東福寺方丈斎苑（四ツ頭）―700年のレシピにみる「生姜」と「栗」の利用

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書誌事項

タイトル別名
  • The Tofukuji Hojo Saien Ritual (Yotsugashira): Use of Japanese Chestnut and Ginger as Seen in a 700-Year-Old Recipe
  • トウフクジ ホウジョウサイエン(ヨッツトウ) : 700ネン ノ レシピ ニ ミル 「 ショウガ 」 ト 「 クリ 」 ノ リヨウ

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説明

Tofukuji, located in Kyoto’s Higashiyama Ward, is the main temple of the Tofukuji School of the Rinzai sect of Zen Buddhism. It was founded by the Kokushi (most reverend priest) Shoichi, the first priest to gain Kokushi status in Japan. On October 16 and 17, Tofukuji holds its Kaisanki (a memorial service held on the anniversary of the Kokushi Shoichi’s death), a ceremony that includes the Hojo Saien as its final ritual. This ritual is a Yotsugashira ceremony in which a total of 24 guests— four guests of honor each accompanied by five other guests—share with the founder of the temple a meal followed by tea. This ritual is said to carry on ancient dining practices. While the Hojo Saien ritual has been discontinued at different times over the temple’s history, it was restored during the closing years of the Meiji Period (1868–1912), patterned after the example of Kenninji. The meal used in the Hojo Saien also was restored at that time, but it is said to have been prepared following a secret menu written down 700 years earlier, known as a 700-year-old recipe. This paper describes the content of this meal and considers its use of Japanese chestnut and ginger.

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  • FFIジャーナル

    FFIジャーナル 226 (4), 351-360, 2021

    FFIジャーナル編集委員会

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