Title: Shiroutohouchou (Amateur Knife), Volume 1 of 3, Vegetarian and Fish Menu Specifications, 1820. An Edo Period Book on Kaiseki Cuisine, Cooking, and Fish Preparation. With 53 Pages of Woodblock Illustrations
Publisher: Osaka
Condition: Very Good
A Late Edo Period, early 19th century edition of Shiroutohouchou, also known as Amateur Knife, a book on Kaiseki Cuisine, cooking, and fish preparation, with many specifics on vegetarian and fish menu specifications.
Similar to Western haute cuisine, Kaiseki, also known as Kaiseki-ryori, is a traditional multi-course Japanese dinner, with its routes drawing from a number of early traditions, the first being Imperial Court cuisine of the 9th Century, Buddhist Temple cuisine of the 12th, Honzen Ryori of the 14th, and cuisine of the Tea Ceremony from the 15th century onwards. There is no fixed ratio or perfect balance to how much of each is incorporated into kaiseki cuisine, and that is left up to each and every chef on how to manage their courses.
There are 53 woodblock illustrations throughout, of various ingredients, fish, food preparation methods and cooking, as well as several townscapes and crowds milling about.
The second volume deals with instant cooking, while the third volume would have covered Shojin cuisine.
The title page is lacking.
This is a single volume of three woodblock-printed Japanese recipes, "Shojin Ryori: Amateur Knife," published in 1820. It's 230 pages long. It's a truly exceptional kaiseki recipe book, featuring many stunning ukiyo-e prints, like the one in the image.
One volume in oblong (16.2 x 7 cm) format, 240 pages
This volume is in very good shape, with minor rubbing and wear to the covers. There is some worming throughout, mostly marginal, but impacting the text at times, heaviest to the first and last few leaves.