English

日本語

There are a variety of "Omotenashi" about cooking, for example, beauty of serving cooking of the dish, fun of the container, good ingredients and so on.

One of the cooking is "Kaiseki cuisine ". We want to survey about it.

Manners are decided of both the host and the guest in Kaiseki cuisine.

Host's manner
•Make the menu by only seasonal ingredients, value a sense of the seasons and make use of the color, the smell and the taste of ingredients to the maximum.
•Hosts must not treat the scrap of ingredients rudely.
•Hosts respect the watchfulness which hot dish is hot and cool dish is its container makes cool and serve to the guests, and they value the space among carrying the cooking.
•Hosts must put the delicious food from the sea, a mountain and a village together not to repeat.
•Hosts should put a hidden knife into the food which is heard to eat, and get rid of bones in food.
•Hosts should be about the combination of tablewares which is dish up.

Guests man
•Grilled fish ...Guests should eat a pinch of it from the back behind the head. They should take some bones and eat the lower body without upsetting it even if they finish eating an outside.
•Sashimi (slice of row fish) ...Guests must not dissolve wasabi in soy sauce. They should touch the wasabi on the one side of it and soy sauce on the other side.
•Cooked food...Guests should eat the slippery, such taros,by chopsticks that one of them stick into it.
•Skewer products...Guests mustn't eat them with a skewer. They should pull a skewer and cut them to suitable size with chopsticks and eat.

Kaiseki cuisine has stern manners in this way, and "Omotenashi " exists in that. It has reduced the opportunity to feel the unique Japanese "Omotenashi" because Kaiseki cuisine became a fine dining, but we feel this "Omotenashi" as Japanese. This is the culinary "Omotenashi ".