向付むこうづけ
折敷の向こうに置かれる最初の一品。旬の魚の造りなど。The first dish, set at the far side of the tray — often seasonal sashimi.
「懐石」の名は、禅僧が空腹をしのぐため懐に抱いた温石から。ごちそうではなく、一碗の茶を最もおいしくいただくための、旬の、簡素な食事です。利休が定めたのは一汁三菜——足るを知る美学が、膳の上にあります。Kaiseki takes its name from the warm stone Zen monks held to their chest against hunger. Not a feast, but a simple seasonal meal to make one bowl of tea taste its best — Rikyū's one soup, three dishes.
茶事の膳、その流れThe course of the meal
汁しる
味噌仕立ての汁。季節の実をひとつ。Miso soup with a single seasonal morsel.
飯めし
炊きたてをほんの一文字に。始まりの合図。Fresh rice, just a stroke of it — the meal's opening sign.
煮物椀にものわん
懐石の主役。出汁を張った蓋物の椀。The centerpiece: a lidded bowl of clear dashi.
焼物やきもの
旬の魚の焼きもの。鉢で出て取り回す。Grilled seasonal fish, passed among the guests.
強肴しいざかな
亭主の心入れの一鉢。預鉢とも。An extra dish of the host's devising.
箸洗はしあらい
ごく淡い小吸物で口中を清める。A faint small soup to cleanse the palate.
八寸はっすん
杉の角盆に海のもの山のもの。亭主と客が杯を交わす。Sea and mountain morsels on a cedar tray; host and guests exchange cups.
湯桶・香の物ゆとう・こうのもの
焦がし湯と漬物で飯碗を清め、食事を結ぶ。Roasted-rice water and pickles close the meal, cleansing the bowls.
このあと主菓子が出て、席をあらため、濃茶へ。食事は茶の序章です。Then comes the principal sweet, and the room is reset for thick tea. The meal is the prelude.