What Is Kaiseki?
Kaiseki is considered the crown jewel of Japanese cuisine. It is an exquisite multi-course meal that is as much a feast for the eyes as it is a culinary experience. It's a meticulously crafted journey through flavors, textures, and aesthetics, reflecting the changing 72 microseasons and the chef's artistry.
Needless to say, it's a culinary and cultural experience that is not to be missed! Speaking of which, we'll soon offer Japanese cuisine workshops featuring Kaiseki at The Tea Horse, now located in Hot Springs, so stay tuned for details!
The Story of Kaiseki: An Integral Part of History
Kaiseki is a culinary masterpiece that has evolved over centuries, reflecting the soul of Japan. It all began in the twilight of the Heian period when the imperial court indulged in extravagant banquets. These feasts, with their myriad courses and meticulous presentation, laid the foundation for what would become kaiseki. However, it was during the austere reign of the Zen monks that the art truly began to take shape.
The term "kaiseki" was originally written in kanji as 懐石, translating to "stone in robe" or "bosom stone." To combat hunger during meditation, these monks placed warm stones in their robes, a practice that gave birth to the name "kaiseki." Later, when tea ceremonies became a refined pastime, a simple meal was served beforehand to prepare the palate.
This "cha-kaiseki" (tea-kaiseki) evolved into the multi-course culinary experience we know today. As tea is deeply revered in Japan, it was, in fact, the star of the cha-kaiseki meal. Known to be popularized by the influential monk Sen no Rikyu, he is often considered the founder and master of this practice. Embracing the philosophy of wabi-sabi, which finds beauty in imperfection and simplicity, Rikyu's kaiseki was a modest four-course meal called ichiju sansai (one soup, three dishes). A far cry from lavish feasts, it provided monks with a simple yet satisfying preparation for the tea ceremony.
Although modern kaiseki is largely rooted in cha-kaiseki, its evolution has been significantly influenced by other culinary traditions. Buddhist vegetarian cuisine (shōjin-ryōri) contributed to the emphasis on seasonal vegetables, while samurai dining (honzen-ryōri) introduced a more extravagant style. Imperial court cuisine (yūsoku ryōri) further elevated these culinary influences. These factors combined to transform the simple ichiju sansai into the sophisticated, multi-course feasts found in today's high-end restaurants (ryotei).
As you can see, kaiseki is more than just food; it's a holistic experience that engages all the senses. Each dish is a canvas for the chef to express their artistry, using the freshest ingredients at their peak of perfection. From the delicate sakizuke, a prelude to the feast, to the hearty chiryō, the final savory course, every element is meticulously considered.
Key Characteristics of Kaiseki
Seasonality: Kaiseki celebrates the freshest, most seasonal ingredients, showcasing the best of what nature offers in that specific location.
Balance: The meal is a harmonious balance of flavors, textures, colors, and temperatures.
Presentation: Each dish is a work of art, carefully presented to delight the eye.
Simplicity: While intricate, kaiseki emphasizes ingredients' natural flavors with minimal manipulation.
The Kaiseki Experience
Beyond the food, kaiseki is a humbling experience. The ambiance, the tableware, the service, and even the order of the courses contribute to the overall enjoyment. It is a celebration of Japanese culture and hospitality.
How The Kaiseki Meal Unfolds in a Tea Gathering
The 1st tray (Oshiki) is given to the 1st guest, and all guests receive the following tray to start):
Meshiwan (Rice Bowl) is on the lower left side of the tray. The scooped rice is called the ichimonji or one mountain scoop.
Shiruwan (Soup Bowl) is on the lower right side of the tray and is typically a red or white miso, depending on the season.
Mukozuke (Top center) of the tray contains raw fish/seafood slices, which are also based on season.
Next, guests will receive beverages, usually Sake, to accompany the first course.
Ikkonme - First Serving of Sake, which can be hot or cold sake, depending on the season.
Hanki and Shirukae - Rice Container and replenishing of the Shiruwan soup.
Nimonowan -The Main Course consists of a simmered dish, which can be fish or a vegetarian dish.
After the first course, another beverage is served to accompany the second course.
Nikonmae - Second serving of Sake, which can be hot or cold, depending on the season.
Yakimono - Grilled Course, with fish or vegetables if it is a vegetarian/vegan menu.
Kosuimono - Small Clear Soup for nourishment/sipping soup
Hassun - Something from the Mountain and something from the Sea. An example is cooked edamame beans and seaweed/dried fish/etc. These are easily picked up with chopsticks.
In addition, everyone will receive side dishes to enjoy with the grilled course.
Nagabon Tray contains the following and is shared amongst the guests.
Konomono - Pickles for a refreshment of the palate from the courses
Yuto - Browned rice and water.
Kaiseki provides a subtle finale as traditionally, there wasn't a dedicated dessert course for a kaiseki meal. However, as Western influences have gradually permeated Japanese cuisine, many restaurants now offer a dessert course, often referred to as Mizumono. This course is designed to cleanse the palate and provide a refreshing conclusion to the meal.
Modern Mizumono desserts typically feature:
Seasonal fruits: Fresh, ripe fruits are often the centerpiece of the dessert.
Sweet confections: Delicate sweets like jellies, puddings, or cakes, often incorporating traditional Japanese flavors.
Ice cream: Unique flavors inspired by Japanese ingredients.
Finally, the meal ends with the clean-up of utensils and the end of the kaiseki meal procedure, which includes practicing gratitude, relaxation, and appreciation.
We are very excited to be soon able to share this incredible Kaiseki experience with our local community in Arkansas! Stay tuned for dates, and check out our new events.
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