A formal chaonoyu gathering includes a meal

**A formal chaonoyu gathering includes a meal

* chanoyu cuisine, which has influenced Japanese cuisine
The food courses served at restaurants that specialize in traditional Japanese cuisine today were historically inspired by the cuisine of chanoyu. Besides such restaurant food, Japanese home cooking in general has also been inspired to some degree by the cuisine of chanoyu. The reason for this is that the basis of Japanese cuisine as we know it today was established after the 18th century, and chanoyu cuisine developed before this.
Today, the cuisine of chanoyu is referred to as kaiseki ryouri, but this is a relatively modern term for it which became popular from the last 18th century. Before then, it apparently was usually called FURUMAI(振舞,entertainment) or SHITATE(仕立,b fixing).

KAISEKI RYOURI developed under the influences of the cuisine listed hereunder, among which the most powerful influenced the restaurant cuisine of the EDO period, on the other hand it was also influenced by that cuisine.

1. Banquet (array of foods) cuisine（大響料理）

This style of cuisine originated as a meal offered to the gods in the native SHINTO religion, and became the formal meal style of the aristocrats from around the 8th or 9th century.

2.Full-course dinner(本膳料理)

Around the 14th century, this style of meal was developed as the formal cuisine of the ruling warrior class. It consisted of seven, five, and three varieties of dishes served on three individual footed food trays.

3.TOKI(斎)

This is the name for the meal served at Buddhist ceremonies. There were minute rules for how to eat the TOKI when this form of Buddhist meal was introduced to Japan in the 12th century, although the content of the rules was not set, and it changed according to the circumstances. Chanoyu mainly adopted the TOKI meal style.

4. NANBAN cuisine(南蛮料理)

This is generally thought of as the European cuisine introduced by missionaries in the 16th century. However, it is not purely Portuguese cuisine but many be considered a conglomeration of food styles from the places through which the missionaries traveled, including India, Southeast Asia, and China.

The KAISEKI RYOURI served at traditional Japanese restaurants today in very similar to the cuisine of chanoyu, but is not identical, and this is because it caters to the wishes of clients. Nonetheless, the traditional of Japanese cuisine, the model form of which is chanoyu cuisine, has been preserved.

Recently, there is the buzzword 'slow food'(as opposed to 'fast food'), and the fundamental idea behind this kind of food is similar to the idea underlying traditional Japanese cuisine, as represented by chanoyu cuisine. Traditional Japanese cuisine is being reevaluated as a leading style of cuisine in tune with the times today.