I held an exhibition named "Japanese Table Settings & Japanese Food" which introduced Japanese food culture, at "Gallery 47" located in front of the British Museum, from the 21st to the 23rd of October 1999.

The Exhibition consisted of the following four themes.
1. "Sushi Party"

A table setting for a dinner party consisting mainly of the typical Japanese cuisine "sushi", which is now popular world-wide.

The origin of sushi goes back very far and was enjoyed as a special dish for festive occasions etc. Different types of sushi are to be found in each region of the country. The so-called "nigirizushi (hand-pressed sushi)" for example was invented in Edo (present day Tokyo) in the early 19th century, and was then the fast-food for busy Edo people.

The table setting introduced here is for a home-party, and is meant to provide a useful example.

2. "Japanese New Year's Day"

Just like Christmas in the West, New Year's Day is the most important and festive time in Japan and is celebrated together with one's family. This presentation will introduce the traditional Japanese table setting for this celebratory occasion..

New Year dishes called "osechi", which can be kept for a relatively long time by using more condiments such as sugar, soy sauce and salt, are served in order to give a rest during the New Year's holiday to Japanese women who are usually busy with cooking and other housework. Lacquer ware is typically used. I elaborated and placed emphasis on the festive atmosphere, while adding my own touch to this table setting.

3. "The Meeting of East and West"

This presentation is designed to show ideas for new-style table settings and dishes by adopting the best of both Japanese and English food culture.

Regarding the menu, I selected sashimi (raw fish) as an hors d'oeurve served with chilled sake, roast beef as a main dish served with wine or beer and apple pie topped with green tea ice cream as a desert.

The table setting consists of English and Japanese plates on top of Japanese lacquer ware, English glasses and table cloth, serviettes in Japanese traditional colours and Japanese chopsticks added to the cutlery.

4. "Health and longevity from the Dinning Table of Okinawa"

Okinawa, an island situated in southern Japan and the venue for the former Summit Conference of the Leading Industrialised Nations, is recognised world-wide for the longevity of its inhabitants.

This presentation will introduce the secrets of their health and longevity while exhibiting examples of their dinning tables and handicrafts. The cuisine of Okinawa is outstandingly good regarding its nutritional balance. The ingredients are mainly rice, vegetables, grain, pork, seaweed including kelp, and tofu (soy bean curd). Okinawa is known for its sub-tropical climate as well as the tradition of respect for ancestors and elder people. These three elements; the food, climate and traditional culture are apparently primary factors for their longevity.

The table setting is designed to render the atmosphere of this southern sub-tropical country by using Okinawa pottery with its typical fish pattern, glasses and lacquer ware.

I provided Japanese tea, sake and confectionery as samples for tasting in the Gallery.

Last year's exhibition was a huge success, attracting interest from over five hundreds people.
The feedback I received was extremely positive, displaying the keen interest they felt in a niche market.




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