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Making menu
Base for menu
The main principle of the Japanese cuisine leis in the saying: "one soup and three dishes accompanying rice". It means that in the menu there should be soup, rice and three dishes: made of fresh products, fried and boiled. For a variety boiled dish may be replaced by something stewed. Also marinade, salad or something else can be added to these three basic dishes.
Seasonality in menu
Japan is rich with seasonal products due to fertile climate. And the Japanese cuisine treats carefully the seasonality in the menu. Seasons should be felt in the menu and reflected in dishes where seasonal products are fully used.
Harmonious combination of dishes
Special dish helps treat your guests properly. This special dish may be taken a base and all the rest of the dishes are to be adjusted to it. Then menu will be formed in its own right. The essential conditions are corresponding distribution of five tastes (sourness, bitterness, sweetness, spice and saltiness), change of saturated and mild tastes, and variety of hot and cold food. It is very important that tastes and products do not repeat each other.
If you do not have many dishes you may serve sushi or rice with gravy instead of simple rice.
Table appointments
The meal should be both tasty and pleasing eye in the Japanese cuisine. That's why a proper attention should be paid to utensils and serving. The form, color and material should correspond to meal and emphasize seasonal prevalence.
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