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Japanese

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Carol Lin

on 21 September 2012

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Transcript of Japanese

Find your Japan here... Welcome to Virtual Japan Learn your customs and Etiquette Here... Home Learn your traditional Japanese Cuisines Here... School Ryotei and Kaiseki Restaurants
Kyo Ryoriya
Shojin Ryoriya
Kappo,
ippin ryoriya
koryoriya
izakaya
noodle bars
specialty restaurants
kissaten Shops Your guide to the outside world... Table of Contents Virtual Home
- Seating Arrangements
- Polite Phrases and Toasts
- Using Chopsticks & Tableware
- Eating Seasonal & Rice
- Slurping Virtual Classroom
- Reading the Menu
- Classic Dishes
Breakfast
Lunch Virtual Shop
- Types of Restaurant Take a closer look.... Seiza & Agura Seating Arrangements While many Japanese restaurants have Western-style tables and chairs, it is still an essential need for you to acknowledge the traditional sitting posture before first entering a dining place. This knowledge will come in handy when you are in a restaurant that adapts the zashiki seating style. Start exploring Three Virtual Worlds Definition What is it? The is a low wooden platform covered with tatami mats and low tables. ? ? ? ? ? zashiki Before yous step food on a zashiki, you must remove your shoes. Men & Women seating position Women wearing skirts sit in a position regarded as seiza.(see p1) This position requires females to sit on their knees with their buttocks on their heels. In western countries seiza is also known as the ‘mermaid style’.

Men, on the other hand, usually sit cross-legged, a much more relaxing sitting etiquette compared to the women, called agura (see p2). Nevertheless if there is a formal toast they will adopt the seiza pose enduring the uncomfortable position with the women until it is over. P1 P2




"I have been treated" Polite Phrases & Toasts Itadakimasu "I humbly receive" before eating:
after eating: Gochisosama deshita Toast "Kanpai" Japanese drinking etiquette requires that your pour for the other person and vice versa.
When on the receiving end, you should pick up your glass, supporting the bottom with the fingers of the other hand.
When a toast (kanpai) is made, a beer and whisky glasses should be clinked while sake cups are generally raised in a salute. What to do with the Oshibori? Most restaurants offer customers an oshibori at the beginning of a meal. This small damp cotton or paper towel is used first to wipe your hands. Strictly not your face or neck. You may use the oshibori discreetly to dab fingers and spills.
Please please keep in mind this material is not a napkin thus any kinds of "blowing - your - nose - in - oshibori - in - public" actions will be considered disrespectful to the Japanese and extremely rude! Chopsticks (hashi) are shorter and more delicate than Chinese chopsticks, with a pointed lower end. With chopsticks and DOs DONTs Spearing food
Passing food from your chopsticks to those of another
Sticking the food upright in someone's bowl
Gesturing and pointing with your chopsticks
Using chopsticks to push things around. Anything that doesn't involve these. (see right) Rice in Japan In Japan cuisine rice is an extremely important component that absolutely cannot be forgotten.

Japanese rice has a slightly glutinous, heavy texture and is treated with great respect when eating.

If a meal was to be eaten without rice, the Japanese will usually feel like they have not had a true meal yet.

No matter how tempted do not ever take rice from the bowl and put it on your plate to soak up any sauces or juices in Japan! Slurping is acceptable in Japan whilst eating noodles or soupy rice dishes. Slurping Kare risu is a sweet, mild, Japanese-style curry served throughout the land. It is accompanied by picked ginger and picked scallions (rakkyo) Kare raisu Karashi (mustard) & Natto (fermented soybeans Umeboshi (dried plums) Grilled salted sake (salmon) & Picked (ginger) Nori (seaweed, Slice of tamago-yaki (egg omelet), Grated daikon & Marinated tara (cod roe) Simmered hakusai (Chinese cabbage)

Simmered kabocha (squash)

Simmered sato-imo (taro) Pickled kyuri (cucumber) & Takuan (pickled daikon) Gohan (rice) Nameko mushrooms Breakfast Breakfast is a filling and salty meal, with fish, rice, pickles, natto (fermented soybeans, miso, omelet, grilled and salted fish, maybe a simmered dish and strips of seaweed. Lunch Shabu-shabu Donburi Gyoza Soba Ramen Chawan mushi Yakitori Tempura Yudofu Tonkatsu The Bento Box Japan's Menu! Udon Newcomers to Japan are often both fascinated and intimidated by these native dishes. The tern 'sushi' applies to a variety of dishes (usually written with the suffix "-zushi-') in which cold, lightly sweetened and vinegared sushi rice is topped or wrapped up with raw fish or other items such as pickles, cooked fish, and meat. Sushi Sliced fillets of raw fish served without rice are called sashimi. Even those visitors used to Japanese restaurants abroad may be surprised at how ubiquitous such foods are in Japan. There is no need to worry unduly about hygiene: Japan's highly trained chefs always use fresh fish, and the vinegar in sushi rice is a preservative. Sashimi http://www.bento.com/tf-recp.html
http://www.japan-guide.com/e/e2035.html
http://japanesefood.about.com/
http://yourrestaurants.com.au/cuisine_suburb/?action=home&url_landing=cuisines&url_region=melbourne&url_criteria=japanese
http://www.azuma.com.au/
http://www.sbs.com.au/food/foodsafaricuisine/index/cp/10/n/Japanese
http://www.urbanspoon.com/r/338/1428772/restaurant/Perth/Crawley/Kidos-Japanese-Cuisine-Nedlands Bibliography
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