[Sca-cooks] 1597 Autumn meal

[Gaylin Walli]

Subject:  1597 Autumn meal

Cort, Louise Allison. (1990). Japanese ceramics and cuisine. _Asian
Art_, 3 (1), 9-35.


Meticulous records of "chanoyu" events kept by some devotees
describe the locations, circumstances, participants, utensils,
and means (fig. 2) [figure 2 shows a tea ceremony diary entry].
For example, on an autumn evening in 1597, several prominent
and well-connected merchants made their way by boat along the
Yodo River to the residence of Fushimi, south of Kyoto, of the
warrior and influential tea practitioner Furuta Oribe... (pg. 10).

The meal the preseded the tea, served on a separate low tray
for each guest, began with rice, soup wit slivers of crane
(probably hunted by Oribe or one of his warrior associates, and
grilled fish seasoned with citron (pg. 10).

Then Oribe circulated a large dish containing broiled eel and
a bowl of crisp pickled vegetables to all the guests (pg. 11).