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Post by Ujimoto on Apr 14, 2008 16:22:19 GMT -5
Many Greets
The cooks of my house have been charged with preparing a meal for the King and Queen of the Outlands at Grand Outlandish near the end of May. I was wondering if anyone here had any input as far as what I might prepare. Last Outlandish we had period Japanese food every night within our encampment, but I'm not sure what would be appropriate for feeding royals. I'd like to serve Heian style food, but anything of period would be good.
I don't have to worry about food allergies. Their Royal (currently) Highnesses love seafood. They don't eat "landmeat" (beef, pork, etc...) which is good since I'd be making "seameat" dishes anyhow.
I suppose what I'm asking is "What foodstuffs were preferred among the elite of the elite of the Japanese court? What would you serve to Mikado?"
Any random input I could get would be greatly appreciated. ;D
Ujimoto
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Post by Please Delete on Apr 16, 2008 2:02:26 GMT -5
Take a look here: flickr.com/photos/tatsushu/sets/72157600770705582/This is a reproduction of a Heian-era royal feast as reconstructed and presented by Rokusei, in Kyoto. I believe I have posted of it elsewhere, but from memory it progressed along the following lines: We entered the room and sat down. Nigori-zake was served from an elaborate gilded (or it looked gilded) serving utensil. There were four condiments to use throughout the meal: Hishio, salt, vinegar, and irizake. A small silver spoon was available, still being in use by the aristocracy in imitation of Chinese eating habits. Silver chopsticks were also used, though I admit I found them more difficult than those of bamboo or even lacquered wood. The first course was the large platter of small dishes around a central pillar of rice. In each dish were fish and some vegetable component, often just a decoration. The fish was either raw or cooked, although the brown sauce was actual namako shiokara (or nashimono). There was also a dish of hard, white cheese-like product that was their recreation of 'sou', an early form of cheese made in Japan whose recipe has since been lost. Scholars seem to disagree about whether it was a hard or soft cheese, and how it was flavored. I'd be tempted to go with something more like an Indian paneer. Sou did not continue past the Heian period that I am aware of. Next came a suimono (clear broth) in a red bowl (red & white paired together are auspicious colors). I'll have to look up my notes to remember exactly what everything is (though you can see it in one of the photos). The 'sushi' that followed was not, I believe, entirely traditional, though it served its purpose (it is my opinion that it was used for that part of the meal as something that was much more familiar to their typical modern Japanese customer). As I recall, that was followed by gindara-houbayaki ('gindara', a type of cod, grilled on a large leaf--'houbayaki') with ginkgo nuts and lime. The tempura (an anachronism for the modern palate) took the place of a fried dish. It was followed by ki-no-kashi (tree candy)--fruits (in this case, mikan and persimmon, iirc). Finally, there was togashi (Chinese candies). These were small, fried cakes made from some kind of dough. I don't believe it is known, precisely, what these were but my wife has a recipe that corresponds fairly well with what Rokusei served. During the meal, we were also served tea or water, depending on our preference--I believe that this, too, was more an accommodation for the modern diner than a recreation of period practice. Does that help at all? Do you have specific questions about anything you see? BTW, just a note to anyone out there who is going to use leaves: Make sure you know what the leaves are and whether they are food safe or not. There are some leaves that could ruin your food--either just by taste or by adding some nasty components if consumed, such as cyanide. -Ii |
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Post by kurokamakiri on Apr 16, 2008 14:51:34 GMT -5
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