The structure of the Japanese meal from the Meiji era: "one soup, three side dishes" arranged around the bowl of white rice (gohan), the foundation of the meal. Miso soup opens the meal, a main dish (grilled fish, tofu) and two small side dishes surround it, always accompanied by pickled vegetables (tsukemono). Dishes are not served in succession but all together, each bowl and plate having its fixed place on the tray. Sweets (wagashi) and drinks belong to a separate moment, linked to tea and seasonal rituals.

Japanese umami is born from two pillars: dashi, a clear broth made from kombu (kelp) and katsuobushi (dried bonito flakes), and miso, fermented soybean paste. This deep, salty, fermented duo flavors both everyday soup and festive dishes. It is the continuous bass line of Akiko's entire table.