Kaiseki Ryori

This class was almost like a introduction to the art of kaiseki. We learned different components of a kaiseki in order to prepare and serve our own. Kaiseki is a multi course meal that is traditionally served in Japanese cuisine, this incorporates small plates. This meal incorporates, the art of plating and the need for fresh and seasonal ingredients. The different courses are sukizuke/ zensai, suimono, hassun, mukozuke/otsukuri, takiawase, futaamono/ dobin mushi, yakimono/agemono, nimono, mushimono, govan/ shokuji, and mizumono. Sukizuke is the appetizer that should be one or two bites and is the very first course served. For our dinner we served Spanish mackerel Nanban style, in which thanks to the vinegar component opens and refreshes the palate to prepare for the meal ahead. Next suimono is the first course and is a clear soup that is also utilized to cleanse and open the palate. With our dinner we served lobster shoji in a clear soup with baby turnip and yuzu. Hassun, a plate of multiple seasonal small items before the main course. Otsukuri is the next course and this is a platter of seasonal sashimi. For our dinner we served tuna, hamachi and botan shrim with shredded daikon and freshly grated wasabi. Next is takiawase course which is vegetables, fish, meat that are simmered. In our meal we did not include takiawase within our courses. Dobin mushi is a lidded dish served in a tea pot which contains an assortment of ingredients and clear broth. Yakimono/ agemono is a dish that is grilled over a charcoal grill with a light sauce.  Mushimono, an array of steamed custard. Gohan, the rice dish in a donabe, we made a grilled unagi donabe with ginger, shiso and togarashi, it was so balanced and flavorful. These are only a few of the dishes that could be served. We worked really hard for this meal and we are able that we were able to work as a team and finish everything on time.

Work Cited 

Toki. “Kaiseki Ryori - the Pinnacle of Authentic Japanese Cuisine.” TOKI, TOKI, 11 Aug. 2021, www.toki.tokyo/blogt/2017/2/3/kaiseki-authentic-japanese-cuisine.