LinkBack Thread Tools
(#1 (permalink))
bangoskank (Offline)
New to JF
Posts: 1
Join Date: Sep 2015
Kaiseki cuisine in Kyoto question - 09-30-2015, 10:55 PM


I had a question regarding Kaiseki cuisine.
I ate at restaurant called Sakuragawa and there were 9 courses. I couldn't distinguish what the 5th course was in terms of the order:

Sakizuke (先附?): an appetizer similar to the French amuse-bouche.
Hassun (八寸?): the second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes.
Mukōzuke (向付?): a sliced dish of seasonal sashimi.
Takiawase (煮合?): vegetables served with meat, fish or tofu; the ingredients are simmered separately.
Futamono (蓋物?): a "lidded dish"; typically a soup.
Yakimono (焼物?): (1) flame-grilled food (esp. fish); (2) earthenware, pottery, china.
Su-zakana (酢肴?): a small dish used to clean the palate, such as vegetables in vinegar; vinegared appetizer.
Hiyashi-bachi (冷し鉢?): served only in summer; chilled, lightly cooked vegetables.
Naka-choko (中猪口?): another palate-cleanser; may be a light, acidic soup.
Shiizakana (強肴?): a substantial dish, such as a hot pot.
Gohan (御飯?): a rice dish made with seasonal ingredients.
Kō no mono (香の物?): seasonal pickled vegetables.
Tome-wan (止椀?): a miso-based or vegetable soup served with rice.
Mizumono (水物?): a seasonal dessert; may be fruit, confection, ice cream, or cake.

This video is my experience and the 5th course is shown. Does anyone know the answer?

Reply With Quote

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Copyright 2003-2006 Virtual Japan.
Search Engine Friendly URLs by vBSEO 3.0.0 RC6