The meal at a tea ceremony is called kaiseki ryori or kaiseki, and the tableware is called kaiseki utensils. Kaiseki is named after a Zen monk in ascetic training who would use a hot stone as a meal to quench his temporary hunger. Kaiseki is a simple, light seasonal dish that should be prepared by the owner of the house himself. There are different styles of cooking for different occasions, such as for a fireplace, a wind furnace, a kuchi-gama, a hatsugama (first tea ceremony), a seating excommunication, or a celebration tea ceremony, but the basic course is one soup, three dishes, and a chopstick wash (sukimono). The basic ingredients include rice bowl, soup bowl, mukozuke (a small bowl of soup), simmered dishes, grilled dishes, a small bowl of soup, and a bowl of 8-sun (with an inkstone lid), as well as a sake bottle, a sake cup, an orihiki, a rice box, an incense container, and a yuji. Originally, lacquerware was used as utensils, but later ceramics, metalware, glassware, and unglazed wood were combined, and in particular, mukozuke, pottery bowls, plates, deposit bowls, deposit sake cups, inoguchi, and incense bowls were used as ceramics. The meal was served in the form of a set of “Shichi-Go-Shiki-Masa”, “Shichi-Go-Shiki-Masa”, and “Shichi-Go-Shiki-Masa”. Originally called Shichi-Go-Shiki-Shiki Shozen-Kaiseki, it was also called Shiri-Shiritate or Shibari in the olden days. Kaiseki is a short form of kaiseki. The tea ceremony kaiseki of Hatsugama, Akatsuki, Hatsufuro, Asacha, Meijo, Kairo, and Yorujaku are also called kaiseki shichi-shu.
