Menu & Greetings献立・ご挨拶
ご挨拶 「 花ごしらえ 」 Greeting “Flower Preparation” From Rain Water to Insects Awaken*
東大寺二月堂で執り行われる「修二会(しゅにえ)」は「お水取り」とも言われ、古都奈良に春を告げる行事として知られています。３月１日からお松明が上がる本行が有名です。天下泰安、五穀豊穣など、人々の幸福を願い練行衆(れんぎょうしゅう)と言われる十一人の僧侶たちが行に籠ります。精進を期し本行に入る前に「別火(べっか)」と呼ばれる前行があります。この間、世俗の火を使うことはなく、火打ち石でおこした特別な火を使い過ごすので「別火」と言われています。
この別火の期間中、決まって２月２３日に「花ごしらえ」が行われます。本行中に二月堂本尊の十一面観音に供える椿の造花をこしらえます。この造花は紅花で染めた赤い和紙、梔子で染めた黄色い和紙、そして染めていない白い和紙で作られます。練行衆たちによって、赤い和紙と白い和紙は花弁に、黄色い和紙は花芯の形にハサミで切られていきます。それを五角形の削られたタロの木に花芯を巻き、赤白と花弁を交互に貼り椿の花が作られます。淡々と穏やかな空気の中、本行に向けてひとつひとつ調えられていく造花の椿のように、練行衆も心身を調えていかれるのでしょう。漆を塗られた丸い桶のような器に次々と収められた五百輪にもなる椿は光り輝くようです。
季節を知らせてくれるものが、お料理にも多くあります。春の訪れは待ち遠しく、とりわけその印象を強く感じます。 たらの芽、蕨、若牛蒡、筍、白魚、油目とあるなかで、大阪では若ごぼうはその代表格のように思います。
柏屋で、存分に春を満喫してください。
春一番の知らせが聞こえてくる頃になりました。材料の入荷の具合で内容を変更する場合もあります。
どうぞご容赦ください。
The Shuni-e ceremony, held at the Nigatsu-do Hall of Todaiji Temple, is also known as Omizu-tori and is celebrated as a ritual that heralds the arrival of spring in the ancient capital of Nara. The main ceremony, famous for the great torches lit each night, takes place from March 1. During this period, eleven monks known as Rengyōshu devote themselves to ascetic practices, praying for peace, a bountiful harvest, and the well-being of the people. Before entering the main ritual, they observe a preparatory period called “Bekka”, during which they refrain from using any “ordinary fire.” Instead, they rely solely on a special flame kindled with flint, giving this period its name.
During Bekka, on a fixed date—February 23—the ritual known as “Hana-goshirae” is carried out. The monks create artificial camellia blossoms to be offered to the Eleven-Faced Kannon, the principal deity enshrined in Nigatsu-do Hall during the main ceremony. These flowers are crafted from red washi dyed with safflower, yellow washi dyed with gardenia, and undyed white washi. The monks carefully cut the red and white papers into petals and the yellow paper into a stamen shape. The stamen is wrapped around a five-sided piece of carved tala wood, and the petals—red and white alternately—are affixed to form a camellia blossom.
In the calm and meditative atmosphere, each flower is prepared with quiet focus, as though the monks themselves are purifying mind and body in preparation for the main ritual. The finished flowers—nearly five hundred in total—are placed one after another into a round lacquered vessel, where they shine as if filled with light.
In the world of cuisine as well, there are many ingredients that signal the changing of the seasons. The arrival of spring, in particular, is eagerly awaited and leaves a strong impression. Among ingredients such as tara buds, bracken, young burdock, bamboo shoots, whitebait, and butterfish, young burdock holds a special place in Osaka and is regarded as a hallmark of spring.
We hope you will fully savor the arrival of spring here at Kashiwaya.
As the first spring breeze begins to stir, please understand that the menu may change depending on the availability of ingredients.
Restaurants店舗のご案内
〒565-0851 大阪府吹田市千里山西2丁目5番18号
2-5-18 Senriyama-nishi, Suita, Osaka 565-0851 Japan
〒530-0002 大阪府大阪市北区曽根崎新地 1丁目7番4号
YAMANA K-2 BLDG. 5階
YAMANA K-2 BLDG. 5F 1-7-4 Sonezaki Shinchi, Kita-ku, Osaka City, Osaka 530-0002 Japan