Japanese knowledge: Huaishi cuisine

Huaishi cuisine originated in Japanese temples and has a history of more than 45 years. According to an ancient Japanese legend, "Huaishi" comes from the Zen monk "Wenshi". The Zen monk in practice only eats breakfast and lunch. In the afternoon, he often feels hungry, so he makes a fire and cooks stones, and holds the warm stones in his arms to keep warm to eliminate the feeling of fasting. Later, he developed to eat less and play the role of "Wenshi" to prevent hunger and cold, so "Huaishi" became a light to eliminate the feeling of fasting. Later, due to the influence of the tea ceremony, in order to achieve a pleasant tea-drinking experience, people often eat some simple dishes before drinking tea, and then derive the Huaishi cuisine, which is the essence of Huaishi cuisine. Later, Huaishi cuisine passed down the original simple and light spirit of pursuing the essence of food, and developed a set of exquisite dining rules, which were full of Zen and atmosphere from utensils to dishes.

A new generation of creative Huaishi continues the spirit of original cooking, but it breaks the traditional style of Huaishi. First of all, in the order of serving dishes, traditional Huaishi must have seven appetizers (seven kinds of complicated side dishes), bowls (hand-cooked with soup), sashimi, yang (fried), boiled, roasted and eaten (rice or soup). Then, in cooking, we also break away from the traditional Japanese seasoning and add European cooking styles, such as the European spice hyssop, which can be used in the seasoning of sea urchin mud and the seasoning sauce of beef and scallops. Italian liquor can be added to plum sauce, or added to loquat to make a delicious side dish; It is even directly seasoned with Italian red wine vinegar, showing a new trend of combining Europe and Japan.

many other foods are just anti-hunger, which are primitive in intention, but will have unexpected gains. There are also some examples. I was deeply impressed by the first program of National Geographic, which talked about the frozen tofu in Emei Mountain. The top of Mount Emei is less than 4 meters, and the nearest mountain road is 5 kilometers circuitous. Going up and down the mountain in ancient times was extremely time-consuming and laborious. In the days of heavy snow in winter, the frozen tofu made by ourselves has become one of the main dishes, and its taste has become a must in the world. There is also tofu in Tianfu, Sichuan, and the delicious tofu in Chengdu is comparable to that in other places. This is a natural state, which is a step further than the vegetarian diet that imitates meat. But after all, eating is limited and it is so harsh on nature and history.

Huaishi cuisine starts with offering Zen-listening refreshments, giving full play to Japanese cuisine's specialty of taking raw materials first, and giving full play to its ability of being close to nature while enjoying human food. Raw food should naturally be fresh, and the time and preservation of materials, the parts and methods of materials will be very hard; And raw food itself has become a strict standard for fresh consideration. The ancestors said that food is also the highest realm of the Yue people's "fresh" word; Very reasonable. Cooked food naturally accounts for a large proportion. Among the cooking tools, the selection of all kinds of stone materials is the most interesting, and some iron plates are also used, but the iron plates are generally padded with plant leaves to avoid direct contact with the iron plates. All kinds of loading tools are also pottery handicrafts, which are very simple and simple, generally clumsy but gentle arcs, and have a heavy and practical feeling in their hands. The environment is really like listening to Zen, just like the dark and simple decoration of tableware, without any luxuriance, and the lighting is also low-key and appropriate. However, the dishes do not hide their own brilliance at all. From the color matching of salad to the cutting and placing of lobster, each of the eight dishes will be colorful and eye-catching, which is a rare enjoyment in vision. When matched with the light and appropriate fragrance of cooked food, it really achieves "good color, fragrance and taste". Of course, raw food means "no color and fragrance", because the key lies in the taste of raw sashimi ~ ~ ~ The most interesting thing is that after a set of dinner in Huaishi, you still can't forget the original intention of listening to Zen in hunger, so you will be full in seven or eight minutes, but not too full. This will make you feel refreshed, maybe. It is said that in the most authentic Huai stone, different flowers and plants will be planted in four seasons, with different decorations and lights, and the dishes will be supplemented by self-grown flowers and plants. It's really rare to pay attention. Food should not be self-inflicted ~ ~ nor is it just about gluttony in the food itself … but it should be integrated with nature as much as possible. This, perhaps, is the solution to the highest level of food.

many Japanese people think that to taste the real traditional Japanese delicacies, only when you go to an old shop in Kyoto, while enjoying the beautiful courtyard, can you call it authentic. The elegant "teacup stone" cuisine that absorbs the tea ceremony culture embodies the beauty of Japanese food culture. In addition to materials, Huaishi cuisine pursues the beauty of space shaped by utensils, seats, gardens, hanging scrolls and vases, and combined with skilled technology, it has created what the Japanese call "the essence of Japanese cuisine-Chahuaishi cuisine." Huaishi cuisine, on the other hand, has strict requirements on the etiquette of the host (the host) and the guest (the host). ;