Kaiseki

Ana ing karakter kanji sing digunakake kanggo nulis "kaiseki" (懐石, "kaiseki"^?) secara harfiah tegese "watu saku dhadha". Kanji iki dikira Sen no Rikyū (1522-1591), kanggo nunjukake panganan sing apik sing disedhiyakake ing gaya chanoyu ( Upacara teh Jepang ). Idea kasebut diwiwiti saka praktik ing ngendi biksu Zen bakal nyegah keluwen kanthi nyelehake watu anget menyang lipatan ngarep jubah, ing weteng.

Ana rong jinis gaya panganan tradisional Jepang sing diarani kaiseki utawa kaiseki-ryōri . Sing pertama, neng endi kaiseki ditulis dadi "会席" lan kaiseki-ryōri minangka "会席料理" , nuduhake menu pilihan panganan sing dipilih ing baki individu (kanggo saben anggota pakumpulan). ^[1] Sing nomer loro, ditulis dadi "懐石" lan minangka "懐石料理" , nuduhake panganan sederhana sing dadi tuan rumah chanoyu kumpul kanggo tamu sadurunge teh upacara, lan uga dikenal kanthi cha-kaiseki (茶懐石, cha-kaiseki^?) . ^[2] Pangembangan masakan nouvelle bisa uga diilhami dening kaiseki prinsip ^[3] ^[4]

Rujukan

↑ Kenkyusha's New Japanese-English Dictionary, ISBN 4-7674-2015-6
↑ Japanese Kōjien dictionary
↑ McCarron, Meghan (7 September 2017). "The Japanese Origins of Modern Fine Dining". Eater. Vox Media. Dibukak ing 11 September 2017.
↑ Rosner, Helen (11 March 2019). "The Female Chef Making Japan's Most Elaborate Cuisine Her Own". The New Yorker. Conde Nast. Dibukak ing 10 March 2019.

[ReferenceA-1] Kenkyusha's New Japanese-English Dictionary, ISBN 4-7674-2015-6

[2] Japanese Kōjien dictionary

[3] McCarron, Meghan (7 September 2017). "The Japanese Origins of Modern Fine Dining". Eater. Vox Media. Dibukak ing 11 September 2017.

[4] Rosner, Helen (11 March 2019). "The Female Chef Making Japan's Most Elaborate Cuisine Her Own". The New Yorker. Conde Nast. Dibukak ing 10 March 2019.

[1]

[2]

[3]

[4]