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Table setting: a treat from Japan

Staff Reporter

An expert is in city to demonstrate the art


Expert comments
  • Table setting is a delicate art
  • It helps enhance the mood
  • It need not be formal all the time
  • A few flowers from are all that is needed



    FOR THE FIVE SENSES: Reiko Imagawa, an expert in table setting from Japan, demonstrating the art. — Photo: Sampath Kumar G.P.

    Bangalore: The art of table setting and flower arrangement is patronised by the Japanese, said Reiko Imagawa, an expert in the art who is in the city to demonstrate it.

    Ms. Reiko is from Kobe, where she runs a successful cooking school, Studio Dresser. At the school, she has been teaching the art of table setting, flower arrangement and Japanese cuisine for over 20 years. She has held workshops and seminars on Asian cuisines, table manners, table setting and flower arrangement all over the world. "Table setting is very important for the Japanese. It is a treat for all the senses," she said.

    Ms. Reiko said the Japanese eat small portions as they believe that small is beautiful. Table setting is a very delicate art, which helps enhance the mood. "The Japanese like to enjoy things, particularly food. Food should be taken in pleasant surroundings," she added. She said that it was during her stay in the U.S. that she realised that people were interested in learning more about Japanese culture and food. "I made it (creating awareness) my objective and have since been teaching whatever I know to people around the world. I am glad that now, people know a little more about Japan," she said.

    Table setting need not be formal all the time. A few flowers from one's garden can be used to decorate the table and lighten the mood.

    "A typical Japanese meal is basically white rice, miso soup, vegetables, either fish or meat, and sometimes, sushi. There are different types of sushi, but the most common one is that made of rice, vegetable or meat, wrapped in sea weed," she said.

    Japanese cuisine is based on elements of taste and cooking techniques. "We only use the freshest of ingredients and that makes our food healthy and interesting," she said.

    Ms. Reiko will give a lecture and demonstration at Harima, a Japanese restaurant here, on Tuesday at 3 p.m. The event is being held in association with the Indo-Japanese Association, Karnataka.

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