Appetizer - Zensai

Japanese: 前菜 - ぜんさい

〘noun〙 The dish served at the beginning of a meal. In Western cuisine it is called hors d'oeuvre, in Russian it is called zakuska, in Chinese it is called appetizer (chien cai) , and it is also called small dish in contrast to large dish. In Japanese cuisine, traditionally it was just a matter of serving easy-to-prepare fish to go with sake before the main course, but this was adopted due to the influence of Western cuisine. *The Makioka Sisters (1943-48) by Tanizaki Junichiro, Vol. 1 "The dinner began around a round table with sake, Shaoxing wine, and appetizers."

Source: The Selected Edition of the Japanese Language Dictionary About the Selected Edition of the Japanese Language Dictionary Information

Japanese:

〘名〙食事の最初に出される料理。西洋料理ではオードブル、ロシア料理ではザクースカ、中国料理では前菜(チエンツァイ)、また大菜に対して小菜ともいわれる。日本料理では、従来は料理を出す前に酒にそえて手のかからない酒のさかなを出す程度であったが、西洋料理などの影響でこれがとり入れられるようになった。※細雪（1943‐48）〈谷崎潤一郎〉上「円テーブルを囲みながら、日本酒と紹興酒と前菜とで晩餐が始められ」

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