KAISEKI RYORI - TEA-CEREMONY CUSINE









The literal meaning of Kaiseki is
'stone for the kimono bottom'.

The word derives from Zen priests' practice of
putting heated stones inside their kimono next to their
stomachs to help them forget cold and hunger during
long hours of practice.

This idea was carried over to the tea ceremony developed
in the Muromachi period.  They served a simple meal that
would warm the stomach and stave off hunger to about the
same estent that a warm stone would.

In Kaiseki, each dish is prepared with the utmost care.
The menu should be simple.  It centers around a soup and
three dishes.

The natural flavor of each seasonal food - from sea, mountain
and land -  is brought out to its fullest.  And the primary
consideration in preparing the meal is enhancement of
the flavor of the 'thin' and 'thick' ceremonial tea.

The first course, a bowl of rice, a bowl of broth,
and some raw fish on a porcelain dish called 'omukou'
is put in front of the guest on a legless tray (Oshiki),
along with cedar chopsticks.

Next, a pot of sake holder and cups on a tray are
brought out, and the host serves the first sake to the guest.
After that comes a bowl containing a stew dish.

Then the rice container is set out and, after a bit, grilled dishes
and 'shiizakana' are served.
 'Shiiru' means [press a person to do something],
and 'sakana' is [a dish that goes with sake].
So shiizakana means [a dish that guests are urged to eat].

Usually it's boiled vegetables with various dressings
or a vinegar marinade.

Next there is a soup called 'hashiarai',
(hashi=chopsticks, arau,arai=rinse)
and a hassun with two kinds of snacks.

And finally, pickled vegetables and a container for
hot water or tea (yutou) are brought out.

For more information about Kaiseki Ryori, please click here.