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Kaiseki Food, Japan

What is Kaiseki: Kaiseki Food is a traditional multi-course Japanese dinner. It also refers to the collection of skills and techniques where such meals refers to the Western haute cuisine. There are two kinds of Japanese meal styles called Kaiseki or kaiseki-ryori. Kaiseki comprises of the bowl of miso-soup with well balance of taste, texture, appearance along with colors of food.

As it has been said that Kaiseki is a full course meal and some standard courses are served with the chef to decide the order. The meal is meticulously prepared and it is exquisitely served with very expensive meal. A Kaiseki meal is also good for restaurants as it can give them the meal which could help to earn triple dollar digits.

How to make the Kaiseki (Food recipe): The standard course which the Kaiseki meals gets varied is all about standard courses served along with the chef deciding the order. Some, of the Kaiseki foods are:

. Sakizuke: It is an appetizer served with the sake.

. Nimono: It is one of the simmered dish.

. Mukozuke: It is a sashimi dish.

. Hassun: It is an expression of the season.

. Yakimono: The grilled course.

. Hamnomo or Shokuji is a rice dish.

If one thinks about making of Kaiseki then it is an expression of both the time and place. Sometimes the chef tries to select the ingredients from parts of forests and rivers for the natural ingredients. It is said that the food is served best in the season and beautiful on any day when it is made.

Sakizuke: Kakure Ume ( Red sea Bream milt, Ume and Horsetail shoots)

Put a pot over low heat and combine the dashi and soy sauce while seasoning it with salt.

Take a toothpick or pin and prick surface of Umeboshi all over. Heating a small pot of water on low heat and gently simmer the Umeboshi to remove salt. After which put the pot over the low heat combining it with dashi and soy sauce along with mirin and salt. Sprinkling the milt with salt and then put it on rest for 1 hour. Cooling the milt through a fine sieve and adding the ground sesame seeds along with getting it toasted after which the shirako cream gets thickened.

Sometimes, the sakizuke course features an appetizer which is similar to amuse-bouche. The Sakizuke enjoys an exquisite bite of horse-chair crab and sea urchin is tossed in a vinaigrette of Tosa Vinegar from Shikoku region which is complemented by stock created from Skipjack tuna and oranges.

For fried horsetail shoots the vegetable oil is put in deep fryer and the horsetail shoots are made crispier after which it is served and the shirako cream is pour on the top with garnishing of fried horsetail shoot.