懐石料理とは、、、、。

Kaiseki is as much an art form as a style of cooking and food preparation. If you appreciate culinary delicacies, you'Il love kaiseki. Kaiseki menus offer a cornucopia of gastronomical treats including agemono, cooked seasonal fish and even sirloin steak in some cases. A kaiseki meal is imbued with the spiritual hush of the tea ceremony, its serene balance of food and utensil, and the visual celebration of nature's delicious bounty. Through five centuries, kaiseki's master chefs have preserved and passed on the secrets of their tranquil art, and knowledge of the harvest and spawning cycles of all manners of flora and fauna. They have set the standards of "Japanese" gourmet cooking. A kaiseki meal is the tongue-tingling zenith of the Japanese dining experience.

History of Kaisek　懐石料理の歴史

In 1749, the eighth Shogun, Yoshimasa Ashikaga, built a small, rustic teahouse which is now part of the Ginkakuji Temple in Kyoto. In its secluded environment he entertained guests, using exquisite utensils from foreign lands in the preparation of green tea (cha).

At first, the tea ceremony (cha-no-yu) which developed was the leisure pastime of nobility and the wealthy because of the large investment in a teahouse and elegant utensils. However, as time passed, a more humble version of the tea ceremony called wabizuki was developed, because hospitality and attention to detail were felt to be more important than the opulent displays popularized by Yoshimasa. Thus it became possible for anyone to participate in the tea ceremony.

With the tea ceremony, there developed a small meal of a few choice morsels. These minimalist dishes were called kaiseki since the meal was similar in purpose to the warm stones (seki) which Buddhist priests put in their robes: to forget their empty stomachs (kai) while studying and meditating. Kaiseki restaurants and their Kyoto variants, the kyo-ryori restaurants, remain today one of the main learning centers for the art of the tea ceremony.

Although the name kaiseki reveals its Buddhist roots, the essence of the food service comes from traditional Japanese Shinto beliefs regarding the primacy of nature. The four seasons and seasonal foods are the cornerstones.

It is said that a Japanese meal is a communion with nature. You will note that ingredients are all natural, of high quality, absolutely fresh, and served in a simple, uncluttered manner which reflect their state in nature undistorted by sauces. They are served with as little delay as possible after being prepared.

The Japanese believe that nature is the greatest artist. Design and display of food reflects nature's shapes—the islands, mountains, forests, leaves and flowers. The Japanese have made an art out of cutting and peeling foods into nature's shapes, an art called mukimono. Garnishes are used to symbolize the seasons and seasonal rituals, not just to bring out the flavors of dishes. As in nature, food displays contain contrasting elements of color, shape, flavor, consistency and texture and are arranged and presented on plates and bowls of varying shapes and textures. Repetition and its counterpart in art, symmetry, is consciously avoided, perhaps because it does not reflect the reality of nature which is change.

The kaiseki menu follows a seasonal cycle in keeping with the dictum of perfect freshness. This cycle starts in November when the year's first tea is ready for grinding. The year is then divided into the 12 months, each with a seasonal spirit reflecting Japanese customs and tradition. The kaiseki menu and tableware are varied according to this seasonal spirit. Thus when you order a course meal, you are sure to get the best seasonal food available in Japan.

This description of Kaiseki was kindly provided by http://www.montrealfood.com

懐石料理と会席料理

懐石、会席料理と言うと、敷居が高いとか作法があるので

窮屈だとか言われますが、日本料理の心と食材を大事に扱う

料理基本を取り入れた料理形態です。

懐石料理または会席料理は茶の湯から考案された料理形態であり

日本人特有の心の表現方法です。

「もてなし」「気配り」「和敬」と

言う言葉がありますがすべて心の鍛錬の賜物です。

この言葉の意味には

「気持ちよく」「食べよく」「たのしく」そして「美味しく」と

言うお客様の気持ちと作る側の心が入っております。

日本料理の歴史には他の国にあまり見られない

特有の料理技術と精神があり

懐石料理、会席料理には日本が誇りに出来る心と形の料理です。

是非この料理の本髄を感じていただければ幸いです。

懐石遊膳橋本 　橋本　正樹