[Kaiseki cuisine]

In Japanese cuisine, the earliest and most orthodox cooking system is "Kaiseki cuisine" which dates back about 450 years and is known as The essence of Japanese cooking techniques. The characteristic is that the cooking method follows ancient procedures and tries to maintain the taste of the raw materials. The raw materials are mainly fish and vegetables. It is usually a meal before sencha. In order not to affect the enjoyment of tea, the taste and quantity of ingredients are very particular. In addition, Kaiseki cuisine pays attention to the quiet and elegant environment.

[Tea party cuisine] The tea ceremony became popular in the Muromachi period (14th century), so the tea party "tea party cuisine" appeared. In the beginning, tea party dishes were just embellishments of the tea ceremony, very simple. By the end of the Muromachi period, it became very luxurious and luxurious. Later, Sen no Rikyu, the founder of the tea ceremony, restored the original light and simple appearance of tea party cuisine. The tea party cuisine is as economical as possible in terms of space and labor. Only three utensils are used for the staple food - rice bowl, soup bowl and small plate. Occasionally there are soups, prunes, fruits, and sometimes two or three delicacies from the mountains and seas, and finally tea.

[Zhuofu Cuisine] This cuisine originated from ancient Chinese Buddhist vegetarian food and was promoted by Zen Master Yinyuan as "Pu Cha Cuisine" (that is, cuisine that uses tea instead of wine). Because it is popular in Nagasaki, it is also called "Nagasaki cuisine". The chef used local aquatic meats in Buddhist vegetarian dishes and created "Zhuofu Cuisine". The main dishes of "Zhuofu Cuisine" include: shark's fin soup, tea, large plates, medium plates, side dishes, stews, rice cakes and adzuki bean soup, and fruits. Side dishes are divided into five, seven, and nine dishes, with seven dishes being the most common. At the beginning, all the side dishes are placed on the table, and while eating, the shark fin soup and other dishes are placed on the table.

[Honsen Cuisine]

It is a traditional cuisine used for weddings and weddings. Generally, it is divided into three dishes and one soup, five dishes and two soups, and seven dishes and three soups. When cooking, pay attention to the harmony of color, aroma and taste. Certain graphics will also be made to show good luck. Pay attention to the rules when eating, for example: hold the bowl on the left with your left hand, and put the lid on the left with your right hand. Otherwise, use your right hand to lift the cover. First hold the rice bowl with both hands, put down your right hand, and hold the chopsticks in your right hand. Every time you take two mouthfuls of rice, you should put down the bowl, then hold the soup bowl with both hands, take two mouthfuls and then put down the bowl. After that, do the same thing, eat two mouthfuls of rice and then pick up some vegetables