A comparison of the Japanese restaurants in Japan and Vancouver, Canada
Introduction
Japanese restaurants dish up Japanese cuisine that founded on combining steamed rice (which is Japan’s staple food) with one or moreokazu or side dishes. Such a dish may go with an accompaniment such asmiso soup and tsukemono (pickles).
Presentation of the steamed rice is done in a small bowl (called chawan), and eachcourse element placed on its small plate (called sara) or bowl (called hachi) for every individual portion.This method of presentationdiffers with the Western dinners at home, in which every person picks helpings from the big dishes of food presented at the center of the dining
Continue reading...