Kaiseki cuisine is a traditional Japanese cuisine that originated in the Kamakura period. It originally referred to the simple food eaten by Zen monks during their training, but gradually developed into a Japanese cuisine with a unique cultural meaning. Kaiseki cuisine is characterized by delicate cooking methods that make the most of the original flavors of the ingredients. It usually consists of multiple dishes, each with a specific meaning. Kaiseki utensils are indispensable for kaiseki cuisine. There are various types of kaiseki utensils, such as tea bowls, tea whisks, tea scoops, tea trays, tea jars, water jars, flower vases, and incense burners. The author of this book, Hatakeyama Sokuo, is a famous Japanese tea master. He devoted his life to studying and practicing the tea ceremony. He also collected many beautiful kaiseki utensils and wrote many books on the tea ceremony, including this one.
