日本料理 柏屋 大阪千里山 Japanese Cuisine Kashiwaya Osaka Senriyama

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“Feeling sympathy for Kakoso”From Summer Solstice to Slight Heat

The morning sunlight is getting stronger and we start to feel its glare and heat. After the summer solstice went, the days are getting shorter; however, the harsh summer is still coming. Woods are greening up and flowers are shining under the sunlight. We noticed that the nature is getting more powerful. Among such plants, the sprout of Kakoso (=a plant called “self-heal”) comes out around the winter solstice, and it withers quietly around the summer solstice.

The ancients did not have many ways to beat the heat; therefore, they prayed for getting through the summer safely. They named self-heal “Kakoso(夏枯草)” because it withered(枯) without passing the summer(夏). The ancients might feel sympathy for nature.

Iso no kami  Furuki miyako no  Hototogisu
        Koe bakari koso  Mukashi nari-kere
By Sosei from the Kokinshu


Meaning: Only lesser cuckoo’s chirp is unchanged at the old capital, Isonokami.

The poem made me think about “What kinds of trends Japanese cuisine takes in” and “What kinds of tradition should be protected” in accordance with the times.

Kashiwaya is preparing the traditional cuisine in the new styles and the new things clothed in the tradition. Please enjoy “the five tastes of pike conger” and other traditional and new dishes.

We might be anxious about “new normal” life but at the same time I realized we are getting used to it. This situation is expected to remain unchanged. However, the COVID-19 situation will settle down someday. For the day, I am thinking I should review from the beginning one by one.

The contents might be changed depending on the day’s stocks.

*The above is the menu for orchids (¥ 35,000).