{"id":85135,"date":"2021-12-10T19:13:55","date_gmt":"2021-12-10T10:13:55","guid":{"rendered":"https:\/\/voyapon.com\/?p=85135"},"modified":"2021-12-10T19:13:58","modified_gmt":"2021-12-10T10:13:58","slug":"kaiseki-cuisine-japanese","status":"publish","type":"post","link":"https:\/\/voyapon.com\/kaiseki-cuisine-japanese\/","title":{"rendered":"Kaiseki Cuisine: Experience the Essence of Japanese Food"},"content":{"rendered":"\n

I was waiting for my dinner, sitting on the tatami floor at a ryokan<\/em> in Oita prefecture. I didn’t know that this would be my first time trying kaiseki<\/em> cuisine, one of the best gastronomic experiences that I would have in Japan<\/strong>. During that dinner, I delighted my senses with a great variety of flavors and sensations. Fish, meat, vegetables, soups\u2026 all featured in an extraordinary gourmet parade.<\/p>\n\n\n\n

At that moment I didn’t understand exactly what had happened, what I had eaten, and why. And I wish I had known more about it back then. So, read on to learn all about kaiseki cuisine<\/strong> for your next trip to Japan!<\/p>\n\n\n\n

What is<\/strong><\/strong> Kaiseki Cuisine?<\/strong><\/h2>\n\n\n\n

In general terms, we can define kaiseki cuisine as traditional Japanese food that mixes visual and gustatory sensations to tell the story of a place and time through the dishes<\/strong> served<\/strong>. Both the ingredients and the presentation are perfectly designed with a specific intention in mind. They can convey emotions, seasonal characteristics, and ideas of the place where you are located.<\/p>\n\n\n\n

\"kaiseki
Kaiseki is a traditional Japanese meal that mixes visual and gustatory sensations. Photography: Cl\u00e9mentine Cintr\u00e9<\/figcaption><\/figure><\/div>\n\n\n\n

Historical Origins of Contemporary Kaiseki in Japan<\/h3>\n\n\n\n

Let’s travel back in time to the Kamakura period <\/strong>(1185\u20131392) when, according to one theory, the word \u201ckaiseki<\/a>\u201d originated. It was also the time when Zen Buddhism began to take root in Japan<\/strong>. There were very strict schools for Buddhist monks, with rules such as not eating in the afternoon. As the monks could not ingest calories to keep their bodies warm, they wrapped their bellies with a cloth containing a hot stone called o<\/a><\/em>njaku<\/em><\/a><\/em> (\u6e29\u77f3).<\/p>\n\n\n\n

The metaphor of filling the stomach with a stone became literal in tea ceremonies. Of course, they did not use an actual stone. Sen no Rikyu<\/a>, the creator of the Japanese tea ceremony, was inspired by the idea of warming the stomach<\/a>. He created kaiseki cuisine<\/strong> (\u61d0\u77f3), a light meal offered by the tea ceremony host to his guests<\/strong> as a sign of hospitality. It \u201cwarmed the body\u201d of the guests so that they could enjoy the ritual without thinking about their stomachs.<\/p>\n\n\n\n

A few centuries later during the Muromachi period <\/strong>(1336-1573), honzen-ryori<\/a><\/em> (\u672c\u81b3\u6599\u7406) was created. This was a type of Japanese cuisine that came with great rituals<\/strong> devised by samurai who wanted to lavish and entertain their guests with food and alcohol.<\/p>\n\n\n\n

Eventually, and thanks to the influence of its predecessors, contemporary kaiseki cuisine was born<\/strong>. Nowadays, this meal consists of a series of dishes made with seasonal ingredients to be enjoyed in a restaurant or a ryokan<\/em>, by yourself or with others.<\/p>\n\n\n\n

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Contemporary kaiseki cuisine is influenced by ancient traditions. Photography: Mika Senda
<\/figcaption><\/figure><\/div>\n\n\n\n

Stone vs. Seat: The Two Types of Japanese Kaiseki Cuisine<\/h2>\n\n\n\n

Let’s delve into the differences between the two types of kaiseki cuisine<\/strong> or kaiseki ryori<\/em> (\u61d0\u77f3\u6599\u7406). You may have noticed that both tea ceremony and restaurant “kaiseki” are pronounced the same, but they are written with different kanji<\/strong>. The first kaiseki<\/em> is \u61d0\u77f3, also known as cha-kaiseki<\/em> (\u8336\u61d0\u77f3, tea kaiseki). The second kaiseki<\/em> is \u4f1a\u5e2d (literally \u201cmeet seat\u201d).<\/p>\n\n\n\n

Fresh and Dainty Tea Ceremony Kaiseki Cuisine<\/h3>\n\n\n\n

Cha-kaiseki<\/em> consists of many small and light dishes. This meal follows three rules: use seasonal ingredients, highlight the unique characteristics of each prepared ingredient, and offer guests ultimate hospitality<\/strong>. Its popular name ichijusansai <\/em>(\u4e00\u6c41\u4e09\u83dc) translates to \u201cone soup and three dishes<\/a>.\u201d The order of the dishes may vary depending on the host, but a cha-kaiseki<\/em> menu might look something like this<\/a>:<\/p>\n\n\n\n

Start with rice<\/strong> (gohan<\/em> \u2014 \u98ef) and soup <\/strong>(shiru<\/em> \u2014 \u6c41), served in small bowls and precisely arranged with the rice on the left, the soup on the right, and the chopsticks in the rear. After finishing the soup, you will be offered a glass of sake<\/strong>. Next, you will be served various dishes such as a boiled dish <\/strong>(nimono<\/em> \u2014 \u716e\u7269), a grilled fish or meat dish <\/strong>(yakimono<\/em> \u2014 \u713c\u7269) or a plate with three specialties<\/strong> (hassun<\/em> \u2014 \u516b\u5bf8) that may contain seasonal ingredients. The last dishes are pickled vegetables<\/strong> and dessert<\/strong>. <\/p>\n\n\n\n

During the Showa period<\/strong> (1926-1989), kaiseki cuisine was served in a bento called a shokado<\/em><\/strong>. It all started when the priest Shokado Shojo first used a divided food box for the tea ceremony. Years later, Teiichi Yuki<\/strong><\/a> (a tea ceremony expert and founder of the famous Kitcho chain) made it popular after he was offered one of these bento during a tea ceremony. This was his inspiration to create the shokado bento<\/a><\/em> (\u677e\u82b1\u5802\u5f01\u5f53).<\/p>\n\n\n\n

\"shokako
Japanese kaiseki cuisine is presented in a shokado bento<\/em>. Photography: Nullumayulife<\/a><\/figcaption><\/figure><\/div>\n\n\n\n

Rich and Lavish Contemporary Kaiseki Cuisine<\/strong><\/h3>\n\n\n\n

Modern kaiseki cuisine (\u4f1a\u5e2d\u6599\u7406) is usually more sophisticated than the tea ceremony type. The objective of this meal is no longer to simply fill someone’s stomach but to enjoy the food<\/strong>, accompanied by alcohol<\/strong>, with your guests<\/strong>. Most likely, this is the kaiseki cuisine you will try in Japan, so let’s take a look at a typical menu, as each restaurant has its own variations.<\/p>\n\n\n\n

Sakizuke (\u5148\u4ed8\u3051) Appetizer<\/h4>\n\n\n\n

Sakizuke consists of a small and mild starter<\/strong>, such as a mixture of local vegetables.<\/p>\n\n\n\n

\"First
Kuishinbo restaurant’s appetizer in Ako, Hyogo prefecture. Photography: Thomas Siebert<\/figcaption><\/figure><\/div>\n\n\n\n

Suimono (\u716e\u7269)<\/strong><\/strong> Soup<\/h4>\n\n\n\n

Suimono soup is served in a covered bowl to keep it hot<\/strong>. You should hold the bowl with your left hand while you remove the top cup with your right hand. Mixed with the dashi<\/em> (fish broth) and seaweed, you will find some seasonal ingredients. It is preferable to sip the broth first and then eat the bits of food. Once you’ve finished eating the \u201csolids,\u201d you can finish drinking the soup.<\/p>\n\n\n\n

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Many different soup bowls on a table at Kishiwada Gofuso Restaurant in Osaka. Photography: Rom\u00e9o Arnault<\/figcaption><\/figure><\/div>\n\n\n\n

Mukozuke (\u9020\u308a) Raw Fish<\/h4>\n\n\n\n

Time for raw fish! The sashimi<\/em><\/strong> is sometimes accompanied by seaweed for an oceanic touch. It is recommended to eat it from front to back.<\/p>\n\n\n\n

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Sashimi<\/em> dish at Suigetsu Restaurant. Photography: Todd Fong<\/figcaption><\/figure><\/div>\n\n\n\n

Hassun (\u516b\u5bf8) Seasonal Dish<\/h4>\n\n\n\n

There is no culinary translation for this dish, so let’s call it the \u201cseasonal dish\u201d. Usually, it refers to a plate measuring about 20 centimeters long, filled with either fish or seasonal local vegetables<\/strong>. Be careful, as the food may be garnished with inedible branches or leaves, so be sure to ask your host if you aren’t sure exactly which things are meant to be eaten.<\/p>\n\n\n\n

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We can say that hassun<\/em> is a seasonal dish with many ingredients. Photography: Maria Pe\u00f1ascal<\/figcaption><\/figure><\/div>\n\n\n\n

Yakimono (\u713c\u7269) Grilled Meat or Fish<\/h4>\n\n\n\n

Next up is grilled meat or fish<\/strong>. Eating meat is usually pretty straightforward, but the fish can be a challenge<\/strong>. It is served with the head to the left and the tail to the right, and you should also eat the fish from head to tail. Start with the top, and when it’s time to flip it over to get to the other side of the bones, remove the spine using your chopsticks and your hand. Afterward, don’t forget to wipe your hands with a wet towel.<\/p>\n\n\n\n

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Grilled horse mackerel at a ryokan<\/em> in Obama, Fukui prefecture.<\/em> Photography: Mika Senda<\/figcaption><\/figure><\/div>\n\n\n\n

Hashiyasumono (\u7bb8\u4f11\u3081) Intermission Dish<\/h4>\n\n\n\n

This is a peculiar dish. Again we have a soup, but this one has a very clear function: to wash your chopsticks from the previous dish while you enjoy this one<\/strong>. At the same time, you can also clean your palate of the previous flavors to make way for the new ones.<\/p>\n\n\n\n