Tanko special issue 20 Tea Kaiseki Ryoki Invitation

Edited by Yoshiharu Naya

Verlag: Tankosha, china, 1985

Beschreibung

Title: Tanko special issue 20 Chakaiseki Roki Invited Author: Yoshiharu Naya Edition Publication: Perfect Publication Time: 1985 Edition: Soft Cover Publisher: Tanko Publishing Page Size: 112 Page Size: 29 x 20 cm An ancient legend. Kaiseki is the word Hotseki of the monk. At this time. Zen monks must follow the precepts during the training. and it is not necessary to eat breakfast and lunch in the evening. It is possible for monks to endure famine and cold in light years. In order to develop step by step in the future. take a step east and west. and arrive at hot stone. which is a cold effect. Kaiseki cuisine and tea ceremony culture have a close relationship. When a guest comes to visit. the owner has a treasure chest of tea utensils and comes out with bubble tea. but because of the hunger. the servants at the tea party feel unwelcome. This is tea kaiseki cuisine. Kaiseki cuisine usually consists of three dishes and one soup. but there are many different kinds of richness. Kaiseki cuisine has a strong seasonality. and the seasonal ingredients are different in each place. For example. in spring kaiseki cuisine. inclusive raw fish pieces. large soy sauce. white rice. boiled vegetables. and boiled food after the end of the meal. Currently. Mata Ichido Konsai is usually called Yoshibachi. Ready-to-use hot water. rice. a drinkable cup of sake. and a second donation bowl. Kaiseki cuisine and tea ceremony have been developed since the beginning. The Tea Ceremony theory is one of the most rewarding tea rituals. and one of the methods for entertaining guests. When the guest is slammed with tea. the guest is hungry in the stomach. the body is not good. and the tea is affected. For this reason. during the tea ceremony ceremony during the ceremony. before the guests had tea. the first guests had a cup of coffee. and after that. the second guests had a cup of tea. and there were many delicious sweets. This is the essence of kaiseki cuisine during the tea ceremony ceremony. Hundreds of years of change. now Kaiseki is an old-fashioned Chinese dish. its special feature is that it uses the ancient recipe from the ancient times. and retains the full amount of raw materials. Due to the raw materials. the fish and vegetables are mainly seasonal. and the seasonal fish and vegetables are not uniform. Excluding materials. kaiseki course tableware. seats. gardens. hanging scrolls. vases. and other plastic spatial beauty. Among the various traditional Japanese dishes. the quality of kaiseki cuisine. the price. the position. the high grade. the recognition of few Japanese people. the quality of the kaiseki cuisine. the four seasons kaiseki cuisine. and the more comfortable atmosphere. Bestandsnummer des Verkäufers 3006400058

Bibliografische Details

Titel: Tanko special issue 20 Tea Kaiseki Ryoki ...

Verlag: Tankosha, china

Erscheinungsdatum: 1985

Einband: Soft cover

Zustand: Fine