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In Japanese tradition, the act of eating is transformed in art, refinement and ceremony. In the sixth century, when Buddhism was declared the official religion, meat was banned from the diet for the next 1200 years. Until the end of the nineteenth century, Japanese cuisine consisted of a vegetarian diet.

Japanese rice is part of Japanese culture, dating back 2000 years. In ancient times, rice was considered to have mythical powers. Rituals such as scattering rice grains on land where a house was to be built to chase away evil spirits was common practice. Rice dishes have a special meaning at funerals and weddings, and it is believed that rice has rebirth powers. It is curious that rice did not become part of the normal diet of the average Japanese citizens until early twentieth century. Throughout most of Japan’s history, rice was only available to members of the aristocracy, rich merchants, and warriors, on a regular basis. Average citizens ate other grains such as barley or millet and for them rice was used only on special occasions.

To follow the Japanese culture, food must be served fresh, healthy, and low in fat with minimal embellishment and lack of frills. The food is prepared with great care and beautiful presentation to stimulate all the senses. Simple seasonings are added to the freshest ingredients to retain and enhance the natural flavors of the ingredients. Simple serving dishes and, of course, the chopsticks are part of the eye-pleasing nature of the table setting.