by Sharrie
Firstly, seating arrangements & tableware are definitely different. You can clearly see this from the picture above. Do remove your shoes before entering the tatami-laid room known as Zashiki: a low wooden platform covered with tatami mats & low tables. Diners sit on cushions (zabuton) with feet tucked behind. Aha, we cheated ;-) Then, if you don't how to, you'll have to learn how to use the chopsticks (hashi). Otherwise, you'll end up hungry for the day! One thing to remember: NEVER NEVER pass food from your chopsticks to another or sticking them upright in a bowl of rice - they are associated with funerary customs & therefore taboo at dinner table!!!
Before starting eating, Japanese will usually say this phrase 'Itadakimasu' meaning 'I humbly receive'. Before the beginning of a meal, restaurants will normally offer an oshibori which is a small damp towel to be used to wipe your hands (not face & neck)!
As for toasting (know as kanpai), beer & whisky glasses should be clinked & sake cups are just raised in a salute.
My personal favorites are Sushi & Sashimi:
Here I'll introduce some Japanese terms for popular Sushi & Sashimi.
SUSHI:
1) Nigiri-Zushi are thin slices of RAW fish laid over molded fingers of sushi rice with a thin layer of wasabi (green horseradish, very hot!) in between. Pick one up with a chopsticks & lightly dip it in soy sauce & consume in one mouthful.
2) Chirashi-Zushi are bowl of rice with slices of RAW fish, fish roe, omelet & other cooked food like shrimp, squid or steamed fish-paste roll on it.
3) Maki-Zushi are 'rolled' sushi like California roll. Rice are combined with fish, pickles & rolled up in a sheet of toasted seaweed (nori).
My favorite? Futo-maki: A rolled sushi with 3 or more ingredients, usually the shrimp, egg & gourd.
4) Temaki-Zushi: A hand roll with large cone shape.
SASHIMI: Slices of thin fillets of the freshest RAW FISH accompanied only with soy sauce & wasabi.
Some common Sashimi are:
* Maguro - Tuna.
* Toro - Belly Flesh of a Tuna.
* Ika - Squid.
* Hokkigai - Type of Clam. (Love this one!)
* Ebi - Shrimp.
* Uni - Ovaries of Sea Urchin.
* Ikura - Salmon Roe.
* Hotate - Scallop.
So, are you fascinated? :-D
Don't forget, what's a meal without GREEN TEA?
So, below are types of TEA:
3 grades are found:
1) Gyokuro: Highest grade that come out in May.
2) Secha: Popular medium grade with tender leaves picked in May or June.
3) Bancha: Roasted or mixed with other ingredients such as brown rice to form robust tea. Usually served at restaurants. Hojicha is roasted bancha.
Powdered Matcha: Usually used at tea ceremony. I love this one :-).
