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Crockery
Functional purpose of houseware
There are different rules of spooning and serving table. These rules have been set in order to make it easier to eat and to make the table more beautiful.
Types of plates
Morizara
A plate for nabemono ingredients. Also used for serving sashimi and boiled dishes. |
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Torizara
A plate for dishes from common plates.
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Kozara
A plate for snacks for sake, for soy sauce and other dishes, which are served in small portions. |
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Chohokeisara
A square plate for serving fried fish or sashimi. Fried fish is put so that its head is to the left, belly - in front of a guest and spices are put at the front.
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Sashimizara
A plate for sashimi which is also used for serving other dishes.
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Kakuzara
A square plate for boiled dishes, small portions of sashimi, fruit etc. It is widely used. |
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Sorts of bowls
Kobachi
A small bowl for pickled things.
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Tyubachi
A middle bowl for serving boiled dishes and sashimi.
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Moribachi
A bowl for serving boiled dishes.
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Sorts of basins
Domburi
A large basin for serving dishes with noodles.
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Kodomburi
A small basin for serving tendon, chirashi etc.
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Gohanchawan
A basin for rice. Rice is to be eaten in small portions.
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Meotochawan
A basin for married couple: large for a husband, small for a wife.
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Owan
Basins for soup
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Chopsticks and the way of using it
Rice and soup are placed on the foreground of the table. The main principle is as follows. The dish that is frequently taken into a hand is placed on the left, and the dish that is seldom taken into a hand is placed on the right. The small bowl is also taken into hands and is placed on the left.
The dishes with fried meals and fish is not taken into a hand and is placed to the odd corners.
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| Hashioki |
Hashi are put on a special rack called hashioki.
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Tea things
Tea cups (yunomi) with tea are put on a rack (chataku).
Zara
Bamboo twiggen basket. Used for serving buckwheat and ordinary noodles.
- Zaru-soba is buckwheat noodles on a mat.
- Zaru-udon is wheat noodles on a mat.
- Udon and soba on a mat.
Cups for sake
Tokkuri - a bottle for sake. Ochoko - a cup for sake.
Sake can be drunk warmed-up or cold. It's up to you.
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| Tokkuri |
Oteko |
Zubako
Square wooden boxes for different dishes. A large box is used for serving New Year dishes, a small one - for such dishes as unaju and tenju.
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| Zyubako (osechireri) |
Zyubako |
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| Unazyu (eel) |
Tensyu (tempura) |
Obon
A tray for serving food and sake.
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| Obon |
Rules of serving dishes
Rice and soup are put in the front part of a table. The main principle is that dishware which is taken often is put to the left and the one taken rare - to the right. A small basin is usually taken with hands so it is put to the left.
Fried dishes and fish are not taken with hands so they are put into the most remote corner.
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