déjeuner

the least known area of influence in japonisme is in fine dining.

perhaps the jump from sushi to crepe is the easiest to see: one rolls delightful substances into some grain. we still say, 'merci meiji!' for that one.










the inspir- ation for con- somme from miso soup is also obvious, once you analyse. few people know that this also led to the french invention of sauces! (some still swear that this was due to teriyaki, but obviously, that is just wrong.)


the journey from tofu to cheese is but a brief one (truly, it's only their shapes that differ), but it's a fascinating study, should you ever attempt to make it.














and french wine is clearly an offshoot from saki, though some still debate this fact, attributing all french wines to their california origins.



clearly everyone's favorite here is the leap from bean roll to pastry; sweets are still sweets in any language.






and, as they say in japan--'bon appétit!'