Handling Japanese Tableware

The Place Setting of a Japanese Meal
The main tray has 1 type of soup and two types of side dishes. The rice is placed at the near left, the soup is at the near right. Generally, above the rice is the deep dish, and above the soup is the flat dish. The footed dish is placed in the center of the tray.

Handling Lids (In the Case of a Rice Bowl’s Lid)

  1. Hold the foot of the lid by sandwiching it between the pointer finger and thumb of your left hand. Support the other side of the foot with your two remaining fingers.
  2. Open the lid by lifting the rim closest to you first, and so the rim is facing upward.
  3. Bring it back to above your knees, support it with your right hand, and fix your grip so the lid is facing up.
  4. Place it under the tray on the left side near where the rice bowl is.

和食器の扱い

和食の配膳
本膳は、汁が1種類、菜が2種類のものです。手前の左に飯、右に汁を置きます。飯の向こうに坪皿、汁の向こうに平皿が原則です。膳の中央に高杯を置きます。

蓋の扱い(飯椀の蓋の場合)
①左手の一指し指と親指で蓋の糸底を挟んで持つ。残る2指は糸底の向こうに添える。
②手前から向こうに蓋を迎向けて開け、縁に沿って廻し上向きにする。
③膝元に引き寄せて右手を添え、上向きに持ち直す。
④左側にある飯椀の近くの膳の下に置く。

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