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  1. Shop information

  2. Sake・Shochu

  3. Kappo・Kaiseki

  4. Sushi

  5. Udon

  6. Tempura

  7. Eel

  8. Soba

  9. Kanmi・Wagashi

  10. Sukiyaki

  11. Tofu cuisine

  12. Yakiniku

  13. Ramen

History

The root of the present ritual cooking is
Samurai hospitality, Honzen-cuisine.

After the Kamakura Shogunate was defeated, the opened Muromachi Shogunate was placed in Kyoto.
Unlike the Kamakura Shogunate, which is far from Kyoto, Muromachi Shogunate has become a samurai society, and exchanges with princes have become active.
Meanwhile, a dish based on rituals by samurai was born.
Honzen-cuisine is a dish for samurai to treat the guests, and it is a cooking style with a very large element as a ritual.

Honzen-cuisine consists of liquor-centered Kenbu and meal-centered Zenbu.
Kenbu has a strong ritual component, and after that, depending on the size of the entertainment, there is a difference of up to one bowl or three or five. And they show us Noh while you are eating. It is said that the entertainment sometimes went through the night.

Features

In the act of "Having a meal" have ritual meaning.

The basics of Honzen-cuisine is one soup and three vegetables.
Vegetables in Honzen-cuisine is called "Sai". It's side dishes.
It consists of Shikisankon, Zouni, Honzen, Ninozen, Sannozen, Yonozen, Gonozen and Suzuributa.

The Honzen-cuisine is a cooking style that began in the Edo Shogunate, which was summarized and refined based on a complex cooking style called Shichigosanzen or Gogosanzen, which was conducted around the generals of the Muromachi Shogunate.
The Honzen-cuisine is a dish that began in the Edo Shogunate, which was summarized and refined based on a complex cooking style called Shichigosanzen or Gogosanzen, which was conducted around the generals of the Muromachi Shogunate. It is a style.
Honzen-cuisin is characterized by its strong meaning as a "ritual" and is the most authentic hospitality of Japanese cuisine. The contents of the menu, how to eat, and the manners of clothes are also decided in detail. It is considered to be the highest quality that there are 5 bowls of rice with legs lined with dishes.

Etiquette

Ideal way of manner that leads to the present age
Beautiful ideal of appreciation also seen in the behavior

When the main bowl in front of the guests and the second bowl in the lower seat are lined up, the meal starts, and during the meal, put the lid near the bowl, and eat a bite with the rice bowl, change it to soup and repeat the action of drinking one bit three times .
Have every dishes evenly and when it's hard to get it, hold the dishes.
The plate-to-plate transition is taboo, and in the case of grilled fish, remove bones and do not turn over. Leave a bite of the rice in the hot water and eat it with Japanese pickles. Cover the dishes at the end of the meal.
Take sweets in Japanese paper and cut it with a toothpick and eat it. Don't chat during meals. The conversation is very rigid after the meal is over, but there are things that lead to modern Japanese food manners.

Tradition

Ritual food changes beautifully in Heian period.
Honzen-cuisine is the root of luxury banquet dishes

Honzen-cuisine is a gorgeous banquet dish with many bowls arranged in a large number of dishes, and is the basic form of Japanese cuisine such as Kaiseki today.
A few dishes of rice, soup and vegetables are placed on the main bowl set in front of the guests, two bowls on the right and three bowls on the left, and another bowl of soup and vegetables are placed on each side for them.
If you line up up to 7 bowls, the food will be very luxurious.

Each dish is tastefully prepared, incorporating the Shojin cuisine.
For example, grilled salted salmon, grilled Kiji, Namasu with vesitables, soup in the main bowl, grilled snapper, simmered octopus, and the soy sauce-flavored soup of carp in the second bowl.
And the cold soup of fish, stewed chicken and shellfish in the third bowl.

In addition, wild goose soup, kamaboko, salmon eggs, grilled garfish, crub, snapper sashimi, dried fish etc. may be served as appetizers that customers eats in their dishes.
Grilled dishes and Namasu are served beautifully by putting seasonal leaves and paper on plates and bowls, and adding paperwork to kamaboko and shellfish to make the dishes beautiful.

FAQ

Frequently Asked Questions

Where can I drink Sake?

Please take a look this information here
Hope you can find it.

Can you tell me what kind of sake there is?

If you classify sake by type, there are two types of sake:
One is Sake with a specific class name such as Ginjoshu, Junmaishu and Honjouzoushu.
The other is normal one such as anything except that.

Ginjo Sake: Made from rice bran, water, and brewed alcohol with a ratio of the raw material rice to less than 60%, it is characterized by a fruit flavor called Ginjo flavors.

Junmaishu: Brewed from rice bran and water. Brewing alcohol is not added at all, so it is a drink that makes the most of the taste of rice.

Honjouzoushu: It is brewed using rice bran, water and brewed alcohol as raw ingredients.The percentage of raw rice is less than 70%.

Normal-sake: Normal one such as anything except Ginjo Sake, Junmaishu, and Honjouzoushu. Generally, these are pack or cup liquor etc..

What kind of food go with Sake?

With Japanese cuisine is very good. We introduce an example for your reference.
For sweet sake, it is recommended to have something sweet like black beans or sweet potato.
For dry one, you can go with salted fish and seafood dishes.
Enjoy.

Is rice used for sake different from cooking rice?

It is said that soft rice, which has many parts called "Shinpaku", which is a large grain and starch lump at the center of the grain, is generally suitable for sake brewing.
Among them, what is particularly suitable is called sake brewing rice and its representative is called "Yamada-Nishiki".
It is a new variety improved by artifial hybrids in 1949, and its production is extremely small and expensive because it is suitable for the cultivation of terraced rice fields where the temperature difference between the day and night is severe.

What is raw Sake called Kizake?

Usually, sake is heated twice before shipping, but sake that has never been heated is called Kizake, sake that has not been heated first part of making sake is called Nama-chozoushu and sake that is not heated in last part of making sake is called Namatsumeshu. In particular, Kizake has never been heated, so you can taste the freshly made flavor, but it is important to be careful because it is easy to change the quality of sake.

What's the expiry date of Sake?

Depending on the type of sake, it can be good for about a year from the date of manufacture. However, please note that this is stored in a cool and dark place, and if it is left in a bright place or a warm place, it will deteriorate. In addition, please enjoy as soon as possible so as not to touch the air after opening.