Ritz-Carlton Magazine - Spring 2012 - Chinese - (Page 104)

KNIFE WORK From left: Sashimi preparation; a master chef’s toolkit; the presentation. 刀功 从上往下 :主厨的工 具箱;生鱼片的制作 工程。 a miracle in courses The arT of kaiseki finds new forms in Tokyo. Lauren sandLer is enTranced PHOTOGRAPHS by TeTSuyA MiuRA In the annals of culinary history, few genres of haute cuisine originated in the monastery instead of the palace, and only one takes its name from a warm stone clutched against the stomach to stave off hunger. But this is Japan, where function controls form, and a minimalist disguise obscures extensive elaboration. A meal of a lifetime follows suit: strict in sourcing, formal in structure and jaw dropping in execution — and none more so than the dozen or so exquisite courses known as kaiseki. In Japan, chefs apprentice for years to devote their craft to the most minute of subgenres, and kaiseki is the culinary decathlon, the ultimate challenge for any Japanese chef. It’s also the ultimate experience for any chopstick-wielding diner. Taking its name from the words “bosom” and “stone” — as monks in training would tuck a heated rock into their robes to comfort stomach pangs — kaiseki originated in the hands of the great tea master Sen no Rikyu in the 16th century as small accompaniments to green tea. Rikyu taught the precept of ichigo ichie, that every tea ceremony should be a once-in-a-lifetime experience, though it initially included only miso soup and three side dishes. Over the centuries, kaiseki evolved into intricate courses built on Rikyu’s ryuha, or school of thought. It was only in the 1930s that the emphasis shifted 104 w w w. r i t z c a r lt o n . c o m http://WWW.RITZCARLTON.COM

Table of Contents for the Digital Edition of Ritz-Carlton Magazine - Spring 2012 - Chinese

Ritz-Carlton Magazine - Spring 2012 - Chinese
Contents
Contributors
Editor's Letter
President's Letter
Editor's Letter
Falling in Love with Tokyo
Technology
Design
On the Boulevards
Shopping
Jewelry
Watches
Family Travel
Wellness
Golf
Oman
Philadelphia
Fashion
Culinary
Let Us Stay With You
Heritage

Ritz-Carlton Magazine - Spring 2012 - Chinese

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