Preparation and the Serving of a Japanese Meal
All the dishes are served to the diner as a set with the exception of dessert.
Dessert is not considered an integral part of a Japanese meal (waaah!) although...fresh fruits can and are often provided at the end of the meal, and with green tea (slurp!).
Hence, the Western concept of serving dinner as a series of courses is not applicable to traditional Japanese cooking.
A usual and true Japanese dinner includes the following:
rice (gohan),
soup (probably miso soup) and
a small dish of Japanese pickles (or pickled vegetables known as tsukemono),
along with a main dish of meat or fish plus a small side dish.
For a dinner party, one could add a second side dish and a second main dish as well. I'm sure a good host will attempt to vary each of the dishes so that the meal will be a combination of different types of preparation, textures, flavors etc.
How in the world can the cook juggle so many dishes at the same time, and serve them all at once?
The answer: preparation!
Like a good girl scout (our motto was Be Prepared!) Japanese cooks make the most of the dishes in advance, needing only reheating prior to serving, while others are served only warm rather that hot.
Exceptions are dishes cooked at the table such as sukiyaki, noodles (such as ramen, udon, and soba) and soups which should always be served piping hot.
いただきます
~ Itadakimasu ~
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