Kaiseki / Japanese Kaiseki Cuisine
Kaiseki-ryori (Tea lunch) Kaiseki refers to a heated stone that a Zen priest holds to warm the chest. Just as a small stone cannot sufficiently warm the body, neither can this cuisine, with its small amount of food, sufficiently satisfy an empty stomach. It is mainly the simple meal served before having tea, at a tea ceremony,. The art of the tea ceremony, based on the spirit of Zen Buddhism,, aims at simplicity. Accordingly, this cuisine also excludes meat and centers on a vegetable diet.
However, the kaiseki ryori served at restaurants is removed from the spirit of Buddhism and, instead of simplicity, only appears to have a rivalry of flavors all the time.
Kaiseki ryori is traditional Japanese multi-course haute cuisine. Its origins are found many centuries ago in the simple meals served at the tea ceremony, but later it evolved into an elaborate dining style popular among aristocratic circles. Today, kaiseki is served in specialized restaurants or can be enjoyed by staying at a ryokan (Japanese style inn).
Kaiseki meals have a prescribed order to their dishes, most of which are prepared by using one of the common techniques of Japanese cooking. However, kaiseki chefs have considerable freedom to add, omit or substitute courses in order to highlight regional and seasonal delicacies and personal style. Below is a list of courses as they typically appear in a kaiseki meal:
Japanese Flavors Cuisine