[Sca-cooks] 1637 Hosokawa Sansai Kaiseki Meal

[Elaine Koogler]

I'll check a source I have to see if I can find a meaning for
"fusashi".  It may take a couple of days, but will let you know if/when
I find it.

So far as the potato is concerned, I suspect that it was probably a type
of yam.  I know that that type of potato is used today in their cuisine,
so it may go back that far.  Again, I'll check a couple of my cookbooks
and my other source for more information.

Kiri (thoroughly enjoying this series of posts!!!!!)

Gaylin Walli wrote:

> Cort, Louise Allison. (1990). Japanese ceramics and cuisine.
> _Asian Art_, 3 (1), 9-35.
>
> KAISEKI MEAL
>
> Served by the warrior Hosokawa Sansai
> at his Kyoto residence in 1637,
> 5th month, 19th day, morning, for five guests
>
> -- FIRST TRAY --
>
> Seafood marinated in vinegar (namasu)
> Soup
> containing white radish,
> tofu (bean curd), shitake mushrooms, and burdock root
> Rice
>
> -- SECOND TRAY --
>
> Eggplant salad (aemono), in a deep dish
> White tofu with thickened clear sauce
> Grated mountain potato*
>
> -- "PASSED AROUND" DISH --
>
> Pickles
> Grilled trout, without sauce
> Pomfret, grilled, with thickened clear sauce
>
> -- IN A LACQUER BOWL WITH FINE HORIZONTAL GROOVES --
>
> Melon cucumber
> Dried sea slug
> Wheat-gluten cakes
> Sweetfish sushi
> Burdock fixed in two ways
> Laver
> Salted trout entrails
>
> -- SWEETS --
>
> Funoyaki (miso-filled crepes)
> Fusashi (meaning not know)
>
> * NOTE: Before someone gets all happy about potatoes in near-period
> Japan I'd like to point out that we have no idea what the original
> source document says and we're relying on Ms. Cort's translation,
> presumably. It could feasibly be a potato like we're used to today
> given the 1637 date alone, but we don't know for sure. -- Iasmin
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