The Composition of Food Served at Banquets for Mōri Motonari during the Warring States Period, as Shown by the <i>Mōri Motonari-kō Yamaguchi go-Gekō no Setsu Kyōō Shidai</i> and <i>Mino Kagami</i>

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  • 『元就公山口御下向之節饗応次第』および『身自鏡』からみる戦国期毛利氏の饗応献立の料理構成
  • 『 モトナリコウ ヤマグチ ゴ ゲコウユキセツ キョウオウ シダイ 』 オヨビ 『 シンジキョウ 』 カラ ミル センゴクキ モウリ シ ノ キョウオウ コンダテ ノ リョウリ コウセイ

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Abstract

<p>  We examined the composition of food served at banquets for Motonari Mōri during the Warring States period on the basis of the six banquet menus recorded in Mōri Motonari-kō Yamaguchi go-Gekō no Setsu Kyōō Shidai and the seasonal ingredients and cooking methods described in Mino Kagami.</p><p>  For the main part of the banquets, a total of 15 different dishes were served. These consisted of seven dishes arranged on the main tray, five dishes on the second tray, and three dishes on the third tray. No dish was repeated during a single banquet.</p><p>  Two different soups were served on each of the second and third trays. On the second tray, there was a fish soup and a vegetable or seaweed soup. On the third tray, the soups were made with wild bird and otter or abalone. Mino Kagami records indicate that the methods for preparing the soups varied, depending on whether the fish, wild bird, and otter that were used were raw or had been salted.</p><p>  For dishes accompanying sake, zōni was served on the first tray, while raw fish, wild bird, and turban shell were served on the second tray. Trays with tenshin dishes contained high class foods such as carp, swan, crane, and dishes representing seasonal scenes, which were served as osoemono.</p>

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