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Japanese: 搔敷 - かいしき

A lining placed on a dish when serving food. It is also written as kaishiki, minashiki, kaiho, etc. It could be a relic from the ancient custom of serving food on leaves, but it is thought to have been intended to add a visual appeal to food. When schools of cooking were established during the Muromachi period, complex and elaborate forms were created for each school. In the section on kaishiki hinsho no koto in the Hocho Monsho (written at the end of the Muromachi period?), combinations such as seaweed for abalone, enoki leaves for sea bass, elderberry for raw bonito, wisteria leaves for sweetfish, waterweed for geese, and reed leaves for cranes are recorded.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

食物を盛るとき器に敷くもの。改敷，皆敷，飼鋪などとも書く。木の葉などに食物を盛った古代の遺風と考えられぬこともないが，料理などに景容を添えることを目的にしたと思われる。室町時代に料理の流派が成立すると，流派ごとに複雑煩瑣（はんさ）な形式がつくられた。《庖丁聞書》(室町末成立？)の〈改敷品々之事〉には，アワビには海草，スズキにはエノキの葉，生のカツオにはニワトコ，アユにはフジの葉，ガンには水草，ツルにはアシの葉などといった組合せが記されている。

出典　株式会社平凡社世界大百科事典第２版について　情報

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