Table Setting

The traditional Japanese table setting has varied considerably over the centuries, depending primarily on the type of table common during a given era. Before the 19th century, small individual box tables (hakozen) or flat floor trays were set before each diner. Larger low tables (chabudai) that accommodated entire families were becoming popular by the beginning of the 20th century, but these gave way almost entirely to western style dining tables and chairs by the end of the 20th century.

Traditional table settings are based on the classic meal formula, Ichiju Sansai, or "soup plus three." Typically, five separate bowls and plates are set before the diner. Nearest the diner are the rice bowl on the left and the soup bowl on the right. Behind these are three flat plates to hold the three side dishes, one to far back left (on which might be served a simmered dish), one at far back right (on which might be served a grilled dish), and one in center of the tray (on which might be served boiled greens). Pickled vegetables are often served as well, and eaten at the end of the meal, but are not counted as part of three side dishes.

Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a chopstick holder.