Monday, March 25, 2013

What ’s "Seasoning among a mouth" and “Triangle-eating”! as Japanese gastronomic culture (口中調味と三角食べ)

Adjusting the taste among a mouth by moving chopsticks to a triangular form as Japanese gastronomic culture

How do you eat a meal every day? Various cuisines exist all over the world. And there are table manners, which responded to the dish and to eat. Table manners are not the special things used at a restaurant etc. Table manners are required for a daily life. Thanks to table manners, people who have a meal together can sit around the table of each other pleasantly. Moreover, table manners express the feeling of gratitude to the person who made the meal. I think that parents usually have been teaching children table manners at their home.

In many cases, it seems that Europeans and Americans eat one dish, and after they finish the dish, they eat the following one dish in order. However, in Japan, the method is used, only when special. Usually, especially at home, boiled rice, soup such as miso soup, and some dishes are simultaneously arranged in a table and we eat together them. If a child drinks up only soup first, parents teach a child “No. Put a little boiled rice into a mouth, and also eat a dish somewhat together, after drinking slight soup.” We Japanese put soup, boiled rice, and a dish into a mouth in order little by little simultaneously, and eat them. This is the foundations of the manners of the meal of Japan, called "Triangle-eating".

Each quantity or turn, which are put into a mouth at once are not so severe. The taste of boiled rice seems to be same taste as bread, and the taste of a dish is rich. Therefore, the favorite taste only for itself can be completed in a mouth by adjusting the quantity put into a mouth by 1 time, such as boiled rice and a dish. As a result, people can enjoy their own taste. That is, it is "Seasoning among a mouth".

Many people consider that Japanese people like acting like others and do not assert individuality and personality. However, in fact, Japanese people have been developing and  respecting individuality and personality carefully from their small child's time by “Triangle-eating” and "Seasoning among a mouth" which is the method of not affecting others’ feeling as Japanese gastronomic culture.


作法(さほう=manners) は,、レストランなどだけで使う特別なものではありません。
毎日の生活に密着(みっちゃく=stick to, adhere)しているものです。
一緒に食事する人同士(どうし=each other)が、お互いに気持ちよく食卓(しょくたく=table)を
囲む(かこむ=sit around, surrounded)ことができるためのものです。
また、食事を作ってくれた人に感謝(かんしゃ=thankds, sratitute)の気持ちを表すもので、
多くの方は、家庭で子供の時から両親に躾けられている(しつけられている=be disciplined, be trained)と思います。






日本人は他人と同じようにふるまうことを好み、個性が見えない民族だと思われることが多いようです。しかし実は、他人に迷惑をかけず、他人に知られず、自分だけの味の世界を自分で作り上げることを通して、個性を育んで(はぐくんで=bring up)いるのです(^_^)

----- Written by Mori-sensei in Murasaki Japanese Institute

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