This is primarily expressed through kaiseki cuisine - a traditional, multi-course cuisine in Japan. These distinct seasons and unique produce that come along with it, in turn, led to distinct dishes prepared at certain points throughout the year. Just as recently as last year, a pair of first-harvest yubari melons from Hokkaido cost a staggering ¥2.7 million. While being no different in nutritional value, the first harvest became of cultural importance to Japan, so much so, people would compete to get their hands on the first harvest. Moving forward to the Edo period (1603 – 1867), there was a myth that partaking in the first harvest or catch of the season would extend one’s life by 75 days. The art forms were then introduced into tea ceremonies from the 12th century through paintings, pottery and decorations that expressed the love of the changing seasons. The spirit of valuing each season is deeply rooted in Japanese culture, dating back to the Heian period (794-1185), where classical poetry evoked the changing of seasons, and eventually made its way into art. Thus, spring, summer, fall and winter are all distinct and each has its own unique and rich seasonal features - one of which is food. Exacerbating this is the topography, formed from towering mountain ranges and thousands of different islands. I know, I know- it's only cheap Japanese food from a chain restaurant but I think they could do better with both the food and (especially) the employees.Positioned on the mid-latitudes, Japan experiences the effects of air masses forming over the surrounding oceans as well as from Western Asia. Granted my bowl was only $6.00, but I didn't enjoy it at all. And it consisted of nothing but rice- no onion, no carrot, nothing but plain rice. I will also mention that the fried rice, once I was able to get to it, was unusually greasy. The portion size was fine but I would suggest that this dish be served in a wider, shallower bowl to make it easier to eat. The container was so small that it was hard to eat any of it without some of it falling out on to the table. It was impossible to get to the fried rice in the bottom of the container without eating almost all of the meat and mushrooms first. The other problem is that the steak and mushrooms were mounded on top of the rice in a very, very small bowl. It was in stew-sized chunks and since it wasn't a great cut of meat to begin with it was very tough and hard to chew. I didn't realize that the meat would not be thinly sliced. I ordered a junior steak bowl, which wasn't very good at all. My husband ordered a medium sukiyaki bowl with steamed rice, which he enjoyed very much. Really? With such a lackadaisical attitude what would make him think he deserved a gratuity? Anyway, on to the food. After he waited on a few people behind us he stood next to the employee who was plating orders and complained to her that he had only made a dollar in tips so far. No smile, in fact no emotion on his face whatsoever. He looked like he would rather be anywhere else but at work. He mumbled in a low voice while taking our order, so we had to ask him to repeat everything at least twice. The young man taking orders behind the counter was about the most unenthusiastic employee that I have ever encountered. Last night we dropped in for dinner around 6:30 p.m. We stop here occasionally after shopping at stores in the same shopping center. Sushi Restaurants for Families in Downtown.Large groups Restaurants in Historic District - North. Italian Restaurants in Historic District - North.Avalon/Oglethorpe Mall Area Restaurants.Restaurants for Special Occasions in Savannah.Restaurants for Group Dining in Savannah.Indian Restaurants for Lunch in Savannah.American Restaurants with Outdoor Seating in Savannah.Hotels near (SAV) Savannah-Hilton Head Airport.Hotels near Juliette Gordon Low's Birthplace.Hotels near Owens-Thomas House & Slave Quarters.Hotels near The Old Sorrel Weed House Museum & Tours.DoubleTree by Hilton Hotels in Savannah.
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