What lies behind the rituals in Japanese cuisine

13.10.2015
japan.jpgThere is a version that the first restaurant in the world was not in Paris, as is commonly believed in Europe, and EdoTokyo future. This is not surprising: the first mention of the culture of Japanese food15 thousand years
In no country in the world are in the process of cooking and consumption with such a ritual significance, as in Japan. And although since the era of the Heian period of Japanese birth rituals, including in foodit took about 13 centuries, the Japanese still pay tribute and sharp knife, and ways of cutting, color, and texture of the dish. In Japan only twenty words describing gradation crispy. Here's what it says in the description of the rituals hasanskogo period
 "Everything is on the plate, has its own symbolism, and, before to eat it, you must solve the puzzle. Some ingredients are added to it just for the sake of their symbolic meaning or to highlight the desired color scheme. Color of food is often determined by the season. In the winter should be white, in autumn — yellow and orange, spring required pink and light green, summer — red and dark green". 
Banquets of Imperial Japan with their hidden meanings and secret meanings shaped Honzan — codified type of aristocratic cuisine. There is no common table, as, for example, in Prince of Rus, all meals are served separately for each guest, were served in sequence, and each reported his message depending on the circumstances, season and conditions. These features of the radical individualism of Japanese cuisine has maintained until now.