When British Society Turned East

“Japanese guests are essential. Smart young bachelors, from the east say, with a slow oriental smile of gratification, that they are in such continual request that they have hardly one evening a month, to spare for their clubs.”

English Japanese Fad…

British Functions Are Now À la Tokio

LONDON, Dec. 17. —Japan's latest victory is the capture of London's society. During the present winter no function can lay claim to being really smart unless it is embellished with things Japanese.

Japanese guests are essential. Smart young bachelors, from the east say, with a slow oriental smile of gratification, that they are in such continual request that they have hardly one evening a month, to spare for their clubs.

Hostesses do not undertake the giving of a Japanese dinner lightly. Often many hours have to be spent with the smart young bachelors, discussing the latest dishes and studying Japanese table etiquette. Each guest sits at a separate “ozen” or table. 

The following is a typical menu:

Simmono

Sashimi

Yakizakana

Umani

Sunornono

Kuchitori

Mushimono or Chawanmushi

Shiru

Kanomono

Chawan

Ocha

Appended is a brief explanation of the dishes:

• Simmono- Soup, made from fish, meat and vegetables, served in covered china bowl.
• Sashimi-Fish cut in pieces of about an inch square and served with vegetables and Japanese sauce. 
• Yakisakana- Roast fish served on porcelain plate. Umani-Chopped chicken or beef, with vegetables, served in small bowl.
• Sunomono- Salad, consisting of small pieces of pickled fish and minced vegetables, served in small dish.
• Kuchitori- Chief dish, consisting of poultry, kintou (nuts, cooked potatoes and sugar) and kamaboke (specially prepared rice).
• Mushimono- Mixture of chicken, eggs. and vegetables, cooked with soup. (These are placed fresh into a bowl and cooked by steam.)
• Shiru-Soup made from peas and wheat, served in lacquered bowl, when simmono is finished.
• Kanomono-Pickled vegetables.
• Chawan- Boiled rice.
• Ocha-Tea served during and after dinner.

Each guest is provided with paper serviettes and a pair of chopsticks. There are no spoons. — Special Cable to The Herald, 1904

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