Lessons from a Japanese Tradition; Gratitude for Food
- Sophie Fellows
- Jul 17, 2024
- 2 min read
Introduction
From my nutrition study abroad in Japan, the first thing I came to learn was how the Japanese appreciate their food. They use specific words with deep meaning before and after eating. The Japanese would say it has helped them to have more gratitude for their food and set their mealtime apart from the rest of their day. I also have a lot of respect for how the Japanese present their food. Rooted in Buddhism and Shintoism, this practice offers a model for mindful and respectful eating. My experiences in Japan have taught me valuable lessons about seasonal eating, gratitude rituals, and the art of food presentation.
The Ritual of Gratitude: Itadakimasu and Gochisousama
In Japan, it is customary to say "Itadakimasu" before every meal or snack. This phrase, meaning "I humbly receive," fosters a sense of gratitude. After finishing a meal, "Gochisousama," which means "it was a feast," is said to express appreciation. These expressions of gratitude help us acknowledge the interconnectedness of all beings involved in providing nourishment.
Personal Experience with Food Rituals
Before visiting Japan, I was unaware of "Itadakimasu" and "Gochisousama." In my religion, we learn to pray before each meal to express gratitude. Although I have been doing this my whole life, my experience in Japan inspired me to be more mindful and heartfelt in my prayers. One way I plan to do this is by smelling my food before eating to fully engage my senses.
The Art of Food Presentation: Washoku
Washoku, the Japanese concept of food presentation, is an essential part of the meal. In Japan, meals are traditionally served in multiple smaller and more colorful dishes rather than on one big plate. Presentation of food is a basic aspect of everyday living, with attention to colors, textures, and arrangement.
The Five Colors of Japanese Meals
A key element of washoku is the inclusion of five colors in every meal: white, black, red, green, and yellow. These colors enhance the nutrition and visual appeal of the meal. Japanese plates come in bright colors and unique shapes, complementing the food like clothing compliments our appearance. Meals also pay attention to spiritual balance, considering the surface area the food occupies and using three-dimensional and asymmetric presentation.
Inspiration from the Japanese Approach
Appreciate your meals before you eat: Whether it is through prayer, keywords, smelling the food, or some other practice, its important to recognize the food you eat and its journey to your plate.
Larger Plates: Use larger plates to appeal to your senses.
Creative Elements: Add creative elements and colors to your dishes. Remember red, yellow, green, white, and black.
Standout Main Courses: Make the main part of the meal visually and nutritionally prominent.
Home-Cooked Meals: Cook more meals at home and participate in the cooking process.
Ultimate Lesson Learned
Food is not just sustenance; it is a rich experience that engages all our senses. By incorporating the lessons I learned in Japan, I hope to create more mindful, balanced, and visually appealing meals. I look forward to sharing these practices with my friends and family, fostering a deeper appreciation for the food we eat and the processes that bring it to our plates.
sources:
The power of Chowa book by Tanaka
https://www.youtube.com/watch?v=o40TfRrPP48 - presentation basics
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