To say that Japan's more famous food, then we must talk about the Japanese Kaiseki cuisine, not only the flavor is guaranteed, and a long history, with a history of more than four hundred years, the taste is mainly light, then, we will learn about the Japanese Kaiseki cuisine today!

The origin of kaiseki cuisine

About the origin of kaiseki cuisine, most of the Internet is "monks kaiseki anti-hunger" said. Legend has it that in ancient Japan, Zen monks were required to "refrain from eating at noon" as part of the strict rules of Zen Buddhism. However, when their body temperature dropped during the night due to lack of food and drink, the monks couldn't support themselves, so they roasted stones and put them in their arms to fight hunger and cold. This kind of saying is of course nothing more than a joke.

The real origin of kaiseki cuisine is actually from the Chinese Tao Te Ching (道德经), which says, "It is the sage who is covered with brown and carries jade. The so-called "being brown and embracing jade" means that the surface is rough and tattered, while the heart embraces the beauty of jade. The idea of ignoring the outside and emphasizing the value of the inside is in perfect harmony with the spirit of the Japanese tea ceremony, "_び寂び".

The birth of Kaiseki cuisine began with the Japanese tea ceremony, where small dishes were served to help the guests "cushion" the tea and prevent "drunkenness". With the gradual penetration of the Japanese tea ceremony to the aristocracy, the form of Kaiseki cuisine has slowly become rich, from small dishes into a "soup three dishes": a Japanese soup, a sashimi, a boiled dish, a fried or grilled things.

Japanese Kaiseki cuisine how to eat a Kaiseki cuisine dishes

Kaiseki cuisine is extremely delicate, both tableware and food placement are demanding (but the amount of food is very small) and is considered by some people as a work of art, high-grade Kaiseki cuisine cost a lot of money, the main food utensils are pottery, porcelain, lacquer ware.

In terms of its origins, kaiseki cuisine is by its very nature an extremely rustic diet, usually consisting of three courses and one soup, and the meals served to noble guests by Chirikyu, a tea ceremony master in the Momoyama Azuchi era, consisted of little more than three courses and one soup: grilled salmon, kotatsuyu (small bird soup), soybean paste, and rice.

While Kaiseki cuisine has evolved into a feast of the highest order in Japanese food culture, it still passes down the spirit of its original simplicity and lightness, and the pursuit of the essence of the original flavor of the food. The essence of Kaiseki cuisine is "freshness and seasonality".

The chef designs a menu that varies from month to month, limiting himself to fresh seasonal ingredients, respecting nature, emphasizing seasonality, and not over-processing to ensure the original flavor of the ingredients.

Two, how to eat kaiseki cuisine

Kaiseki cuisine is sequential, in general, nowadays, kaiseki cuisine a **** there are eight dishes, including appetizers, head plate, main soup, boiled vegetables, fried vegetables, miscellaneous boiled, eight inches, vinegar pickles.

There are two appetizers in the appetizer, generally using the season's freshest ingredients, but the principle of the selection of varieties is "low-key luxury", only one or two rare ingredients in the dish to highlight the whole kaiseki cuisine "was brown Huaiyu" feeling. The first is a new dish, which has been created by the company's founder.

The first course is usually served with rice and soup. The rice is placed to your left, the soup to your right, and the head plate to the far end of the dish. It is more common to serve sashimi as the first course.

The main soup, unlike the soup in a regular set meal, is usually stronger in flavor in Kaiseki cuisine, and serves to stimulate the appetite. The importance of this broth is also illustrated by the order of "one sauce, three dishes" in Kaiseki cuisine.

Boiled vegetables, the second course in the "three courses in one sauce," is the "main course" of kaiseki cuisine, and is usually made from light, colorful ingredients.

After the light main course, a common type of deep-fried dish is fried fish or dried fish, which is salty in flavor and is served as the first course of a drink. This is the last course in the "one sauce, three courses", but it is actually the middle of the kaiseki course.

The motsunabe is the next big dish after the "one soup, three dishes," and is made with more flavorful ingredients, making it more suitable for drinking.

Hachisoba is the official drinking dish. It is commonly served on a large platter with a variety of delicacies from the sea and mountains, accompanied by a unique assortment of small dishes.

Vinegar pickles are usually served with hot water and white rice as a "finale" after the hachisoba, and after the finale, a dessert is served to announce the end of the kaiseki cuisine. One is sour and the other is sweet.

Japan's kaiseki cuisine is a very high-class cuisine, you may also want to try if you come here to travel, but it is more expensive ah!