[Tableware That Adorns the Dining Table]
“I want to try a little bit of everything,” “I'm so happy there are so many different kinds.” Don't you feel a sense of Japanese culture in these words, spoken or heard casually during meals? At the Japanese dining table, the “abundance of dishes,” or to put it another way, the “variety of tableware,” seems to be one reason that heightens the satisfaction of eating.
While meals like course dinners or kaiseki cuisine, where each dish is savored in perfect sequence at the ideal moment, are truly special, the multitude of small dishes arranged on the breakfast table at a ryokan or the family dining table offer a different charm. They allow you to see all the dishes at a glance and eat at your own pace, according to your preferences. Even if the dishes aren't elaborate, simply having several small bowls filled with modest portions creates a rich overall color palette, making the table feel much more vibrant.
At the heart of the Japanese dining table lies the concept of “one soup, three dishes” (ichijū san-sai). This involves pairing rice, the staple food, with soup and three types of side dishes, along with pickled vegetables, to enjoy a harmonious meal. Preparing multiple main and side dishes also ensures a nutritionally balanced, ideal meal. When incorporating this concept into daily life, small dishes like small plates, bean dishes, and small bowls play a crucial role. These small dishes, prepared solely for one person without needing to be shared, embody a distinctly Japanese sensibility: a reverence for the meal itself and a thoughtful hospitality.
Simply arranging small portions of simmered dishes, dressed salads, or vinegared foods in these compact vessels, deliberately serving accompaniments like grated daikon radish or rice toppings on separate plates, or presenting pickles and seasonal items on colorful small plates, can transform the entire impression of the table. Even the smallest leftovers from the previous day or a dish requiring no preparation can become a complete Japanese-style meal simply by choosing a dish with unique shape, color, or pattern and arranging it thoughtfully, making use of negative space. It's remarkable how just coordinating and adding more dishes can make everyday staples appear special and heighten satisfaction.
The time spent pondering “Which dish should I use today?” becomes preparation for savoring the meal. The combination of small dishes seems to bring a sense of spaciousness to both the table and the heart. Try incorporating small plates, mamezara, and small bowls skillfully into your daily meals. Enjoy creating a table where you can “eat a little of many things” and feel “happy to have so many varieties.”
Azmaya's Inban Mamezara
https://www.shokunin.com/en/azmaya/inbanmame.html
Otera Kohachiro Shoten's Kanamari
https://www.shokunin.com/en/otera/kanamari.html
Tansougama's Slipware
https://www.shokunin.com/en/tansou/slipware.html
Seiryugama's Kobachi
https://www.shokunin.com/en/seiryu/kobachi.html
Seiryugama's Kumidashi
https://www.shokunin.com/en/seiryu/kumidashi.html
Ichiyougama's Kobachi
https://www.shokunin.com/en/ichiyou/kobachi.html
Ceramic Japan's Black & White Bowl
https://www.shokunin.com/en/ceramicjapan/shirokuro.html
Wakamatsu Showroom
https://www.shokunin.com/en/showroom/wakamatsu.html
