Chapter 1431 Kaiseki Cuisine
"Then let's go talk to Lao Sakamoto? Let's go to Jingjiatang and have a look?"
"Well, I have another project that I want to discuss with them. Talk."
"What project?"
"Now we Now that the Hanwen large font library is complete, the digital library project can be put on the agenda. "This is also something that can enhance the impact of the library. It is a win-win situation," he said. "I wonder if we can make the country's ancient books available through similar cooperation projects." Back in digital form ”
"No wonder the two old men like you so much, they really mean it." Mr. Ma patted Zhou Zhi on the shoulder: "You have a good elbow, you are better than me at this point!"
"I don't know if it counts as a gift to myself. Looking for a job?" Zhou Zhi smiled bitterly and said, "Shu University is ready. We are about to start the "Ru Zang" project. The corresponding ones at Peking University are "Tao Zang" and "Shi Zang". I think official promotion alone is not enough. Private libraries around the world should also participate. First, check He fills in the gaps and provides assistance to the official, and secondly, he goes to the private library. The mechanism is flexible and good at organizing things. The ideas are often more biased than the official ones, but they have miraculous effects and are worth learning from. "
"To put it nicely, it means participating in a grand event. To put it simply, it means beating gongs and cymbals while beating drums. It’s just for fun.” Mr. Ma couldn’t stop laughing. , expressed that he understood, and said: "Then let's go shopping in Kyoto. Sakamoto should have face there, and Jingjiado should be able to go in."
Kyoto is very close to Osaka, and it only takes half a car ride. It lasts more than an hour and is part of the Osaka city circle.
But in ancient times, Kyoto, as the birthplace of Japanese culture and the old capital, was famous for its many places of interest.
There are 17 world cultural heritage sites gathered in this small city, and they have miraculously escaped the turmoil and war. The places where many historical events and stories took place are still well preserved, which cannot but be said to be miraculous.
Some subcultures are also well preserved here, such as the pottery "Kiomizu Yaki" used for tea ceremony, flower arrangement, and incense ceremony; such as the traditional silk dyeing technique "Yuzen Dye"; and the silk brocade weaving "Nishijin" "Weaving"; and in terms of food, Gekkeikan sake, Uji Gyokuro tea, wagashi, yudofu, and kaiseki cuisine.
Sakamoto Goro is now wearing a kimono, and is hosting a banquet for Master Zhou Zhi at Ikedaoka to taste Kyoto's best "kaiseki" in a place full of ancient charm and shaped like a temple.
Because Zhou Zhi and Ma Ye’s knowledge reserve in this regard was completely insufficient, Miss Ikeda patiently introduced Zhou Zhi and the others to the top “package” of this island country when she was overjoyed.
The origin of "Kaiseki" is that there is a legend that in order to resist hunger while listening to Zen for a long time, a monk held a stone in his arms and was allowed to eat snacks and other simple foods to satisfy his hunger. This kind of simple food is called " Kaiseki".
However, this statement spread among the islanders was corrected by Goro Sakamoto, who said that this statement originated from Chapter 70 of the Tao Te Ching.
Zhou Zhi immediately understood: "It is because a saint is cherished by a man."
Sakamoto Goro gave a thumbs up: "Zhou Sang's level of Sinology is admirable."
This sentence in the Tao Te Ching means that the sage wears coarse cloth but carries a precious jade in his chest. It means that the external value is ignored and the inner spirit is emphasized. This concept is completely consistent with the spirit of the tea ceremony.
Sakamoto Goro said: "In the Azuchi Momoyama period in the 16th century, Zen Buddhism and tea ceremony in my country began to be established and integrated. At that time, Sen no Rikyu, the founder of tea ceremony, created a Zen tea ceremony. When entertaining guests with tea, Simple food will be served. His descendant Tachibana Miyama named this dish "Chakaiseki". The upper classes such as the Han Dynasty, daimyo, and upper-class samurai admired the tea ceremony and held tea parties as fashionable. During the mutual entertainment at tea parties, more and more attention was paid to the exquisiteness of food. As the scale of tea parties became larger and larger, cuisine also became the protagonist, and formed a relative Fixed routines and etiquette gradually developed what we now know as "Kaiseki"
This makes it clear. It turns out that the cuisine of the island country developed from the diet of monks. No wonder it pays attention to lightness, health, and not making people fat.
The earliest Kaiseki cuisine only had "one juice and three dishes", which is shockingly simple. The juice is the juice, which is seafood soup or miso soup. The three dishes are a sashimi, a stew and a roast. .
Later, a lot of tricks were developed. In addition to the most basic "one juice and three dishes", there are also xianfu, bancun, xiangfu, cover, roast and oil. , glutinous rice dishes, middle pig mouth, strong dishes, royal rice, bowls, incense, water and so on.
Zhou Zhi feels that the way the island country names these things is actually full of the flavor of the Song Dynasty in China, but the translation is just that.
The first pay is appetizers, the eight-inch meal is seasonal seafood sushi and side dishes, the xiangfu is seasonal sashimi plus the soup dish from the "one juice and three dishes", the gaimo is the soup in a tureen, and the yakimono is Grilled fish and oily food are barbecued meats, pickled vegetables and small cold noodles are used as pickles, and clear pork mouth is used. Sour soup means "big dish", which is actually barbecued meat or roasted poultry. Gohan is a staple food such as paella made of rice. The main bowl is vegetable seafood miso soup, which indicates that the banquet is about to end, and after that, it is called Xiangwu. Desserts such as kimchi and an after-meal fruit called sumono.
After careful consideration, it seems that the serving process of high-end Sichuan cuisine is not much different from this. The only difference is that Sichuan cuisine is a shared meal system, while Kaiseki cuisine is a separate meal system. The portions of Sichuan cuisine are large, and the portions of Kaiseki cuisine are large. It is small and exquisite, so there are not so many Sichuan dishes, but there are more than a dozen dishes before and after Kaiseki, each of which can be cooked with just one chopstick.
If you were in Sichuan, treating guests without making them full would be the biggest form of indolence; in Kyoto, it would become "elegant", euphemistically known as leaving enough space for drinking tea.
However, from the store decoration to the bowls and chopsticks, they are all carefully selected and full of ancient charm, with excessive sophistication everywhere. Even if they look at relatively simple things, Zhou Zhi and Ma Ye can still see them. It turns out that they are hand-fired in a small firewood kiln.
This stuff can still be found in many small rural kilns in China, and the price is very cheap, but here, it is probably a bit expensive.
Zhou Zhi even thought about whether to go back and suggest to the Light Industry Department in Sichuan to do the reverse operation and export some of these things. The profit might be much higher than the fine porcelain exported from Jingdezhen.
I never tire of fine food, and I am not picky about being thoughtful. Except for the tea ceremony full of green powder at the end, which was a bit showy, I really liked everything else about this "cultural meal".
In particular, a large tiger-spot puffer fish weighing nearly ten kilograms was displayed by the chef, which shows the sincerity of Sakamoto Goro's hospitality.
However, the subsequent "yakimono" is made of fugu "tamago", which tastes like soft tofu and tastes like dairy products.
"Xiangfu" is made from pufferfish sashimi, and "Zhiwan" also uses pufferfish skeleton to make soup, plus pufferfish skin.
After seeing the big pufferfish, Mr. Ma was a little hesitant to eat, especially after learning that Yuzi was the pufferfish's testicles, the chopsticks seemed to weigh a thousand pounds and he couldn't lift them.
(End of this chapter)