The second part of this series explaining the basics of kaiseki ryori features a selection of full course meal.
Let me remind the usual components of a kaiseki meal.:
Originally, kaiseki comprised a bowl of miso soup and three side dishes. It has since evolved to include an appetizer, sashimi, a simmered dish, a grilled dish, and a steamed course, in addition to other dishes at the discretion of the chef.
-Sakizuke/先付: an appetizer similar to the French amuse-bouche.
-Hassun/八寸: the second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes.
-Mukozuke/向付: a sliced dish of seasonal sashimi.
-Takiawase/焚き合せ: vegetables served with meat, fish or tofu; the ingredients are simmered separately.
-Futamono/蓋物: a “lidded dish”; typically a soup.
-Yakimono/焼き物: Broiled seasonal fish.
-Su-zakana/酢魚: a small dish used to clean the palate, such as vegetables in vinegar.
-Hiyashi-bachi/冷やし撥: served only in summer; chilled, lightly-cooked vegetables.
-Naka-choko/中ちょこ: another palate-cleanser; may be a light, acidic soup.
-Shiizakana/しい魚: a substantial dish, such as a hot pot.
-Goha, o-shokuji/ご飯,お食事: a rice dish made with seasonal ingredients.
-Ko no mono/この物: seasonal pickled vegetables.
-Tome-wan/留め碗: a miso-based or vegetable soup served with rice.
-Mizumono/水物: a seasonal dessert; may be fruit, confection, ice cream, or cake.
Now look at the following pictures and try to find what is featured!
Seasonal kaiseki, spring and summer style
Seasonal kaiseki, cold weather-style with nabe mono.
Kaiseki, shabu shabu course style
Kaiseki with hot dish
Kaiseki, nabe course
Kaiseki, bento style