In Japan, there is a serving method called “meimeizen,” where meals were provided on a tray-like piece of furniture with legs attached during the Bon festival. It was lightweight, easy to move, and suited Japan’s lifestyle culture. This method has also been used on the Korean Peninsula, where dining on the floor has been a tradition. It’s evident that these trays were considered important furniture in daily life, as they were even carried on the head during relocation, showing their value and usefulness. The edges of the tabletop were not joined with finger joints but intricately hollowed out, and the legs were made with sturdy joinery. There are no rough edges; it’s a very meticulous construction.