Report Ouline - Nihongo
REPORT OUTLINE in NIHONGO
ETIQUETTE:
Meals in Japan traditionally begin with the phrase itadakimasu (いただきます?) (literally, "I humbly receive"). The phrase is similar to "bon appétit", or saying grace to give thanks before a meal. It is said to express gratitude for all who played a role in preparing, cultivating, ranching or hunting the food. This also acknowledges that living organisms have given their life to human beings asDāna.[2][3] Upon finishing a meal, the Japanese also use the polite phrase Gochisōsama-deshita (ごちそうさまでした?) (lit. You were a Feast (preparer)). Sama is the honorific word which gives respect to the person, therefore, this phrase gives respect for making the meal. It is considered polite to clear one's plate, down to the very last grain of rice; children are especially encouraged to do so – see also mottainai as Buddhist philosophy. It is impolite to pick out certain ingredients and leave the rest. One should chew with the mouth closed.
It is acceptable to lift soup and rice bowls to the mouth so that one does not spill food. Miso soup is drunk directly from the (small) bowl, rather than with a spoon, though larger soups may come with a spoon. It is also appropriate to slurp certain foods, especially ramen or soba noodles, though this is not practiced universally – however, Western-style noodles (pasta) should not be slurped. Further, noodles from hot soup are often blown on (once lifted from the soup) to cool them down before eating.
Rice is generally eaten plain or sometimes with nori (dried-pressed seaweed) – shredded or in strips – or furikake (type of seasoning). One may also add more substantial food such as a raw egg (yielding tamago kake gohan – "egg on rice"),[4] nattō (fermented soy beans) – these are often added and stirred into rice at breakfast – or tsukemono (preserved vegetables). There are also, less commonly, dishes featuring rice with ingredients mixed in, either during the cooking (takikomi gohan, "cooked in rice") or
ETIQUETTE:
Meals in Japan traditionally begin with the phrase itadakimasu (いただきます?) (literally, "I humbly receive"). The phrase is similar to "bon appétit", or saying grace to give thanks before a meal. It is said to express gratitude for all who played a role in preparing, cultivating, ranching or hunting the food. This also acknowledges that living organisms have given their life to human beings asDāna.[2][3] Upon finishing a meal, the Japanese also use the polite phrase Gochisōsama-deshita (ごちそうさまでした?) (lit. You were a Feast (preparer)). Sama is the honorific word which gives respect to the person, therefore, this phrase gives respect for making the meal. It is considered polite to clear one's plate, down to the very last grain of rice; children are especially encouraged to do so – see also mottainai as Buddhist philosophy. It is impolite to pick out certain ingredients and leave the rest. One should chew with the mouth closed.
It is acceptable to lift soup and rice bowls to the mouth so that one does not spill food. Miso soup is drunk directly from the (small) bowl, rather than with a spoon, though larger soups may come with a spoon. It is also appropriate to slurp certain foods, especially ramen or soba noodles, though this is not practiced universally – however, Western-style noodles (pasta) should not be slurped. Further, noodles from hot soup are often blown on (once lifted from the soup) to cool them down before eating.
Rice is generally eaten plain or sometimes with nori (dried-pressed seaweed) – shredded or in strips – or furikake (type of seasoning). One may also add more substantial food such as a raw egg (yielding tamago kake gohan – "egg on rice"),[4] nattō (fermented soy beans) – these are often added and stirred into rice at breakfast – or tsukemono (preserved vegetables). There are also, less commonly, dishes featuring rice with ingredients mixed in, either during the cooking (takikomi gohan, "cooked in rice") or