This is a 4 book series, with a dedicated book for spring, summer, autumn and winter. The author was a very influental chef and the owner of the famous restaurant “Tsujitome” that is still around. To this day you can basically not go wrong with books from him in regards to traditional Kaiseki cuisine! I find them especially interesting, because his books are a bit older – I have ones from the 70’s all the way through the 90’s – and the recipes take less influences from outside of Japan compared to now. Due to globalization there is a lot of “cross pollination” which can be seen both in ingredient choice and plating technique, so it’s interesting to be able to see photos of a bit more old fashioned style. It’s neither better or worse, it is just fascinating!
I am adding a link to the book here if you want to check it out. For transparency I want to tell you that I might earn a small comission (at no additional cost to you) from qualifying purchases as an Amazon associate. You can actually order things directly from Amazon Japan if you can’t find them on your own country’s page! You just need to log into Amazon Japan with your usual username and password and put your home adress in. It will automatically calculate shipping costs and customs taxes (if needed) so you don’t get any nasty surprises. I have personally gotten a lot of stuff from Japan this way when I wasn’t living there.
Kaiseki at Home 
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