翻刻
【見返し】
【左丁】
料理及懐石の事 緑筠庵麻溪編述
夫れ料理法は往昔より包丁に法あり饗應に式あり予は其
職にあらされは其のかたはしをも知らす公郷【卿ヵ】諸侯には其の司
ありて定まれる事を務て㕝になれ又事を求めすして
諸事を調ふを役とす予か性茶禮を嗜を以て心のまゝ
を誌るすことなり茶礼は諸書に散見する如く珠光に起
り紹鴎之を継き紹鴎より千利休へ傳へ利休より茶礼
の式法定るに及んて料理懐石の式法を南宗寺啓首座
に商議して定る所作を三百年来の今日諸流の茶家其
式法によらさる事なし利休以前を回顧すれは貴賤人に
茶をすゝむるに茶請けと云ひて先つ饗應の事を先と
すこの法は現今となへる四條流、生駒流、小笠原流等饗
現代語訳
【見返し】
【左丁】
料理及懐石の事 緑筠庵麻溪編述
それ料理法は往昔より包丁に法あり饗応に式あり。私はその
職にあらざれば、そのかたはしをも知らず。公卿諸侯にはその司
ありて定まれる事を務めて熟練になれ、また事を求めずして
諸事を調うを役とす。私が性、茶礼を嗜むを以て心のまま
を記すことなり。茶礼は諸書に散見する如く珠光に起
こり紹鴎これを継ぎ、紹鴎より千利休へ伝え、利休より茶礼
の式法定まるに及んで、料理懐石の式法を南宗寺啓首座
に商議して定める所作を三百年来の今日、諸流の茶家その
式法によらざる事なし。利休以前を回顧すれば貴賤人に
茶をすすむるに茶請けと言いて、先ず饗応の事を先と
す。この法は現今唱える四条流、生駒流、小笠原流等饗
英語訳
【Endpaper】
【Left Page】
On Culinary Arts and Kaiseki Compiled by Ryokuinan Makei
As for culinary methods, from ancient times there have been rules for knife work and formal procedures for hospitality. Since I am not of that profession, I do not know even a fraction of it. High court nobles and feudal lords have their specialists who dedicate themselves to established practices and become skilled, making it their duty to arrange all matters without seeking additional tasks. By nature I have a fondness for tea ceremony, so I record things as they come to mind. Tea ceremony, as can be found scattered throughout various texts, originated with Jukō, was continued by Jōō, passed from Jōō to Sen no Rikyū, and when Rikyū established the formal procedures of tea ceremony, he consulted with Zen Master Kei of Nanshūji Temple to establish the formal procedures for kaiseki cuisine. For three hundred years up to the present day, tea masters of all schools without exception follow these formal procedures. Looking back to before Rikyū's time, when people of high and low station were served tea, it was called "tea accompaniment" (cha-uke), with hospitality taking precedence. This method is practiced by the Shijō school, Ikoma school, Ogasawara school and other hospitality