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Kaiseki
or is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals, and is analogous to Western haute cuisine.
There are basically two kinds of traditional Japanese meal styles called ''kaiseki'' or ''kaiseki-ryōri''. The first, where ''kaiseki'' is written as 会席 and ''kaiseki-ryōri'' as 会席料理, refers to a set menu of select food served on an individual tray (to each member of a gathering).〔''Kenkyusha's New Japanese-English Dictionary'', ISBN 4-7674-2015-6〕 The second, written as 懐石 and as 懐石料理, refers to the simple meal that the host of a chanoyu gathering serves to the guests before a ceremonial tea,〔 and is also known as ''cha-kaiseki'' (茶懐石).〔Japanese ''Kōjien'' dictionary〕
==Origin==
The kanji characters 懐石 used to write ''kaiseki'' literally mean "bosom-pocket stone". These kanji are thought to have been incorporated by Sen no Rikyū (1522–91), to indicate the frugal meal served in the austere style of ''chanoyu'' (Japanese tea ceremony). The idea came from the practice where Zen monks would ward off hunger by putting warm stones into the front folds of their robes, near their bellies. Before these kanji started to be used, the kanji for writing the word were simply ones indicating that the cuisine was for a get-together (会席料理).〔"From kaiseki 会席 to kaiseki 懐石: The Development of Formal Tea Cuisine" in Chanoyu Quarterly 50〕 Both sets of kanji remain in use today to write the word; the authoritative Japanese dictionary ''Kōjien'' describes the "cuisine for a get-together" as a banquet meal where the main beverage is ''sake'' (Japanese rice wine), and the "bosom-stone" cuisine as the simple meal served in ''chanoyu''. To distinguish between the two in speech and if necessary in writing, the chanoyu meal may be referred to as "tea" ''kaiseki'', or ''cha-kaiseki''.〔(【引用サイトリンク】title=Welcome to Kyoto - Kaiseki Ryori - )〕
Modern kaiseki draws on a number of traditional Japanese haute cuisines, notably the following four traditions: , from the 9th century in the Heian period; , from the 12th century in the Kamakura period; , from the 14th century in the Muromachi period; and , from the 15th century in the Higashiyama period of the Muromachi period. All of these individual cuisines were formalized and developed over time, and continue in some form to the present day, but have also been incorporated into kaiseki cuisine. Different chefs weight these differently – court and samurai cuisine are more ornate, while temple and tea ceremony cuisine are more restrained.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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