{"id":49292,"date":"2026-09-02T05:33:59","date_gmt":"2026-09-01T20:33:59","guid":{"rendered":"https:\/\/kochihen.replan.ne.jp\/?p=49292"},"modified":"2026-09-02T06:30:47","modified_gmt":"2026-09-01T21:30:47","slug":"%e3%80%90%e5%88%a9%e4%bc%9169%e6%ad%b3%e6%99%82%e3%80%8c%e8%8c%b6%e4%bc%9a%e3%80%8d%e6%96%99%e7%90%86%e3%81%ae%e5%86%8d%e7%8f%be%e3%80%81%e3%82%b4%e3%82%af%e3%83%aa%e3%83%bb%e3%83%bb%e3%83%bb%e3%80%91","status":"publish","type":"post","link":"https:\/\/kochihen.replan.ne.jp\/?p=49292","title":{"rendered":"\u3010\u5229\u4f1169\u6b73\u6642\u300c\u8336\u4f1a\u300d\u6599\u7406\u306e\u518d\u73fe\u3001\u30b4\u30af\u30ea\u30fb\u30fb\u30fb\u3011"},"content":{"rendered":"

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\u25cf\u304a\u77e5\u3089\u305b
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\n\u304a\u6c42\u3081\u306fAmazon\u3067\u3002
\nhttps:\/\/amzn.asia\/d\/eUiv9yO<\/a>
\n\"\"<\/a><\/p>\n

English version\u2b07<\/p>\n

[Recreating the Food Served at Rikyu\u2019s \u201cTea Ceremony\u201d When He Was 69\u2014Mmm…]
\nI don\u2019t really understand the profound world of the tea ceremony, but I react strongly to the details of the meal (lol). There\u2019s something deeply profound about this miso soup made with tofu and finely chopped daikon radish. …<\/p>\n

\u3000Now, continuing from yesterday. As an ordinary person, I must admit I know next to nothing about such lofty gatherings as tea ceremonies, but on the other hand, I\u2019m incredibly curious about the dishes served there…
\n\u3000~At a tea ceremony held in Tensh\u014d 18 (1590), when Riky\u016b was 69 years old, the menu consisted of \u201cskewered abalone,\u201d \u201cmarinated crucian carp,\u201d \u201cmiso-yaki soup,\u201d and \u201crice\u201d\u2014one soup and two side dishes\u2014with \u201cgrilled fu\u201d and \u201cshiitake mushrooms\u201d served as sweets.
\n\u3000The *Nippo Jisho* (Japanese Dictionary), published by the Jesuits in 1603, describes miso-yaki soup as \u201ca soup dish containing tofu and finely chopped daikon radish,\u201d and fu-no-yaki as \u201ca type of small rice cake made from wheat bran.\u201d
\n\u3000We referred to these descriptions when recreating the dishes and sweets served at Rikyu\u2019s tea ceremonies. \u2014Explanation.
\nThe explanation for \u201cwheat bran\u201d is as follows: \u201cBran\u201d refers to the outer layer of the wheat kernel. It is made by milling this rare part, which accounts for only about 15% of a single wheat kernel. Wheat consists of three parts: the \u201cbran,\u201d \u201cendosperm,\u201d and \u201cgerm.\u201d The wheat flour we commonly see is made using only the \u201cendosperm.\u201d Since the endosperm is rich in carbohydrates and protein, it causes bread to rise easily and results in a white interior. While the endosperm brings out the wheat\u2019s flavor and aroma well, it is high in calories.
\n\u3000On the other hand, bran contains less than half the carbohydrates of the endosperm and is rich in dietary fiber and vitamins; it\u2019s characterized by giving the bread a brown color all the way through. Not only is it low in carbohydrates, but it also contains five times as much dietary fiber as burdock root, making it recommended not only for those on a diet but also for health-conscious individuals. ~ Hmm, that sounds appealing. I didn\u2019t know something like this existed.
\n\u3000As for the main dish in the \u201cone soup, two side dishes\u201d set, I wonder if the abalone skewers are a local specialty here in Sakai, a port city. Also, \u201cfuna no namasu\u201d (pickled crucian carp)\u2014when this dish was first introduced from China, it referred to dishes made with finely chopped raw meat or fish, so I imagine it had a texture similar to freshwater crucian carp lightly seasoned with vinegar. The texture of the \u201cmiso-yaki soup\u201d also sounds intriguing. I find it interesting that the tofu is left whole, while the daikon radish is finely chopped. Visually, the daikon is artfully arranged on top, but I can\u2019t help but imagine that it\u2019s actually hidden, settled at the bottom of the miso bowl\u2014and that there\u2019s a \u201cthrill\u201d in discovering it with your chopsticks and encountering that cooking technique all over again (laughs).
\n\u201cOh, they\u2019ve cut it surprisingly finely here,\u201d or \u201cOh, julienned? Is that the trick?\u201d and so on\u2026
\nIn yesterday\u2019s blog post, I thought of this as a kind of \u201cgimmick\u201d involving an internal monologue while reading the text, but it struck me that such \u201cgimmicks\u201d are certainly possible with dishes like this as well. I imagine Rikyu must have poured his creativity into those details as well. Hmm\u2026 I don\u2019t know much about tea, but I\u2019d love to try the food\u2026 The profound pleasures of cooking and \u201ceating.\u201d<\/p>\n

\u25cf Announcement
\nMy book, *Writers and Living Spaces*, has been published as an e-book by Gentosha.
\nAvailable on Amazon.
\n\u3000<\/p>\n","protected":false},"excerpt":{"rendered":"

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