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                             KAISEKI

A. Definition

      Kaiseki is a traditional Japanese multi-course evening meal .Kaiseki is a kind of art form that balances the taste of texture , appearances and color of food .

      Basically , there are two types of tradisional Japanese food styles called Kaiseki or Kaiseki- Ryori . Kaiseki and Kaiseki-Ryori have two functions , namely refering to a set of select food menus that are served in individual trays ( for each meeting member ) and refering to chanoyu simple food functioning for guests before the ceremony tea and also known as Cha- Kaiseki .
   
      Initially Kaiseki consisted of a bowl of miso soup and there side dishes . Kaiseki has since envolved to include appetizer , boiled sashimi dishes , grilled dishes and steamed courses .

B. Part of Kaiseki

• Cha-Kaiseki 

          This is food that is included in the context of Chanoyu ( Japanese tea ceremony ) . This precedes the presentation of tea in the function of formal tea .The basic elements of cha-kaiseki food are ichiju sansai or " one soup , there side dishes " , and rice , plus the following suimono , hassun , Yuto and konomono . One soup called here ussually suimono ( clear soup ) or misi soup and there side dishes are as follow : 

1. Mukozuke 

          Food on the side arranged on the far side of the dining tray for each guest is called mukozuke ( Lit , set to the far side " ) . Know that this might be like sashimi , thought it doesn't have to be . On the side near the eating tray are arrangef rice and soup  , both in a bowl that deflects the lacquer.

 2. Nimono 

       Boiled food , served in a space flankef by individuals .

 3. Yakimono 

        Grilled food ( ussually a type of fish ) , brought in a serving plate for guests to serve themselves .

4. Suimono 

         Clear soup served in a small , lacqueted and grounded form , to clean the celling before the turn of sake ( rice wine ) between the host and guest . Also called Koizumono ( small clear soup ) or hashiarai ( chopstick rinser ) .

5. Hassun 

       A tray containing tidbits from the mountains and sea that the guests serve and accompany the decision ( rice wine ) visited by host ang guests .

6. Yuto 

      A hot water jug that has a little brown rice in it , which guests describe for themselves .

7. Ko no mono 

     Pickles accompanying Yuto .