Japanese

             The traditional food of Japan is based on rice with miso soup and other dishes. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish that is grilled, can be served raw as sashimi or sushi, is common in the traditional cuisine. Apart from rice, staples include noodles, such as soba and udon. Japanese has many cooking techniques such as: boiled, stir-fried, grilled, etc. Some of the popular dishes are: tempura, chawanmushi, sushi, etc. Traditional Japanese table setting is to place a bowl of rice on your left and to place a bowl of miso soup on your right side at the table. Behind these, each okazu(side dish) is served on its own individual plate. Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a hashioki(chopstick rest). Traditional Japanese low tables and cushions, usually found on tatami floors, are very common.The honoured or eldest guest will usually be seated at the centre of the table farthest from the entrance.The host sits next to or closest to the entrance.Before eating, most dining places will provide either a hot or cold towel or a plastic-wrapped o-shibori( wet napkin). The rice or the soup is eaten by picking up the bowl with the left hand and using chopsticks with the right, or vice versa if you are left-handed. Soy sauce is not usually poured over most foods on the table. It is customary to eat rice to the last grain.

 

Source: http://en.wikipedia.org/wiki/Japanese_cuisine