In the 14th century in Japan, during the Muromachi period, a banquet style called Honzen emerged, associated with the warrior class, the samurai. During this period, an elaborate formal meal service system was established, known as Honzen ryori. It was customary to serve food on four-legged trays, and the meal mainly consisted of rice, soup, and side dishes
Since the mid-20th century, Honzen ryori has gradually disappeared, although in some ceremonies such as San San Kudo and New Year’s dinners, the tradition is still preserved.
San San Kudo is part of the wedding ceremony according to Shinto, a native polytheistic religion of Japan since time immemorial, although it has undergone changes over the years. In the ceremony, the bride and groom drink three sips of sake from three lacquered cups in front of the gods to pledge their union.
The New Year celebration is very important for Japanese society; it is customary to prepare a typical meal called osechi-ryori, which consists of various dishes, such as boiled, roasted, or pickled foods prepared by hand; a sweet rolled omelet with fish paste or shrimp, symbolizing good fortune, cannot be missing. Kuromame, black soybeans that promote good health in the New Year, are also included. Each item has a special meaning to start the year.
These are served in special boxes ranging from three to five tiers. Recently, traditional Japanese dishes are often combined with other specialties from Western, Chinese, or Korean cuisine.
