World of Japanese taste
Kaiseki – Japanese delight
Kaiseki – Japanese delight
Sitting in good company (Kai) and enjoying good food (seki), is not only appreciated in Japan. Kaiseki is a philosophy of preparation which puts the quality of the ingredients first. Only the best of the best ingredients are used and arranged in such a way that it could be referred to as an artform.
The most important ingredients & spices of Japanese cuisine
Wasabi (Japanese horseradish)
- Teriyaki sauce (soy sauce, mirin and honey)
- Mirin (sweet cooking sake, rice vinegar)
- Goma (sesame seeds)
- Sanshou (Japanese pepper)
- Miso (fermented soy bean)
- Tamarind paste
- Shouga (ginger)
- Yuzu (citrus fruit)
- Shichimi togarashi
- Dashi (fish broth)
- Kombu (seaweed)
- Konbudashi (seaweed broth)
- Sake (rice wine)
- Karashi (Japanese mustard)
The real Japanese taste
The real Japanese taste