As a change from formal and restrictive meals served for entertaining him, Yoshimasa ASHIKAGA often took meals at Zen temples on the occasions of errands, and it is said that this constituted the base of today's nihon-ryori dishes.
足利義政は窮屈な、接待での食事の息抜きとしてよく禅寺への用事がてらに食事をし、これが現在の日本料理の基となった、とされる。