Kaiseki Ryori – the fanciest type of Japanese food!
- Jun 15, 2015
- by Alina
Kaiseki is a traditional Japanese multi-course dinner. Its origins are found many centuries ago in the simple meals served at the tea ceremony (a ceremonial way of preparing and drinking tea), and later developed into the popular dining style of today.
Today, kaiseki preparation is regarded as a sophisticated culinary art that requires many, many years of training, and considerable cultural knowledge.
It is a type of art form that balances the taste, texture, appearance, and colours of food.Only fresh seasonal ingredients are used and are prepared in ways that aim to enhance their flavour. Dishes are beautifully arranged and garnished, often with real leaves and flowers.
It comes in many small artistically designed courses and tend to push the limits of exotic foods. Often, even Japanese themselves can’t identify everything in a kaiseki course. One kaiseki dinner can consist of anywhere from 6 to 15 different kinds of food. For example:
“shiizakana” – appetisers served with Japanese sake
“mukouzuke” – sashimi – slices of raw fish
“kuchitori” – a small side dish
“suimono” – a soup
“nimono” – simmered vegetables
“aemono” – food dressed with sauce
“kounomono” – Japanese pickles
“hassun” – food from the mountains and the sea
“sunomono” – food marinated in vinegar
“yakimono” – grilled fish
“mushimono” – steamed food
“nabemono” – Japanese hot pot
Kaiseki is often served in ryokan (Japanese Inn in Japan, but it is also served in small traditional restaurants.
Having a Kaiseki course allows the diners to enjoy their meal in a relaxed and comfortable manner.
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