Category: Knowledge
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KANKITSURUI japanese citrus fruits
The most commonly used Japanese citrus fruits in Kaiseki cuisine are Yuzu and Sudachi—often employed as spices rather than fruits. Sudachi, akin to limes, is used as a decorative and tasty element for Sashimi, while Yuzu, popular in sweets and drinks, represents the changing seasons in Kaiseki dishes.
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MISO knowledge
Fortunately quite a lot of people know about Miso soup, but did you know that there are different Miso pastes? Today I want to introduce the 2 most important Miso pastes for Kaiseki Cuisine: There is a slight difference in ingredients, but the most important difference is fermentation time. White…
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SHOYU soy sauces
This post discusses the variety of soy sauces, including KOIKUCHI, USUKUCHI, TAMARI, and NAMA SHOYU, emphasizing their different uses in Kaiseki Cuisine. Additionally, it touches on MIRIN, SEISHU Sake, and KOMEZU rice vinegar and their roles in Japanese cuisine. The top 3 recommended ingredients are highlighted.
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ASHIRAI Decorations
The term “Ashirai” translates to decoration, but it’s more than just optional adornment – it’s crucial to a Sashimi platter. Comprising SHIKIBA, KEN, TSUMA, and KARAMI, it adds depth and visual appeal, with additional elements reflecting fish type and seasonality. Embrace the art of decoration!
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SHUN WO MORU plating the season
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…
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KISO GIJUTSU basic techniques of Japanese cuisine
This book has a great overview and introduction of all the basic techniques that are essential for Kaiseki Cuisine. If you are a beginner it’s a wonderful ressource to getting into the topic and you are sure to learn lots of new things along the way! It might not be…
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MUKOITA fish cutting techniques
As far as technical ressources go this is the Kaiseki equivalent of the bible. And there is an ENGLISH Version thankfully. Unfortunately it is out of print and extremely difficult to source, but if you can get your hands on it, make sure you grab it! It has very detailed…
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WAGASHI – Wagashi for professionals
This is a great first book if you want to get into Wagashi making! It is amazing for technique and has step by step instructions with lots of fotos. People outside of Japan might find the detailed instructions on how to make “anko” bean paste from scratch very beneficial because…
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GION SASAKI Sasaki Hiroshi’s stage
Gion Sasaki is one of the 3 Michelin Star restaurants in Kyoto and famous for their service that mimics a well thought out play. This book is a little bit older so the interieur of the restaurant has changed since they reopened in summer of 2023, but the gorgeous food…
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CHAKAISEKI NO ITADAKIKATA how to eat Cha-Kaiseki
This is a brilliant and at the same time, for most people, probably not “every-day” book. It beautifully shows step by step instructions with photos on how to eat so called Cha-Kaiseki at a tea ceremony. The light meal before a tea ceremony is a complicated process with lots of…
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