Caterer - Shidashiya

Japanese: 仕出屋 - しだしや

A house whose business is to prepare and deliver food to order. Originally, it meant serving a full course meal such as a multi-course meal, or just a few dishes within that, and the nuance is different from delivering soba or sushi. According to Edo Kaimono Hitori Annai (1824), the majority of high-class restaurants also offer catering services. Yaozen in Sanya was known as the best in Edo, and at one time it was a specialized catering business. The Koto Gosui (1850) describes the situation at that time as follows: "In those days, we only did catering of vegetarian cuisine, and for a Buddhist memorial service for 30 or 50 people in a town house, we had all the dishes, bowls, and furniture made to order, including red, black, and blue lacquer, and even a set of sweets for the guests..." and it was common to bring in a full set of utensils, including bowls and dishes, to prepare a banquet.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

注文に応じて料理をつくり届けることを業とする家。会席料理などのフルコース，ないしはそのなかの数品を供するのが本来で，そばやすしの出前とはニュアンスを異にする。《江戸買物独案内（えどかいものひとりあんない）》(1824)を見ると，高級料亭の大半が仕出しを行っている。山谷（さんや）の八百善は江戸第一と称された店だが，一時は仕出専業であった。そのころのようすを《皇都午睡（こうとごすい）》(1850)は〈当時は精進料理の仕出しのみをして，町家にて三十人五十人の法事仏事あれば，誂へ（あつらえ）に任せ朱黒青漆とか膳碗家具残らず取揃へ，引菓子に至る揃へ……〉と伝えるが，そのように膳椀はじめ道具一式を運び込んで宴席を調えることも多かった。

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

<<: Fern seeds (Fern seeds) - Shida Shushirui (English spelling) seed ferns

>>: Undercoat middle part - undercoat