Restaurant and Food

The cuisine of Southeast Asia has enjoyed a boom in popularity over the past few years, and the sheer diversity of the cooking styles from this enormous geographical area has meant that it is now common to find books on Thai and Indonesian cooking on the shelves in every bookshop along with titles on regional Chinese food as well as books on Korean and Vietnamese cooking. 

Japanese cooking has, perhaps, been less well served, and apart from the famous dishes, like tempura and sushi, there are few well-known foods. People invariably think that Japanese cookery and its preparation is an esoteric art, requiring years of training and experience to master. This misunderstanding is a great pity, because Japanese cookery not only encompasses as great a range of flavors and textures as any other country in Asia, but also, for the most part, is easily and quickly prepared.

Thai food has become one of the most popular exotic cuisine in the world. The distinctive flavors, with hints of fresh herbs, coconut, nous mam fish sauce and lemon grass, are the result of a special national talent for blending a great variety of herbs and spices. While remaining identifiably Thai, the cuisine is a synthesis of many Asian influences, incorporation as it does dishes and ideas from India, China, Burma and the southern countries of Malaysia and Indonesia.

Laos, Cambodia and Thailand have influenced Vietnamese cuisine, especially in the use of herbs. No Vietnamese meal is complete without there being at least two or three fresh herbs present, either as a garnish or in their own right as part of the meal. The Vietnamese love to weep up their food in fresh lettuce leaves, and to include on or two herbs in the parcels, especially coriander, mint, basil, dill and fennel. Indian and Portuguese travelers brought spices, which developed the combinations that came to be known as curries. The French. Who colonized Vietnam, Forced the Vietnamese to be inventive, and it is ironic that dishes, such as steamed or stewed chicken feet, which the peasants were forced to devise from leftovers, are now so highly regarded.

The recipes in this website illustrate this diversity of cooking styles. At the same time. They show how the same basic ingredients can be used in subtly different ways to reflect a particular national preference. Many of the recipes, for example, include noodles in one form or another. Noodles are served all over southeastern Asia: you will find them served from stalls by the road side in the wastes of northern China, in crowded ramen shops in the heart of Tokyo, on the beach in the sandy resorts of Thailand and in villages on the sub-tropical islands of Indonesia. In south and East Asia the noodle is ubiquitous, challenging rice in many areas as the main staple. Prepared in as little as five minutes, the noodle could even stake a claim to the title of the world’s first and fastest fast food, although real noodle dishes bear no resemblance to the bland, anemic-looking strands lurking in pot noodle tubs on supermarket shelves.

The recipes that follow take advantage of the enormous variety of ingredients available from all over the world- exotic fruits and vegetables, fragrant spices, herbs and preserves; contrasting grains and cereals; and quick-to=cook seafood, meat and poultry. There are suggestions throughout for combining dishes and for substituting better known or more widely available ingredients-also listed in the glossary. Throughout, the emphasis is on authentic-tasting, easily prepared dishes.

2.1.2        Equipment and Techniques

 4.2 Restaurant and Dining

4.2.1 Restaurant and Food

The cuisine of Southeast Asia has enjoyed a boom in popularity over the past few years, and the sheer diversity of the cooking styles from this enormous geographical area has meant that it is now common to find books on Thai and Indonesian cooking on the shelves in every bookshop along with titles on regional Chinese food as well as books on Korean and Vietnamese cooking.

Japanese cooking has, perhaps, been less well served, and apart from the famous dishes, like tempura and sushi, there are few well-known foods. People invariably think that Japanese cookery and its preparation is an esoteric art, requiring years of training and experience to master. This misunderstanding is a great pity, because Japanese cookery not only encompasses as great a range of flavors and textures as any other country in Asia, but also, for the most part, is easily and quickly prepared.

Thai food has become one of the most popular exotic cuisine in the world. The distinctive flavors, with hints of fresh herbs, coconut, nous mam fish sauce and lemon grass, are the result of a special national talent for blending a great variety of herbs and spices. While remaining identifiably Thai, the cuisine is a synthesis of many Asian influences, incorporation as it does dishes and ideas from India, China, Burma and the southern countries of Malaysia and Indonesia.

Laos, Cambodia and Thailand have influenced Vietnamese cuisine, especially in the use of herbs. No Vietnamese meal is complete without there being at least two or three fresh herbs present, either as a garnish or in their own right as part of the meal. The Vietnamese love to weep up their food in fresh lettuce leaves, and to include on or two herbs in the parcels, especially coriander, mint, basil, dill and fennel. Indian and Portuguese travelers brought spices, which developed the combinations that came to be known as curries. The French. Who colonized Vietnam, Forced the Vietnamese to be inventive, and it is ironic that dishes, such as steamed or stewed chicken feet, which the peasants were forced to devise from leftovers, are now so highly regarded.

The recipes in this website illustrate this diversity of cooking styles. At the same time. They show how the same basic ingredients can be used in subtly different ways to reflect a particular national preference. Many of the recipes, for example, include noodles in one form or another. Noodles are served all over southeastern Asia: you will find them served from stalls by the road side in the wastes of northern China, in crowded ramen shops in the heart of Tokyo, on the beach in the sandy resorts of Thailand and in villages on the sub-tropical islands of Indonesia. In south and East Asia the noodle is ubiquitous, challenging rice in many areas as the main staple. Prepared in as little as five minutes, the noodle could even stake a claim to the title of the world’s first and fastest fast food, although real noodle dishes bear no resemblance to the bland, anemic-looking strands lurking in pot noodle tubs on supermarket shelves.

The recipes that follow take advantage of the enormous variety of ingredients available from all over the world- exotic fruits and vegetables, fragrant spices, herbs and preserves; contrasting grains and cereals; and quick-to=cook seafood, meat and poultry. There are suggestions throughout for combining dishes and for substituting better known or more widely available ingredients-also listed in the glossary. Throughout, the emphasis is on authentic-tasting, easily prepared dishes.

4.2.2 Equipment and Techniques

4.2.2.1 Equipment

The key piece of equipment is, of course, the cooking pan, and the most important feature is size: a good stir-fry pan must hold a large volume of ingredients, at the same time allowing sufficient room for stirring and turning them during cooking.
WOKS
A wok is the most suitable pan for the majority of stir-fry dishes, but there is a choice of types, from traditional wok pans to electric models.

4.2.2.1.1 Carbon Steel Wok

The traditional wok is made from thin, uncoated carbon steel. It is deeply curved, with a stout wooden handle, which is designed for lifting, tilting and shaking the pan in one hand, leaving the other hand free for using a scoop or spatula to stir the ingredients. The domed pan fits over a flaming brazier in Chinese restaurants, but at home a rack may be used to stabilize a wok on an electric hob or over a gas burner. However, depending on the pan stands on a gas hob, the rack may be redundant.

This type of wok conducts heat well, provides a large surface area for cooking, and is highly responsive to changes in heat. However, a carbon steel wok must be used regularly and kept oiled to prevent rusting between uses. A new pan should be washed in hot soapy water to remove any protective coating, then tempered or seasoned. This is done by heating a small amount of oil in the wok, and rubbing it over the surface of the pan, until smoking hot but not burning. The pan should be wiped out with absorbent kitchen edge of the handle must be oiled. Wipe with clean absorbent kitchen paper before storage and use. After each use, the pan must be wiped out and oiled before it is stored.

Depending on the food cooked, there are two ways of cleaning the pan. For most oil-based cooking, wipe it out with absorbent kitchen paper the sprinkle in some salt and pour in a little oil. Heat this and remove the pan from the heat. Use a pad of absorbent kitchen paper to clean the wok- the salt acts as a scouring agent and removes food residues. Wipe out all the oil and salt. Then heat the wok again with a little fresh oil before wiping it clean. If the food has left a cooked-on coating of sauce. The pan must be washed, dried and tempered.

Keep this kind of wok for vegetable stir-fries and dishes containing small amounts of meat and grains? The carbon steel pan is not suitable for stir-frying fruit.

4.2.2.1.2 Stainless Steel and Nonstick pans

These pans are far easier to look after than the carbon steel versions. They can be washed in hot soapy water, dried and stored according to the manufacturer’s instructions.

The quality of pans varies widely. In general, they are all slightly less responsive to changes in heat than carbon steel. Unlike carbon steel woks-when the cheapest can be excellent-price is often a good guide of quality in this group.

Consider the shape of the pan. Many are smaller than expected of a traditional wok, and they may have very flat bases, putting them more on a par with a frying pan than a wok. A pan with a small, quite flat base may not be the best buy, and a large, conventional frying pan with a deep sides may provide more surface area for cooking. Before you buy, check the instructions that got with the pan, because some nonstick finishes are not ideal for the majority of stir-frying. Inexpensive nonstick finishes can deteriorate rapidly when used over a high heat and when the food is stirred constantly, even when the correct utensils are used.

4.2.2.1.3 Frying Pans

A wok is not essential for stir-frying. If you use a frying pan it must be large, with deep sides. Ideally, choose a pan with slightly sloping sides and a curved edge around the base, which allows the food to be turned more easily.

A sauté pan is usually large with deep sides and, since sautéing is similar to stir-frying in that the food is cooked over high heat and stirred during cooking, this type of pan is suitable for stir-frying.

Heavy, nonstick, coated cast iron pans can be used for stir-frying, but they usually have to be heated slowly and kept over a medium rather than a high heat. The manufacturer may state that the pan should not be heated empty; therefore a coating of oil or fat should be added. The pan may be used for stir-frying once hot, but the heat is not as fierce and the pan is not as responsive, taking a long time to react to changes in temperature. These pans are suitable for stir-frying fruit or other ingredients that are not necessarily cooked over fierce heat.

4.2.2.1.4 Chopping Boards

Have a very large chopping board that can be scrubbed in hot soapy water. For the sake of food safety and hygiene, remember that wood is absorbent and easily damaged, allowing food particles to be trapped and bacteria to grow. If you do have a wooden board, scrub it in very hot water, using a mild solution of bleach or an abrasive cleaner. Rinse and dry thoroughly after every use. Plastic-coated boards are non-absorbent and therefore less likely to be a food safety risk. However, these too must be scrubbed after each use to clean them.

4.2.2.1.5 Knives

Preparing much Asian food involves time-consuming chopping and slicing, so good quality, sharp knives are important. Never buy a knife by looks and technical information alone. Pick it up and feel if it is comfortable in your hand and if it is balanced.

A food processor, mandolin slicer or grater can be used and, for wafer-thin slices, a potato peeler is useful. A sharp knife is also need for slicing and scoring meat and poultry.

4.2.2.1.6 Cleavers

These usually have wooden handles and come in three weights: light, medium and heavy. They are made of either tempered carbon steel or stainless steel. The former is preferable since it is harder and maintains a sharper cutting edge for longer. For all cutting and chopping, the sharper the cutting edge the better your results.

4.2.2.1.7 Bamboo Steamers

The advantage of having bamboo steamers is that they can be stacked one on top of the other so that several dishes can be cooked at the same time. They are particularly useful for warming up leftovers.

4.2.2.1.8 Rice Cooker

Because of the amount of rice that is consumed in many Asian households, city dwellers now often use electric rice cookers to cook the rice perfectly every time and to keep it hot.

4.2.2.1.9 Shinsollo

In Korean cooking, a special bronze or brass pot is used for preparing the dish of the same name. The pot has a central funnel in which hot charcoal is placed to keep the food hot.

4.2.2.1.10 Table-top Cooker

Small table-top burners, fuelled by small butane gas canisters, are often used for both cooking and keeping dishes warm. Metal grids are used for cooking the food directly over the flame.

4.2.2.2 Techniques

The secret of success with most Asian dishes is in careful preparation, especially cutting and slicing the ingredients. Before you begin, make sure that all vegetables are clean before cutting and cooking. Drain them in a colander or sieve, and mop them on absorbent kitchen paper to prevent splitting.

4.2.2.4.1 Preparation and Cutting

Because most of the dishes are quickly cooked, all ingredients should be cut to cook evenly.

4.2.2.4.2 Slices

Whether the slices are thick or thin, which will depend on how much cooking is required and the finished texture, they must be even.

4.2.2.4.3 Diagonal Slices

Cut slices at an angle, for example, spring onions and celery sticks should have the end cut off at an angle, and then all the slices should be cut at an angle to give evenly thick, slanting slices.

4.2.2.4.4 Fingers or Sticks

Cut fairly thick slices, then cut these into fingers or sticks. Cucumbers and courgettes should be cut into lengths, then quartered lengthways.

4.2.2.4.5 Thin Sticks

Finer than fingers, but not as delicate as matchstick strips, these are about 5 mm/1/4 in thick.

4.2.2.4.6 Matchstick Strips
Literally the size of matchsticks, these should be fine and even. They cook very quickly and are useful for a garnish.

4.2.2.4.7 Shredded
Cut into thin slices, then across into fine pieces. Firm cabbage and similar leaves can be shredded by cutting into chunks, then thinly slicing.

4.2.2.4.8 Grated
Use the coarse blade on a grater and discard the last, small chunk, which cannot be processed.

4.2.2.4.9 Chopped
Cut slices, thin sticks, then cut across to chop the ingredient. Halve and slice an onion, then cut across the slices so that they fall into small, reasonably even pieces. This is not as even as dicing. The pieces should be small, unless roughly chopped, when they can be slightly larger and less even. Chop herbs by using a large, sharp knife and a guillotine action.
4.2.2.4.10 Diced
Cut into small, even cubes, about 5mm/1/4 in or slightly larger.

4.2.2.4.11 Cubed
Cut larger cubes than are required for dice, between 1 and 2.5 cm/1/2 and 1 in, but even in size.

4.2.2.4.12 Chunks
Slightly larger than cubes and less even. There is no need to trim the food into neat squares.

4.2.3 Western Eating Style

4.2.4 Asian Eating Style

In most far eastern countries, including china, Thailand, Korea and Japan, people sit around a low table to eat. Every person has their own rice bowl-in Korea this is traditionally made of brass and lidded-and chopsticks are used for easting.

All the dishes for a meal are served at once and often, particularly for dinner, which is the main meal of the day, there will be quite a few. In Korea, for example, a simply family dinner might include about twenty side dishes containing a tempting array of seasoned raw or lightly cooked vegetables, dishes containing dried vegetables or prawns, salted fish and roast seaweed, and dripping sauces and kimchi, of which there will be at least one and probably four or more. Soup is an essential element of every meal, and there will also probably be some flour- and egg-coated fried vegetables. More substantial fish, meat and poultry dishes are served in what would be considered small amounts in the west, but with such variety on offer, large portions of any one dish are unnecessary.

Lunch is a lighter meal of noodles or rice mixed with vegetables, or another grain or beans for protein. Breakfast is traditionally almost as large a meal as dinner, although these days it tend to be lighter.

A similar arrangement occurs in Japan, where the concept of serving a succession of dishes, as happens in the west, is alien to traditional. All the dishes are served as a ‘set’, with the exception of the dessert, which is not regarded as an integral part of the meal, although fresh fruits are often provided at the end, together with green tea. A true Japanese meal always includes rice, a soup and a small dish of Japanese pickles, which are accompanied by a main dish of fish or meat together with a small side dish. A dinner party would be achieved by adding a second side dish and, perhaps, a second main dish. A thoughtful host will attempt to vary each of the dishes, so that the meal will combine as many different flavors, textures and types of preparation as possible.
If you are wondering how the cook manages to juggle the preparation and serving of so many dishes, remember that Japanese cooks make most of their dishes well in advance and re-heat them as necessary. Some are served warm rather than hot. Some dishes, such as sukiyaki, soups and noodles, are cooked at the table and should always be fresh and hot.

4.2.5 Using Chopsticks

Using chopsticks is no more difficult than using a knife and fork, as long as they are held correctly. Think of your chopsticks as jaws that have been turned upside down. The lower chopstick, clamped between the tip of your ring finger, inner joint of your thumb, and the knuckle of your index finger, remains fixed in the same position during easting. The upper chopstick is held in the tips of the middle and index fingers and thumb, so that it can be opened and closed in relation to the lower chopstick.

There are several principles of etiquette that should be observed when eating with chopsticks, such as not passing food between chopsticks, and not using your chopsticks to pull a dish toward you or to push it away from you.

4.2.2.1  Equipment 

The key piece of equipment is, of course, the cooking pan, and the most important feature is size: a good stir-fry pan must hold a large volume of ingredients, at the same time allowing sufficient room for stirring and turning them during cooking.

WOKS

A wok is the most suitable pan for the majority of stir-fry dishes, but there is a choice of types, from traditional wok pans to electric models.

4.2.2.1.1     Carbon Steel Wok

The traditional wok is made from thin, uncoated carbon steel. It is deeply curved, with a stout wooden handle, which is designed for lifting, tilting and shaking the pan in one hand, leaving the other hand free for using a scoop or spatula to stir the ingredients. The domed pan fits over a flaming brazier in Chinese restaurants, but at home a rack may be used to stabilize a wok on an electric hob or over a gas burner. However, depending on the pan stands on a gas hob, the rack may be redundant.

This type of wok conducts heat well, provides a large surface area for cooking, and is highly responsive to changes in heat. However, a carbon steel wok must be used regularly and kept oiled to prevent rusting between uses. A new pan should be washed in hot soapy water to remove any protective coating, then tempered or seasoned. This is done by heating a small amount of oil in the wok, and rubbing it over the surface of the pan, until smoking hot but not burning. The pan should be wiped out with absorbent kitchen edge of the handle must be oiled. Wipe with clean absorbent kitchen paper before storage and use. After each use, the pan must be wiped out and oiled before it is stored.

Depending on the food cooked, there are two ways of cleaning the pan. For most oil-based cooking, wipe it out with absorbent kitchen paper the sprinkle in some salt and pour in a little oil. Heat this and remove the pan from the heat. Use a pad of absorbent kitchen paper to clean the wok- the salt acts as a scouring agent and removes food residues. Wipe out all the oil and salt. Then heat the wok again with a little fresh oil before wiping it clean. If the food has left a cooked-on coating of sauce. The pan must be washed, dried and tempered.

Keep this kind of wok for vegetable stir-fries and dishes containing small amounts of meat and grains? The carbon steel pan is not suitable for stir-frying fruit.

4.2.2.1.2        Stainless Steel and Nonstick pans

These pans are far easier to look after than the carbon steel versions. They can be washed in hot soapy water, dried and stored according to the manufacturer’s instructions.

The quality of pans varies widely. In general, they are all slightly less responsive to changes in heat than carbon steel. Unlike carbon steel woks-when the cheapest can be excellent-price is often a good guide of quality in this group.

Consider the shape of the pan. Many are smaller than expected of a traditional wok, and they may have very flat bases, putting them more on a par with a frying pan than a wok. A pan with a small, quite flat base may not be the best buy, and a large, conventional frying pan with a deep sides may provide more surface area for cooking. Before you buy, check the instructions that got with the pan, because some nonstick finishes are not ideal for the majority of stir-frying. Inexpensive nonstick finishes can deteriorate rapidly when used over a high heat and when the food is stirred constantly, even when the correct utensils are used.

4.2.2.1.3        Frying Pans

A wok is not essential for stir-frying. If you use a frying pan it must be large, with deep sides. Ideally, choose a pan with slightly sloping sides and a curved edge around the base, which allows the food to be turned more easily.

A sauté pan is usually large with deep sides and, since sautéing is similar to stir-frying in that the food is cooked over high heat and stirred during cooking, this type of pan is suitable for stir-frying.

Heavy, nonstick, coated cast iron pans can be used for stir-frying, but they usually have to be heated slowly and kept over a medium rather than a high heat. The manufacturer may state that the pan should not be heated empty; therefore a coating of oil or fat should be added. The pan may be used for stir-frying once hot, but the heat is not as fierce and the pan is not as responsive, taking a long time to react to changes in temperature. These pans are suitable for stir-frying fruit or other ingredients that are not necessarily cooked over fierce heat.

4.2.2.1.4        Chopping Boards

Have a very large chopping board that can be scrubbed in hot soapy water. For the sake of food safety and hygiene, remember that wood is absorbent and easily damaged, allowing food particles to be trapped and bacteria to grow. If you do have a wooden board, scrub it in very hot water, using a mild solution of bleach or an abrasive cleaner. Rinse and dry thoroughly after every use. Plastic-coated boards are non-absorbent and therefore less likely to be a food safety risk. However, these too must be scrubbed after each use to clean them.

4.2.2.1.5        Knives

Preparing much Asian food involves time-consuming chopping and slicing, so good quality, sharp knives are important. Never buy a knife by looks and technical information alone. Pick it up and feel if it is comfortable in your hand and if it is balanced.

A food processor, mandolin slicer or grater can be used and, for wafer-thin slices, a potato peeler is useful. A sharp knife is also need for slicing and scoring meat and poultry.

4.2.2.1.6        Cleavers

These usually have wooden handles and come in three weights: light, medium and heavy. They are made of either tempered carbon steel or stainless steel. The former is preferable since it is harder and maintains a sharper cutting edge for longer. For all cutting and chopping, the sharper the cutting edge the better your results.

4.2.2.1.7        Bamboo Steamers

The advantage of having bamboo steamers is that they can be stacked one on top of the other so that several dishes can be cooked at the same time. They are particularly useful for warming up leftovers.

4.2.2.1.8        Rice Cooker

Because of the amount of rice that is consumed in many Asian households, city dwellers now often use electric rice cookers to cook the rice perfectly every time and to keep it hot.

4.2.2.1.9         Shinsollo

In Korean cooking, a special bronze or brass pot is used for preparing the dish of the same name. The pot has a central funnel in which hot charcoal is placed to keep the food hot.

4.2.2.1.10     Table-top Cooker

Small table-top burners, fuelled by small butane gas canisters, are often used for both cooking and keeping dishes warm. Metal grids are used for cooking the food directly over the flame.

4.2.2.2  Techniques

The secret of success with most Asian dishes is in careful preparation, especially cutting and slicing the ingredients. Before you begin, make sure that all vegetables are clean before cutting and cooking. Drain them in a colander or sieve, and mop them on absorbent kitchen paper to prevent splitting.

4.2.2.4.1        Preparation and Cutting

Because most of the dishes are quickly cooked, all ingredients should be cut to cook evenly.

4.2.2.4.2        Slices 

Whether the slices are thick or thin, which will depend on how much cooking is required and the finished texture, they must be even.

4.2.2.4.3        Diagonal Slices

Cut slices at an angle, for example, spring onions and celery sticks should have the end cut off at an angle, and then all the slices should be cut at an angle to give evenly thick, slanting slices.

4.2.2.4.4        Fingers or Sticks

Cut fairly thick slices, then cut these into fingers or sticks. Cucumbers and courgettes should be cut into lengths, then quartered lengthways.

4.2.2.4.5        Thin Sticks

Finer than fingers, but not as delicate as matchstick strips, these are about 5 mm/1/4 in thick.

4.2.2.4.6        Matchstick Strips

Literally the size of matchsticks, these should be fine and even. They cook very quickly and are useful for a garnish.

4.2.2.4.7        Shredded

Cut into thin slices, then across into fine pieces. Firm cabbage and similar leaves can be shredded by cutting into chunks, then thinly slicing.

4.2.2.4.8        Grated

Use the coarse blade on a grater and discard the last, small chunk, which cannot be processed.

4.2.2.4.9        Chopped

Cut slices, thin sticks, then cut across to chop the ingredient. Halve and slice an onion, then cut across the slices so that they fall into small, reasonably even pieces. This is not as even as dicing. The pieces should be small, unless roughly chopped, when they can be slightly larger and less even. Chop herbs by using a large, sharp knife and a guillotine action.

4.2.2.4.10    Diced

Cut into small, even cubes, about 5mm/1/4 in or slightly larger.

4.2.2.4.11    Cubed

Cut larger cubes than are required for dice, between 1 and 2.5 cm/1/2 and 1 in, but even in size.

4.2.2.4.12    Chunks

Slightly larger than cubes and less even. There is no need to trim the food into neat squares.

2.1.3        Western Eating Style

2.1.4        Asian Eating Style

In most far eastern countries, including china, Thailand, Korea and Japan, people sit around a low table to eat. Every person has their own rice bowl-in Korea this is traditionally made of brass and lidded-and chopsticks are used for easting.

All the dishes for a meal are served at once and often, particularly for dinner, which is the main meal of the day, there will be quite a few. In Korea, for example, a simply family dinner might include about twenty side dishes containing a tempting array of seasoned raw or lightly cooked vegetables, dishes containing dried vegetables or prawns, salted fish and roast seaweed, and dripping sauces and kimchi, of which there will be at least one and probably four or more. Soup is an essential element of every meal, and there will also probably be some flour- and egg-coated fried vegetables. More substantial fish, meat and poultry dishes are served in what would be considered small amounts in the west, but with such variety on offer, large portions of any one dish are unnecessary.

Lunch is a lighter meal of noodles or rice mixed with vegetables, or another grain or beans for protein. Breakfast is traditionally almost as large a meal as dinner, although these days it tend to be lighter.

A similar arrangement occurs in Japan, where the concept of serving a succession of dishes, as happens in the west, is alien to traditional. All the dishes are served as a ‘set’, with the exception of the dessert, which is not regarded as an integral part of the meal, although fresh fruits are often provided at the end, together with green tea. A true Japanese meal always includes rice, a soup and a small dish of Japanese pickles, which are accompanied by a main dish of fish or meat together with a small side dish. A dinner party would be achieved by adding a second side dish and, perhaps, a second main dish. A thoughtful host will attempt to vary each of the dishes, so that the meal will combine as many different flavors, textures and types of preparation as possible.

If you are wondering how the cook manages to juggle the preparation and serving of so many dishes, remember that Japanese cooks make most of their dishes well in advance and re-heat them as necessary. Some are served warm rather than hot. Some dishes, such as sukiyaki, soups and noodles, are cooked at the table and should always be fresh and hot.

2.1.5        Using Chopsticks

Using chopsticks is no more difficult than using a knife and fork, as long as they are held correctly. Think of your chopsticks as jaws that have been turned upside down. The lower chopstick, clamped between the tip of your ring finger, inner joint of your thumb, and the knuckle of your index finger, remains fixed in the same position during easting. The upper chopstick is held in the tips of the middle and index fingers and thumb, so that it can be opened and closed in relation to the lower chopstick.

There are several principles of etiquette that should be observed when eating with chopsticks, such as not passing food between chopsticks, and not using your chopsticks to pull a dish toward you or to push it away from you.