Many aspects of Japanese culture are unique. And there are features that never change. One of these features is the tableware. Choosing the perfect cookware for a particular dish is considered a matter of professionalism. The Japanese are able to admire not only perfectly prepared food, but also the dishes in which the food is served on the table. The effort spent on making an object, thinking about it, aesthetic value, creativity, attractiveness, according to Japanese cultural criteria, is as important as the taste of food.
The colors of Japanese dishes.
Obviously, each season in nature offers its own mood, and the tableware used should reflect it, thanks to the color and products of the season. Since the Japanese climate is characterized by four very different seasons, Japanese tableware is adapted for different temperatures. So, “autumn” and “winter” dishes convey a sense of comfort and warmth, “spring” and “summer” dishes-a feeling of coolness and carefree rest.
The colors of” autumn dishes ” reproduce the changing colors of Japanese nature-trees, leaves, plants and other elements of natural nature. In winter, as you’d expect — it’s a snowy landscape.
Tableware for autumn and winter meets the most stringent requirements for aesthetic qualities, detecting warmth in the structure of the material and properties that can withstand the high temperature of food. “Autumn” and “winter” table products, as a rule, are heavier and harder in the structure of the material.
Shino (shino yaki) is a style of Japanese pottery. Products covered with an easily identifiable thick glaze of milky white color, orange spots due to iron oxide, applied with a brush, and a characteristic feature-tiny holes (“suana”, nests). Because of the” xuan”, the masters of the tea ceremony call the products “yuzuhada”, the peel of the citron. Shino is one of the four styles of Mino pottery known since the late 16th century, and produced in the Seto and Mino areas of Gifu Prefecture. In general, all four styles are most directly related to the tea ceremony. Shino-yaki has a litter:
E-Shino (decorative or “picture” ceramics, iron oxide under shino glaze, “shino-uwagusuri”). Muji is a blue-white color. Aka-Blue-red color. Beni Sino-safflower. Nezumi is a blue-gray or” mouse ” color of the glaze. The shapes of the dishes are squat, cylindrical, thick, but light in weight.
Oribe (oribe yaki) , another style of Mino pottery, is a copper-green glaze with a bold shape pattern.
The two most popular types of dishes, for autumn and winter, according to the Japanese, fill the consumer with a sense of saturation, thanks to the listed characteristics-color, pattern, shape.
The colors of the dishes during the spring and summer period correspond to the beautiful colors of the flowering trees and plants of Japan. The flutter of spring flowers is a recreation of the numerous festival celebrations that take place throughout the country in spring and summer. The main colors are supposed to create an atmosphere of freshness: blue – water, green-young leaves on trees, black-cool shade. The dishes are also cool to the touch, light in weight and brittle in structure. Celadon (seiji), a glaze of a pale grayish-greenish shade of green, like jade, thanks to its light tone, makes the products an ideal choice in the spring and summer season. By design, a person who takes food does not have the desire to eat too much.
Varnish and ceramics are versatile and match any season, depending on the food, they create either a feeling of coolness or a feeling of warmth.
The main colors of the seasons:
The colors of autumn are black, dark brown, green, and delicate shades of orange and yellow. Winter – white, gray, dark brown, blue. Products in both cases — clay products in the style of Mino, Oribe, ceramics, varnish. Spring – bright colors, red, bright green, blue, white, yellow, pink. Summer – cool shades, green foliage color, straw color, black, blue and white.
All these products are Seiji (celadon) – porcelain, glass, bamboo, varnish, ceramics.
Forms of Japanese tableware.
In addition to the color and type of product, the Japanese believe that no less important is the shape and size of the dishes that meet the configuration of the food itself. For this reason, Japanese dinnerware is a diverse collection that includes a specific item for almost any meal. The idea of food, represented by the categories of attraction, reflection (color, light, etc.), artwork, has roots in the ancient Chinese philosophy of Ying-Yang. Based on this, food expresses the idea of harmony, balance through consistency between food and dishes.
In any Japanese home, among the countless types of items in the tableware collection, there are always some of the following items:
Vans (bowls) for rice and soup. The bowls are served together with a lid, which allows you to preserve the flavors, even when the food needs to be warmed up first. The covers also have the function of surprise, delight. The person who is served the dish is in a state of expectation and anticipation. Hati (serving bowls) for main dishes. Hachi is bigger than Wang, wider, rounder, but smaller. Tyawan (bowls) are mainly used for tea, literally meaning “tea bowls”. From the cylindrical shape of the tyawan, on a small leg, a tea mug developed. Katakuchi (bowl with spout) for sauces, vinegars, sake, and sometimes tea. Soba Teko (noodle sauce cup) resembles a small cup without a handle. It is used for the sauce in which the noodles are dipped. Tyatsu (saucers on a high leg). Tyatsu is used for side dishes, namasu (seafood and vegetables marinated in rice vinegar), sashimi. Dobin (teapots), ceramic products for tea, water, sake. In the past, dobin was made of metal. Toccuri (bottles for sake), used to be used for all liquids, now exclusively for sake. Toccuri can be of a wide variety of shapes, as well as the rest of the dishes, small and in the shape of a pumpkin, high or cylindrical. Tirori (a container for heating sake), toccuri is placed in it. The tirori, along with the tokkuri, is then placed in hot water to heat the sake. A typical tirori is a tall object and has a cylindrical shape. Bon, Daiban (trays, tray tables) lacquer products of a square or round shape, designed to place the rest of the dishes with food on them.
Given the unimaginable number of forms of Japanese dishes, a variety of sizes, colors, functions, you can ask yourself what is a Japanese serving. In contrast to the European detailed serving, the Japanese table is served in different ways and with a certain degree of spontaneity. What is important for serving is not the correspondence of dishes, bowls, and other dishes, but the reflection of the color of climatic changes in nature, and seasonal products. The basic layout of serving an individual tray or place at the table — the main course is in front and in the center, a bowl of rice and a bowl of soup in the corners at the back, chopsticks and a stand for chopsticks on the right side.
In general, what can I say, all the equipment for the dining room in Japan in general and Japanese dining sets in particular-this is an example of the perfection of style. Japanese masters have been honing the shape and ornament of table sets and appliances for a long time, so that the results of their creativity amaze the imagination of even the most sophisticated lovers of delicious and beautiful food.