1. Kaiseki cuisine, the highest level

An exquisite dish prepared for guests before a tea ceremony.

In medieval Japan (Kamakura and Muromachi eras), the tea ceremony was organized, and Kaiseki cuisine was born from it. It has a history of more than 450 years.

The origin of the word "kaiseki"

According to an old Japanese legend, the word "kaiseki" was derived from the Zen monk's "Onishi". In those days, Zen monks who were practicing Zen Buddhism had to follow the precept that they should eat only breakfast and lunch, and not eat in the afternoon. However, young monks could not stand the hunger and cold, so they wrapped heated stones in rags, called "wenshi," and carried them in their pockets, holding them against their stomachs to withstand the hunger and cold.

2. The food of the party

The dishes of the party are sumptuous.

With the creation of restaurants, kaiseki cuisine was formed.

It is probably a simplified version of the Honzen and Kaiseki cuisines.

A variety of local dishes are also included.

3. Omotenashi

Omotenashi is a Chinese style of cuisine that consists of mushrooms, fish cakes, vegetables in soup, and lo mein.

It is characterized by guests sitting in reclining chairs around a table where all the food is served.

The main items in the table service cuisine dishes are:

Shark's fin clear soup, tea, large and medium plates, small dishes, stews, rice cake and small bean soup, and fruits.

Small dishes: they are categorized into five, seven and nine dishes, with seven dishes being the most common.

Order of serving

At the beginning, all the small dishes are placed on the table first, and the shark's fin consommé and other dishes are placed on the table as they are eaten.

4. Table Ware

The Chinese table, the Eight Immortals Table.

Origin of table food

This type of food originated in ancient China as a Buddhist vegetarian diet, and was developed by Zen Master Yinyuan as "Pu Cha cuisine".

Tea Ceremony Cuisine

In the beginning, tea ceremony cuisine was a simple affair that was just a garnish for the tea ceremony. Toward the end of the Muromachi period, it became very luxurious. Subsequently, the founder of the tea ceremony restored the original light and simple face of tea ceremony cuisine.

The three main utensils: rice bowl, soup bowl and small plate.

5. University Cuisine

There are two main types of cafeteria cuisine at Japanese universities: rice and noodles.

Rice

Curry, stir-fry, deep-fried, and rice.

Curry: Beef curry, fried meatloaf curry, fried mashed potato cake curry.

Stir-fry: ginger teriyaki, mapo tofu, fried eggplant.

Fried: common fried prawns, fried vegetables.

Covered rice: common are beef covered rice, pork covered rice and chicken covered rice.

Noodles

Udon noodles, egg ramen, soba noodles and more.

Shukatsu cuisine

Shukatsu cuisine is also known as "Seikatsu cuisine," which means eating fasting and vegetarianism. In fact, the so-called "Seishu Cuisine" is a vegetarian cuisine that does not use meat.