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私たちは、人々が好きな有名人について読んで、それについて気分を良くすることができるスペースを作りたかったのです.私たちは、人々が有名人についてポジティブな方法でゴシップできる場所を作りたかった.
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Origin[edit]

The kanji characters used to write “kaiseki” (懐石) literally mean “breast-pocket stone”. These kanji are thought to have been incorporated by Sen no Rikyū (1522–1591), to indicate the frugal meal served in the austere style of chanoyu (Japanese tea ceremony). The idea came from the practice where Zen monks would ward off hunger by putting warm stones into the front folds of their robes, near their stomachs.

Before these kanji started to be used, the kanji for writing the word were simply ones indicating that the cuisine was for a gathering (会席料理).[6] Both sets of kanji remain in use today to write the word; the authoritative Japanese dictionary ‘Kōjien’ describes kaiseki (literally, “cuisine for a gathering”) as a banquet meal where the main beverage is sake (Japanese rice wine), and the “bosom-stone” cuisine as the simple meal served in chanoyu. To distinguish between the two in speech and if necessary in writing, the chanoyu meal may be referred to as “tea” kaiseki, or cha-kaiseki.[7][8]

Modern kaiseki draws on a number of traditional Japanese haute cuisines, notably the following four traditions: imperial court cuisine (有職料理, yūsoku ryōri), from the 9th century in the Heian period; Buddhist cuisine of temples (精進料理, shōjin ryōri), from the 12th century in the Kamakura period; samurai cuisine of warrior households (本膳料理, honzen ryōri), from the 14th century in the Muromachi period; and tea ceremony cuisine (茶懐石, cha kaiseki), from the 15th century in the Higashiyama period of the Muromachi period. All of these individual cuisines were formalized and developed over time, and continue in some form to the present day, but have also been incorporated into kaiseki cuisine. Different chefs weight these differently – court and samurai cuisine are more ornate, while temple and tea ceremony cuisine are more restrained.

詳細については、次の URL をご覧ください。……

What is Kaiseki Cuisine?

At the heart of kaiseki dining is the Japanese principle of shun, or taking ingredients at the peak of their freshness. Dishes are presented simply, without artifice. This is done not only to ensure that the true flavor of each ingredient be expressed, but also to properly display each and every one and the height of their natural beauty, thus creating the perfect synergy between cuisine and artistic expression.  Now let us explore the delicious nuances of kaiseki cuisine, where every ingredient is served fresh and superior quality is an absolute must.

Features of Japanese Kaiseki Dining

This dazzling culinary tradition of Japanese kaiseki is distinguished by several key features, the first being the menu. Kaiseki cuisine features a set course meal chosen by the chef to highlight a specific seasonal theme—at the height of spring, for example, this may be represented by a budding sakura, a cherry blossom in full bloom. Such themes, each rooted in nature, highlight the superior quality of the natural ingredients used. Japanese kaiseki dining, the very epitome of the country’s formal dining experience, is characterized by a calm atmosphere featuring subdued lighting and elegant tableware. A sense that one should appreciate the artful display just as much as the taste permeates every aspect of the meal.

Kaiseki Meal Courses

There are a number of different courses to kaiseki meals, and the exact execution of the meal depends on the chef as well as the availability of seasonal ingredients. However, the kaiseki dining experience typically begins with appetizers, followed by sashimi, cooked dishes, a rice course, and finally, dessert, with optional palate cleansers in between. Here are just a few renowned examples culled from the epicurean annals of Japanese kaiseki cuisine.

Sakizuke/ Zensai (Appetizers)

The zensai or sakizuke course features an appetizer similar to an amuse-bouche. For example, enjoy an exquisite bite of horsehair crab and sea urchin tossed in a vinaigrette of Tosa vinegar from the Shikoku region, complemented by stock created from skipjack tuna and oranges.

Suimono (1st Soup Course)

Suimono is a refreshing type of clear soup that is meant to cleanse the palate, served in a delicate, lidded lacquered bowl between courses. A soup made with lightly-parboiled oxtail, green hisui eggplant, and matsutake mushrooms boiled in soy sauce stock is just one example among many tantalizing suimono possibilities.

Hassun (Seasonal Platter)

The hassun, or seasonal platter, sets the seasonal theme so integral to kaiseki cuisine. This course typically includes one kind of sushi accompanied by several smaller dishes. With such items as Sanuki-style pickled akagai clams, boiled and roasted Kawachi duck, broccolini in soy sauce, and rump roast made with Kameoka beef, it’s a feast for both the eyes and the taste buds.

Mukozuke/ Otsukuri (Sashimi Plate)

The hassun course is followed by a plate of sashimi called mukozuke or otsukuri, each premium piece meticulously presented. Expect the sashimi to vary by season and location.

View the sashimi plate at Japanese Cuisine Wakyo kaiseki restaurant

Takiawase (Vegetable Course)

The takiawase course features vegetables served with fish, meat, or tofu. The ingredients are simmered separately before being plated together. For example, savor an eye-catching dish of salt grilled tilefish with a medley of colorful organic vegetables from the Kaga region. The dish is served in a complex white miso and cheese sauce that perfectly accompanies the tilefish and vegetables without overpowering them.

Futamono/ Wanmono (2nd Soup Course)

As the name implies, futamono (meaning “lidded dish”) or wanmono (meaning “Japanese bowl”), is a course served in a small bowl or dish with a lid, typically a soup.

Yakimono/ Agemono (Seasonal Fish Course)

The yakimono course features grilled seasonal fish; as the term “yakimono” can also be used to refer to earthenware, it may also include some sort of pottery or ceramic element. The fish is chosen and stocked for seasonal flavor, so the item served can vary widely according to the time of year. Examples of yakimono include rosy seabass from Tsushima Island—charcoal-roasted for a fluffy, tender texture and aromatic skin and scales—or Wakasa-style grilled sea bream, garnished with salt and seasoned overnight before grilling with a light coating of soy sauce.

Nimono

For the nimono course, indulge in a delicious array of lightly simmered foods, including bamboo shoots simmered in dashi broth for a taste of early spring.

Mushimono

The mushimono course boasts a tasty steamed dish, such as steamed egg custard with ikura salmon roe or egg custard with creamy shirako cod milt from Hokkaido and sliced tiger lily bulb.

Shiizakana

Shiizakana’s kanji can be translated to “strong snack”. Similar to “sake no sakana” – the ‘snacks of sake’ – they are small dishes designed to be eaten with sake, and are typically quite intensely savory or “shoppai” (salty) in flavor. These characteristics both balance out the milder dishes of kaiseki, and encourage the drinking of more sake. Some common examples of shiizakana include ohitashi, sunomono, nimono and other traditional dishes consumed with sake like shiokara.

Su-zakana/ Sunomono/ Nakachoko

The su-zakana, sunomono, and nakachoco courses all showcase small, acidic dishes to clean the palate. Su-zakana typically includes some sort of vinegared appetizer such as vegetables in vinegar, while the nakachoko course may feature some type of light, acidic soup.

Gohan/ Shokuji/ Tome-wan/ Ko no Mono

With these three courses, one can experience essential dishes from Japanese cuisine. The gohan course is comprised of a rice dish, such as sea bream fish and rice cooked in a clay pot, while the tome-wan course features a vegetable or miso-based soup served with rice, and the ko no mono course introduces seasonal pickled vegetables.

Mizumono/ Mizugashi

The kaiseki meal concludes with dessert, called mizumono or mizugashi. This course features traditional Japanese sweets such as brown sugar sorbet made with agar, a traditional Japanese gelatin, accompanied by seasonal fruits.

Kaiseki Dining Etiquette

Kaiseki is the most refined form of Japanese cuisine, and as such requires the highest etiquette. While foreigners are not expected to know every specific rule of conduct, it’s important to observe a few basic formalities.

Show Proper Respect

Before the meal, be sure to say “itadakimasu” to show respect to the chef, the restaurant staff, and the wonderful bounty itself. The towel provided, called an oshibori, is meant neither for wiping the table nor for cleaning up spills; use it exclusively for wiping hands. Use the chopsticks to pick up food gently but deliberately, without wavering between dishes.

Use Chopsticks Correctly

Chopsticks should not be used to poke, pick up, or cut food into smaller bites. When not using them, place chopsticks back on the hashi-oki, or chopstick rest, provided rather than placing them across the top of a bowl or sticking them into a dish. At the very least these practices appear extremely rude; at worst, especially if sticking chopsticks straight up in rice, one may call to mind a sacred Japanese funeral rite.

Having the Last Word

When enjoying a soup course, pick up the bowl in both hands and drink directly from the bowl. At the end of the meal, remember to thank the chef and restaurant staff with the common phrase, “Gochiso-sama deshita,” which essentially means, “It was a feast.”

Japanese Kaiseki Cuisine Epitomes Tasty Tradition

With its meticulous preparation and elegant presentation, Japanese kaiseki dining represents the quintessential haute cuisine of Japan. Any true epicurean would be amiss not to experience the seasonal tastes, textures, and visual delights that this truly refined meal offers. Visit Savor Japan for the best guide to kaiseki restaurants anywhere in Japan, and take up other food forays in the process.

Disclaimer: All information is accurate at time of publication.

詳細については、次の URL をご覧ください。……

Kaiseki | Japanese Food | Travel Japan | Jnto

歴史[編集]

懐石とは茶の湯の食事であり、正式の茶事において、「薄茶」「濃茶」を喫する前に提供される料理のことである[1]利休時代の茶会記では、茶会の食事について「会席」「ふるまい」と記されており、本来は会席料理と同じ起源であったことが分かる[2]。江戸時代になって茶道が理論化されるに伴い、禅宗温石に通じる「懐石」の文字が当てられるようになった。懐石とは寒期に蛇紋岩・軽石などを火で加熱したもの、温めたコンニャクなどを布に包み懐に入れる暖房具(温石)を意味する。

「懐石」が料理に結び付く経緯は諸説ある。一に修行中の禅僧が寒さや空腹をしのぐ目的で温石を懐中に入れたことから、客人をもてなしたいが食べるものがなく、せめてもの空腹しのぎにと温めた石を渡し、客の懐に入れてもらったとする説。また老子の『徳経』(『老子道徳経』 下篇)にある被褐懐玉の玉を石に置き換えたとする説などである。

天正年間には堺の町衆を中心としてわび茶が形成されており、その食事の形式として一汁三菜(或いは一汁二菜)が定着した。これは『南方録』でも強調され、「懐石」=「一汁三菜」という公式が成立する。また江戸時代には、三菜を刺身(向付)、煮物椀、焼き物とする形式が確立する。さらに料理技術の発達と共に、「もてなし」が「手間をかける」ことに繋がり、現在の茶道や料亭文化に見られる様式を重視した「懐石」料理が完成した。なお、『南方録』以前に「懐石」という言葉は確認されておらず、同書を初出とする考えがある。

詳細については、次の URL をご覧ください。……

What is Kaiseki? 

Kaiseki is a traditional Japanese multi-course meal. It generally consists of a sequence of light dishes and is often served at high-class Japanese restaurants. It generally contains a sequence of small dishes such as “Sakizuke” (先付), which is similar to an appetizer, and “Mukozuke” (向付), which refers to sliced raw fish known as sashimi

Kaiseki has a unique origin as a special meal that used to be enjoyed before the tea ceremonies. It was originally served as a light meal which was prepared by the host of the tea ceremony to welcome guests. Based on this origin, they keep three elements for kaiseki, 1. seasonal ingredients, 2. simple seasoning, and 3. present it with care. They cook to make out the best part of the seasonal ingredients with simple seasoning and serve them on elegant plates. It’s wabi-sabi on the table.

Two different types of Kaiseki 

Even Japanese people get confused sometimes, but there are two different types of Kaiseki, which have the same pronounced but different meanings.

Kaiseki (懐石)

  • Traditional Japanese multi-course meals often served at high-class restaurants
  • Originated as a light meal served before the tea ceremony
  • Rice and soup are served at the end of the course

Kaiseki (会席)

  • Traditional Japanese multi-course meals often served at the feast 
  • Generally consists of a full-course menu and served with alcohol
  • Rice and soup are served at the beginning of the course

Simply put, one of the biggest differences between them is their purpose. While “懐石” has a spirit of the tea ceremony and on the course of savoring tea, “会席” is generally served to enjoy alcohol.

Typical Kaiseki menu 

Sakizuke
First thing after the drink they will bring Sakizuke, a small appetizer using local ingredients. 

Oshinogi
It’s another appetizer after Sakizuke, it is often some bite-sized sushi or a small bowl of soba noodles. 

Owan 
Owan means a small bowl in Japanese, and it is soup. It takes an important role to change the taste in the mouth before the main dish. 

Sakizuke
Owan

Mukozuke
It is sashimi, slices of raw fish, but it’s not only the slices of the fish, the elaborate technique of the chef is hidden on the plate and displayed, and of course its rich flavor. 

Hassun
Hassun is an assorted dish using the best seasonal ingredients from the mountain and oceans. It often serves as pairing food with alcohol. 

Mukozuke
Hassun

Yakimono
It’s mostly grilled fish, but sometimes grilled meat. It often serves with a beautiful display representing the season. 

Takiawase
Takiawase is a simmered dish. It often uses seasonal vegetables in dashi

Yakimono
Takiawase

Gohan
Gohan means rice in Japanese. It will be varied depending on the kaiseki restaurant but Takikomi-gohan is often served. If it is Kaiseki (会席) which is a course for enjoying drinks gohan will be served at the end, but if it is Kaiseki (懐石), gohan will be served at the first of the course.  

Mizugashi
Mizugashi is the dessert served at the end of the course, often the ice cream or sherbet, or seasonal fruits.

Gohan
Mizugashi

詳細については、次の URL をご覧ください。……

1. What Exactly is Kaiseki Ryori?

Kaiseki Ryori (懐石料理) is a type of cuisine that was served at tea ceremonies (cha-kaiseki), and after the kaiseki meal, a tea called koicha was served.

There is some detailed etiquette involved, but the main premise is the host “entertaining” guests.

To express the tea ceremony philosophy of “wabi sabi” (a world view centered on the acceptance of transience and imperfection), dishes are prepared based on the three themes of using seasonal ingredients, bringing out the flavor of the ingredients to the fullest, and entertaining guests. The basic concept is “one soup, three dishes” – rice, soup, three side dishes, and pickles.

The word “kaiseki” by itself refers to all kinds of food, but to distinguish it from the cha-kaiseki served in tea ceremonies, the food served in Japanese restaurants is called “kaiseki ryori.” The ones from restaurants are sometimes arranged a little differently and include western-style items or more items.

2. Know the Origin and History of Kaiseki Cuisine

Stray Toki / Shutterstock.com

Kaiseki has a deep connection with Zen Buddhism. Zen Buddhist monks had only one meal a day. When they got hungry, and their body temperature dropped, they would place a warm stone on their stomach to warm themselves up and at the same time stave off hunger. That stone is called “Onjaku.”

The kanji character for “kaiseki” is stone and stomach. In the tea ceremony, a simple meal before the tea ceremony is called “Kaiseki,” meaning a light meal that warms the body and eases hunger, like a warm stone to your stomach.

Originally, kaiseki was not a luxurious meal to be eaten with sake, but rather a dish to fill one’s stomach to enhance the tea experience further.

詳細については、次の URL をご覧ください。……

Introduction to Kaiseki

Kaiseki is said to date back to the 16th century, when tea master Sen-no-Rikyu introduced an austere version of the cuisine to accompany the tea ceremony. In practice, modern kaiseki is actually a style of cooking and food presentation that evolved over the last few centuries, bringing together a wide variety of high-end cooking techniques, presentation methods and ingredients. The best description of kaiseki is simply “Japanese haute cuisine,” that is, elegant food eaten on special occasions.

Kaiseki course: mnimage / Shutterstock.com

The most important thing to note about kaiseki is that the food is only one part of the experience. In this regard, kaiseki is like the tea ceremony, in which tea is only one element of an all-encompassing aesthetic experience. In kaiseki, first and foremost, dishes are chosen to reflect the season: ingredients are always “shun-no-mono,” or the freshest and best the market has to offer. And each course is served on carefully chosen tableware like lacquerware trays and priceless ceramic bowls. Finally, tremendous thought goes into how each dish is presented, so that every course resembles an edible work of art.

Kaiseki course artistically presented: kwango / Shutterstock.com

And, the aesthetic concerns don’t end at the table: the room in which the meal is served is equally important. Good kaiseki is almost always served in a traditional restaurant decorated in a refined and simple manner. The flowers and scroll in the tokonoma (sacred alcove of the room) will be carefully chosen to reflect the season. And, ideally, one side of the room will have a sliding glass door allowing a view over a perfect little tsubo-niwa (Japanese pocket garden).

Room at Tawarya Ryokan – image © Damien Douxchamps

As with all things Japanese, there is always layer upon layer of meaning. Certain foods might actually serve as culinary puns or references to obscure classical works of poetry or history. Of course, most of this will be lost on the average foreign diner. But, don’t feel too bad about that: they’ll also go flying over the heads of all but the most educated Japanese diners.

Since kaiseki is a traditional style of Japanese cuisine, you’ll find lots of seafood and shellfish, plenty of vegetables, and the all-important rice, usually served with miso soup and tsukemono (Japanese pickles) at the end of the meal. And, of course, the drink of choice is sake, but you can also ask for beer or oolong tea.

Shrimp and renkon (lotus root): dach_chan / Shutterstock.com

詳細については、次の URL をご覧ください。……

優雅で文化的に重要な料理

会席料理とは日本の伝統的なコース料理のことです。会席料理では季節の食材と盛り付けが重んじられます。一品ごとの味、食感、色のバランスは絶妙で、それぞれの料理を盛り付ける皿を含め、全ての面において細部までこだわり抜かれています。味覚だけでなく視覚も楽しませてくれる会席料理は、他では体験できない料理です。

会席料理の店で起こり得ること

会席料理の献立は、通常はあらかじめ決められています。希望する品数のコースを選んだら、あとはシェフに任せて日本料理の旅へ連れて行ってもらいましょう。会席料理では、焼き魚、汁物、ご飯が通常含まれますが、これらに限定されている訳ではありません。今まで聞いたことのない地元の旬の野菜が、想像もしなかった方法で調理されることもあります。

東京でおすすめの会席料理の店

荒木町にある「鈴なり」は欧州有名ガイドブックにも掲載された割烹で、コースは8,250円から提供しています。小さなバーやレストランが立ち並ぶ閑静なエリアにあります。「鈴なり」では手頃な価格のコースを提供しているので、会席料理を初めて体験するには最適なお店です。

東京の神楽坂にある「石かわ」では、静かで心地よい空間で会席料理を堪能することができます。「石かわ」は欧州有名ガイドブックに評価されました。コースは一つのみ、4万2,900円です。予約が必要です。

銀座の高級エリアにある「ぎんざ一二岐」は、脂ののった鰹が好きな方は必見のお店です。「ぎんざ一二岐」の名物は日本各地の方法で調理した様々な種類のカツオです。ディナーは1万4,300円から、ランチは4,180円から提供しています。予約することをお勧めします。

京都でおすすめの会席料理の店

「泉仙」は大徳寺 の近くにある会席料理の店です。ここでは洗練された精進料理を味わうことができます。天気が良ければ、店のお庭で食事することもできます。

「祇園迦陵」は、英語メニューが用意されているとても良心的な会席料理の店で、初めての人でも安心して会席料理を堪能することができます。ディナーは1万1,000円からで、昼間はランチコースも提供しています。

「高台寺和久傳」は京都 の数ある会席料理店の中でも優雅なお店です。献立は季節ごとに変わり、旬の食材を使った料理のみを提供しています。ディナーは3万8,500円からで、予約が必要です。

最新の情報は変更がありえますので、公式HPなどをご確認下さい

詳細については、次の URL をご覧ください。……

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