[Kaiseki Cuisine] In Japanese cuisine, the earliest and most orthodox cooking system is "Kaiseki Cuisine", which is about 450 years old, and is regarded as the essence of Japanese cooking techniques. It is characterized by a cooking method that follows the ancient procedures and tries to preserve the flavor of the ingredients themselves, with fish and vegetables being the main ingredients. It is usually served as a meal before sencha, and in order not to interfere with the enjoyment of the tea, great care is taken in the flavor of the food and the amount of ingredients used. In addition, kaiseki cuisine is served in a quiet and elegant environment.

[Tea ceremony cuisine. In the Muromachi period (14th century), the tea ceremony was popular, and a tea ceremony called "chagai cuisine" was created. In the beginning, the tea ceremony was a simple event that was just an accompaniment to the tea ceremony. Toward the end of the Muromachi period, it became very luxurious. Later, Chirikyu, the founder of the tea ceremony, restored the original simple and unadorned nature of the tea ceremony cuisine. Tea ceremony cuisine is as economical as possible in terms of space and labor, and only three utensils are used for the main course - a rice bowl, a soup bowl, and a small plate. In between, there is soup, dried plums, fruit, and sometimes two or three mountain delicacies, and finally tea.

[Chokyu cuisine]

This cuisine has its origins in the vegetarian diet of ancient Chinese Buddhists, and was developed by Zen Master Yumoto as "Pucha cuisine," a dish in which tea is served in place of alcohol. It is also known as "Nagasaki cuisine" because it is popular in Nagasaki. The chef created "Chokurage Cuisine" by incorporating locally produced meat and seafood into the Buddhist vegetarian diet. The main dishes of "Chokkei Cuisine" include shark's fin soup, tea, large and medium plates, small dishes, stews, rice cake and small bean soup, and fruits. The small dishes are divided into five, seven and nine dishes, with seven dishes being the most common. At the beginning, all the small dishes are placed on the table first, and while eating, the shark's fin consommé and other dishes are placed on the table.

[Honzen Cuisine]

This is a traditional cuisine used for celebrations. It is generally divided into three dishes and one soup, five dishes and two soups, and seven dishes and three soups. When cooking, emphasis is placed on the harmony of color, aroma and taste. Will also be made into a certain figure, in order to show good luck. Dining is also concerned about the rules, for example: hold the bowl on the left with your left hand, and put the lid on the left with your right hand. On the other hand, use the right hand to open the lid. Hold the bowl with both hands, put down the right hand, and take the chopsticks with the right hand. Every time you take two bites of rice, set the bowl down, then pick up the bowl of soup with both hands and take two sips before putting the bowl down. After that, you take two bites of rice and then the chopsticks

Japanese Flower Ceremony

In Japan, where the four seasons are clearly defined, there are a variety of flowers for each of the four seasons. The art of flower arranging was born out of the desire to express an artistic concept rather than simply picking flowers and decorating them. There are many schools of flower arranging that reproduce nature or combine the material structure of flowers with the forms of heaven, earth, and man. The art of flower arranging has taken various forms according to the needs of the times, and those that are still alive today are: tachibana, sengoku, ikebana, and shengbana. There are 2,000 to 3,000 schools, the largest of which is Ikebana, which is said to have one million disciples. It is said that Ikebana is the largest school, with 1 million disciples, followed by Obara-ryu and Kusatsuki-ryu. Tachibana The flowers used to decorate the niches of the Seowon were created by Ikenobo Monogatari in the Muromachi period. Pine trees, peach blossoms, bamboos, willow leaves, red leaves, and cypresses are used, and they are called tachibana because they are inserted directly into the mouth of a vase and filled with water. Ikibana By the middle of the Edo period, Ikibana was created as a form of entertainment for guests, and it was mainly placed in niches. Unlike the "input method" and "seika", the flower arrangement is made with a tool that symbolizes the earth, and the main purpose is not to express the beauty of the grass or flowers in a localized way, but rather to express the vitality of the grass and trees as they spread out. Ikebana (Flower Arrangement) The name of this method is derived from the fact that a flower branch is inserted into a deep flower container and left in its natural form, as if it had been thrown in at random. There are three types of Ikebana: those hung in a niche, those hung on a pole, and those placed under a niche. Sengenbana is named after the water dish or basket used to fill it with flowers. This method of arranging flowers, which is not limited to the decoration of niches, was developed at the end of the Meiji period as a result of the cultivation of Western flowers and the increase in Western architecture. There are schools of thought such as Obara-ryu and Anda-style, and Shenghua can be considered the mainstream of modern flower arrangement art.