茶の湯 in サンフランシスコ ・ Japanese Tea Ceremony を San Franciscoで

表千家四方社中の茶の湯ブログ Japanese Tea Ceremony Blog for Shikata Shachu – Omotesenke

一汁三菜・One Soup, Three Dishes

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飯碗、汁碗と向付
Rice Bowl, Soup Bowl and Muko’uzuke

懐石は茶事で出る料理ですが、通常汁物が一種、向付・煮物・焼物の三種からなる「一汁三菜」を基本とし、ご飯と香物が合わせて出されます。(お稽古では一部省略しましたが、強肴、吸物、八寸による酒がそれに続きます。)

Kaiseki is a meal served at chaji (tea event).  The basic combination is one soup and three dishes (muko’uzuke, something stewed, and something grilled) called “ichi-ju’u, san-sa’i” (one soup, three dishes).  Rice and ko’umono (pickles) accompany them.  (Other items, shi’izakana, suimono, sake with hassun were partially omitted from practice.)

汁物は味噌汁。向付は酒の肴となるようなもので、飯椀と汁椀の向こう置かれたことからこのような呼び方がされるそうです。煮物は懐石のメインコースです。焼物には魚を主として旬のものを用います。

Shirumono (soup) is miso soup.  Muko’uzuke is an appetizer to be consumed with sake.  It is called “muko’u” (on the other side) because the dish is placed “on the other side” of the rice and soup bowls.  Nimono (a stewed item) is the main course of kaisekiYakimono (a grilled item) often features fish in season.

煮物
Nimono

古くは、汁物、向付、香物、煮物で一汁三菜としたそうです。

In the old days, “one soup, three dishes” consisted of shirumono, muko’uzuke, ko’umono and nimono.

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