Kaiseki

Kaiseki is a traditional Japanese multi-course meal that was originally served as a light meal before a tea ceremony (茶懐石, cha kaiseki). The term literally means “stones in the lap” and refers to the practice of Buddhist monks placing warm stones in their robes to suppress hunger. This meal was developed to enhance the tea-drinking experience and is considered a simple, modest meal.

Kaiseki has its roots in the Heian period (794–1185) and evolved over time into a symbol of Japanese haute cuisine. The famous tea ceremony master Sen no Rikyū coined the term and laid the foundation for modern kaiseki practices in the 16th century. There are two main types of kaiseki: the formal tea meal (懐石) and the more luxurious version served at social gatherings (会席).

A typical kaiseki menu consists of several small courses, each highlighting seasonal ingredients and the chef's skills. Common courses include:

1. Sakizuke (appetizer)
2. Suimono (light soup)
3. Mukozuke (sashimi)
4. Nimono (simmered dishes)
5. Yakimono (grilled dishes)
6. Agemono (fried dishes)
7. Mushimono (steamed dishes)
8. Gohan (rice dish)
9. Shokuji (rice, miso soup, and pickled vegetables)
10. Mizumono (dessert)

Kaiseki refers to a Japanese culinary art that transcends mere meal preparation, offering an art form where taste, texture, appearance, and colors of the dishes are harmoniously balanced. Great emphasis is placed on presentation and the use of seasonal ingredients to create a harmonious and aesthetically pleasing experience.