Holidays & entertaining
Kaiseki
A traditional Japanese multi-course meal that celebrates the seasons through small, delicate, beautifully arranged dishes. It originated in the tea ceremony and was once enjoyed as an art of restraint and harmony.
Ingredients
Ingredients
Bouillon
Accompagnements
Spices & seasoning
Optional extras
On the side
Instructions
- Prepare the dashi and keep it warm. The meal is built from a few small dishes served one after another.
- First course: a small cucumber salad, marinated with salt and rice vinegar, cut into thin rounds.
- Second course: for the fish, marinate the fillet in soy sauce and mirin for 15 minutes, then pan-grill it without fat until the skin is crispy and the flesh is just cooked through.
- Third course: a bowl of miso soup with the hot dashi, the tofu cut into cubes and the blanched mizuna leaves.
- Fourth course: Japanese rice cooked in water, served on the side.
- Finish with a hot green tea and serve the dishes in order so you can enjoy each flavour fully.
Variations and tips
Simplified kaiseki. Reduce to three courses: a soup, a grilled fish and rice, for a weeknight dinner.
More ideas
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Original Ecomely recipe.