Editing Japanese cuisine (section)

===Traditional table settings===
The traditional Japanese [[table setting]] has varied considerably over the centuries, depending primarily on the type of table common during a given era. Before the 19th century, small individual box tables (''hakozen'', 箱膳) or flat floor trays were set before each diner. Larger low tables (''chabudai'', ちゃぶ台) that accommodated entire families were gaining popularity by the beginning of the 20th century, but these gave way to Western-style dining tables and chairs by the end of the 20th century.

The traditional Japanese table setting is to place a bowl of rice on the diner’s left and to place a bowl of miso soup on the diner’s right side at the table. Behind these, each ''[[okazu]]'' is served on its own individual plate. Based on the standard three ''okazu'' formula, behind the rice and soup are three flat plates to hold the three ''okazu''; one to far back left, one at far back right, and one in the center. Pickled vegetables are often served on the side but are not counted as part of the three ''okazu''. [[Chopsticks]] are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a [[chopstick rest]], or ''hashioki''.<ref name="Introduction to Japanese Food"/>