 Kaiseki
(懐石, かいせき, Kaiseki) or kaiseki ryōri (懐石料理, kaiseki ryōri)
- A traditional multi-course Japanese dinner analogous to
Western haute cuisine.
Kaiseki literally means "stone in the bosom", and refers to
a practice where Zen monks would ward off hunger by putting
warm stones into the folds of their obi. The term came to
mean a light vegetarian meal served after a tea ceremony,
possibly referring to the simple meals that monks ate which
staved off hunger as much as a warm stone did.
Dishes
In the present day, kaiseki is a type of art form that
balances the taste, texture, appearance, and colors of
food.. To this end, only fresh seasonal ingredients are used
and are prepared in ways that aim to enhance their flavor.
Local ingredients are often included as well. Finished
dishes are carefully presented on colorful plates that are
chosen to enhance both the appearance and the seasonal theme
of the meal. Dishes are beautifully arranged and garnished,
often with real leaves and flowers, as well as edible
garnishes designed to resemble natural plants and animals.
Order
Originally, kaiseki was comprised of a bowl of miso soup and
three side dishes. It has since evolved to include an
appetizer, sashimi, a simmered dish, a grilled dish, and a
steamed course, in addition to other dishes at the
discretion of the chef.
Sakizuke: an appetizer similar to the French amuse-gueule.
Hassun: the second course, which sets the seasonal theme.
Typically one kind of sushi and several smaller side dishes.
Mukozuke: a sliced dish of seasonal sashimi.
Takiawase: vegetables served with meat, fish or tofu; the
ingredients are simmered separately.
Futamono: a "lidded dish"; typically a soup.
Yakimono: Broiled seasonal fish.
Su-zakana: a small dish used to clean the palate, such as
vegetables in vinegar.
Hiyashi-bachi: served only in summer; chilled,
lightly-cooked vegetables.
Naka-choko: another palate-cleanser; may be a light, acidic
soup.
Shiizakana: a substantial dish, such as a hot pot.
Gohan: a rice dish made with seasonal ingredients.
Ko no mono: seasonal pickled vegetables.
Tome-wan: a miso-based or vegetable soup served with rice.
Mizumono: a seasonal dessert; may be fruit, confection, ice
cream, or cake.
In the present day, there is less emphasis on the meaning of
Kaiseki as a meal to welcome the guest and more emphasis on
a meal to make a tea ceremony an enjoyable one. It may also
be used for a course meal and the former might be called Cha
Kaiseki (茶懐石), literally tea kaiseki. Kaiseki may also be
used to describe a light meal in general and thus a European
style kaiseki exists where there are only a few, if any,
differences between that and a course dinner.
The order of dishes served may differ when kaiseki is served
at a tea ceremony and other occasions. A bowl of rice and
miso soup often served at the start of a kaiseki course meal
may be skipped in other occasions. Dishes may be served
individually to offer a more relaxed atmosphere instead of
taking a portion according to explicit practices associated
with a tea ceremony.
Kaiseki is often served in ryokan in Japan, but it is also
served in small restaurants. Kyoto is well known for its
kaiseki.
Information source: “Kaiseki.” wikipedia.org. Article date:
29 Jan. 2008. Retrieved: Wikipedia. 8 Feb. 2008 <Kaiseki>.
Video - The following is a restaurant
serving kaiseki food. |
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