魚介類や肉類を用いずに、大豆加工品や野菜、海草などの植物性食品だけを使った料理。これには、仏教の禅宗に伝わる精進料理と、黄檗山万福寺に伝わる普茶料理があります。
Shoujin-ryouri
Abstaining entirely from the use of any meat or fish, shoujin-ryouri is an all-vegetarian diet of soybean products, vegetables, seaweed, and rice. The two best-known schools are the shoujin-ryouri of Zen Buddhism and the fucha-ryouri served at the Zen Oubakuzan Manpukuji.
茶の湯で茶を出す前に供する簡単な料理。懐石とは、温めた石を懐に抱いて腹を温めるものと同じくらいに、空腹をしのぐという意味。懐石料理ともいいます。
Cha-kaiseki
This is a simple lunch served to guests before serving tea. The characters for the term kaiseki refer to the warmed stones that Buddhist monks used to put next to their stomachs to ward off hunger, and connote a frugal meal. Today this tea-lunch style is commonly known as kaiseki-ryouri.
室町時代に武家の礼法とともに定められたもてなしの形式がもとになった料理です。現在では、主に冠婚葬祭などの儀礼的な料理として供されます。伝統的な日本料理の形式や作法上の基本となっています。
Honzen-ryouri
This formal banquet style was originally the method for presenting food to guests in the samurai homes of the feudal Muromachi period.Honzen-ryouri is served today only on such ritual and ceremonial occasions as weddings,funerals,and other formal occasions.
Still, honzen-ryouri remains a basic influence in all traditional Japanese cooking styles and manners.
本膳料理よりも形式ばらず、くつろいだ形の宴席料理。現在の日本料理店で供する宴席料理の多くがこれにあたります。
Kaiseki-ryouri
Written with different characters from kaiseki above, this informal banquet style than honzen. Much of the food served at modern Japanese-style restaurants is in the kaiseki or informal banquet mode.
現在は、お正月のお祝い料理として、五段重ねの漆塗りの重箱に各種の料理を詰めてだすもの。昔は、特別な行事の日（節句）に、神に供える料理のことを意味しました。
O-sechi-ryouri
This is the festive food eaten at New Year’s, and it is often served in a five-layer set of lacquer boxes. In olden times, o-sechi-ryouri was used to refer to the food prepared as offerings to the gods on special occasions.
