Japanese Cuisine/Kaiseki 2: Full Course Samples

KAISEKI-1a

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.:

ORDER
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!

KAISEKI-3
Seasonal kaiseki, spring and summer style