日本料理主要分为三大类:本膳料理、怀石料理和会席料理。除此之外,还有桌袱料理、茶会料理、大学料理、面食料理、修行料理等小类别。盒装冷餐御节料理,通常在新年的重要节日时食用。本膳料理以传统的文化、习惯为基础的料理体系。源自室町时代(约十四世纪),是日本理法制度下的产物。正式的本膳料理已不多见,大约只出现在少数的正式场合,如婚丧喜庆、成年仪式及祭典宴会上,菜色由五菜二汤到七菜三汤不等。怀石料理在茶道会之前给客人准备的精美菜肴。在 Japanese cuisine is divided into three main categories: the food dishes, kaiseki dishes and banquet dishes. In addition, there are table spoons cuisine, tea party cuisine, college cuisine, pasta dishes, cultivation practices and other small categories. Boxed dinners, typically served on New Year’s important festivals. The meal is based on the traditional culture, customs based food system. Originated from the Muromachi period (about fourteenth Century), is the product of the Japanese legal system. The formal diet has been rare, only appeared in a few formal occasions, such as weddings and funerals, adult ceremonies and festivals and banquets, dishes from five dishes two soup to seven dishes three soup range. Kaiseki dishes prepared for the guests before the tea ceremony dishes. in