{"id":62162,"date":"2025-01-02T11:56:35","date_gmt":"2025-01-02T10:56:35","guid":{"rendered":"https:\/\/www.sushiya.de\/?page_id=62162"},"modified":"2025-01-09T19:11:20","modified_gmt":"2025-01-09T18:11:20","slug":"honzen-ryori","status":"publish","type":"page","link":"https:\/\/www.sushiya.de\/en\/washoku\/honzen-ryori\/","title":{"rendered":"Honzen-Ry\u014dri \u2013 the historical feasts of the samurai"},"content":{"rendered":"
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Overview of Honzen-Ry\u014dri (\u672c\u81b3\u6599\u7406)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Honzen-ry\u014dri (\u672c\u81b3\u6599\u7406) had a major influence on the development of Cha-Kaiseki (tea kaiseki) and Kaiseki-Ry\u014dri (kaiseki cuisine)<\/a> However, few people, whether Japanese or foreign, know exactly what the term honzen-ry\u014dri means. Below, we provide a detailed insight into this traditional form of Japanese cuisine.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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An overview of three types of classic Japanese cuisine<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Honzen cuisine (\u672c\u81b3\u6599\u7406)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dishes served on a tray with legs, traditionally intended to entertain guests of samurai families.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Cha-Kaiseki (tea kaiseki)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Light dishes served during tea ceremonies. For more details about the order of courses and the contents of cha-kaiseki, please refer to the article on Sequence of courses in kaiseki<\/a>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Kaiseki cuisine (\u4f1a\u5e2d\u6599\u7406)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A seasonal multi-course menu where you can enjoy drinks in a convivial atmosphere. Our extensive series of articles explains more about Kaiseki<\/a>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Background of Honzen-Ry\u014dri (\u672c\u81b3\u6599\u7406)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The Japanese custom of entertaining guests with sake and food dates back to the court cuisine of the Heian period (794\u20131185), known as Daiky\u014d-Ry\u014dri (\u5927\u9957\u6599\u7406). This was a type of festive cuisine used by nobles and high-ranking officials at the imperial court to entertain the emperor.<\/p>

This cuisine is characterized by a method of preparation in which great importance is attached to the cutting, proportions, and arrangement of the ingredients. The seasoning was very simple\u2014salt, vinegar, Soy sauce<\/a> \u2013 and should highlight the original flavor of the ingredients.<\/p>

When the shogunate was moved from Kamakura to Muromachi (Kyoto) and samurai society began to have more contact with the court nobility, courtly Daiky\u014d-Ry\u014dri evolved into Honzen-Ry\u014dri, which adopted the ceremonial elements and was adapted to suit the samurai.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Sequence of a Honzen-Ry\u014dri menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The form in which each guest is served a tray with legs is considered the prototype of today's Japanese cuisine. Anyone familiar with historical samurai films will surely have seen scenes in which individual, raised trays are placed in front of the guests. The number of dishes varies according to the rank of the guest.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Long banquets<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Tradition has it that a honzen ry\u014dri banquet could last all evening, accompanied by n\u014d and ky\u014dgen performances. N\u014d was a particularly popular form of entertainment among samurai during the Muromachi period (1336\u20131573).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ritual: Shiki-Sankon (\u5f0f\u4e09\u732e)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The ceremonial part of Honzen-Ry\u014dri begins with the sake ritual Shiki-Sankon (\u5f0f\u4e09\u732e). In three courses, a large, a medium, and a small sake cup are emptied:<\/p>

  1. Course: Z\u014dni (\u96d1\u716e) \u2013 soup with mochi<\/li>
  2. Dessert: Manj\u016b (\u9945\u982d) \u2013 (usually) sweet filled pastries<\/li>
  3. Course: Suimono (soup) \u2013 clear soup<\/li><\/ol>

    \u201eShiki\u201c means \u201eceremony,\u201c \u201eSankon\u201c means \u201ethree cups (Sake<\/a>Only after this ritual does the actual meal begin.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Basic structure: Ichi-j\u016b san-sai (one soup, three dishes)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    The basis of honzen-ry\u014dri is a menu consisting of \u201eone soup and three side dishes.\u201c The tray directly in front of the guest is called \u201ehonzen\u201c and includes rice, soup, pickles, namasu (\u81be), and a cooked dish. To the right of this is the Ni-no-zen (\u4e8c\u306e\u81b3), which usually contains a grilled dish. Rice and pickles are not counted separately, so the three main dishes are the soup, namasu, cooked dish, and grilled \u201eHira (\u5e73)\u201c.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Extension: from Ichi-no-zen (\u4e00\u306e\u81b3) to Go-no-zen (\u4e94\u306e\u81b3)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Depending on the size of the celebration, additional trays are added\u2014for example, San-no-zen (\u4e09\u306e\u81b3), Yo-no-zen (\u4e0e\u306e\u81b3; instead of \u56db\u306e\u81b3, because \u201efour\u201c = \u201eshi\u201c also means \u201edeath\u201c) and Go-no-zen (\u4e94\u306e\u81b3). At the same time, the number of soups and side dishes increases to Ni-j\u016b go-sai (\u4e8c\u6c41\u4e94\u83dc; two soups, five side dishes) or San-j\u016b nana-sai (\u4e09\u6c41\u4e03\u83dc; three soups, seven side dishes) and so on.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Example: Ni-j\u016b go-sai (\u4e8c\u6c41\u4e94\u83dc)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    \u2022 The front tray (honzen) contains rice, pickles, namasu, and soup. Instead of \u201ehira,\u201c there is another stewed or braised dish called tsubo (\u576a) on the right.
    \u2022 The Ni-no-zen next to it contains another soup, a cooked dish, and a small choku (\u732a\u53e3) with a dressing or vinegar dish.
    \u2022 Behind it is San-no-zen with a grilled course.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Example: San-j\u016b nana-sai (\u4e09\u6c41\u4e03\u83dc)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    \u2022 Honzen and Ni-no-zen correspond to Ni-j\u016b go-sai (two soups, five side dishes).
    \u2022 To the left of the Honzen is the San-no-zen, which includes an additional cooked dish, sashimi, and a third soup.
    \u2022 After the Ni-no-zen comes the Yo-no-zen (grilled dish), followed by the Go-no-zen with the so-called Hikimono (\u5f15\u304d\u7269), a takeaway dish that is not eaten immediately. Often, the grilled dishes from the Yo-no-zen are also packed up and taken away.<\/p>

    Honzen-Ry\u014dri originally began as a solemn military ritual for the samurai class, but gradually evolved into a lavish banquet. The banquets became longer and longer, and the number of courses steadily increased.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Honzen cuisine in the present day<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Although Honzen-ry\u014dri had a major influence on cha-kaiseki and kaiseki-ry\u014dri, its importance declined sharply from the Meiji period (late 1860s) onwards due to increasing Westernization. After World War II, Honzen-ry\u014dri was therefore only preserved in its traditional form in a few temples and old family homes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Traces of Honzen-Ry\u014dri in modern ceremonies<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Even today, elements of Honzen-Ry\u014dri can be seen at Shinto weddings, for example. The bride and groom drink three times from three different sized sake cups (large, medium, small) \u2013 called Sansan-Kud\u014d (\u4e09\u3005\u4e5d\u5ea6) \u2013 which is similar to Shiki-Sankon (\u5f0f\u4e09\u732e) in Honzen-Ry\u014dri.<\/p>

    The custom of \u201ehikidemono\u201c (party favors) at weddings corresponds to \u201ehikimono (\u5f15\u304d\u7269)\u201c in Honzen-Ry\u014dri. Even though many weddings today serve international cuisine, this principle of take-home food remains.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Okumizome (first solid food ceremony)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Another ceremony in which Honzen-Ry\u014dri traditions are evident is Okumizome (\u304a\u98df\u3044\u521d\u3081), which takes place 100 days after the birth of a child. The baby symbolically \u201eeats\u201c for the first time to wish them a life without hunger. Here, too, the dishes are set up in front of the child in the same way as in Honzen-Ry\u014dri.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Basic etiquette for Honzen-Ry\u014dri<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    \u2022 After placing the honzen, the ni-no-zen follows.
    \u2022 Lids of bowls and plates are placed on the side of the table.
    \u2022 Do not eat the same food throughout the meal, but alternate between rice and side dishes.
    \u2022 If you find it difficult to pick up food with chopsticks, pick up your plate.
    \u2022 Once you have started eating a dish, you should finish it before moving on to the next one.
    \u2022 When preparing a whole fish, remove the bones without turning the fish over.
    \u2022 A small amount of rice is left over to be eaten with warm water and pickled vegetables (similar to ochazuke).
    \u2022 Finally, the bowls are closed again with their lids.
    \u2022 Sweets are accepted on a kaishi paper and shared with a toothpick.
    \u2022 There is no chatting during the meal; discussions take place afterwards.<\/p>

    Many of these rules can still be found in modern Japanese table manners today. Although honzen-ry\u014dri is rarely seen nowadays, its influence continues to shape everyday life and festive culture in Japan.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Sources and further links<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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