请按赞并分享
随着全球健康意识的提高,日本料理在近年来引起了极大的关注。日本料理可以分为三大类:传统的"本膳"料理、茶道中提供的"怀石"料理,以及宴会中提供的(用不同汉字拼写的)"会席"料理。本文重点介绍茶道中提供的怀石料理,并介绍其特点和餐桌礼仪,以及可以轻松享受现代怀石料理的餐厅。沉浸在日本料理"おもてなし"款待的精髓中,深入了解怀石料理吧!
什么是怀石料理?
The Origins of Kaiseki Cuisine
Characteristics of Kaiseki Cuisine
季节性怀石料理的根源在于一种被称为“一汁三菜”的简单菜单,其中包括作为主食的米饭、汤和三道配菜。这种一汁三菜也成为了现代日本料理的基础。
Kaiseki Cuisine and the Essence of Japanese Hospitality
The tea served during the tea ceremony is strong and can burden the stomach if consumed on an empty one. 怀石料理 cuisine was devised to address this concern and enable guests to fully relish the tea.
The spirit of "ichigo ichie," which emphasizes treasuring each encounter as a once-in-a-lifetime experience, permeates both the tea ceremony and 怀石料理 cuisine.
Every aspect of 怀石料理 cuisine reflects the essence of 日本料理 hospitality: utilizing the most delectable seasonal ingredients available to delight the gathered guests, meticulous attention to the colors and presentation of tableware, and even the timing of serving the food.
享受怀石料理用餐和礼仪指南
How to Enjoy Kaiseki Cuisine
首先,主人(茶道的组织者)会将一个称为“oshiki”的低矮托盘带给客人,上面放有一个饭碗、一个汤碗和一个称为“mukozuke”的菜。进餐顺序是先吃米饭,然后是汤,最后是mukozuke。
接下来,依次上“nimono”和“yakimono”菜品。每当你吃完一道菜时,刚刚准备好的下一道菜会立即上桌。
然后是“kozui”和“hassun”菜品,接着是“yuto”和“koumono”。在享用koumono时,通常会用它来擦拭饭碗的内侧。
用餐结束后,大家会同时将筷子放在oshiki上。这种声音向主人表明用餐已经结束。
- 汤:蔬菜、豆腐等食材的味噌汤
- 米饭:新煮的米饭
- Mukozuke:生鱼片或“namasu”(用醋和其他调料腌制的薄片食材)
- Nimono:鱼、禽肉和蔬菜的清汤
- Yakimono:烤鱼片等
- Kozui:清淡调味的清爽汤
- Hassun:海鲜料理和与酒类相配的山珍
- Yuto:烤米和热水制成的芳香菜肴
- Koumono:腌制蔬菜
General Etiquette
- 进入日式房间时,习惯上要脱鞋;然而,不允许光脚。请记得穿袜子或长筒袜。
- 使用湿毛巾时,擦拭手以外的任何部位(如脸、颈部或桌子)被认为是不礼貌的。
- 分开一次性筷子时,将它们水平放在膝盖上方,通过上下拉动来分开。避免左右分开,因为这可能会无意中碰到旁边的人的肘部。
- 将筷子插入食物中、握在拳头中或将筷子尖放入口中舔食被认为是不合适的。
- 当菜肴还在桌上时将食物送入口中,习惯上要在下面放一张叫做“怀纸”的小纸巾(放在口袋里的折叠传统日本料理纸),以防止食物溢出或掉落。
推荐享用怀石料理的餐厅
In recent times, a growing number of ryotei (traditional high-end 日本料理 restaurants) and ryokan (Japanese-style inns) have started offering 怀石料理 cuisine that can be relished without the need to adhere strictly to the rules of the traditional 怀石料理 (chakaiseki). Here are two recommended restaurants, perfect for those seeking a casual yet authentic 怀石料理 dining experience in Japan.
Hanasakitei (岸)
品味季节的味道,享受真正的难得一遇的体验。
Hanasakitei
Closed: Irregular
Average price: [Dinner] 7,000 JPY
Access: About 10 minutes by car from Kishi Station on the Kintetsu Nagano Line or from Kaminotaishi Station on the Kintetsu Minami Osaka Line
Address: 1238, Hamuro, Taishi-cho, Minamikawachi-gun, Osaka Map
Kyobashi Basara(京桥)
Kyobashi Basara
Closed: Sunday, National Holidays
Average price: [Dinner] 10,000 JPY / [Lunch] 2,000 JPY
Access: Directly connected to the building (Kyobashi Station on the Tokyo Metro Line, Exit 3 of the ticket gate toward Meijiya), 7 minutes walk from Yaesu South Exit of Tokyo Station on each line
Address: 1F, Tokyo Square Garden, 3-1, Kyobashi, Chuo-ku, Tokyo Map
Waki Syun
Waki Syun
Closed: Monday
Average price: [Dinner] 30,000 JPY / [Lunch] 17,000 JPY
Access: 3 minutes walk from Exit A4 of Mitsukoshimae Station on the Tokyo Metro Ginza Line and Hanzomon Line / 3 minutes walk from Exit 5 of Shin-Nihombashi Station on the JR Sobu Line
Address: 2F, Nihonbashi-taisyoken Bldg., 1-4-15, Nihonbashi-honcho, Chuo-ku, Tokyo Map