HEART OF JAPANESE FOOD IS COMINGS FROM FOUR SEASONS
EVENTS OF JAPANESE FOUR SEASONS CLICK HERE.
REAL JAPANESE CUISINE CAUSE MENU " KAISEKI "
The kanji characters 懐石 used to write kaiseki literally mean "stone in the
bosom." These kanji are thought to have been
incorporated by Sen no Rikyu (1522-91), to indicate the frugal meal served in the austere style of
chanoyu (Japanese tea
ceremony).
The idea came from the practice where Zen monks would ward off hunger by putting warm stones into the front folds of their
robes,
near their bellies. Before these kanji started to be used, the kanji
for writing the word were simply ones indicating that the cuisine was
for a get-together (会席料理).[3] Both sets of kanji remain in use today to write the word; the authoritative Japanese dictionary Kōjien
describes the "cuisine for a get-together" as a banquet meal
where the main beverage is sake (Japanese rice wine), and
the "bosom-stone" cuisine as the simple meal served in chanoyu.
To distinguish between the two in speech and if necessary in writing,
the chanoyu meal may be referred to as "tea" kaiseki, or
cha-kaiseki.[
Cause is not change, but in the cause, menu will change on season and chefs' idea.
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NO 1 SAKIZUKE First appetizer of Cause Menu. an appetizer similar to the French amuse-gueule. |
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NO 2 HASSUN Second appetizer of Cause Menu. which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes. |
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NO 3 MUKOZUKE Third appetizer of Cause Menu. a sliced dish of seasonal sashimi foods in a dish arranged on the far side of the meal tray for each guest, which is why it is called mukōzuke (lit., "set to the far side"). Often this might be some kind of sashimi, though not necessarily so. On the near side of the meal tray are arranged the rice and the soup, both in lacquered lidded bowls. |
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In case, We will serve between No3 - No 4 TAKIAWASE vegetables served with meat, fish or tofu; the ingredients are simmered separately NO 4 FUTAMONO Forth appetizer of Cause Menu. a "lidded dish"; typically a soup |
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NO 5 YAKIMONO Fifth appetizer of Cause Menu. Broiled seasonal fish, But picture is Bamboo shoot |
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NO 6 SU ZAKANA Sixth appetizer of Cause Menu. a small dish used to clean the palate, such as vegetables in vinegar. In case, We will serve between No6 - No 7 HIYASHI-BACHI served only in summer; chilled, lightly-cooked vegetables. |
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In case, We will serve between No6 - No 7 NAKA-CHOKO another palate-cleanser; may be a light, acidic soup. NO 7 SHIIZAKANA Seventh appetizer of Cause Menu. a substantial dish, such as a hot pot. |
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NO 8 GOHAN a rice dish made with seasonal ingredients Picture is with chestnut In case, We will serve with No 8 KO NO MONO seasonal pickled vegetables. |
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NO 9 TOME WAN a miso-based or vegetable soup served with rice |
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NO 10 MIZUMONO a seasonal dessert; may be fruit, confection, ice cream, or cake |
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NO 11 MA-CHA Original Green tea for tea ceremony |
Basic knowledge of Japanese Cuisine,cooking and Table manners click here
Basic Japanese Ingredients click here
Basic cooking of Japanese Cuisine click here
| JAPANESE CUISINE RECIPE |
Slicing Whole Fish Recipe of SUSHI Recipe of Rice Arrange Recipe of Japanese pickles
Recipe of Japanese Salad Recipe of sauce and dressing Recipe of Japanese Soup Recipe of Tofu
Basic of Grilling and Pan-Frying Recipe of Grilling and Pan-Frying Basic of Frying Recipe of Frying
Basic simmering Recipe of simmering Basic of steaming Recipe of steaming
Recipe of Japanese Noodle Recipe of Western Japanese Others
JAPANESE SAKE
