In general kaiseki ryori is a special approach to the arrangement of dishes during a meal. There are two types of kaiseki ryori. Phonetic pronunciation of both types is the same. But the characters spelling are different. The meaning of these words is different too as well as ingredients of the dishes and process of eating kaiseki ryori.

The first type of kaiseki ryori (kaiseki is translated as "stone in the bosom"; in ancient times hot stone was put in the bosom for warming-up body) was invented in the 16th century, when the teacher of tea ceremony Sen Rikyu put this word into practice. It referred to the food eaten before tea ceremony to protect a stomach from strong tea and slightly satisfy hunger. Four types of dishes, liquid, fried, boiled and fresh, were served in small portions. In this type of kaiseki ryori a strict order of tea ceremony has remained until now. Dishes are eaten one after another; the next dish is served only when the previous one has been finished. The first type of kaisaki ryoryo was strongly influenced by Zen Buddhism with its simply food without excesses. At the same time it stayed very sophisticated and expensive because of it. Small portions were almost pieces of art framed by not less magnificent frameworks - china dishes. In kaiseki ryori combination of food type and dish on which it is served is very important. As a rule, a picture of a dish reflects the current season and subject of tea ceremony.

Kaiseki ryori starts with zukedashi - free snack for the time necessary to cook main courses. It must include a little sake and osumashi jiru soup with fish or mushrooms to "moisten a mouth". A chef must have good taste as this snack influences the judgment of all the rest of the ceremony dishes. After that nimono and yakimono dishes are served.

In 1837 kaiseki ryori went out of tea ceremony and started to be served separately in "Hetei" restaurant in Kyoto.

Kaiseki ryori of the second type (the word "kaiseki" means banquet) developed in the Edo period (XVII-XIX centuries). This type of food is usually served in traditional Japanese hotels

Summer kaiseki ryori

ryokan and during large banquets of Japanese type. Traditionally during officials banquets the Japanese sit on tatami mats with three trays on feet in front of them: there is the main tray in the middle and two small trays on each side. On the main tray there are a lot of different dishes. In the center of the tray there is always a cup of sake. In contrast to kaiseki ryori of the first type here you do not need to follow the rules of etiquette and order of courses, the ceremony goes freely and in a relaxed way. All the dishes have a bright view. Usually in kaiseki ryori of the second type sashimi, tempura, grilled fish yakizakana, different snacks, miso soup, tofu dishes, tempura and others are included.

Kaiseki ryori of the second type got popular among samurais and traders. Before Meiji revolution as a result of which the era of samurais rule finished the leaders of revolution Ito Hirobumi, Kido Takayoshi and others gathered in "Hanagero" restaurant in Osaka (Tyugoku prefecture) where they discussed the plans. During such meetings kaiseki ryori was often ordered. As a result of the fact that the meetings, during that society modernization was discussed, were held with kaiseki ryori, this type of meal gradually became the main one for Japanese banquets.

Kaiseki ryori (Agemono)

Kaiseki ryori (utensils urushinuri)

Kaiseki ryori (Tempura)

Kaiseki ryori (banquet)

Kaiseki ryori (banquet)

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