Kazimiera
11-04-2017, 08:27 PM
Kaiseki: The Japanese Art of Food
Source: https://www.japan-talk.com/jt/new/kaiseki
Kaiseki Japanese cuisine is known for its meticulous preparation and beautiful presentation. It's also known as the most expensive type of Japanese food meals can have more than 14 courses. Kaiseki restaurants offer a private room often with a view of a Japanese garden.
https://www.japan-talk.com/images/jt/thumbnails/kaiseki-relax-802.jpg
Presentation of kaiseki dishes is guided by Japanese aesthetics. Kaiseki is sophisticated cuisine. The only comparison is French Haute cuisine ("high food").
There's no formula for kaiseki. Each kaiseki meal is the creation of a master chef. Courses are categorized according to preparation method. Common courses include:
Sakizuke (先付)
An appetizer (often a bite-sized hors duvre).
https://www.japan-talk.com/images/jt/thumbnails/Sakizuke-kaiseki-kyoto-802.jpg
Hassun (八寸)
The second course that sets the theme of the meal. Includes several small side dishes.
https://www.japan-talk.com/images/jt/thumbnails/Hassun-kaiseki-sets-the-theme-802.jpg
Mukozuke (向付)
Seasonal sashimi.
https://www.japan-talk.com/images/jt/thumbnails/Mukozuke-802.jpg
Takiawase (煮合)
Vegetables served with fish, meat, or tofu.
https://www.japan-talk.com/images/jt/thumbnails/Takiawase-802.jpg
Futamono (蓋物)
A small dish served in a container with a lid. Often a soup.
https://www.japan-talk.com/images/jt/thumbnails/Futamono-802.jpg
Yakimono (焼物)
Grilled seasonal fish.
https://www.japan-talk.com/images/jt/thumbnails/kaiseki-main-fish-course-802.jpg
Suzakana (酢肴)
A small dish (vinegar based) to clean the palate.
https://www.japan-talk.com/images/jt/thumbnails/Suzakana-802.jpg
Nakachoko (酢肴)
A small acidic soup used to clean the palate.
https://www.japan-talk.com/images/jt/thumbnails/Nakachoko-802.jpg
Shiizakana (強肴)
Usually a hot pot dish.
https://www.japan-talk.com/images/jt/thumbnails/Shiizakana-802.jpg
Gohan (御飯)
Rice with seasonal ingredients.
https://www.japan-talk.com/images/jt/thumbnails/gohan-mono-802.jpg
Kou no mono (香の物)
Seasonal pickles.
https://www.japan-talk.com/images/jt/thumbnails/kaiseki-pickles-802.jpg
Tomewan (止椀)
A basic offering of rice and miso soup. Served at the end to make sure that you're not still hungry. People often don't eat this course. Kaiseki tends to be filling.
https://www.japan-talk.com/images/jt/thumbnails/kaiseki-gohan-802.jpg
Mizumono (水物)
A small desert of fruit, confection or cake.
https://www.japan-talk.com/images/jt/thumbnails/kaiseki-dessert-802.jpg
https://www.japan-talk.com/images/jt/thumbnails/kaiseki-fruit-802.jpg
Source: https://www.japan-talk.com/jt/new/kaiseki
Kaiseki Japanese cuisine is known for its meticulous preparation and beautiful presentation. It's also known as the most expensive type of Japanese food meals can have more than 14 courses. Kaiseki restaurants offer a private room often with a view of a Japanese garden.
https://www.japan-talk.com/images/jt/thumbnails/kaiseki-relax-802.jpg
Presentation of kaiseki dishes is guided by Japanese aesthetics. Kaiseki is sophisticated cuisine. The only comparison is French Haute cuisine ("high food").
There's no formula for kaiseki. Each kaiseki meal is the creation of a master chef. Courses are categorized according to preparation method. Common courses include:
Sakizuke (先付)
An appetizer (often a bite-sized hors duvre).
https://www.japan-talk.com/images/jt/thumbnails/Sakizuke-kaiseki-kyoto-802.jpg
Hassun (八寸)
The second course that sets the theme of the meal. Includes several small side dishes.
https://www.japan-talk.com/images/jt/thumbnails/Hassun-kaiseki-sets-the-theme-802.jpg
Mukozuke (向付)
Seasonal sashimi.
https://www.japan-talk.com/images/jt/thumbnails/Mukozuke-802.jpg
Takiawase (煮合)
Vegetables served with fish, meat, or tofu.
https://www.japan-talk.com/images/jt/thumbnails/Takiawase-802.jpg
Futamono (蓋物)
A small dish served in a container with a lid. Often a soup.
https://www.japan-talk.com/images/jt/thumbnails/Futamono-802.jpg
Yakimono (焼物)
Grilled seasonal fish.
https://www.japan-talk.com/images/jt/thumbnails/kaiseki-main-fish-course-802.jpg
Suzakana (酢肴)
A small dish (vinegar based) to clean the palate.
https://www.japan-talk.com/images/jt/thumbnails/Suzakana-802.jpg
Nakachoko (酢肴)
A small acidic soup used to clean the palate.
https://www.japan-talk.com/images/jt/thumbnails/Nakachoko-802.jpg
Shiizakana (強肴)
Usually a hot pot dish.
https://www.japan-talk.com/images/jt/thumbnails/Shiizakana-802.jpg
Gohan (御飯)
Rice with seasonal ingredients.
https://www.japan-talk.com/images/jt/thumbnails/gohan-mono-802.jpg
Kou no mono (香の物)
Seasonal pickles.
https://www.japan-talk.com/images/jt/thumbnails/kaiseki-pickles-802.jpg
Tomewan (止椀)
A basic offering of rice and miso soup. Served at the end to make sure that you're not still hungry. People often don't eat this course. Kaiseki tends to be filling.
https://www.japan-talk.com/images/jt/thumbnails/kaiseki-gohan-802.jpg
Mizumono (水物)
A small desert of fruit, confection or cake.
https://www.japan-talk.com/images/jt/thumbnails/kaiseki-dessert-802.jpg
https://www.japan-talk.com/images/jt/thumbnails/kaiseki-fruit-802.jpg