翻刻
【右丁】
膳式には七五三《割書：本膳、二の膳｜三の膳》五五三《割書：本膳、二の膳｜三の膳》五三【五を見せ消ち】二《割書：本膳、二の膳｜三の膳》
には盛り方餝り方それ〳〵の式ありしに其の式を畧し朱塗
の椀を用ひしを黒塗の椀膳にかへ事をはふき麁菜と
雖も唯主たるものゝ志をはこひてものに精しく潔く和して
以て礼の廃れさる事を客たるものゝ楽とすされば賤も貴
に交り孤獨の主翁もこの道を嗜に便せん為に則ち利休
の大成せし事みな茶事に志しある人々の知る所なり因
て利休百會の事より以後茶事専ら流行を来せり暦
年に随ひ料理振舞の大概をしるす
一料理の法方は諸国其土地風俗の異るに随ひ五味の調理
も異なり人々の好むところ同しからす上戸は下戸の好み
を嫌へり又いにしへよりなし来れる事といへとも學び難き
【左丁】
はしるさす
一饗應の一体座席の餝り器物等の餘りに事を求め珍らし
からん事をこのめは異風に成て亭主の心さまおしはかられる
ものそかしたゝ昔より人々の仕来る事を氣にしたかひ節に
よつて魚鳥野菜の切形より取り合せ烹方盛り方器物に
至まて奇麗にする事を専とすへきなり美しく花やかな
るは料理人の仕出しなとゝ云ひて茶事にはこのまざる事也
一饗應の法四季の時節相應なるをよしとす初ものなと
云ひていまた時節の至らさるもの用捨あるへし珍しき物探
し得たりとも尊貴の饗應なとには殊に用捨すへし先始
終の取合を専らにし或は本汁厚味ならは向鱠かろき物
よしあつもの二つあらは一つは厚味一つは淡味飣五つあら
現代語訳
【右丁】
膳式には七五三（本膳、二の膳、三の膳）、五五三（本膳、二の膳、三の膳）、五三二（本膳、二の膳、三の膳）
には盛り方飾り方それぞれの式があったが、その式を簡略し、朱塗
の椀を用いていたのを黒塗の椀膳に変え、事を省き、粗菜と
いえども、ただ主たる者の志を運んで、物に精しく潔く和して
以て礼の廃れざる事を客たる者の楽しみとす。されば賤しき者も貴
き者と交わり、孤独の主翁もこの道を嗜むに便せんがために、すなわち利休
の大成せし事、皆茶事に志しある人々の知るところなり。因
って利休百会の事より以後、茶事専ら流行を来せり。暦
年に随い料理振る舞いの大概を記す。
一、料理の法方は諸国その土地風俗の異なるに随い、五味の調理
も異なり、人々の好むところ同じからず。上戸は下戸の好み
を嫌えり。また古より為し来れる事といえども学び難き
【左丁】
ばかりなり。
一、饗応の一体、座席の飾り、器物等の余りに事を求め、珍しか
らん事を好めば、異風になって亭主の心様推し量られる
ものぞかし。ただ昔より人々の仕来る事を気にしたがい、節に
よって魚鳥野菜の切形より取り合わせ、煮方盛り方、器物に
至るまで奇麗にする事を専らとすべきなり。美しく花やかな
るは料理人の仕出しなどと言いて、茶事には好まざる事なり。
一、饗応の法、四季の時節相応なるを良しとす。初物など
と言いて未だ時節の至らざる物、用捨あるべし。珍しき物探
し得たりとも、尊貴の饗応などには殊に用捨すべし。先ず始
終の取り合わせを専らにし、或いは本汁厚味ならば向付軽き物
良し。汁物二つあらば一つは厚味、一つは淡味。飯五つあら
英語訳
【Right Page】
For formal meal arrangements, there were specific styles for 7-5-3 (main tray, second tray, third tray), 5-5-3 (main tray, second tray, third tray), and 5-3-2 (main tray, second tray, third tray), each with their own methods of presentation and decoration. However, these formal procedures were simplified, changing from vermillion lacquered bowls to black lacquered bowl sets, eliminating complications. Even with simple vegetables, by conveying the host's sincere intentions and harmonizing things with precision and cleanliness, maintaining proper etiquette becomes the guest's pleasure. Thus, even those of humble station can associate with the noble, and solitary elderly hosts can conveniently practice this way. This is what Rikyū perfected, as all those devoted to tea ceremony know. Consequently, after Rikyū's "hundred gatherings," tea gatherings became widely popular. I record the general principles of culinary hospitality according to the calendar year.
1. Methods of cuisine vary among different provinces according to local customs and traditions, and the preparation of the five flavors also differs. People's preferences are not the same. Those who drink alcohol dislike the preferences of those who do not. Moreover, even practices passed down from ancient times are difficult to master.
【Left Page】
That is all there is to it.
1. Regarding the overall approach to hospitality, seat decoration, utensils and such - if one seeks excessive novelty and desires unusual things, it becomes eccentric and the host's character can be judged accordingly. One should simply follow what people have traditionally practiced, and depending on the season, specialize in making everything refined from the cutting and preparation of fish, fowl, and vegetables to cooking methods, presentation, and utensils. What is beautiful and showy is called "professional chef's work" and is not favored in tea gatherings.
1. The proper method of hospitality should be appropriate to the four seasons. Regarding so-called "first of the season" items that are not yet in proper season, discretion should be used. Even if one obtains rare items, discretion should especially be used for hospitality of distinguished guests. First, one should focus on the overall harmony of the meal: if the main soup is rich in flavor, the side dish should be light. If there are two soups, one should be rich and one mild. If there are five rice dishes...