Kaiseki (Japanese meal) : Kaiseki cuisine (in Japanese kaiseki ryōri), designates in the gastronomy Japanese a shape traditional de meal, composed of several small spot served together. The term can also refer to all the skills and techniques that allow to prepare such meal and which are comparable to the great Food West.
Two types de meal are called kaiseki. The first, where kaiseki is written 会席, designates a menu where the dishes are service on the Workspace differentiating each type of dish. The second, written 懐石, designates the simple meal that the host of the tea ceremony (chanoyu) serves its guests avant la ceremony, and is also known as cha-kaiseki (茶懐石).
Origin: The kanji initially used to write the word kaiseki simply indicated the idea of gathering dish (会席料理). In the second script, the kanji used (懐石) literally means "stone in the chest". These kanji are probably due to Sen no Rikyū (1522-1591), to designate the menu frugal served in the austere chanoyu style. The association of ideas comes from a Zen practice: the Zen monks deceived their hunger by putting stone hot in their robes, close to their stomachs.
Both kanji scripts are still used today to write the word; the Food “gathering of food” describes a meal de banquet where the dishes are service on the Workspace differentiating each type de dish, and where the drink main is the sake, and “stone in the chest” cuisine is described as the meal served before the tea ceremony (chanoyu). To distinguish the two in speech or in writing, the meal chanoyu is called cha-kaiseki (茶懐石).
Style: Nowadays, kaiseki is a type of art where one seeks theharmony of likes, texture, theappearance and colors of the food. For this, only ingredients frais (and often producers) are used and prepared in different ways to amplify their taste. The dishes are then trained on the dishes individual to magnify theappearance and the theme seasonal of the meal. Around the dishes, the decoration is often made with branches and flowers as well as garnishes prepared to look like plants to with animals .
Order: Originally, the kaiseki included a bowl de miso soup and three accompaniments ; which is now the basis of a meal ordinary Japanese, often called セット (setto, from English "set", i.e. "together"). The kaiseki has since evolved to include a appetizers, sashimi, for an flat simmered, for an flat wire rack and flat steam cooked, and others left to the discretion du Head.
Sakizuke (先附): a amuse bouche.
Hassun (八寸): the second dish that expresses the theme seasonal. Typically a type de sushi and some accompaniments.
Mukōzuke (向付): a sashimi seasonal.
Takiawase (煮合): vegetables service with some meat, fish or tofu ; the ingredients are stews separately.
Futamono (蓋物): a dish lid ; typically a Soupe.
Yakimono (焼物): a dish wire rack.
Su-zakana (酢肴): a small dish whose function is to nettoyer le Palace, like the tsukemono.
Hiyashi-bachi (冷し鉢): only served en summer, those are vegetables cold and very little cooked.
Naka-choko (中猪口): another small flat whose function is nettoyer le Palace, which can be a Soupe clear et acid.
Shiizakana (強肴): a substantial dish, for example a nabemono.
Gohan (御飯): a flat de rice with ingredients seasonal.
Kō no mono (香の物): vegetables de seasons slightly pickled.
Tome-wan (止椀): a miso soup or vegetables service with some rice.
Mizumono (水物?): a dessert de season ; maybe a fruit, the ice cream or an pastry.
Cha-kaiseki: The meal prepared as part of chanoyu (japanese tea ceremony) precedes the service du tea in the case of a ceremony formal (chaji). The components of a cha-kaiseki follow the ichijū sansai or "a Soupe, three spot byaccompaniments ", and the rice, plus : suimono, hassun, yutō, and kōnomono.
La Soupe is usually a miso soup and the three spot traditional which are :
– Mukōzuke : from food in a flat positioned furthest from the host on the plateau (mukōzuke means "the farthest set"). It may be of sashimi. Closest to the host are arranged the rice and Soupe in bowls lacquered.
– Nimono (煮物): spot stews service in bowls individual.
– Yakimono: from food grilled (often from fish), brought in a dish in which the guests must be used.
The spot additional mentioned above can be:
吸物 (Suimono): a Soupe clear served in a bowl lacquer ; The Soupe will clean the Palace before the exchange sake between hosts and guests. Also called kozuimono (looking Soupe clear) or hashiarai (dance-baguettes).
The hassun: a platter ofamuse bouche sea or mountain, served as an accompaniment to sake shared by the guests.
湯桶 (Yutō): a jug bywater hot flavored with rice brown with which the guests use themselves.
Kō no mono: brined products accompanying yutō.
Additional dishes that may to accompany le menu are called shiizakana, and accompany touring additional sake. Since the host leaves them with the first guest, they are also called azukebachi (literally: "bowl left in the care of another")
Informal kaiseki: Dishes are arranged in a jubako (a set of boîtes). The shokado-bento falls into this category.
Kaiseki cuisine is often servie in ryokan (*) in Japan, but is also served in small restaurants. Kyoto is known for its kaiseki. To Kyoto, the kaiseki style is sometimes called Food of Kyoto (京料理, kyō-ryōri), to underline its origins.
(*) Ryokan are traditional and typical Japanese inns. There are approximately 70 of which 000 are member establishments of the Japan Ryokan Association.
Price: One menu kaiseki is often expensive - A dinner kaiseki in restaurants traditional usually costs between 15 and 000 yen per person without the drinks.
For less, you can find lunches (between 4 and 000 yen), and under certain circumstances, bentō (between 2 and 000 yen)
In February 2022: 1 Yen = 0.0077 Euro.
Glossary of Japanese cuisine and gastronomy