If you want to talk about Japan's famous cuisine, you have to talk about Japanese Ishikai cuisine.

Not only is the taste guaranteed, but it also has a long history of more than 400 years and the taste is mainly light.

So, let’s learn about Japanese Ishikai cuisine today!

The Origin of Kaiseki Cuisine Regarding the origin of Kaiseki cuisine, most of the words on the Internet are that "monks cherish stones to satisfy their hunger."

According to legend, in ancient Japan, Buddhist temples had strict regulations requiring Buddhist monks to "not eat in the afternoon."

The monk, who lacked food and drink and whose body temperature dropped at night, could not support himself, so he heated the stone and held it in his arms to resist hunger and cold.

Of course, this statement is just a joke.

The real source of Shihuai's food is actually a sentence from the Chinese "Tao Te Ching" in 1989: "The sage wears brown clothes and admires jade."

The so-called brown jade is rough and broken on the surface, but it is beautiful jade in the heart.

Ignoring the external and emphasizing the inner value is completely consistent with the spirit of the Japanese tea ceremony. The birth of Ishikaise cuisine originated from the coffee table of the Japanese tea ceremony. It is a small plate that provides guests with a "bottom" and prevents "tea drunkenness".

As the Japanese tea ceremony gradually penetrated into the aristocratic class, the forms of Shikaei cuisine gradually became richer, from small dishes to "one soup and three dishes": one Japanese soup, one sashimi, one boiled vegetable, one oil

Fried or baked dishes. How to eat Japanese Kaiseki cuisine 1. Kaiseki cuisine Kaiseki cuisine is extremely delicate, with high requirements on tableware and food placement (but the amount of food is small), and is regarded by some people as

It is a work of art. High-end shihuaicai costs a lot of money, and the main food containers are pottery, porcelain, lacquerware, etc. In terms of its origin, shihuaicai is an extremely simple diet, usually consisting of three dishes and one soup.

. And the tea ceremony master Mori no Riky in the Momoyama Antu era only had three dishes and one soup: grilled salmon, bird soup, bean paste, and rice. Today, Ishikai cuisine has evolved into the highest level of Japanese food culture, but it

It still inherits the original and simple light spirit of pursuing the essence of food. Therefore, "freshness and seasonality" are the essence of Shihuaicai. The menu designed by the chef changes every month, only using seasonal fresh ingredients, advocating nature and emphasizing seasonality.

, but not over-processed to ensure the original flavor of the ingredients. 2. How to eat kaiseki cuisine. In general, today's kaiseki cuisine has eight major dishes, including appetizers, starters, main soups, and water.

Boiled vegetables, fried vegetables, mixed cooking, eight-inch, vinegar and pickled vegetables. There are two appetizers, usually made with the freshest ingredients in season, but the selection principle of "low-key luxury" in this dish.

There are only one or two rare ingredients to highlight the "brown jade" feeling of the whole dish. This dish is usually served with rice and main soup when eating.

The rice is placed in front of you on your left side, the soup is placed in front of your right side, and the sashimi is the first course, which is more common. The main soup is different from the soup in the general set meal.

The main soup in Shihuai cuisine is generally rich in flavor and stimulates appetite. The order of "one juice and three dishes" in Shihuai cuisine also shows the importance of this main soup.

The second dish of "juice" is generally based on elegant color and light taste, and is the "main dish" of Shihuaicai. After the light main dish, the common type of stir-fry is fried fish/dry fried fish, which has a mild taste.

Salty, as an appetizer. This is the last dish of "Three Dishes and One Sauce", but it is actually the middle dish of the whole Shihuai dish. It is a larger dish after "One Soup and Three Dishes".

, more suitable for drinking. It is common to serve a variety of delicacies on a platter, with vinegar pickled vegetables usually served as the "finishing touch" after the eight-inch meal.

And white rice. After the finishing touch, the dessert that announces the end of the Ishikai cuisine is a very high-end food. The sour and sweet complement each other.