Heart of “Washoku”
Heart of “Omotenashi”
Basic manners to enjoy “Washoku”
Heart of “Shojin-ryori”
Heart of “Kaiseki-ryori”
Seasonal Events and Foods
New Year’s Day on January 1
“Jinjitsu no Sekku” on January 7
“Setsubun” on February 3
“Joushi no Sekku” on March 3
“Tango no Sekku” on May 5
“Shichiseki no Sekku” on July 7
“Chouyou no Sekku” on September 9
“Oomisoka” on December 31
Arrangement of “Washoku”
Two Basic Principles of “Washoku”
Expression of the Sense of Seasons
Various Cutting Techniques with Kitchen Knives
Foods add color to “Washoku”
Staple Food of “Washoku”: Rice
Leading Food of “Washoku”: Fish
Excellent Supporter of “Washoku”: Vegetables
Accent of “Washoku”: Soybean
Accent of “Washoku”: Tsukemono
Partner of “Washoku”: Cha
Wagashi
Sake
Foods enhancing the taste of “Washoku”
Water
Dashi
Salt
Miso and Shoyu
Mirin
References
