JAPAN

日本 – Nihon/Nippon
The two characters that
make up Japan means ‘Sun’
and ‘Origin’, which is why
Japan is also known as
‘Land of the Rising Sun’
Hinomaru (Circle of the Sun)
The Japanese flag is
made up of a red
circle, symbolizing the
sun, against a white
background. Because
Japan lies at the far West of the Pacific
Ocean, the sun rises spectacularly over
the sea to the East. That is the inspiration
for the design of the flag.
 Geography
Location:
Eastern Asia,
island chain
between the
North Pacific
Ocean and
the Sea of
Japan/East
Sea, east of
the Korean Peninsula.
 Japan is a shimaguni (island country).
The Japanese archipelago consists of 4 main
islands; Hokkaido, Honshu, Shikoku and
Kyushu – and
thousands of
smaller
surrounding
ones totaling to
6,852 islands.
Tokyo is the
capital city of
Japan.
 Topography
• About 75% of the country is being covered
by mountains; most of them heavily forested,
and crisscrossed by short, swift rivers.

• Relatively little of
Japan’s land mass
is suitable for
agriculture – only
about 15%, the
same land that is
also most
suitable for living.
• Earthquakes are common in result from
a fault that circles the Pacific Ocean.
 Climate
Latitude and Longitude are not the
only things that influence climate;
• Ocean Currents
• Kuroshio & Tsushima currents from the South
and Kurile current
• Cold Winds from the northern Asian
continent
• Seasonal Winds carrying Moisture into the
country from its surrounding waters
 Climate
The weather in Japan is generally
temperate with four distinct seasons;

❄Winter 🌸Spring

Summer Autumn
 ❄Winter
December – February

During a winter snowfall, the Fukashi Shrine looks like a traditional

Japanese woodblock print. Matsumoto, Nagano, Japan
 🌸Spring
March – May

Picnic under the boughs is a highly recommended activity for

tourists who choose to visit the Southeast Asian country during spring.
 Summer
June - August

Toji Temple in Kyoto, Japan during Summer season.

 Autumn
September - November

Daigoji Temple in Kyoto which features the five-storey pagoda

built during the Momoyama period in 951 (and still standing today)
and a beautiful landscape garden.
日本語 － Nihongo
Much about the roots of the
Japanese language is unclear. Some
link it to the Altaic language family,
which includes Turkish, Mongolian and
other languages, but it also shows
similarities to Austronesian languages
like Polynesian.
 The Japanese writing system
consists of three different
character sets: Kanji (several
thousands of Chinese characters)
and Hiragana and Katakana (two
syllables of 46 characters each;
together called Kana).
 Examples of Kanji
色 – color

赤 紫
黄色 茶色
緑 黒
青 白
Kanji characters are more complex in terms of its writing
Japanese texts can be written in two ways:

Traditional Style Western Style

(vertical) (horizontal)
 Population

126,702,133 (July 2016 est.)

• Japanese 98.5%
• Koreans 0.5%
• Chinese 0.4%
• others 0.6%
 Religion
• Shinto 83.9%
• Buddhism 71.4%
• Christianity 2%
• Other 7.8%

Note: total adherents exceeds 100% because

many people belong to both Shintoism and
Buddhism
 Shintoism
"Shinto gods" are called kami. They are
sacred spirits which take the form of things and
concepts important to life, such as wind, rain,
mountains, trees, rivers and fertility. Humans
become kami after they die and are revered
by their families as ancestral kami. The kami of
extraordinary people are even enshrined at
some shrines. The Sun Goddess Amaterasu is
considered Shinto's most important kami.
Some prominent rocks are worshipped as kami
 Shinto shrines are the places of worship
and the homes of kami. Most shrines
celebrate festivals (matsuri) regularly in order
to show the kami the outside world.
 Shinto
priests perform
Shinto rituals
and often live
on the shrine
grounds. Men
and women
can become
priests, and they
are allowed to marry and have children.
Priests are aided by younger women (miko)
during rituals and shrine tasks. Miko wear
whitekimono, must be unmarried, and are
often the priests’ daughters.
 Buddhism
Buddhism originated in India in
the 6th century BC. It consists of
the teachings of the Buddha,
Gautama Siddhartha. Of the main
branches of Buddhism, it is the
Mahayana or "Greater Vehicle"
Buddhism which found its way to
Japan.
• Buddhism was imported to Japan via
China and Korea

Kamakura's Great Buddha

 Education System
Grade
^

6–3–3–4
16
15 University
14
13
System
12
11 High School Graduate School
10
9 Technical & Junior College
8 Middle School
7
Junior College
6
Technical College
5
4
Elementary School
Compulsory Education
3
2
1
• Children enter the first grade of elementary
school in the April after their sixth birthday
• There are around 30-40 students in a typical
elementary school class
• Their subjects include:
o Japanese o Crafts
o Mathematics o Physical
o Science Education
o Social Studies o Home
o Music Economics

*More and more elementary school have started teaching English too.
Club Activities
• Almost all middle school
students take part in an
extracurricular club activity
of their choice, such as a
sports team, a musical or arts
group, or a science club
• Baseball clubs are very
popular among boys
• Judo clubs attract both boy
and girls
• . Other popular sports clubs include tennis,
basketball, gymnastics, and volleyball.
• In Japanese elementary schools, classes are
divided into small teams for many activities such
as:
– Cleaning classrooms, halls, and yards
– Enjoying meals prepared by the school or by a local
‘school lunch center’
– Teams of students take turns to serve lunch to their
classmates
• There are many school events during the year
such as: Sports Day, Excursions to historical sites,
and Arts and Culture Festivals
• Most middle and high schools require students to
wear uniforms. Boys generally wear pants and
jackets with stand-up collars, and girls wear two-
piece suit with sailor collar or blazers and skirts.
Japanese Parliamentary Government
The current Japanese constitution was
promulgated in the year 1946 during the occupation
by the Allied Powers:

Emperor Symbol of State But does not have

power
Legislature/Diet 480 House Elected by the
Representatives and Japanese people
242 House of Councilors
Executive/Cabinet Headed by the Prime Diet members elect a
Minister prime minister from
among themselves.
Judiciary Supreme court, District Judges are appointed
Courts, High Courts, by the cabinet.
Family Courts, &
Summary Courts.
Japanese Parliamentary Government
Elections Defense
• Minimum voting age is 20 • The constitution prohibits
• Women received the right Japan to maintain military
to vote with the postwar forces and to lead war
constitution • The National Police Reserve
• Elections for the House of was established in 1950 as a
Representatives are held replacement for American
every 4 years troops sent to the Korean
• Half of the House of War.
Councilors is elected every 3 • The National Police Reserve
years was transformed to Self
• There are National Defense Force by the
Elections, Prefectural Japanese Government in
Elections and Municipal 1954
Elections
Shinzo Abe
Age: 62
Residence:
Tokyo, Japan

• Shinzo Abe has

been Japan's
prime minister
since 2012 up
today
 Currency
• Name: Japanese Yen
• Symbol: ¥
• Minor Unit: 1/100 = Sen
• Central Bank Rate: -0.10
• Top JPY Conversion: USD/JPY
• Central Bank: Bank of Japan

Coins:
Freq Used: ¥1, ¥5, ¥10, ¥50, ¥100, ¥500
Banknotes:
Freq Used: ¥1000, ¥5000, ¥10000
Rarely Used: ¥2000
Coins
Bank notes
 Economy
GDP: $4.41 trillion
GDP by sector:
• Agriculture: 1.2%
• Industry: 27.5%
• Services: 71.4%

Labor Force: 66 million (2011 est.)

• Agriculture: 3.9%
• Industry: 26. 2%
• Services: 69.8% (2010 est.)
Unemployment: 3.4% (2015 est.)[4]
Main industries:
• Motor vehicles
• Electronic equipment
• Machine tools
• Steel and nonferrous metals
• Ships
• Chemicals
• Textiles
• Processed foods
• Ease-of-doing-business rank
 The Japanese
Culture, Customs
and Traditions
 Clothing
Japanese people wear normal
western clothes like shirts and trousers
in ordinary day-to-day life and they
look quite suave in their western outfit.
The interesting aspect of Japanese
clothing which attracts the attention of
everyone is their traditional wear.
People around the world find their
clothing interesting and very unique,
due to its entirely different look from
clothes of other countries.
 Fundoshi is a comfortable traditional male
undergarment that was mainstream underwear in
Japan before World War II. With the introduction of
modern underwear such as briefs and trunks,
fundoshi usage has become a lot less common.
These days, you may only see fundoshi being worn
in festivals such as the Hadaka Matsuri (nudity
festival) or as swimwear.
 Furisode are the
most formal style of
kimono worn by young
unmarried women in
Japan. The furisode is
made of very fine,
brightly colored silk,
and is commonly
rented or bought by
parents for their
daughters to wear
when celebrating
Coming of Age Day
the year they turn 20.
 A hakama is the
skirt-like pants that
some Aikidoka wear. It
is a traditional piece
of samurai clothing.
The standard gi worn
in Aikido as well as in
other martial arts such
as Judo or Karate was
originally
underclothes. Wearing
it is part of the
tradition of (most
schools of) Aikido.
Hanten is a
traditional
Japanese
winter coat
worn by the
common
people
since Edo
period in
18th century.
 A happi is a traditional Japanese straight-sleeved
coat usually made of indigo or brown cotton and
imprinted with a distinctive mon (crest). They are usually
worn only to festivals. Originally these represented the
crest of a family, as happi were worn by house servants.
 A jinbei,
alternately jinbē
or hippari, is a
kind of
traditional
Japanese
clothing worn by
men, women,
boys, girls, and
even babies
during the
summer.
The jūnihitoe is
an extremely
elegant and
highly complex
kimono that was
only worn by
court-ladies in
Japan. Literally
translated, it
means "twelve-
layer robe".
 Kimono is a
long, loose
robe with wide
sleeves and
tied with a
sash, originally
worn as a
formal
garment in
Japan and
now also used
elsewhere as a
robe
 Obi is a broad sash worn around the
waist of a Japanese kimono.
 Samue is the
work clothing
of Japanese Zen
Buddhist monks,
worn when
engaged
in samu. Made
from cotton or lin
en and
traditionally
dyed brown
 The sokutai is a
complex attire worn
only by courtiers,
aristocrats and the
Emperor at the
Japanese imperial
court. Parts of
a sokutai are the
shaku, a flat ritual
baton or sceptre,
and a hat called
kanmuri.
 Tomesode is a
type of kimono. It is
an expensive formal
dress worn by
married women.
Originally, there was
a custom that the
long sleeves of the
furisode were
shortened after
marriage, thereby
creating
a tomesode.
 An uwagi is a
kimono-like
jacket worn in
Japan. It is most
familiar as the
top half of a
martial arts
uniform. The third element, the obi, ties
the uwagi closed. In some martial arts,
the set is completed with hakama,
which might be worn over, or instead
of the zubon.
 A yukata is
a Japanese
garment, a
casual summer
kimono usually
made of
cotton or
synthetic
fabric, and
unlined.
 Sports in Japan
Deeply rooted in Japan's culture,
sumo has a history of over 1,500 years.
Legend has it that the very survival of the
Japanese people balanced on the
outcome of a sumo match between the
gods, and indeed sumo originated as a
form of Shinto ritual. Though it has
developed into a professional sport,
elements of these rituals are still
apparent, from the use of salt to purify
the ring, to the shrine-like roof hanging
above.
 Kendo
could be
described
loosely as
"Japanese
fencing",
though the
"swords" are
today crafted
from four substantial bamboo slats, usually held
together by leather straps. Its origins lie in the
Kamakura period (1185-1333) with the samurai,
who needed to practice their swordsmanship.
 Over hundreds of years various styles of these
martial arts were practiced, and karate was not
properly introduced to mainland Japan until the early
twentieth century. Accordingly, karate features largely
unarmed combat with a spectacular array of blows
and blocks delivered by the fists, feet, legs and arms.
 Aikido is sometimes loosely translated to mean
"way of the harmonious spirit". It is a less overtly
aggressive martial art that focuses on defence by
redirecting the power and energy of the
attacker, with the ideal outcome that neither the
attacked nor the attacker is harmed.
 Judo is practiced both recreationally and
professionally; the epic bouts are one of the
highlights of every Olympic Games. Judo means
"gentle way" and was created by a man named
Kano Jigoro in 1882.
The inspiration for judo
was born out of the
bullying that Jigoro
witnessed at the English
medium boarding
school he attended in
Tokyo, when he was just
fourteen years old.
 Japanese culture is famous for
its politeness and every foreigner
that comes here makes their share
of social gaffs, or gaijin faux paxs
(GFP). Here is a must have list of
Japanese Do’s and Don’ts for
anyone going to Japan.
 Bowing
• DO bow when people bow to you.
• DON’T come up until they do.
• DO come up before them if you happen to be their superior –
otherwise you may be there forever.
• DO bend from the waist and keep the back relatively straight.
• DO bow with your hands at your sides for men & boys or
clasped in the lap women & girls.
• DO bend lower than the other person when bowing to older
people or those of higher rank (ie your boss).
• DO bow again if you are bowed to a second time –
sometimes it will take 3 or 4 progressively less deep bows to
make it back to full standing.
• DON’T bow to children or after purchasing something at a
store – foreigners bowing to the 16 year old kid at the 7-11
cash register after buying a sandwich is an all too common
GFP.
 Visiting
• DO say “Ojama shimasu” when entering a house – it means
something like “I am going to disturb you.”
• DO take your shoes off when entering a school, house,
temple or shrine – if you see shoes at the entrance, take
yours off too.
• DO arrange your shoes nicely with toes facing the door after
taking them off when visiting someone’s hone.
• DON’T forget to put on slippers on after taking off your shoes
– they will be visible at the entrance.
• DO take off your slippers when entering a tatami mat room –
the mats are made from dried rush and are delicate.
• DO bring a small gift of food, drink, or flowers when visiting
someone’s home – make sure to tell the store it is a present
so they wrap it for you.
• DO say “Ojama shimashita” when leaving someone’s home
– it means something like “I have made a disturbance.”
 Business Cards

• DO accept business cards with both hands and read

them over thoroughly.
• DO put business cards in your shirt pocket or wallet
after looking at them for a few seconds.
• DON’T put business cards in the back pocket of your
pants.
 Toilet
• DO try and use Japanese style “squat” toilets.
• DO face the wall and pull your pants down past your
knees.
• DON’T fall in!
• DO use toilet slippers when at someone’s house – they
will be just outside the toilet door.
• DON’T forget to change back into the house slippers
after leaving the bathroom – countless foreigners in
Japan unknowingly waltz around houses in bathroom
slippers everyday.
• DO play with the cool buttons on futuristic Japanese
Western style toilets.
• DON’T play with toilet buttons.
 Bathing
• DO wash yourself with soap and water at the shower
area before getting into the bath.
• DON’T get into the bath until you rinse all the soap off
your body.
• DO try a sento (public bath) or onsen (hot spring) while
in Japan.
• DO learn the Japanese character for men (男) and
women (女) – most public baths rotate men and
women areas so yesterday’s section for men may be
the women’s section today.
• DON’T freak out if you walk into the wrong section –
just cop a couple of peaks, show a look of surprise and
calmly make your way to the exit!
 Greetings
• DO say “Ohayo gozaimasu” in the morning until 11:00
am – or when you first walk into work.
• DO say “Konnichiwa” from 11:00 am – 5:00 pm.
• DO say “Konbanwa” after it starts to get dark.
• DO say “Sayonara” when you part with someone for
the day.
• DO say “Oyasumi nasai” when you part with people at
night.
 Sitting
• DO wait to be told where to sit at meals or formal
occasions.
• DO sit cross-legged on the floor if you are a man.
• DON’T sit cross-legged on the floor if you are a woman
– sit with both legs bent and to the side.
• DO sit in seiza style (legs tucked behind with shins
touching the floor) when someone makes the first
toast or gives a speech.
• DO watch how other people are sitting and follow
what they do.
 Gifts
• DO give gifts to co-workers, friends and relatives in December
(called Oseibo) and in June (called Ochugen) – you will find gift
boxes in all kinds at all supermarkets during this time of year.
• DO use both hands to give and receive gifts.
• DON’T be offended if the gift is not opened in front of you –
Japanese traditionally don’t open gifts until the giver has departed,
though many young people no longer observe this custom.
• DON’T open a gift until you leave, unless you are encouraged to do
so.
• DO open a gift if you are encouraged to do so.
• DO give Christmas and birthday gifts if you want to – most Japanese
people do so these days.
• DO give chocolate to your boyfriend or male friends on Valentines
Day.
• DON’T forget to return the favor on White Day (March 14) if you
receive chocolate on Valentines Day.
• DO bring a local snack back to friends or the office when you return
from a trip.
 Getting Around
• DON’T tip – it can be insulting.
• DON’T open taxi doors – drivers open them with an
automatic button.
• DON’T close taxi door – see above.
• DO remember to close taxi doors when you leave
Japan – walking away from a cab without closing the
door is a great way to make a NYC cabbie angry.
• DON’T worry if you see people wearing surgical masks
– they are just trying not to pass on their cold to others.
 Weddings
• DO bring money in a sealed “wedding envelope.”
• DON’T use an odd number of bank notes.

Funerals
• DO bring money in a sealed “funeral envelope.”
• DO wear black clothes or dark clothes with a black
necktie.
 Visiting
• DO say “Ojama shimasu” when entering a house – it means
something like “I am going to disturb you.”
• DO take your shoes off when entering a school, house,
temple or shrine – if you see shoes at the entrance, take
yours off too.
• DO arrange your shoes nicely with toes facing the door after
taking them off when visiting someone’s hone.
• DON’T forget to put on slippers on after taking off your shoes
– they will be visible at the entrance.
• DO take off your slippers when entering a tatami mat room –
the mats are made from dried rush and are delicate.
• DO bring a small gift of food, drink, or flowers when visiting
someone’s home – make sure to tell the store it is a present
so they wrap it for you.
• DO say “Ojama shimashita” when leaving someone’s home
– it means something like “I have made a disturbance.”
Geisha
Geisha have their
roots in female
entertainers such as
the Saburuko of the 7th
century and the
Shirabyoshi, who
emerged around the
early 13th century.
They would perform for
the nobility and some
even became
concubines to the
emperor.
 Geisha are traditional
female entertainers from
Japan. They are skilled at
various Japanese arts,
such as classical music,
dancing, and poetry.
The word “geisha”
comes from (GEI)
meaning “art” and (SHA)
meaning “person.” Thus,
in a literal sense, a
geisha is an artist. In the
modern era, about
80,000 geisha were
working in Japan in the
1920’s. But it is estimated
that only 1000 to 2000
geisha are working
today.
• Geisha tradition is oldest, strongest, and most common in Kyoto
• a woman will undergo five years of training that require much discipline
to become a geisha
• “Maiko” – (mai) meaning “dancing” and (ko) meaning “child”: they
usually wear white make-up and a brilliant-colored kimono
• A Full geisha wears simpler kimono and only uses white make-up on
special occasions.
 Tea Ceremony

The Japanese tea ceremony is called

Chanoyu, Sado, or simply Ocha in Japanese. It is
a choreographic ritual of preparing and serving
Japanese green tea, called Matcha, together
with traditional Japanese sweets to balance with
the bitter taste of the tea.
 Preparing tea
in this ceremony
means pouring all
one's attention into
the predefined
movements. The
whole process is not
about drinking tea, but is about aesthetics,
preparing a bowl of tea from one's heart. The
host of the ceremony always considers the
guests with every movement and gesture. Even
the placement of the tea utensils is considered
from the guests view point (angle), especially
the main guests called the Shokyaku.
A tea ceremony room
 Festivals and Annual Events
• If a national holiday falls on a Sunday, the
following Monday is also turned into a
holiday. Likewise, a day sandwiched
between two national holidays is turned into
a holiday

• Shops, restaurants and tourist attractions in

Japan are generally open on national
holidays, except on New Year
 January 1 (National Holiday)
Shogatsu (New Year)

This is the most important holiday in Japan. While

only January 1 is designated as a national holiday,
many businesses remain closed through January 3
Second Monday of January (National Holiday)
Seijin no Hi (Coming of Age)

Coming of Age Day or Adult's Day honors every person that

has turned 20 years old over the past year. When young people
reach twenty they officially become adults in Japanese society
 February 3
Setsubun (Beginning of Spring)

On the day of Setsubun, there is the custom of throwing

roasted soybeans while chanting "In with Fortune! Out with
Evil" in order to prevent evil ogres from entering one's house.
 February 11 (National Holiday)
Kenkoku Kinenbi (National Foundation Day)

According to the earliest Japanese history records,

on this day in the year 660 BC the first
Japanese emperor was crowned.
 February 14
Valentine’s Day

In Japan, women give chocolates to men on

Valentine's Day. It is not a national holiday.
 March 3
Hina Matsuri(Doll’s Festival)

People pray for the happiness and healthy growth of

girls. Families with young daughters mark this day by setting
up a display of dolls inside the house. They offer rice
crackers and other food to the dolls.
 March 14
White Day

The opposite of Valentine's Day: Men give cakes or

chocolates to women.
 Around March 20
Shunbun no Hi (Spring Equinox Day)

Graves are visited during the week (ohigan) of the

Equinox Day.
 April 29 (National Holiday)
Showa no Hi (Day)

The birthday of former Emperor Showa. Before 2007,

April 29 was known as Greenery Day (now celebrated on
May 4). Showa Day is part of the Golden Week.
 May 3 (National Holiday)
Kenpo Kinenbi (Constituion Day)

A national holiday remembering the new

constitution, which was put into effect after the war.
 May 4 (National Holiday)
Midori no Hi (Greenery Day)

Until 2006, Greenery Day was celebrated on April 29, the

former Emperor Showa's birthday, due to the emperor's love for
plants and nature. It is now celebrated on May 4 and is part of
the Golden Week.
 May 5 (National Holiday)
Kodomo no Hi (Children’s Day)

Families fly koinobori banners in the shape of a carp (a type of fish)

for each child in their house. In Japanese folklore, the carp is a symbol of
determination and vigor, overcoming all obstacles to swim upstream.d
boy's festival/ associated also with Koinobori.
 July/August 7
Tanabata (Star Festival)

Children and adults write their wishes on narrow strips of

colored paper and hang them, along with other paper
ornaments, on bamboo branches placed in the backyards or
entrances of their homes. They then pray hard that their wishes will
come true.
 Third Monday of July
Umi no Hi (Ocean Day)

A recently introduced national holiday to celebrate

the ocean. The day marks the return of Emperor Meiji from a
boat trip to Hokkaido in 1876.
 August 11 (National Holiday)
Yama no Hi (Mountain Day)

Newly introduced in 2016, this national holiday

celebrates mountains.
 July/August 13 – 15
Obon

Obon is a Buddhist event to commemorate

deceased ancestors.
Third Monday of September (National Holiday)
Keiro no Hi (Respect for the Aged Day)

Respect for the elderly and longevity are

celebrated on this national holiday.
Around September 23 (National Holiday)
Shubun no Hi (Autumn Equinox Day)

Graves are visited during the week (ohigan) of the

Equinox Day.
Second Monday of October (National Holiday)
Taiiku no Hi (Health and Sports Day)

On that day in 1964, the Olympic

games of Tokyo were opened.
 November 3 (National Holiday)
Bunka no Hi (Culture Day)

A day for promotion of culture and the love of freedom and

peace. On culture day, schools and the government award
selected persons for their special, cultural achievements.
 November 15
Shichigosan (Seven – Five – Three)

Shichigosan. "Shichi Go San" means "Seven Five Three".

Girls of age three and seven and boys of age three and five
are celebrated on Shichigosan, and it is prayed for their
good health and growth.
 November 23 (National Holiday)
Kinro Kansha no Hi (Labor ThanksgivingDay)

A national holiday for honoring labour.

 December 23 (National Holiday)
Tenno no Tanjoubi (Emperor’s Birthday)

The birthday of the current emperor is always a national

holiday. If the emperor changes, the national holiday
changes to the birthday date of the new emperor.
 December 24 – 25
Christmas

Christmas is not a national holiday, but shopping

malls are heavily decorated in the weeks leading up to
Christmas, and many people follow some local
Christmas traditions, such as eating chicken and a
Christmas cake or having a dinner with one's partner.
 December 31
Omisoko (New Year’s Eve)

December 31 is not a national holiday.

Places to Visit
in Japan
 Kinkaku-ji or the
Temple of the Golden
Pavilion is the most
popular tourist
attraction in Japan
and Kyoto. The pavilion
was originally built as a
retirement villa for
Shogun Ashikaga
Yoshimitsu in the late 14th century. Unfortunately, the
pavilion was burnt down in 1950 by a young monk who
had become obsessed with it. Five years later, the temple
was rebuilt as an exact copy of the original. Emphasis is
placed on the building and surrounding gardens being in
harmony with one another. The pavilion is covered in gold
leaf which highlights the reflection of the pavilion in the
pond and the pond’s reflection on the building.
 Mount Fuji is the
highest mountain in
Japan at 3,776 meters
(12,388 ft). The volcano’s
exceptionally
symmetrical cone is a
well-known symbol of
Japan and it is frequently depicted in art and
photographs, as well as a popular tourist
attraction for sightseers and climbers. An
estimated 200,000 people climb Mount Fuji every
year, 30% of whom are foreigners. The ascent
can take anywhere between three and eight
hours while the descent can take from two to
five hours.
 The Emperor of Japan makes his home at the Tokyo
Imperial Palace. It also functions as an administration
center and museum to showcase Japanese art and
history. The palace is set on the ruins of older castles
that were destroyed by fire or war, and architects have
honored the past by incorporating design elements of
the different eras into the modern palace. The new
palace is surrounded
by traditional
Japanese gardens
and has many
reception and
function rooms to
receive guests and
welcome the public.
 The Tokyo Tower is a testament to the
advancement of technology and modern life.
Inspired by the Eiffel tower design, it is the second
tallest man-made structure in Japan and
functions as a communications and observation
tower. Visitors can climb the tower for
unparalleled views
of Tokyo and the
surrounding areas
as well as visit shops
and restaurants.
 The Todaiji Temple in Nara is a feat of
engineering. It is not only the world’s largest
wooden building, it is home to the world’s largest
bronze Buddha statue. Surrounded by beautiful
gardens and wildlife, the Kegon school of
Buddhism is centered here and the grounds hold
many artifacts of
Japanese and Buddhist
history. Deer are
allowed to freely roam
the grounds as
messengers of the
Shinto gods.
 The Great Buddha
of Kamakura is a
colossal outdoor
representation of
Amida Buddha, one
of Japan’s most
celebrated Buddhist
figures. Cast in bronze, the Great Buddha stands
at over 13 meters (40 feet) high and weighs
nearly 93 tons. The statue reportedly dates from
1252. Although it originally was housed in a small
wooden temple, the Great Buddha now stands in
the open air as the original temple was washed
away in a tsunami in the 15th century.
 The Himeji Castle is
considered the best
existing example of
Japanese castle
architecture. It was fortified
to defend against enemies
during the feudal period,
but it has been rebuilt
many times throughout the centuries and reflects the
different design periods. It survived the bombings of
World War II and is frequently seen in domestic and
foreign films, including the James Bond movie “You
Only Live Twice”. The white exterior and design give
the castle the appearance of a bird taking flight,
earning the the castle the nickname ‘white egret
castle’.
 The Kiyomizu-dera
Buddhist Temple is located
in Eastern Kyoto and can
be traced back as far as
the year 798. An indoor
waterfall fed from the
outside river keeps the
temple in harmony with nature and not one nail was
used in construction. While locals used to jump off the
edge to have a wish granted (with a survival rate of
85.4%), modern visitors can enjoy the shrines and
talismans and artwork on display without risking life
and limb.
 Jigokudani Monkey
Park is a famous hot
spring area near
Nagano,. The name
Jigokudani (meaning
“Hell’s Valley”), is due to
steam and boiling water
that bubbles out the frozen ground, surrounded by
steep cliffs and formidably cold forests. It is famous
for its large population of wild Snow Monkeys that
go to the valley during the winter when snow
covers the park. The monkeys descend from the
steep cliffs and forest to sit in the warm hot springs,
and return to the security of the forests in the
evenings.
 The Hiroshima Peace Memorial is a haunting
tribute to the lives lost when the atomic bomb
was dropped on Hiroshima on August 6, 1945.
Set in a park, the memorial features Genbaku
Dome, the only building left standing in the
vicinity after the bomb dropped. This harsh
reminder of a world at war reminds visitors of the
importance of human
life and honors the
victims so they will
never be forgotten.
 Superstitions
• DON’T use the word “shi” when counting
people – the word for death has the same
pronunciation.
• DO hide your thumb if a funeral car goes by.
• DON’T whistle at night, unless you want a
snake coming for you.
• DON’T lie down right after eating, unless you
want to turn into a cow.
• DON’T lie down to the North when sleeping –
that’s how the dead are laid down to rest.
• DON’T cut your nails at night – unless you
don’t want to be with your parents when they
die.
 Japanese Cuisine:
Popular Dishes, Traditional
Ingredients and Table
Manners & Etiquette
 Sushi and Sashimi
Sushi is known all over the world. It is
called sushi to every piece of rice
seasoned with a rice vinegar mix (made
with sugar and salt) mixed with different
ingredients: variety of fishes, vegetables,
nori (seaweed)

Sashimi is basically raw fish or

seafood served with wasabi (a very
spicy japanese condiment), soy
sauce and generally it comes with
slices of radish on the side
 Sushi
Nigiri - Small rice balls with fish, shellfish, etc. on
top. There are countless varieties of nigirizushi,
some of the most common ones being tuna,
shrimp, eel, squid, octopus and fried egg.

Gunkan - Small cups made of sushi rice and

dried seaweed filled with seafood, etc. There
are countless varieties of gunkanzushi, some of
the most common ones being sea urchin and
various kinds of fish eggs.

Norimaki -Sushi rice and seafood, etc. rolled

in dried seaweed sheets. There are countless
varieties of sushi rolls differing in ingredients and
thickness. Sushi rolls prepared "inside out" are
very popular outside of Japan, but rarely found
in Japan.
 Sushi
Temaki - Temakizushi (literally: hand rolls) are
cones made of nori seaweed and filled with
sushi rice, seafood and vegetables.
Oshizushi - is pressed sushi, in which the fish is
pressed onto the sushi rice in a wooden box.
The picture shows trout oshizushi in form of a
popular ekiben (train station lunch box).
Inari - Inarizushi is a simple and inexpensive type
of sushi, in which sushi rice is filled into aburaage
(deep fried tofu) bags.
Chirashi - Chirashizushi is a dish in which
seafood, mushroom and vegetables are
spread over sushi rice. It can resemble domburi
with the difference being that chirashizushi uses
sushi rice while domburi uses regular,
unseasoned rice.
 Sashimi
Maguro (Tuna)- Maguro is found at
virtually all restaurants that list sashimi on their
menu. Most parts of the fish are eaten. The
most common is akami, the deep red loins of
the fish which are lean, firm and meaty.
Higher up on the scale is toro, the pink, fatty
belly meat, which is especially prized for its
rich, buttery flavor. Toro usually comes in two
grades: chutoro (medium) and otoro
(premium) depending on the fat content.
Some of the most prized tuna are caught off
Cape Oma at the northernmost tip of Aomori
Prefecture.
Sake (Salmon)- Sake is another fish that
is popularly served as sashimi. Its bright
orange flesh is tender, fatty and delicious.
Sometimes you can find salmon toro on the
menu, which - like its tuna counterpart - is the
fattier belly portion of the fish.
 Sashimi
Tai (Sea Bream)- Tai, with its mild, subtle
flavor, is considered one of the top white
fleshed fish in Japanese cuisine. Tai is
often served in times of celebration, such
as at weddings and during the New Year.
Saba (Mackerel)- Though more popularly
served grilled, saba is also enjoyed as
sashimi when in season. Its oily flesh gives
it a smooth, meaty flavor, which goes
well with green onions and grated ginger.
The oiliness also makes saba spoil quickly,
which is why the fish is often preserved by
lightly pickling it in vinegar to cut down
on its fishiness and help it keep longer.
The resulting dish, called shimesaba (as
shown on the photo to the left), has a
light, vinegared flavor.
 Sashimi
Katsuo (Bonito or Skipjack Tuna)- A central
ingredient in fish stock (dashi), the katsuo is
one of the most important fish in Japanese
cuisine. Katsuo may be served as sashimi,
but is more commonly eaten in a sashimi-
like dish called Katsuo no Tataki, in which the
katsuo loin is lightly seared around its edges,
sliced, and served with a citrus based sauce
together with garnishes such as garlic or
grated ginger.
Kanpachi (Greater Yellowtail/Amberjack)-
Kanpachi is a type of yellowtail that is
commonly served as sashimi. Kanpachi looks
very similar to buri except that it has a lighter,
even more translucent color. The fish, which
is lean and mild, is at its best in early summer.
Buri/Hamachi (Yellowtail or Amberjack)-
Closely related to kanpachi, buri, also known
as hamachi, is another commonly served
yellowtail. Buri's translucent, pinkish white
flesh has a high fat content resulting in a rich,
buttery flavor. Buri is available year round,
but considered best in winter.
 Sashimi
Ika (Squid)- Ika is one of the most common types of seafood
served as sashimi after tuna. While the squid's
legs are usually reserved for other dishes, the
translucent white flesh of the ika's mantle has a
firm texture and a mild flavor.
Tako (Octopus)- Tako is another typical item in
Japanese cuisine; the tentacles are often thinly
sliced and served as sashimi. Tako may be
eaten raw, but is also commonly poached first which gives the
flesh a sweeter flavor and firmer texture.
Amaebi (Shrimp)- Of the various kinds of shrimps eaten in Japan,
the one most commonly served raw is amaebi (sweet shrimp).
Hotate (Scallop)- Hotate are one of the more
prized shellfish in Japanese cuisine. The best
hotate have a firm texture and a sweet, almost
creamy taste.
Hokkigai (Surf Clam)- Hokkigai is one of many
types of shellfish that are eaten as sashimi. The
triangle shaped foot of these clams may be
served raw, but is more commonly lightly boiled which turns the
tip red and firms up the meat
 Ramen is one of the most popular options at the
moment of choosing a place to eat. It is a wheat noodles
bowl served in a soy sauce or miso soup mixed with many
kinds of ingredients. The most typical ones are slices of
pork, green onion, seaweed and egg.
 Ramen
Miso (Soybean Paste)- Miso ramen soup
is flavored with soybean paste (miso),
resulting in a thick, brown soup with a rich,
complex flavor. The style originated in
Hokkaido where the long cold winters
spurred the need for a heartier type of
ramen soup, but it has spread to the point where it can
be found pretty much anywhere in Japan.
Tonkatsu (Pork Bone)- Particularly popular around Kyushu,
tonkotsu ramen is made of pork bones which have been
boiled down until they dissolve into a
cloudy white broth. The thick, creamy
soup is also often flavored with chicken
broth and pork fat.
 Ramen Toppings
Chashu- Fatty slices of roasted or braised pork. Chashu is
a very common topping, and standard bowls of ramen
usually come with one or two slices of it. Most ramen-ya
also serve Chashumen (chashu ramen) which is a ramen
dish with additional pieces of chashu. Kakuni (braised
pork belly) is served instead of chashu at some
restaurants.
Menma- Preserved bamboo shoots with a salty flavor
Negi- Chopped or shredded leeks or green onions.
Karanegi is a spicy variation of shredded leeks mixed with
chili oil. Negi is a ramen standard, while karanegi is often
seen with miso ramen.
Moyashi- Raw or cooked bean sprouts add sweetness
and crunch. Served on all types of ramen.
 Ramen Toppings
Tamago- Hard boiled, soft boiled, raw and marinated
eggs are all popular toppings on any type of ramen
Seaweed- Various types of seaweed such as
wakame and nori are commonly added to all types
of ramen.
Kamaboko- Slices of steamed fish cake. One type of
kamaboko that is commonly served on ramen is
naruto (or narutomaki), a sawtooth edged, white fish
cake with a red or pink spiral design on it.
Corn- Canned corn is often paired with butter and
served on miso or shio ramen.
Butter- A thick pat of butter adds creaminess and
depth. Typically added to miso or shio ramen.
 Tempura is a Japanese
fried snack made mostly
from seafood and
vegetables but we can find
tempura made also from
fowl and fish, seasoned with
a sauce made with soy
sauce, ginger and sugar
previously. As vegetables, it
can be made by almost
every vegetables. The size of
the piece has to be able to
be eaten in one bite and
even when it is fried, it is
carefully looked after not to
be oily. Tempura is served
with Tetsuyu sauce that it is a
mix of consomme, sweet
sake, soy sauce, ginger,
radish and spices.
 Tempura
• Ebi (shrimp/prawn) Ebi are a popular tempura
ingredient that can be found on virtually all
tempura dishes.
• Sakana (fish) Small fillets or whole small fish are
made into tempura pieces. Whitefish such as
Japanese whiting, whitebait, goby, sweetfish are
typically used.
• Nasu (eggplant) Nasu are Japanese eggplants or
aubergines. Depending on the size of the nasu,
they may either be sliced into rounds, cut in half, or
cut into a fan shape before being battered and
deep fried.
• Kinoko (mushrooms) Mushrooms are popular
ingredients for tempura. All different types of
mushrooms are used, especially shiitake and
maitake.
 Tempura
• Kabocha (pumpkin) Kabocha are Japanese pumpkin
with a thin, typically dark green skin and orange flesh.
The skin is left on when cooking and is eaten together
with the flesh. Thin, sweet and starchy wedges of
kabocha tempura are common items on tempura
menus.
• Satsumaimo (sweet potato) Satsumaimo are a type of
Japanese sweet potato with a purple skin and yellow
flesh. When used for tempura, it is sliced thinly and the
skin is left on. Like kabocha, satsumaimo are sweet and
starchy.
• Shiso (perilla) Shiso leaves have a mint-like flavor. They
are usually served as a garnish with sashimi and are also
a fairly common tempura ingredient.
• Kakiage Kakiage is a type of tempura patty made out
of a variety of julienned vegetables and seafood mixed
together in tempura batter and deep fried. Kakiage
may be served as an appetizer or side dish, or as a
topping over rice or noodles.
 Also a very popular, simple and delicious dish that we
can find in Japan. Kare raisu is just rice with curry but the taste
is different from the To make the japanese curry, it is used a
variety of meats and vegetables. The basics vegetables are
onions, carrots and sweet potatos, and the meats used are
chicken, pork, beef and sometimes duck. There are different
levels of hot spicy: soft, regular and hot are the most common.
 Okonomiyaki is a mixed made with flour, yam
and egg, but you can add also anything you like.
The most commons are green onion, beef, shrimp,
squid, vegetables, mochi and cheese. It is cooked
in a griddle. In some restaurants, the chef goes to
the table and make it there with the customers who
also help in the process adding the ingredients.
 Shabu shabu is the japanese hot pot. For this dish it is used
many kinds of meats and seafood, mostly the soft ones, and
sides of vegetables, tofu and sometimes noodles. The way it
works: you grab a piece of meat (you can also pick some of
the vegetables) and immerse it in the pot with hot water or
consomme. Once it is cooked, you dip it in a sesame sauce
with some rice as a side dish.
 Miso soup it is served as a side dish in mostly
every meal and with almost every dish. It is a soup
made from a miso paste (fermented soybeans) and
dashi (the consomme). Inside this kind of base soup,
you will find pieces of tofu, onion wakane seaweed,
and sometimes vegetables like sweet potatos,
carrots and radish. It is never served as a main dish.
It always comes with a bowl of rice and one or 2
more dishes.
 Yakitori is the Japanese brochette. At the
begining the meat used was chicken (tori=bird), but
nowadays it is also made with pork, beef and fish.
So, this brochette is a mix of vegetables and meat
cooked in a grill and dipped in teriaki sauce. It is
also a very typical kind of fast food in japanese
style.
 Onigiri is the most popular snack in Japan. No matter what time is
it, or where you are, if you are hungry and you don´t have time, you
will buy an onigiri. Onigiris are rice balls seasoned in many kinds of
ways, some of them with some fill like chicken, vegetables, fish, pork,
others covered with a seaweed or with a slice of egg, some of them
they have just the rice mixed with some sauce, vegetables, beans,
furikake... Etc
 Udon and Soba
Udon is a thick noodle made from
wheat flour. It is commonly served
in a consomme with soy sauce and
mirin. Most of the times it comes
with negi (onion). The shape and
the size depends on the prefecture
it comes from. Udon can be eaten
cold or hot

Soba noodles are made by buckwheat

flour which gives it the colour. Also
known as fast food in Japan because
they are cheap and popular. Soba
noodles are thin (Udon noodles are
thick) and they can be eaten also cold
or hot. There are shops in Japan that
only cook soba, maybe with some
simple side dish as tempura.
 Gyudon it is basically a bowl of rice with beef on
the top seasoned with different ingredientes and
spices. The most famous place to eat gyudon is
Sukiya. Besides the simplicity, it is a very delicious
dish, and the most important, also cheap. In most of
the places, you can order it in a set that comes with
a small salad and miso soup.
• Donburi is a general term for "bowl".
However, it also popularly refers to a bowl
of cooked rice with some other food
served on top of it.

• Gomaae is a Japanese side dish and may

be translated as "sesame dressing". There
are several types of gomaae dishes.

• Takoyaki is a ball-shaped Japanese snack

made of a wheat flour-based batter and
cooked in a special takoyaki pan.
 Donburi (Domburi)
Oyakodon (Oyako Donburi)
Mother and Child Donburi
The name of this popular donburi dish
comes from its two main ingredients,
chicken and egg. Rarely, you may
also encounter an Oyakodon
featuring salmon and ikura (salmon eggs),
instead.
Katsudon (Tonkatsu Donburi)
Katsudon is served with tonkatsu,
egg and onions on top of the rice.
 Donburi (Domburi)
Kaisendon (Kaisen Donburi)
Seafood Donburi
Kaisendon are topped with a
variety of fresh, mainly raw
seafood. The selection depends
on location and season, but
often includes tuna (maguro),
shrimps (ebi), salmon roe (ikura),
sea urchin (uni) or crab (kani).
Gyudon (Gyuniku Donburi)
Gyudon, a bowl of cooked rice
with beef, is very popular as an
inexpensive type of fast food
served at chain stores across the
country.
 Donburi (Domburi)
Tendon (Tempura Donburi)
Various tempura pieces are
dipped into a soya based
sauce before served on top of
the rice
Unadon (Unagi Donburi)
Eel Donburi
The eel is grilled and prepared
in a thick soya based sauce
before served on top of the
cooked rice..
• Gyoza also known as pot stickers
are dumplings filled with ground
meat and vegetables and
wrapped in a thin dough

• Korokke are a casual food similar

to the French croquette,
consisting of breaded, deep fried
patties, typically filled with
mashed potatoes or cream
sauce.
 Gyoza
Yaki Gyoza (pan fried)

Sui Gyoza (boiled)

Age Gyoza (deep fried)

 Japanese Rice
Japanese rice has a unique taste and
slightly sticky texture that's critical to
dishes such as sushi.
There are two main types of Japanese
rice. Uruchimai is ordinary Japanese rice
that's slightly sticky. It's used for sushi and
most Japanese rice dishes. Mochigome is
a more sticky variety of rice that's used
for mochi and mochi-like foods such
as dango.
 Shoyu
Japanese shoyu (soy sauce) adds
another dimension to taste known
as umami.

Dashi
A type of Japanese soup, sauce
and cooking stock with umami flavor
that's critical to countless Japanese
dishes
 Mirin

Cooking
sake that's
typically
higher in
sugar and
lower in
alcohol than
regular sake.
 Miso
A type of
Japanese cooking
stock made by
fermenting
soybeans, rice or
other grains. As with
so many fermented
ingredients, miso has
an addictive taste.
It's best known for its
role in Miso Soup but
is used in many
Japanese dishes.
 Anko
Anko is a
paste of mashed
azuki beans. It's
what Japan
used to sweeten
desserts before
refined sugar
arrived in the
16th century.
Anko is still a
common filling
and topping for
Japanese
desserts.
Daikon
Giant
Japanese
radishes that
can be found
hanging to
dry all over
Japan
 Yuzu
Yuzu are a bitter
Japanese citrus
fruit that's widely
used as a flavor in
Japanese cuisine.
Its peels and juice
are used more
often than the flesh
of the fruit. Yuzu
vinegar is another
popular way to
add the bitter zest
of yuzu to food.
 Wasabi
A hot root that's
related to
Horseradish and
Mustard. Shoots
right through your
nose. Wasabi is
grown in Japan and
sold fresh at market.
It's a particular plant
that needs special
conditions and lots
of water to grow.
 Sakura
Sakura bloom in
early Spring
inspiring flower viewing
parties under the trees
all over Japan. The
weather is great and
nobody wants to be
stuck indoors. Sakura
petals are a symbol of
Japanese culture that
has inspired philosophy,
art and literature.
 Panko
Bread crumbs that
are produced by
passing an electric
current through bread
as it bakes. The result is
a bread crumb that
resists absorbing oil.
Used in avariety of
Japanese fried foods.
 Karashi
Karashi is
Japanese hot
mustard made from
the crushed seeds
of the Takana
plant also known as
mustard greens in
English. It's both a
common
condiment and
ingredient of
Japanese cuisine.
 Kinako
Kinako is
roasted soybean
flour. It's a fine
brown powder
used as a topping
for Japanese
desserts. Kinako
has a distinctive
taste that's as
recognizable in
Japan as maple
syrup.
 Goya
Goya is an
extremely bitter fruit
that's a popular
ingredient in the
cuisine of the
Okinawan Islands.
It's thought to have
medicinal
properties and
shouldn't be
consumed by
pregnant women.
 Shiso
Shiso leaves are a
common garnish in
Japan. They're edible
and are often
consumed even
when presented as a
garnish. Shiso are
used as a topping for
pasta, cold noodles
or tofu. They are also
a popular tempura
item.
 Kanten
Kanten, or Agar,
is a white
translucent jelly with
little taste and few
calories that's made
from red algae. It
was invented by a
Japanese
innkeeper in 1658
and quickly
became a popular
ingredient in
Japanese desserts.
 Nori
Sheets
of seaweed
paper that are
typically factory-
made. It's possible
to make nori at
home but difficult.
The process
resembles Edo-
era paper making
techniques.
Table Manners and Etiquette
Eating
• Say ‘Itadakimasu’ and ‘Gochisosama deshita’
– In Japan, you say "itadakimasu" ("I gratefully receive")
before eating, and "gochisosama (deshita)" ("Thank
you for the meal") after finishing the meal.
• Individual versus shared dishes
– It is not uncommon in private households and in
certain restaurants to share several dishes of food at
the table rather than serving each person an
individual dish. When eating from shared dishes,
move some food from the shared plates onto your
own with the opposite end of your chopsticks or with
serving chopsticks that may be provided for that
purpose.
• Some Table Rules
• Blowing your nose in public, and especially at
the table, is considered bad manners.
• It is considered good manners to empty your
dishes to the last grain of rice.
• Talking about toilet related and similarly
unappetizing topics during or before a meal is
not appreciated by most people.
• It is considered bad manners to burp.
• After eating, try to move all your dishes back
to the same position they were at the start of
the meal. This includes replacing the lids on
dishes and putting your chopsticks on the
chopstick holder or back into their paper slip.
Drinking rules
• When drinking alcoholic beverages, it is customary to
serve each other, rather than pouring your own
beverage. Periodically check your friends' cups and refill
their drinks if their cups are getting empty. Likewise, if
someone wants to serve you more alcohol, you should
quickly empty your glass and hold it towards that person.
• While it is considered bad manners to become obviously
drunk in some formal restaurants, for example in
restaurants that serve kaiseki ryori (Japanese haute
cuisine), the same is not true for other types of
restaurants such as izakaya, as long as you do not
bother other guests.
• Do not start drinking until everybody at the table is
served and the glasses are raised for a drinking salute,
which usually is "kampai". Avoid using "chin chin" when
drinking a toast, since in Japanese this expression refers
to the male genitals.
 When eating..
Rice:
• Hold the rice bowl in one hand and the chopsticks in the other. Lift
the bowl towards your mouth while eating. Do not pour soya sauce
over white, cooked rice.
Sushi:
• Pour some soya sauce into the small dish provided. It is considered
bad manners to waste soya sauce, so try not to pour more sauce
than you will use.
• You do not need to add wasabi into the soya sauce, because the
sushi pieces may already contain it, or may be eaten plain.
However, if you choose to add wasabi, use only a small amount so
as not to offend the sushi chef. If you do not like wasabi, you can
request that none is added into your sushi.
• In general, you are supposed to eat a sushi piece in one bite.
Attempts to separate a piece into two generally end in the
destruction of the beautifully prepared sushi. Hands or chopsticks
can be used to eat sushi.
• In case of nigiri-zushi, dip the piece into the soya sauce upside-down
so that the fish enters the sauce. A few kinds of nigiri-zushi, for
example, marinated pieces, should not be dipped into soya sauce.
• In case of gunkan-zushi, pour a small amount of soya sauce over the
sushi piece rather than dipping it into the sauce.
Sashimi:
• Pour some soya sauce into the small dish provided. Put some
wasabi on the sashimi piece, but be careful not to use too much
as this will overpower the taste of the fish. Dip the sashimi pieces
into the soya sauce. Some types of sashimi are enjoyed with
ground ginger rather than wasabi.
Miso Soup:
• Drink the soup out of the bowl as if it were a cup, and fish out
the solid food pieces with your chopsticks.
Noodles:
• Using your chopsticks lead the noodles into your mouth. You
may want to try to copy the slurping sound of people around
you if you are dining in a noodle shop. Rather than being bad
manners as Westerners are often taught, slurping noodles is
considered evidence of enjoying the meal.
• In case of noodle soups, be careful of splashing the noodles
back into the liquid. If a ceramic spoon is provided, use it to
drink the soup, otherwise, lift the bowl to your mouth as if it were
a cup.
• Kare Raisu (Japanese style curry rice)
and other rice dishes, in which the rice is
mixed with a sauce (for example, some
domburi dishes) may become difficult to
eat with chopsticks. Large spoons are
often provided for these dishes.

Big pieces of food:

• Separate into bite sized pieces with your
chopsticks (this takes some exercise), or
just bite off a piece and put the rest
back onto your plate.
 Chopsticks
• Chopsticks are used to eat most kinds of
Japanese foods, with some exceptions. Some of
the most important rules to remember when
dining with chopsticks are as follows:
• Hold your chopsticks towards their end, not in the
middle or the front third.
• When you are not using your chopsticks, or have
finished eating, lay them down in front of you with
the tips to left.
• Do not stick chopsticks into your food, especially
not into rice. This is only done at funerals with rice
that is put onto the altar.
• Do not pass food directly from your set of
chopsticks to another's. Again, this is
a funeral tradition that involves the bones of a
cremated body.
• Do not spear food with your chopsticks.
• Do not point with your chopsticks.
• Do not wave your chopsticks around in the air or play
with them.
• Do not move plates or bowls around with your
chopsticks.
• To separate a piece of food in two, exert controlled
pressure on the chopsticks while moving them apart
from each other in order to tear the food. This takes
some practice. With larger pieces of food such as
tempura, it is also acceptable to pick up the entire
piece with your chopsticks, and take a bite.
• If you have already eaten with your chopsticks, use
the opposite end to take food from a shared plate.
 Sitting Technique
• The formal way of sitting for both genders is kneeling
(seiza). People who are not used to sit in seiza style
may become uncomfortable after a few minutes.
Foreigners are not usually expected to be able to sit in
seiza style for a long time, and an increasing number
of Japanese people themselves are not able to do so
either.
• In casual situations, men usually sit cross-legged, while
women with both legs to one side. The former sitting
style is considered exclusively male, while the latter is
considered exclusively female.
• Seating order
– The most important guest sits on the honored seat
(kamiza) which is located farthest from the
entrance. If there is a tokonoma in the room, the
guest should be seated in front of it. The host or
least important person is supposed to sit next to the
entrance (shimoza).