Kaiseki and Kaiseki Utensils: The Elegance of the Tea Ceremony by Hatakeyama Sokuo

Kaiseki is a traditional Japanese cuisine that originated in the Kamakura period, initially referring to simple meals eaten by Zen monks during training. It later developed into a cuisine with its own cultural significance, emphasizing delicate preparation and the natural flavour of ingredients. The book discusses utensils used for kaiseki, including tea bowls, whisks, scoops, trays, tea jars, water containers, flower vessels, and incense burners. Author Sokuo Hatakeyama was a Japanese tea practitioner who devoted his life to tea study and practice and collected many kaiseki utensils.

Publisher: Tankosha

Publication year: 1994

Pages: 150

Size: 268 × 195 mm