Lexicon of terms and names, products, dishes and certain uses of Japanese Cuisine and Gastronomy
cooking (Suiji): Japanese culinary art
Starters, hors d'oeuvres, soups (miso) and broths, eggs
Varieties of Sushi and Maki
Fish, crustaceans and shellfish
Meats, poultry and offal
Side dishes (vegetables, pasta, rice and tofu)
Traditional or common dishes and dishes
Cheeses, desserts and fruits
Spices, aromatics, condiments and various products
Drinks and alcohols
Common culinary and restaurant terms
Kaiseki: Kaiseki cuisine in Japanese kaiseki ryōri, designates in Japanese gastronomy a traditional form of meal, consisting of several small dishes served together. The term can also refer to all the skills and techniques which make it possible to prepare such a meal and which are comparable to great Western cuisine.
Two types of meals are called kaiseki. The first, where kaiseki is written 会 席, designates a menu where the dishes are served on platters differentiating each type of dish. The second, written 懐 石, refers to the simple meal that the host of the tea ceremony (chanoyu) serves to his or her guests before the ceremony, and is also known as cha-kaiseki (茶 懐 石).