Crown Tournament 10/19/2019 – A Muromachi-Period Honzen Ryōri Feast (Japan, 1336–1573)

Catfish Kabayaki – one of the featured dishes from the Crown Tournament Honzen Ryōri Feast, October 19, 2019.

About the Feast

The Crown Tournament Feast of October 19, 2019 presented a full honzen ryōri (本膳料理)–style meal inspired by Japan’s Muromachi period (1336–1573). This was a formal, multi-tray banquet that emphasized aesthetic balance, ceremony, and harmony of taste and texture. The service replicated a Muromachi dining format—food arranged on individual trays (zen) served in courses that reflected rank and occasion.

This meal allowed diners to experience an entirely different rhythm and sensory profile than a typical SCA feast—delicate seasoning, variable temperatures, and an emphasis on presentation and restraint.

Feast Details

Diners were encouraged to explore traditional etiquette while enjoying period-appropriate service. Much of the food was served already portioned, cold, or at room temperature, as was historically appropriate. Please note that cleanup facilities were limited—participants were advised not to wash dishes in restrooms, and cleanup bags were provided on site.

Seasonings on the table included:

• Shōyu (Soy Sauce)
• Pickled Ginger
• Rice Vinegar
• Salt

On Table

• Vegetarian Gyoza 餃子
• Sarada yō kyabetsu 福神漬 (Japanese Slaw)
• Fukujinzuke 福神漬け (Red Pickles for Curry)

Hon-Zen (First Tray)

• Namazu Kabayaki ナマズの蒲焼 (Catfish Kabayaki)
• Gohan ご飯 (Rice)
• Tsukemono (Mikawa Ae & Kohaku-Namasu)
• Tsuru no Shiru 鶴の汁 (Crane Broth)
• Shiobiki / Himono 塩鮭 (Grilled Dried Fish)
• Edamame 枝豆 (Green Soybeans)

Nino-Zen (Second Tray)

• O-Zōni お雑煮 (Rice Cake Soup)
• Aemaze あえまぜ (Fish Salad)
• Shimofuri 霜降 (Blanched Fish) with Irizake
• Ebi no Umani 海老のうまに (Shrimp)
• Sumashi-jiru すまし汁 (Clam Soup)
• Tamagoyaki 玉子焼き (Rolled Omelette)
• Wakasagi Nanbanzuke 南蛮漬け (Smelt, “Southern Barbarian Style”)

Sanno-Zen (Third Tray)

• Kuri Gohan 栗ご飯 (Chestnut Rice)
• Kabocha no Nimono かぼちゃの煮物 (Simmered Pumpkin)
• Kakuni 角煮 (Braised Pork Belly)
• Suppon Nabe すっぽん鍋 (Turtle Soup)

Okashi お菓子 (Sweets)

• Anmitsu – fruits, agar jelly, mochi, red bean paste, and jasmine green tea ice cream with sweet syrup
• Kaki 柿 (Persimmon) and Tangerine

Dining Etiquette

Please bring your own chopsticks; a limited number will be provided. Most dishes are served in bite-sized portions. Use your chopsticks to break larger pieces gently rather than skewering. It is polite to eat a bite of rice between dishes—fish, rice, vegetable, rice, and so on. Noodles may be slurped; this is considered polite.

Each diner will receive a small condiment bowl for mixing sauces. Seasoning is intentionally mild; condiments will be refilled on request. Please be patient with service—each tray will be cleared only when finished, as the servers work carefully to maintain presentation.

During feast, soft entertainment such as poetry, storytelling, and music is encouraged. Conversation should be quiet and courteous. Volunteers assisting with kitchen, service, and cleanup will have first opportunity for leftovers—please extend gratitude to them for their work.

Special Thanks

With gratitude to Mistress AnneLiese Wolkenhaar (Jennifer Munson) for her guidance and documentation from the Sword and Chrysanthemum event, Shire of Eisental (October 19, 2002).

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