Honzen Ryōri – Aristocratic Military Cooking and Dining in 16th Century Japan

Discover underlying assumptions in 16c Japanese cookery and food service. We will begin with an overview of the structure of sixteenth century Japanese meals and food service. This will be followed by the methods for preparing fundamental elements of Japanese cuisine and a number of commonly used “kotsu” (tricks or secrets) in Japanese cookery. We will conclude with a number of food-service tricks for economizing on food and labor costs for multi-meal events.