JPNS 2209 Lecture Notes - Lecture 7: Japanese Cuisine, Kaiseki, Japanese Festivals
22 Sep 2016
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Jpns 2209 - lecture 7 - japanese festivals and cuisine. These festivals include ancient shinto rites for: kami (the gods, deities, spirits of the dead, good harvest. Japanese matsuri are classified according to the four seasons of the year: these festivals differ in atmosphere, some are playful and commercial, others are artistic like the sapparo snow festival (in hokkaido) Was derived from the cuisine of the court aristocracy. Food is served on legged trays: chakaiseki ryori. The meal before a tea ceremony (usually a light meal) There are either three or five dishes. Very strict manners during this occasion: kaiseki ryori. Unlike the chakaiseki ryori, there are no strict table manners: shojin ryori. Shira-ae: a dish that includes mashed tofu, blanched vegetables and white sesame paste. Fermented products: miso (fermented soy bean paste, shoyu (soy sauce, mirin (sweet sake, katsu-bushi (dried bonito, pickles, sake. Sukiyaki: thinly sliced beef, uses sukiyaki sauce (combination of soy sauce, mirin, and sugar)
