Among the typical Japanese dishes, certainly in the West the sushi is the best known, but it is certainly not the only delicious oriental dish that can be presented on a Japanese tableware. According to ancient Eastern tradition, mealtime does not end in mere physiological necessity, but at the preparation e serving meals is also attributed a spiritual value. L'Japanese art of arranging food takes the name of Moritsuke, a practice passed down from generation to generation. Moritsuke is the interplay between tradition and the present moment, space and possibility, intrigue and calm. Focusing on seasonality, tableware, empty space and arrangement, it presents itself as a delicate art with the goal of achieving theharmony in every dish.
Attention to tableware in Japanese table setting.
In the Japanese cuisine each plate and bowl is carefully considered to accentuate the qualities of the dish it serves. No two dishes are the same, and each piece can be of a different shape, size, color, and material with various decorative patterns. Despite the asymmetry, the result is an extraordinary and unique masterpiece. For example, in the small bowls it will be easy to find a small portion of soup of miso or the like. In the case of ramen e noodles similar but larger bowls are used instead. Even the national drink par excellence, the rice wine or sake, has its traditional serving set, consisting of small ceramic cups and an ergonomic bottle, which can be heated.
The seasonality of Japanese dishes
In the choice of dish, of particular note is the emphasis placed on the season and the food it brings. The Japanese perceive very strongly the changing of the seasons and their different manifestations: flowers, trees, wind, rain and snow.
The change of seasons exerts a subtle influence on their emotional life: it causes nostalgia, happiness or sadness, and this can be clearly observed, albeit in a symbolized way. For example, Shun, the fresh food of the season, is a very important concept for every cook. From details on tableware to color combinations, every aspect reflects the appeal of each time of year. Pink, green and cherry blossoms are usual during spring while pine, bamboo and plums appear in winter. In autumn, reds, golds and maple leaves peep out. Noodles are served in large bowls in winter and chilled over ice in bamboo baskets for summer. Interestingly, there are some traditional Japanese sweets that are made exclusively at specific times of the year: the wagashi. Typical January dessert, hanabiramochi, translated as petal mochi of flowers, consists of a round rice cake that is folded around bean paste, often featuring a subtle pink hue. The history of thehanabiramochi dates back to the Meiji era (1868-1912) and, over time has been commonly associated with the New Year; nowadays, it is traditionally served as part of the first tea ceremony of the year. Each element of this cake carries a specific symbolism: while the pink hue represents the flower of ume, a symbol of new beginnings, burdock root is used as a symbol of longevity. Among the wagashi, the Sakura-mochi is the one most strongly associated with Spring, and thus with the blossoming of the famous flowers that paint the whole country pink. This version involves a stuffed mochi with red bean jam which is then wrapped in a salted cherry leaf: The meeting of these two flavors creates a very special taste.
"Less is more"
From minimalist interior design to traditional paintings, the Japanese concept of empty space can be found throughout any of the Japanese culture, including culinary. La Japanese philosophy in cooking in fact involves harmony, cleanliness and purity, and the arrangement of Japanese food is guided by a number of key principles and rules to ensure that each dish is as beautiful as it is delicious. In dining rooms, for example, plates are never filled to the brim completely covered. Empty space helps the eye, and therefore the palate, to focus on the meal, creating a desire to fill the empty space with fullness. The food should not overpower the container and the container should not overpower the food; there are no immense plates and minimal portions, for example. Everything on the plate also must be edible, otherwise it is useless and superfluous. Some of the most common arrangements include. yama no katachi, which consists of arranging food in a mountain-like display, and sugimori, to shape food like a conical cedar tree. The most difficult technique to master is the chirashimori, which consists of arranging one portion of fish and one of meat, to which others can be added, always keeping in mind the rule of asymmetry.
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