Part 6/8:
Dinner would typically commence only after a significant discourse regarding the meal’s aesthetic. The various colors and arrangements were not merely appetizing but steeped in symbolism, adhering to the tradition of presenting five colors on each tray to stimulate the appetite.
Interestingly, many dishes served were not intended for consumption but rather for appreciation—certain dishes were inedible, designed purely for their artistry. Japanese chefs created elaborate displays that could include delicately arranged lobsters or fantastical representations of animals, reminiscent of grand culinary spectacles found in contemporary European banquets.