What is Kaiseki?
Kaiseki is a traditional Japanese food that has evolved from the traditions of monks will strengthen the 16th century. Historians believe that these monks put warm stones in their robes during prayer to help them ignore their hunger, and therefore the meaning of Kaiseki or stone in the stomach . Over time, this event has evolved into light, especially vegetarian food served during Japanese tea ceremonies. Today, these meals usually consist of many foods served in a certain order. Food is usually the highest quality of gourmets.
The monks lived a very simple and uncomplicated life. Their focus focused more on thinking, inner balance and peace than on the concerns of the world. They slept to rejuvenate their bodies and eat to nourish, never overcome in one pleasure. Each action had a lesson, which is a principle that generally joined the lives of everyday Japanese natives.
The original Kaiseki consisted only of light soups and several vegetarian meals were supposed to complement the traditional JAPonské teas. The focus on these ceremonies was not the food itself. The food was intended only to replenish tea flavors and soothe hunger so that the tea could be fully used. These modest Kaiseki were very simple and cheap to prepare.
When the tea ceremony became more popular among Japanese royal rewards, as well as Kaiseki. The monarchs could not dine on the same simple food of the lower caste, so the royal chefs began to add expensive and exotic ingredients to these simple meals. Focus slowly bent from tea and began to focus on food. To please their monarchs, the chefs have added more courses to food, some of which included meat and fish.
Modern practices Kaiseki include at least five food courses, prepared in special ways with rare and gourmet ingredients. It is often served in Japanese guest houses and top -feeding, food should be municipal, in honor of guests andshowing the wealth of the host. In other words, the justification is because it is a more sophisticated food, the richer the man sponsor him.
State -of -the -art Kaiseki includes raw, pickled, stewed and fried dishes. Some also have a soup course, sushimi sushi and something cooked. Depending on how many courses in a particular meal may also include some fruit dessert.
ingredients are almost always seasonal, with the restaurant changing every few months. Visual aesthetics is as important as taste, and Japanese chefs often organize edible flowers, leaves and whole small animals on plates to create a pleasant scene. Today's Kaiseki are as many artistic works as the pleasure of the floor.