Grilled pheasant - Grilled pheasant

Japanese: きじ焼 - きじやき

…Hafushizake (feather-fested sake) is made by grilling the base of the feathers and soaking them in sake, while pufferfish fin sake and tsukamizake are similar, using intestines and adding miso. Incidentally, today, pheasant grilling refers to grilled fillets of fish, but it is natural that originally it was a dish of grilled pheasant itself, and the name can be found in the Gokeshidai. In the Ryori Monogatari and Inu Tsukubashu, it became grilled tofu, and then it further changed into a fish dish. …

From Shigiyaki

...The name it was given in Edo appears in the "Ryori Amime Chomi Sho" (1730) and other sources. Originally it was a dish of grilled snipe, but just as kijiyaki changed from grilled pheasant to tofu and then grilled fish fillets, it changed to an eggplant dish. The "Buke Chomi Koji" from the late Muromachi period includes a dish called "shigitsubo," in which the inside of a salted eggplant is hollowed out to form a pot, and sliced snipe meat is stuffed into it, covered with persimmon leaves, and roasted in sake. The snipe's beak is then inserted into the lid before it is served.

From [Ceramics]

...It is a stylish dish that gives a subtle woody aroma to the meat of sea bream or duck, and the Nihon Eitaigura lists it as one of the "ita-ryori" dishes, which means extremely luxurious cuisine. Eel became popular all at once due to the revolutionary change in the cooking method of kabayaki, and it was during the Edo period that shigi-yaki changed from yakitori made of snipe to a dish made of eggplant, and kiji-yaki also changed from a dish made of pheasant to a dish made of tofu, and then to a dish of grilled fillets of fish. With the development of cooking utensils, modern grilled dishes have become more and more diverse, but in terms of technique, they are classified into direct-fire grilling and indirect-fire grilling. ...

*Some of the terminology that refers to "Kijiyaki" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

Japanese:

…はふし酒(羽節酒)は羽の付け根のふしを焼いて酒に浸すもので，フグのひれ酒の類，つかみ酒は同様に腸を用い，みそを加えたものであった。ちなみに現在，きじ焼きというと魚の切身を付け焼きにしたものをいうが，本来はキジそのものを焼いた料理であったことは当然で，《江家次第（ごうけしだい）》にその名が見える。それが《料理物語》や《犬筑波集》では豆腐を焼いたものになり，さらに魚の料理へと変化していったものである。…

【しぎ焼(鴫焼)】より

…江戸での呼称であったことが《料理網目調味抄》(1730)などに見える。もともとはシギそのものを焼いた料理であったが，きじ焼がキジの焼物から豆腐，さらには魚の切身の焼物へと変化したのと同様，ナスの料理へと変わったものである。室町後期の《武家調味故実》に〈しぎつぼ〉という料理があるが，これは塩漬にしたナスの内部をくりぬいて壺状にし，そこへシギの肉を切って詰め，カキの葉で蓋（ふた）をして，酒で煎（い）るというもので，シギのくちばしを蓋にさして供した。…

【焼物】より

…タイやカモの肉にほのかな木香（きが）をうつすというしゃれたもので，《日本永代蔵》はぜいたくきわまる料理という意味の〈いたり料理〉の一つにこれを挙げている。ウナギは蒲焼の調理法の革命的変化によって一躍万人の賞美するものになり，しぎ焼がシギそのものの焼鳥からナスの料理に変わったのも，きじ焼が同様にキジを材料とするものから豆腐の料理へ，さらに切身の魚の付け焼きへと変化したのも，江戸時代のことであった。　調理器具の発達によって，現代の焼物料理はいよいよ多様化したが，手法上は直火（じかび）焼きと間接焼きとに分類される。…

※「きじ焼」について言及している用語解説の一部を掲載しています。

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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