Today, Kaiseki-iyori, a multi-course Japanese cuisine, is widely used to serve guests. However, research shows that Kaiseki-ryori dishes were often used to enjoy liquor (sake) during the middle of the Edo period. However, few studies have analyzed this aspect, and the development is not clear. The purpose of this study is to clarify how the use of these dishes developed and to examine the characteristics of Kaiseki-ryori dishes using cookbooks, magazines, and essays.
Dishes for honzen and tea ceremonies are well-known in Japanese cuisine. They are used to serve rice and side dishes during a meal, and sake and snacks (syuko) afterwards. Conversely, Kaiseki-iyori dishes were often used to serve sake and snacks before rice.
A form of dish similar to Kaiseki-ryori has existed before Kyoho period (1716-35).There were several names for this type of dish, and they were served with various menus. Because there was no formality to their presentation, it was easy to arrange these dishes at a restaurant.
