Fucha cuisine - Fucha cuisine

Vegetarian cuisine of Zen temples introduced from China. It is also called Obaku cuisine. In the early Edo period, the Chinese monk Ingen from the end of the Ming Dynasty came to Japan, and after gaining the patronage of the Imperial Court and the Shogunate, founded Manpuku-ji Temple on Mount Obaku (the head temple of the Obaku sect) in Uji, Kyoto. Many monks and cultural figures came to Japan with Ingen, and not only promoted Zen, but also had a major influence on the introduction of Chinese culture, which is called Obaku culture. At Mount Obaku and other related temples in Nagasaki, the same vegetarian cuisine as that of Chinese Zen temples was prepared, and it became known as a rare Chinese-style vegetarian cuisine, served in Edo restaurants and introduced in books. It has been passed down by those associated with Obaku to the present day.

Although it has been adapted to a lot of Japan over the years, traditions such as the format of four people eating at one table, the heavy use of oil, the calling of the menu "saitan," and even the names of the dishes remain the same as they were back then. The contents are not consistent, but the ingredients are seasonal vegetables and dried foods, and due to the tradition of Chinese vegetarian cuisine, pseudo-dishes (made from vegetables to resemble animal foods) are also seen. The main dishes served are shunkan (a platter of boiled vegetables), yuji (lightly seasoned tempura), unpen (boiled vegetables with kudzu), and mafu (sesame tofu), along with soup, miso stews, mixed vegetables, pickles, rice (such as brown rice), and fruit. Food is served on one plate for four people, so each person takes a serving from a small plate to eat. Fucha means to prepare tea and serve it to the general public, and the name Fucha cuisine came from this. The name Obaku cuisine is not often used.

[Nobumitsu Morimoto]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

中国から伝えられた禅寺の精進料理。黄檗(おうばく)料理ともいう。江戸時代初期に、中国明(みん)末の高僧隠元(いんげん)が渡来、朝廷、幕府の帰依(きえ)を受けて、京都宇治に黄檗山万福寺(まんぷくじ)（黄檗宗大本山）を創建した。隠元とともに多くの僧や文化人が渡来し、禅の高揚ばかりでなく、中国文化の移入にも大きな影響を及ぼし、その文化は黄檗文化とよばれる。黄檗山をはじめ長崎の寺などの関係寺院で、中国の禅寺と同じ精進料理がつくられ、珍しい中国式の精進料理として知られるようになり、江戸の料亭で供されたり、書物に紹介されたりしている。黄檗関係の手で受け継がれ、現在に至っている。

　長年の間に多く日本化されているが、4人1卓で食する形式や、油を多用することなどの伝統、また献立を菜単(さいたん)とよぶのをはじめ、料理名も当時のまま受け継がれている。内容は一定しないが、季節の野菜や乾物を材料としてつくられ、中国の精進料理の伝統もあって擬似料理（野菜を材料にして、動物性の食物に似せてつくる）もみられる。笋羹(しゅんかん)（野菜などの煮物の盛合せ）、油(ゆじ)（薄味付けてんぷら）、雲片(うんぺん)（野菜などの葛(くず)かけ煮）、麻腐(まふ)（ごま豆腐）を中心に、汁、みそ煮、和(あ)え物、漬物、飯（茶飯など）、果物が出される。料理は4人分が1皿に盛られて出されるので、各自が取り皿に取り分けて食べる。普茶とは、茶を点じて普(あまね)く大衆に供することで、普茶料理の名もこれから出た。黄檗料理の名はあまり用いられない。

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