese restaurants in the United States were Saito and Nippon. Restaurants such as these popularized dishes such as sukiyaki and tempura, while Nippon was the first restaurant in Manhattan to have a dedicated sushi bar. Nippon was also one of the first Japanese restaurants in the U.S.
Japanese cuisine | United States
Sōmen are usually served cold with a light flavored dipping sauce or "tsuyu". The tsuyu is usually a "katsuobushi"-based sauce that can be flavored with Japanese bunching onion, ginger, or "myoga". In the summer, sōmen chilled with ice is a popular meal to help stay cool. Sōmen served in hot soup is usually called "nyūmen" and eaten in the winter, much as soba or udon are. Some restaurants offer "nagashi-sōmen" (流しそうめん flowing noodles) in the summer. The noodles are placed in a long flume of bamboo across the length of the restaurant. The flume carries clear, ice-cold water. As the sōmen pass by, diners pluck them out with their chopsticks and dip them in tsuyu.
Sōmen | Japan
"Nigirizushi" (, "hand-pressed sushi") consists of an oblong mound of sushi rice that the chef presses between the palms of the hands to form an oval-shaped ball, and a topping (the "neta") draped over the ball. It is usually served with a bit of "wasabi"; "neta" are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of "nori", most commonly octopus ("tako"), freshwater eel ("unagi"), sea eel ("anago"), squid ("ika"), and sweet egg ("tamago"). One order of a given type of fish typically results in two pieces, while a sushi set (sampler dish) may contain only one piece of each topping.
Sushi | "Nigirizushi"
Moreover, it is customary for each guest to bow to the person behind as apology for consuming first. At the end of the ceremony, another round of bows will be exchanged between the guests and hosts to thank each other for the experience. The guest of honor will also bow to all the other guests to thank them for letting him sit in the most honorable position, while the other guests will return the bow to thank the guest of honor for the delivery of the interesting conversation with the host.
Bowing in Japan | When to bow
A similar dish exists in Japan, and is called "omuraisu" (from the English words "omelette"/"omuretsu" and "rice"). It is a fried ketchup-flavoured rice sandwiched with a thinly spread beaten egg or covered with a plain egg omelette.
Nasi goreng pattaya | Similar dish
Japanese-style curry was introduced to North Korea by Koreans and Japanese who were abducted from Japan to North Korea during the 1960s-1970s repatriation project. Along with other Japanese cuisine, it was traded by new arrivals for local products and used to bribe Worker's Party cadres.
Japanese curry | North Korea
The restaurant may have one or several tanks of live sea animals for a customer to choose from. There are different styles in which a chef may serve the dish but the most common way is to serve it on a plate with the filleted meat assembled on top of the body. Ikizukuri fish may be prepared with only three knife cuts by the chef. They are usually presented with the head still whole so that customers are able to see the continuing gill movements.
Ikizukuri | Preparation and serving
, literally "beef bowl", is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with "dashi" (fish and seaweed stock), soy sauce and "mirin" (sweet rice wine). It sometimes also includes shirataki noodles, and is sometimes topped with a raw egg or a soft poached egg ("onsen tamago"). A popular food in Japan, it is commonly served with "beni shōga" (pickled ginger), "shichimi" (ground chili pepper), and a side dish of miso soup.
Gyūdon | Introduction
In 1810, the entrepreneur Sake Dean Mahomed, from the Bengal Presidency, opened the first Indian curry house in England: the Hindoostanee Coffee House in London. (Curry was served prior to this in some London coffee houses.) The first modern "upscale" Indian restaurant in Britain is thought to have been The Shafi in 1915, followed by Veeraswamy in London's Regent Street, founded in 1926; the latter is still standing and is the oldest surviving Indian restaurant in Britain. Bengalis in the UK settled in big cities with industrial employment. In London, they settled in the East End, which for centuries has been the first port of call for many immigrants working in the docks and shipping from east Bengal.
Curry | Curry house
Chestnuts, shiitake, and "seogi" mushrooms are added near the end of the dish. "Galbijjim" is usually served in a bowl rather than a plate and was traditionally served in a "hap" (합, bowl with cover).
Galbi-jjim | Preparation and serving
One restaurant that reopened after the war to serve sushi was Matsuno Sushi (Matsu-no-sushi) in Little Tokyo, Los Angeles. This restaurant had been in business at least since 1938 or 1939, and by 1949, it was back serving sushi (featuring local bluefin tuna) for lunch. But the maki and "inari" they served was not shaped by hand by trained chefs, but molded in cookie-cutters. The Kawafuku restaurant in Little Tokyo has been credited with being the "first true sushi bar" in the United States, that is to say, the first to serve sushi from a trained sushi chef in the country.
History of sushi | United States
Traditional Japanese sweets are known as "wagashi". Ingredients such as red bean paste and mochi are used. More modern-day tastes includes green tea ice cream. Popular Japanese beverages include sake, which is a brewed rice beverage that typically contains 14–17% alcohol and is made by multiple fermentation of rice. Beer has been brewed in Japan since the late 17th century. Green tea is produced in Japan and prepared in various forms such as matcha, used in the Japanese tea ceremony.
Japan | Cuisine
Typically, only vegetarian gravy (e.g. sambar) will be served on the rice as it is meant to be a traditional vegetarian dish. However, sometimes boiled eggs, curried or fried meat or seafood are served as well. Traditionally, there will be two servings of rice with the first being served with gravy, side dishes and condiments whilst the second serving will be just rice with curd as a palate cleanser. Banana leaf meals are eaten by hand. Traditionally only the right hand is used, and only the tips of the fingers should touch the food. Any part of the finger beyond the first knuckle or the palm must not touch the food.
Banana leaf rice | Introduction
Shimotsukare(しもつかれ) is a local Japanese dish served in Northern Kantō region of Japan, Tochigi Prefecture, Gunma Prefecture and Ibaraki Prefecture. The dish is generally served on hatsu-u-no hi (初午の日, literally; first day of horse in the month of February) together with sekihan as an offering to appease the legendary deity, inari. Shimotsukare is usually made by simmering vegetables, soybeans, abura-age (あぶらあげ or deep fried tofu skins) and sake kasu (酒粕, literally rice pulp from fermented sake). Common additional ingredients include grated raw radish (oroshi daikon) and carrots. The dish is also known as "shimitsukari", "shimitsukare" or "sumitsukare" in some areas.
Shimotsukare | Introduction
Bread (the word "pan" () is derived from the Portuguese ) is not native to Japan and is not considered traditional Japanese food, but since its introduction in the 16th century it has become common.
List of Japanese dishes | Bread ("pan", )